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Journal articles on the topic 'Sous-vide cookery'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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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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11

SHAMSUZZAMAN, K., N. CHUAQUI-OFFERMANNS, L. LUCHT, T. MCDOUGALL, and J. BORSA. "Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-Beam and Sous-Vide Treatments." Journal of Food Protection 55, no. 7 (July 1, 1992): 528–33. http://dx.doi.org/10.4315/0362-028x-55.7.528.

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The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81–861 (105 CFU/g), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6°C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 107 CFU/g after 8 weeks at 2°C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2°C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat.

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12

Ding, Hui. "Sous Vide Cooked Technology and food safety control of chicken." E3S Web of Conferences 185 (2020): 04022. http://dx.doi.org/10.1051/e3sconf/202018504022.

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With the rapid development of food science and cooking technology, people's demand for the quality of food is gradually increasing. A delicious, safe and healthy diet has become a new goal for people. The emergence and the continuous improvement of Sous Vide Cooked Technology technology helps in catering these needs, which has been attarting the attention from more and more consumers. Chicken is rich in nutrition, high in protein and low in fat. Sous Vide Cooked Technology used in chicken cooking preserves chicken’s original flavor and color, which also maximumly keeps the nutrients of chicken. .

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13

Przybylski, Wiesław, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Piotr Sałek, and Kacper Pakuła. "Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat." Foods 10, no. 7 (July 12, 2021): 1610. http://dx.doi.org/10.3390/foods10071610.

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An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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14

Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.

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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.

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15

Yang, Fengqi, Chi-Ho Lee, Min-Young Jeon, Won-Young Cho, and Han Geuk Seo. "The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking." Journal of Chemistry 2021 (January 12, 2021): 1–10. http://dx.doi.org/10.1155/2021/6624269.

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This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.

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16

Głuchowski, Czarniecka-Skubina, Wasiak-Zys, and Nowak. "Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)." Foods 8, no. 8 (August 7, 2019): 323. http://dx.doi.org/10.3390/foods8080323.

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The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.

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17

HANSEN, TINA B., SUSANNE KNØCHEL, DORTE JUNCHER, and GRETE BERTELSEN. "Storage characteristics of sous vide cooked roast beef." International Journal of Food Science & Technology 30, no. 3 (July 1, 2007): 365–78. http://dx.doi.org/10.1111/j.1365-2621.1995.tb01384.x.

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18

Naveena, BM, Panjab S. Khansole, M. Shashi Kumar, N. Krishnaiah, Vinayak V. Kulkarni, and SJ Deepak. "Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages." Food Science and Technology International 23, no. 1 (July 9, 2016): 75–85. http://dx.doi.org/10.1177/1082013216658580.

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The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

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19

Haghighi, Hossein, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego, and Andrea Pulvirenti. "Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets." Applied Sciences 11, no. 7 (April 2, 2021): 3189. http://dx.doi.org/10.3390/app11073189.

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Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

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20

Bryan, Erin E., Brooke N. Smith, Ryan N. Dilger, Anna C. Dilger, and Dustin D. Boler. "TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide." Journal of Animal Science 97, no. 8 (June 12, 2019): 3348–53. http://dx.doi.org/10.1093/jas/skz198.

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Abstract The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54-cm-thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63 °C, aged 7 d and cooked to 63 °C, aged 14 d and cooked to 63 °C, or aged 14 d and cooked to 71 °C. Chops were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference option in the MIXED procedure of SAS. Among chops cooked to 63 °C, chops aged 3 d has less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71 °C had greater (P < 0.001) cook loss than chops cooked to 63 °C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63 °C, chops aged 3 d required more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. Chops aged 14 d and cooked to 71 °C required (P < 0.0001) more force than those aged 14 d and cooked to 63 °C. Overall, these data indicate that sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

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21

Chian, Feng Ming, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, and Mike Boland. "Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket." Foods 10, no. 3 (March 1, 2021): 512. http://dx.doi.org/10.3390/foods10030512.

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Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specific energy of 99 ± 5 kJ/kg) was applied to bovine Deep and Superficial pectoral muscles in combination with sous vide (SV) cooking (60 °C for 24 h). A similar micro- and ultrastructure was detected between the control SV-cooked and PEF-treated SV-cooked pectoral muscles. The combined PEF–SV treatment increased the in vitro protein digestibility of the pectoral muscles by approximately 29%, in terms of ninhydrin-reactive free amino nitrogen released at the end of simulated digestion. An increment in proteolysis of the PEF-treated SV-cooked meat proteins (e.g., myosin heavy chains and C-protein) during simulated digestion was also observed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. More damaged muscle micro- and ultrastructure was detected in PEF-treated SV-cooked muscles at the end of in vitro digestion, showing its enhanced digestive proteolysis compared to the control cooked meat.

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22

Ķirse, Asnate, Daina Kārkliņa, and Sandra Muižniece-Brasava. "Shelf Life Extension of Maple pea (Pisum sativum var. arvense L.) Spread Using Sous Vide." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 70, no. 6 (December 1, 2016): 393–99. http://dx.doi.org/10.1515/prolas-2016-0056.

