Advantages and challenges of sous vide cooking

Cui, Zhenkun; Yan, Han; Manoli, Tatiana; Mo, Haizhen; Bi, Jicai; Zhang, Hao

doi:10.3136/fstr.27.25

Cited by 20 publications

(14 citation statements)

References 86 publications

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“…For processing B, the first part of the oven treatment was replaced by a sous vide that included initial processing of the pork rind by sous vide (85 °C, 60 min) followed by roasting in the oven (200 °C, 25 min). Sous vide is a processing method widely used in industrial food production that enables precise control of the temperature and time during processing and at the same time improves the food textural, nutritional, and sensory quality compared to traditional cooking [ 24 , 25 ]. It is used as a pre-preparation of the product that can easily be finished in the short time right before consumption, providing the product with adequate crispiness and freshness of the flavor.…”

Section: Resultsmentioning

confidence: 99%

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

Švarc

Rahimi

Tønnesen

et al. 2022

Foods

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Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.

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Section: Resultsmentioning

confidence: 99%

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

Švarc

Rahimi

Tønnesen

et al. 2022

Foods

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“…Temperature and time are very important parameters with considerable influence on the quality of SV-cooked meat [ 10 ]. Chefs commonly recommend cooking beef, pork, and lamb at around 58–63 °C for 4–18 h [ 4 , 11 ]. Low temperature and long cooking time increase the tenderness of different kinds of meat, such as beef [ 12 , 13 ], pork [ 14 ], and lamb [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

Rezler,

Krzywdzińska-Bartkowiak,

Piątek

2023

Molecules

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The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.

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“…The excessive pursuit of shape and color in foods can be associated with the use of traditional cooking methods that employ high temperature for cooking and stewing as well as deep-fried baking. In the process of overheating, quality of aquatic products decline, and nutrient loss may lead to the production of toxic and harmful substances, such as heterocyclic amines and benzopyrenes (Cui et al, 2021). The emergence of sous vide (SV) cooking technology solves these problems to a certain extent and can better preserve quality and nutritional value of aquatic foods whilst reducing the production of harmful substances to ensure food safety.…”

Section: Introductionmentioning

confidence: 99%

“…Foods cooked under vacuum and at low temperatures appeal to the food industry due to their convenience, nutrition security, low cooking loss, and high yield. The catering and the food retail industries, as well as restaurants, transportation systems (aviation, railway, and shipping), military, hospitals, health food markets, and schools can also be considered potential markets for the SV technology (Cui et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Application of sous vide cooking to aquatic food products: a review

Cui

Lou

et al. 2022

Food Sci. Technol

Self Cite

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With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

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Advantages and challenges of sous vide cooking

Cited by 20 publications

References 86 publications

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

Application of sous vide cooking to aquatic food products: a review

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