Sous vide cook‐chill technology

Church, I.; Parsons, A. L.

doi:10.1111/j.1365-2621.1993.tb01307.x

Cited by 52 publications

(28 citation statements)

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“…In comparison with conventional processing, it offers shelf life extension and eating quality. However, the use of vacuum, which would inhibit the usual competitive aerobic spoilage microflora, together with the longer shelf life, might allow the proliferation of those facultative anaerobes surviving the cooking/ pasteurization stage [1]. The purpose of the heat treatment stage is two-fold.…”

Section: Introductionmentioning

confidence: 99%

Predicting heat inactivation of Staphylococcus aureus under nonisothermal treatments at different pH

Hassani

Mañas

Condón

et al. 2006

Molecular Nutrition Food Res

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The aim was to assess whether heat resistance data obtained from isothermal treatments allow the estimation of survivors of Staphylococcus aureus under nonisothermal conditions and to find a model that accurately predicts its heat inactivation at constantly rising heating rates (0.5-9 degrees C/min) in media of different pH (4.0-7.4). S. aureus showed a higher heat resistance under isothermal treatments at pH 4.0 than at pH 5.5-7.4. However, under nonisothermal treatments S. aureus increased its heat resistance at pH 5.5-7.4 and became more thermotolerant than at pH 4.0. Estimations of survival curves under nonisothermal treatments obtained from heat resistance parameters of isothermal treatments did not adequately fit experimental values. Whereas the number of survivors was much higher than estimated at pH 5.5-7.4, that obtained at the slower heating rates at pH 4.0 was lower. An equation based on the Weibullian-like distribution (log10 S(t) = (t/delta)p) accurately described survival curves obtained under nonisothermal conditions. A nonlinear relationship was observed among the scale parameter (delta) and the heating rate which allowed the development of two equations capable of predicting the inactivation rate of S. aureus under nonisothermal treatments. This study might contribute to prevent public health risks in foods requiring long heating lag phases during their processing.

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Section: Introductionmentioning

confidence: 99%

Predicting heat inactivation of Staphylococcus aureus under nonisothermal treatments at different pH

Hassani

Mañas

Condón

et al. 2006

Molecular Nutrition Food Res

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“…Vacuum packaging inhibits both aerobic spoilage and oxidative rancidity, which produce off‐flavours during chilled storage. Sensory quality is maintained by preventing evaporative losses of water and flavour volatiles during pasteurization and by the moist conditions during the pack, which facilitates transformation of collagen to gelatin during pasteurization, increasing meat tenderness (Church & Parsons 1993). Pasteurization lengthens the shelf life of the SV product.…”

Section: Resultsmentioning

confidence: 99%

“…Three processing conditions were then applied to rendang, namely, conventional cooking (CC), in which samples were packed under vacuum without any pasteurization, SV processing at Pv 70 = 100 min (SS70) and SV processing at 85°C for 2 h (SS85). CC represented a grossly under‐processed product; SS70 is a requirement set by French regulations for sous vide‐processed products using Streptococcus faecalis as the reference microorganism (Church & Parsons 1993) for products stored up to 21 days. This is also equivalent to Pv 90 = 0.1 min, under‐processed using the criteria of UKFSA of Pv 90 = 10 min.…”

Section: Methodsmentioning

confidence: 99%

“…Sous vide (SV) is also defined as a specialized process of reduced oxygen packaging (ROP) for partially cooked ingredients alone or combined with raw foods that require refrigeration or frozen storage until the package is thoroughly heated immediately before service (USFDA 2005). General processing steps involved in SV are preparation of raw materials, vacuum packaging, pasteurization, chilling/cooling, chilled storage and reheating (Church & Parsons 1993; USFDA 2005).…”

Section: Introductionmentioning

confidence: 99%

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Pasteurization, development and storage of sous vide rendang (spicy beef stew)

et al. 2007

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This study aims to develop product and processing parameters of sous vide rendang and to examine its quality changes during storage. Sous vide rendang may be pasteurized for 443 min at 75°C and for 88 min at 85°C using fast heating to meet the Pv90 = 10‐min guideline for pasteurization. Process‐meat‐formulation combinations of sous vide rendang indicated that processing at 85°C/2 h, the use of rump and formulation 1 (F1) produced better sensory properties. Water activity (Aw), aside from pasteurization, is a possible controlling factor for sous vide (SV) rendang but not pH. Conventionally cooked (CC) rendang stored at 2°C and sous vide rendang pasteurized at 70°C/100 min (SS70) and at 85°C/2 h (SS85) stored at 2 and 10°C can last for 35 days using microbiological count as its storage indicator. Applications of guidelines by the UK Food Standards Agency would mean that the maximum shelf life allowable for CC and SS70 will only be 10 days compared to SS85, which is 40 days.

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“…The new technology was based on the principles of ''sous vide'' technology. This method of food processing is based on the cooking foods in impermeable pouches under vacuum at low temperature, rapid chilling and storing under chill condition and it is considered to offer enhanced product quality and extended shelf life (Armstrong & McIlven, 2000;Church & Parsons, 1993;Creed, 1995;Martens, 1996;Mason, Church, Ledward, & Parsons, 1990;Nyati, 2000). Especially at meat-based products improved flavour has been reported to result from vacuum packaging, which prevents the development of oxidative off-flavour and the loss of flavour volatiles (Church, 1996;Schafheitle, 1990).…”

Section: Introductionmentioning

confidence: 98%