Relevant bibliographies by topics / Sous-vide cookery

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Academic literature on the topic 'Sous-vide cookery'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2022

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Journal articles on the topic "Sous-vide cookery"

1

Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (July 2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.

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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade
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2

Hwang, Su-In, Eun-Jung Lee, and Geun-Pyo Hong. "Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin." Food Science of Animal Resources 39, no. 1 (February 2019): 65–72. http://dx.doi.org/10.5851/kosfa.2019.e4.

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3

Vierck, K. R., J. C. Brooks, and J. F. Legako. "Impact of Dry Heat Cookery Method on Consumer Ratings of Beef Strip Loin Steaks Following Sous Vide Preparation." Meat and Muscle Biology 2, no. 2 (January 1, 2018): 11. http://dx.doi.org/10.22175/rmc2018.010.

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4

McIntyre, Lorraine, Virginia Jorgenson, and Mark Ritson. "Sous vide style cooking practices linked to Salmonella Enteritidis illnesses." Environmental Health Review 60, no. 2 (June 2017): 42–49. http://dx.doi.org/10.5864/d2017-014.

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Three Salmonella Enteritidis illnesses investigated in British Columbia, Canada, were potentially linked to consumption of sous vide style cooked foods in 2014. In two separate incidents on different days, two illnesses at one restaurant implicated sous vide eggs. The third illness was linked to a different restaurant serving sous vide duck breast. Inspections of the restaurants revealed inadequate sous vide cooking practices that did not fully cook the foods. Although other high-risk foods were also eaten at these premises (raw oysters and tuna in one restaurant, foods with raw egg dressing and mayonnaise in the second restaurant), and although no leftover foods were available for testing from these meals, the investigation suggested improper sous vide style cooking practices amplified the risk and were the most probable cause of illness.
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5

Coşansu, Serap, and Özlem Kıymetli. "Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (November 12, 2016): 919. http://dx.doi.org/10.24925/turjaf.v4i11.919-925.727.

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Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.
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6

Erdem, Nuran, and Mustafa Karakaya. "Gıdalarda Sous Vide Uygulama Teknolojisi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 9 (September 18, 2021): 1618–30. http://dx.doi.org/10.24925/turjaf.v9i9.1618-1630.3285.

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Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package in a water bath at fully controllable temperatures (≤100°C). Sous vide is also an enclosure method. The product is consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With Sous vide technology, it is provided to prepare the product at the desired temperature and at the desired time without damaging the textures and quality features, without excessive drying of the outer surface. Meat, fish, chicken and vegetables can be cooked with this method. Meat and meat products prepared with sous vide technology are more delicious, juicy and crunchy and lose their nutrients at minimum level. Sous vide technology offers many advantages such as prolonging storage time, sensory quality and maintaining microbiological quality. Sous vide technology is reliable in many respects since the vegetative forms of bacteria in the food are inactivated by providing anaerobic environment with vacuum packaging and controlled temperature application.
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7

Jeon, Yeo Jin, Jin A. Jang, Ji Eun Oh, Kyung Hyun Sohn, and Mi Sook Cho. "Korean and Chinese Consumers' Preferences for Sous-Vide Cooked Jabchae according to Sauce Mixing Proportion." Journal of the Korean Society of Food Science and Nutrition 45, no. 11 (November 30, 2016): 1658–72. http://dx.doi.org/10.3746/jkfn.2016.45.11.1658.

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8

Jeong, Se-Ho, Eui-Chan Kim, and Dong-Un Lee. "The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle." Foods 9, no. 11 (November 16, 2020): 1674. http://dx.doi.org/10.3390/foods9111674.

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The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained.
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9

Hwang, Young-Hwa, Ishamri Ismail, and Seon-Tea Joo. "Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System." Foods 9, no. 3 (February 26, 2020): 251. http://dx.doi.org/10.3390/foods9030251.

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Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.
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10

SHAMSUZZAMAN, KAZI, LISA LUCHT, and NOEMI CHUAQUI-OFERMANNS. "Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat." Journal of Food Protection 58, no. 5 (May 1, 1995): 497–501. http://dx.doi.org/10.4315/0362-028x-58.5.497.

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The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 106 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1°C), and stored at 8°C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8°C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments.
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Books on the topic "Sous-vide cookery"

1

Thomas, Keller, ed. Under pressure: Cooking sous vide. New York, NY: Workman Pub. Company, 2008.

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2

author, Halm Meesha, Peabody Scott author, and Lo Monica photographer, eds. Sous vide at home the modern technique for perfectly cooked meals. 2016.

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3

Lyons, Harriet. Anova Sous Vide Cookbook for Beginners: The Modern Technique for Perfectly Cooked Meals. Independently Published, 2020.

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Book chapters on the topic "Sous-vide cookery"

1

Joseph H., Hotchkiss, and Langston Scott W. "MAP of Cooked Meat and Poultry Products." In Principles of Modified-Atmosphere amd sous vide Product Packaging, 137–52. Routledge, 2018. http://dx.doi.org/10.1201/9780203742075-6.

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You might also be interested in the extended bibliographies on the topic 'Sous-vide cookery' for particular source types:
Journal articles
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