Preface

Lawley, Richard; Curtis, Laurie; Davis, Judy

doi:10.1039/9781849734813-fp005

Cited by 2 publications

(4 citation statements)

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“…Flow diagram of sous vide (SV) cooking representing both cook-hold/cook-serve and cook-chill/cook-freeze techniques …”

Section: Process Of Sv Cookingmentioning

confidence: 99%

“…The insertion of numerous blades or pins cuts the internal fibers of meat cuts without altering the physiological appearance, and minimized moisture loss accomplishes mechanical tenderization. According to Lawley et al surface pathogens can penetrate the internal surface and cross-contamination imposes dangers for food safety, making it necessary for the meat to be pasteurized, for safety purposes. On the other hand, osmotic changes during brining and curing increase the pH, which consequently dissolves some of the myofibrillar components, leading to tenderization.…”

Section: Process Of Sv Cookingmentioning

confidence: 99%

“…However, the use of sodium carbonate dip pretreatment ensures the reduction of white precipitated protein layer on salmon while SV cooking . Henceforth, in order to control viral contamination proper sanitation and hygiene should be followed as per Baldwin …”

Section: Applicationsmentioning

confidence: 99%

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Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

Pandita

Bhosale

Choudhary

2023

ACS Food Sci. Technol.

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Sous vide is a cooking method significantly different from conventional cooking as it employs the cooking of raw ingredients in the food-grade, thermally resistant, vacuumized plastic pouches under adequately controlled and subsequent temperature conditions. The method is especially well-known for its minimal effect on the nutritional profile and the good gastronomic appeal. The applications of low temperature in sous vide cooking make the food more organoleptically acceptable. However, there are certain limitations associated with low-temperature cooking, such as microbial contamination. This article encloses the knowledge on breadth and depth of the procedure and principles, and abridge the available literature on sous vide cooking, its effect on the constitution of the food, and its application for the improvement in the available food range (macronutrients and micronutrients). Furthermore, this article will serve as a firm base for the studies on the amalgamation of food processing, its effect on the constituents, and its application to explore new ways for further improvement.

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“…Flow diagram of sous vide (SV) cooking representing both cook-hold/cook-serve and cook-chill/cook-freeze techniques …”

Section: Process Of Sv Cookingmentioning

confidence: 99%

Section: Process Of Sv Cookingmentioning

confidence: 99%

See 1 more Smart Citation

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

Pandita

Bhosale

Choudhary

2023

ACS Food Sci. Technol.

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“…Arcobacter -like species are widespread, and they can be isolated from various samples [ 6 ]. Unlike the genus Campylobacter , arcobacters are not a natural part of the intestinal tract of poultry [ 7 ]. The association of arcobacters with human disease has been described for the species Aliarcobacter butzleri , Aliarcobacter cryaerophilus , Aliarcobacter skirrowii , and Aliarcobacter thereius species [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Activity of Water Extracts of Olive Oil against Planktonic Cells and Biofilm Formation of Arcobacter-like Species

et al. 2022

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Extra-virgin olive oils contain many bioactive substances that are phenolic compounds. The survival of Arcobacter-like strains in non-buffered (WEOO) and buffered (BEOO) extracts of olive oils were studied. Time kill curves of different strains were measured in the environment of olive oil extracts of different grades. The activity of the extracts was also monitored for biofilm formation using the Christensen method. In vitro results revealed that extra-virgin olive oil extracts exhibited the strongest antimicrobial effects, especially non-buffered extracts, which exhibited strain inhibition after only 5 min of exposure. The weakest inhibitory effects were observed for olive oil extracts. A decrease in biofilm formation was observed in the environment of higher WEOO concentrations, although at lower concentrations of extracts, increased biofilm formation occurred due to stress conditions. The dialdehydic forms of oleuropein derivatives, hydroxytyrosol, and tyrosol were the main compounds detected by HPLC-CoulArray. The results indicate that not all olive oils had a similar bactericidal effect, and that bioactivity primarily depended on the content of certain phenolic compounds.

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Preface

Cited by 2 publications

References 0 publications

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

In Vitro Activity of Water Extracts of Olive Oil against Planktonic Cells and Biofilm Formation of Arcobacter-like Species

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