Sous-vide spent hen breast curry: Standardization and processing

Abstract

The present study aimed to standardize the cooking process for sous vide-prepared spent hen chicken curry by optimizing time-temperature combinations and sensory attributes. The standardization of spices and condiments was carried out through sensory evaluation trials, leading to the formulation of an optimized recipe and preparation technique. Numerous experiments were conducted to identify the most suitable time-temperature conditions, using sensory evaluation as the primary criterion for optimization. Based on extensive trials, the following time-temperature combinations were found to be the most suitable for sous vide cooking of spent hen chicken curry: 65 °C for 3 hours, 67 °C for 2 hours, 69 °C for 2 hours, 71 °C for 2 hours, 73 °C for 1 hour, and 75 °C for 1 hour. These conditions yielded tender, flavorful, and well-textured chicken curry with desirable sensory attributes.