Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking.

Authors

Yuanyuan Xiong, Zihan Deng, Jingwei Zhao, Wei He, Yong Xie, Baocai Xu, Wenda Wu

Published in

Food research international (Ottawa, Ont.). Volume 242. Issue Pt 5. Pages 120226. Oct 31, 2026. Epub Aug 02, 2026.

Abstract

To solve the problem of poor quality stability of RCS during preheating restructuring, this study proposed a strategy of regulating myofibrillar protein cross-linking based on sous-vide cooking temperature (50-90 °C). The results showed that at 70 °C, RCS had a cooking loss of 12.89%, significantly lower than that of WCS, a hardness of 1971.59 g, and formed a dense network structure, making its quality similar to that of WCS with respect to the measured parameters. This structure was associated with heat-induced β-sheet formation, hydrophobic aggregation, and disulfide cross-linking. A protein-polysaccharide three-dimensional network was likely formed through myofibrillar protein cross-linking, ADSP gelatinization, and TGase action. Under these conditions, the malondialdehyde content remained below the deterioration threshold. In conclusion, sous-vide cooking at 70 °C allowed RCS to attain quality characteristics comparable to those of WCS under the conditions tested while maintaining low lipid oxidation levels. This study provides a theoretical basis for optimizing the industrial thermal processing of restructured poultry products.

PMID:
42637372
Bibliographic data and abstract were imported from PubMed on 25 Aug 2026.

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