# Sous‐Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale

## TL;DR

Sous-vide cooking improves the quality and safety of marinated chicken, making it a better industrial alternative to traditional methods.

## Contribution

This study demonstrates sous-vide's effectiveness at industrial scale for marinated chicken, emphasizing quality and safety benefits.

## Key findings

- Sous-vide cooking retains moisture and ensures microbiological safety in marinated chicken.
- Vacuum packaging and thermal regime significantly improve texture and product consistency.
- The method offers economic and energetic advantages, including reduced waste and energy consumption.

## Abstract

This study evaluated the effects of the water immersion sous‐vide technique, applied at industrial scale, on the technological and microbiological quality of marinated chicken breast fillets. Two vacuum‐packaged thermal treatments were applied: T1 (65°C for 150 min) and T2 (65°C/75°C for 200 min), along with respective non‐vacuum controls (C1 and C2). Initially, the thermal process was validated through the determination of the coldest point and the calculation of accumulated lethality (F
cal), which exceeded the minimum required value (17.7 min), ensuring microbiological safety. Samples were evaluated for physicochemical composition, texture profile, and stability during 45 days of refrigerated storage (≤ 3°C). Treatment T1 demonstrated superior moisture retention (70.84%), reduced syneresis, and a softer texture (hardness: 20.76 N/cm2; chewiness: 11.30 N·mm), whereas T2 was characterized by distinct instrumental color parameters and a more homogeneous texture profile. All treatments exhibited low water activity (aw; 0.9825–0.9855), stable pH, and peroxide index below 0.5 mEq O2/kg. Microbiological analyses confirmed the absence of Salmonella spp. and undetectable levels of Escherichia coli, Clostridium perfringens, Staphylococcus aureus, and Listeria monocytogenes throughout 45 days of storage, in accordance with legal limits. Multivariate analysis revealed significant correlations between texture and composition, highlighting the positive influence of vacuum packaging and thermal regime on final product quality. It is concluded that water immersion sous‐vide is an effective technique for producing marinated chicken meat with enhanced technological quality, extended stability, and microbiological safety, representing a promising alternative for the ready‐to‐eat food industry.

The industrial‐scale sous‐vide cooking enhances the technological quality of marinated chicken, resulting in a uniform texture and extended shelf life while ensuring microbiological safety. Compared to traditional cooking methods, this approach minimizes moisture loss and color deterioration, increases product consistency, and reduces the need for additives, resulting in cleaner labels.

In addition, sous‐vide offers relevant economic and energetic advantages for industry: precise temperature control can lower energy consumption, higher moisture retention improves yield, and extended stability reduces product waste and enhances distribution efficiency. These factors make sous‐vide a competitive and cost‐effective alternative for ready‐to‐eat poultry products.