The Safety and Quality of Sous Vide Food

Kilibarda, Nataša; Brdar, Ivana; Baltic, Branislav; Marković, Velisav; Mahmutović, Hava; Karabasil, Nedjeljko; Stanišić, Svetlana

doi:10.18485/meattech.2018.59.1.5

Cited by 38 publications

(31 citation statements)

References 38 publications

(76 reference statements)

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“…This in turn prevents lipid oxidation, which is a benefit, as PUFAs will be preserved, and they provide major health benefits in human nutrition [ 224 ]. The oxidation of unsaturated fatty acid does not occur as frequently in sous-vide fish compared to other conventional methods of cooking at higher temperatures [ 225 ]. There was a higher content of unsaturated fatty acids present in the sous-vide samples compared to conventional cooking.…”

Section: The Effects Of Thermal Processing—cooking On the Bio-functio...mentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.

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Section: The Effects Of Thermal Processing—cooking On the Bio-functio...mentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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“…These demands have led to increased utilization of new processing technologies (James & James, ). Sous vide (SV) and high‐pressure processing (HPP) are among the most promising emerging technologies in the food industry, including retail and food service, and their products are widely available in global markets (Kilibarda et al., ; Rastogi, ). SV is the controlled cooking of vacuum‐sealed foods in a water bath or under steam (Baldwin, ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails

Humaid

Nayyar

Bolton

et al. 2019

Journal of Food Science

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Sous vide (SV) and high-pressure processing (HPP) are promising techniques in the development of highquality seafood products. The objectives of this study were to evaluate the impacts of HPP on the physicochemical quality and consumer acceptance of subsequently SV-cooked lobster tails. Raw shucked lobster tails were processed at 150 or 350 MPa for 5 or 10 min. Subsequently, half were SV cooked to a core temperature of 65°C/10 min. Texture profile analysis, shear force, color, salt soluble protein content, water-holding capacity (WHC), moisture content, and weight loss were analyzed. Pressurization at 150 MPa/10 min decreased (P < 0.05) the hardness of raw lobsters compared to non-HPP-treated controls. However, 350 MPa for 5 or 10 min increased (P < 0.05) the shear force in raw and SV-cooked samples. HPP increased (P < 0.05) the L * values but did not affect moisture content, WHC, or weight loss of raw or SV-cooked lobsters. Lobsters were subjected to consumer acceptability testing using a 9-point hedonic scale. Although panelists rated the flavor, texture, and overall liking of the 350 MPa/10 min samples higher than the control and 150 MPa/10 min samples, there were no significant differences among treatment means, indicating that physicochemical changes induced by HPP did not affect consumer acceptance. In addition, approximately 84% of panelists reported that the 350 MPa product met their expectations compared to approximately 75% for the control and 150 MPa treatments. These results suggest that HPP has the potential to be applied in combination with SV cooking to produce consumer-acceptable, value-added lobster products.Practical Application: Lobsters are an expensive menu item in restaurants. However, they are susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Sous vide cooking is reported to provide evenly cooked lobsters with a succulent and juicy texture. In this study, lobsters were sous vide cooked to reach a core temperature of 65°C, and then maintained at that temperature for 10 min. The application of moderate processing pressures to vacuum-packaged raw lobsters prior to SV cooking altered some physicochemical attributes but has the potential to increase the availability of high-quality, minimally processed seafood with good consumer acceptability.

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“…An alternative to conventional cooking is the sous-vide method, which is preferred by many restaurant professionals [42], because it better preserves the taste and natural characteristics (juiciness) of the meat for their customers [43]. This technology involves the use of plastic bags used in sous-vide equipment to hold vacuumed meat that is systematically subjected to a very slow cooking process (up to 48 hours) [44].…”

Section: Production and Processingmentioning

confidence: 99%

Meat consumption: theory, practice and future prospects

Putnik

Kovačević²

2022

Teor. prakt. pererab. mâsa (Print)

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This research reviewed human meat consumption and highlighted associated history, challenges and benefits. Selected literature for the manuscript was from relevant titles and reliable international sources. From early times of the mankind meat consumption and animal husbandry were inseparable parts of living, and with similar consequences as dramatic influence on environment. Human need for meat consumption fueled development of large world markets with incredible trade, processing and consumption. This overconsumption has caused health problems associated with high intake of cholesterol and sodium chloride. Another problem with meat consumption is the use of additives in processed products. In modern time these problems are tackled by the use of additives from plants that have health benefits. Thermal processing is yet another problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g. high-pressure processing and electrotechnologies). Recently, interesting alternatives for meat processing included 3D Printing that is able to engineer admirable meat products from by-products. However, this technology might need to employ enzymes such as transglutaminase, associated with potential health problems and misleading the customers. Unfortunately, fraudulent activities are common for meat products and it would be prudent to organize enforcement centers with at least police and analysts skilled in chemometrics and various laboratory techniques for food defense. It seems as humankind expands it will seek more proteins from plant, insects, unicellular biomass, and synthetic meat than from the animal origin, however all of the alternatives must be carefully evaluated against consumer acceptance, public health and environmental concerns.

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The Safety and Quality of Sous Vide Food

Cited by 38 publications

References 38 publications

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails

Meat consumption: theory, practice and future prospects

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