Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast

The combined effects of high pressure processing (HPP), sous-vide cooking (SV), and their processed sequence on papaya extract (PaExt) tenderized chicken breast were investigated. Chicken breasts were injected with 0.05% PaExt and then divided into HPP + SV or SV + HPP where the HPP conditions were 250 or 450 MPa for 10 min and meats were SV cooked at 61 °C for 100 min. The cooking loss, pH value, meat color, texture, and microstructure of treated chicken breasts were determined. PaExt treated chicken breast with HPP + SV had the lowest values in all texture parameters and the highest cooking loss among all treatments. Microstructural images further explained the tenderization of PaExt + HPP + SV treatments which caused severe degradation and denaturation of muscle fibers and connective tissues. Therefore, the application of PaExt + HPP + SV may lead to tender meat texture which is easier for the elderly to consume and also shows the potential of elderly care food development. •PaExt treated chicken breast subjected to HPP + SV exhibited the lowest values across all texture parameters.•Samples treated with PaExt + HPP + SV demonstrated the lowest hardness values, meeting Smile Care Food standards.•Chicken breast treated with PaExt followed by 450HPP + SV resulted in the most severe cooking loss with the highest L* values.•The microstructural images evidenced the well-tenderization of PaExt + HPP + SV meats.•Application of PaExt + HPP + SV may result in a tender meat texture, facilitating easier consumption for the elderly.