Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (<i>Sparus aurata</i>)

Andrés-Bello, A.; García-Segovía, Purificación; Martı́nez-Monzó, Javier

doi:10.1080/10498850802581773

Cited by 17 publications

(8 citation statements)

References 5 publications

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“…In the literature, a device equipped with a vacuum cooking and frying function called Gastrovac (International Cooking Concepts, Barcelona, Spain) has been already studied 4,10,11 . Unfortunately, the Gastrovac device was designed for professional cuisines and its diffusion as household cooking appliance is limited due to its high price 12 .…”

Section: Introductionmentioning

confidence: 99%

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

et al. 2020

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BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

et al. 2020

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“…Vacuum cooking provides protection of the natural color and the flavor of the food by means of the low temperature and oxygen environment (Andres-Bello et al 2009). Formation of enzymatic and non-enzymatic aerobic spoilage reactions that take place in the traditional cooking process and effect on the quality of the final product, could be reduced due to low oxygen environment (Martinez-Hernández et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…In the literature, it was known that there was a device equipped with vacuum cooking and frying function called Gastrovac (Andres-Bello et al 2009). This device was designed for more gastronomic cuisine and did not have the feature of household cooking appliance in terms of its high cost.…”

Section: Introductionmentioning

confidence: 99%

Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

et al. 2017

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Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 °C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.

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“…Mol et al (2012) reported that the protein percentage of bonito fillets significantly increased (P <0.05) proportionally after sous vide process (at 70°C) due to loss of water from fish tissue. Similarly, Andrés-Bello et al (2009) reported that the protein percentage of sea bream fillets significantly increased (P <0.05) after vacuum cooking (cook vide) process (at 70-100°C) due to reduced moisture contents in products after cooking. In this study, the fat percentage of shrimp significantly increased (P <0.05) after both pasteurization (50°C and 70°C) process.…”

Section: Resultsmentioning

confidence: 86%

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Alakavuk¹,

Tosun²,

Tunçelli³

2021

Gıda

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The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

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Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

Cited by 17 publications

References 5 publications

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

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