Main Article Content

Stanko Stankov Hafize Fidan Russyian Rusev Marianna Baeva

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.

Article Details

References

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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: 18 sep. 2020. doi: https://doi.org/10.30721/fsab2020.v3.i1.83.