Abstract
Vacuum cooking involves two subsequent processes : storage at refrigeration temperature and reheating in hot water for serving. We investigated the effect of the storage period and reheating method on the physicochemical properties and sensory attributes of chicken breast meat. Reheating was conducted at three temperatures (75°C, 85°C and boiling) in a water bath, the sample being heated until the internal temperature reached 75°C and then held for 1 min. Reheating in boiling water had severe effect on the cooking properties and physical properties. Reheating at 85°C seemed to be useful for reducing the reheating time needed at 75°C. The storage periods tested were 0, 2, 6 and 12 days (including the day of cooking). Decreasing water content and juiciness were related to increasing storage period. To optimize the physicochemical properties and sensory attributes, the usual storage period used in restaurants etc. (6 days, including the day of cooking) seems appropriate.
