Low-temperature cooking method "sous vide" in the restaurant industry: A review Low-temperature cooking method "sous-vide"...
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Abstract
The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.
This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.
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References
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Díaz P., Gema Nieto G., Bañon S. & Garrido M.D. Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes. Journal Food Science, 2009, (74): 371-376 https://doi.org/10.1111/j.1750-3841.2009.01317.x
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Gittleson B., Saltmarch M., Cocotas P. & Proud L. Quantification of the physical, chemical and sensory modes of deterioration in sous-vide processed salmon. Journal Food service System, 1992, (6): 209-232 https://scholarworks.sjsu.edu/cgi/viewcontent.cgi?referer=https://www.google.bg/&httpsredir=1&article=4311&context=etd_theses
González-Fandos E., Garcı́a-Linares M.C., Villarino-Rodrı́guez A., Garcı́a-Arias M.T. & Garcı́a-Fernández M.C. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 2004, 21(2): 193-201. https://doi.org/10.1016/S0740-0020(03)00053-4
González-Fandos E., Villarino-Rodríguez A. & García-Linares M.C. Microbiological safety and sensory characteristics of salmon slices processed by sous vide method. Food Control, 2005, 16: 75-85 https://doi.org/10.1016/j.foodcont.2003.11.011
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Hong G.E, Kim J.H., Ahn S.J. & Lee S.H. Changes in Meat quality characteristics of the sous-vide cooked chicken breast during refrigerated storage. Korean Journal Food Science, 2015, 35(6): 757-764 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726955/
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James B.J. & Yang S.W. Effect of cooking method on the toughness of bovine m. semitendinosus. International Journal Food Engenering, 2012, (8): 2 https://www.degruyter.com/view/j/ijfe.2012.8.issue-2/1556-3758.2762/1556-3758.2762.xml
Juneja V.K. Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiology, 2006, 23(2): 105-111. https://www.ncbi.nlm.nih.gov/pubmed/16942993
Jouki M. & Khazaei N. Effects of storage time on some characteristics of packed camel meat in low temperature. International Journal Animal Veterinary. Advances, 2011, (3): 460-464 https://pdfs.semanticscholar.org/3724/9dbcafa77745f9d297002f7161286ba251b9.pdf
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Knøchel S., Vangsgaard R. & Johansen L.S. Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris). Department of Dairy and Food Science, 1997, 205(5): 370-374 https://link.springer.com/article/10.1007/s002170050183
Laakkonen E., Wellington G.H. & Sherbon J.W. Low-temperature, long-time heating of bovine muscle. Changes in tenderness, water-binding capacity, pH and amount of water-soluble components. Journal Food Science, 1970, 35: 175-177 https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1970.tb12133.x
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How to Cite
STANKOV, Stanko et al.
Low-temperature cooking method "sous vide" in the restaurant industry: A review.
Food Science and Applied Biotechnology, [S.l.], v. 3, n. 1, p. 92-102, mar. 2020.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/83>. Date accessed: 03 dec. 2024.
doi: https://doi.org/10.30721/fsab2020.v3.i1.83.