Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat

The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60 degrees C, 80 degrees C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h degrees), Delta E and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60 degrees C than at 80 degrees C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80 degrees C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60 degrees C/4h, and the lowest in samples heated at 80 degrees C/12h. The samples cooked at 60 degrees C were characterized by a higher L* value than those at 80 degrees C. The a* values were higher for samples cooked at 60 degrees C than those at 80 degrees C, whereas b* were higher for meat cooked at 80 degrees C. The SF exhibited a trend of lower values at 60 degrees C compared to samples cooked at 80 degrees C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60 degrees C increased, and for samples cooked at 80 degrees C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60 degrees C and 80 degrees C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60 degrees C/4h.