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Abstract The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L.) spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (Pisum sativum var. arvense L.), to which salt, citric acid, oil, and spices were added. Pea spread was stored in polyamide/polyethylene (PA/PE) film pouches, packaged in vacuum and hermetically sealed. Pea spread pouches were heat treated in a water bath, then rapidly cooled in ice-water and stored at 4.0 ± 0.5 °C. Sous vide was applied in three different heat regimens +(65.0; 80.0 and 100.0) ± 0.5 °C with cooking times 5, 10, 15, 20, 25, and 30 min at a constant temperature. Total plate count was determined according to ISO 4833-1:2014 on Plate Count Agar and Enterobacteriaceae determination was performed in accordance with ISO 21528-2:2004 on Violet Red Bile Glucose Agar. Total plate count in pea spread without thermal treatment was 3.41 log10 CFU g−1, in all sous vide packaged pea spread samples microbial contamination was significantly lower (p < 0.05). Enterobacteriaceae were not detected in any samples. It is possible to extend the shelf life of sous vide maple pea spread up to 14 weeks when stored at 4.0 ± 0.5 °C.

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23

Ayub, Haris, and Asif Ahmad. "Physiochemical changes in sous-vide and conventionally cooked meat." International Journal of Gastronomy and Food Science 17 (October 2019): 100145. http://dx.doi.org/10.1016/j.ijgfs.2019.100145.

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24

Díaz, P., M. D. Garrido, and S. Bañón. "Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration." Food Science and Technology International 17, no. 1 (December 20, 2010): 31–37. http://dx.doi.org/10.1177/1082013210368744.

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The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 °C/45 min, quickly chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical—chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical—chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

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Lee, Taenam, and Nami Joo. "Anti-Inflammatory and Antioxidant Properties of Ethanol Extracts of Raw, Blanched, Steamed, and Sous-Vide Cooked Okra (Abelmoschus esculentus L.) in LPS or H2O2-Treated RAW264.7 Cells." Applied Sciences 11, no. 5 (March 9, 2021): 2432. http://dx.doi.org/10.3390/app11052432.

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Okra (Abelmoschus esculentus L.) is a plant belonging to the Malvaceae family. All parts of okra, including the pod, leaf, and branch, are edible, with the pod being especially enriched with sugars, dietary fibers, minerals, vitamins, and antioxidants. It has beneficial effect against colitis, hepatitis, and gastric ulcer. However, studies on okra’s anti-inflammatory effects remain limited. It is known that cooking methods change nutrition and functional compounds in foods. In this study, we prepared ethanolic extracts of okra using four different cooking methods (raw, blanching, steaming, and sous-vide), and analyzed anti-inflammatory and antioxidant effects on lipopolysaccharide- (LPS) or hydrogen peroxide (H2O2)-treated RAW264.7 macrophages. Cell viability was similar between all four cooking methods, confirming that okra extracts (≤200 μg/mL) were not cytotoxic. All cooking methods inhibited nitric oxide production (indicator of inflammatory responses). Sous-vide cooking showed low inhibitory effect at 100–200 μg/mL of okra extract. Moreover, examining the mRNA expression of inducible cycloxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS) and inflammatory cytokines (tumor necrosis factor alpha (TNF-α), interleukin 6 (IL-6), and interleukin 1-beta (IL-1β)) showed inhibitory effects by all cooking methods. Reactive oxygen species (ROS) levels were also reduced for all cooking methods, with sous-vide cooking showing the highest rate of reduction. These results confirm the anti-inflammatory and antioxidant effects of raw and multimethod cooked okra. Notably, sous-vide cooking showed the greatest potential to improve okra’s therapeutic effects.

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Cropotova, Jana, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, and Turid Rustad. "The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins." Food technology and biotechnology 57, no. 2 (2019): 191–99. http://dx.doi.org/10.17113/ftb.57.02.19.6032.

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The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ﬁllets were treated with the antioxidants, exposed to sous-vide cooking at 70 and 80 °C for 10 and 20 min, and further stored for 1, 3, 9 and 15 days at (0±1) °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible reabsorption of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the fish muscle. However, the use of antioxidants has shown to be highly efficient in decreasing the protein carbonylation in the analysed fish samples.

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Lyhs, Ulrike, Isabel Snauwaert, Seija Pihlajaviita, Luc De Vuyst, and Peter Vandamme. "Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga." International Journal of Systematic and Evolutionary Microbiology 65, Pt_8 (August 1, 2015): 2586–90. http://dx.doi.org/10.1099/ijs.0.000305.

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A Gram-stain-positive, ovoid, lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide-cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc kimchii and Leuconostoc miyukkimchii as the nearest neighbours (99.1 and 98.8 % 16S rRNA gene sequence similarity towards the type strain, respectively). Phylogenetic analysis of the 16S rRNA gene, multilocus sequence analysis of the pheS, rpoA and atpA genes, and biochemical and genotypic characteristics allowed differentiation of strain LMG 27676T from all established species of the genus Leuconostoc. Strain LMG 27676T ( = R-50029T = MHB 277T = DSM 27776T) therefore represents the type strain of a novel species, for which the name Leuconostoc rapi sp. nov. is proposed.

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Chiavaro, Emma, Teresa Mazzeo, Attilio Visconti, Chiara Manzi, Vincenzo Fogliano, and Nicoletta Pellegrini. "Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts." Journal of Agricultural and Food Chemistry 60, no. 23 (June 2012): 6019–25. http://dx.doi.org/10.1021/jf300692a.

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Iborra-Bernad, C., P. García-Segovia, and J. Martínez-Monzó. "Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling." Journal of Food Science 80, no. 8 (June 30, 2015): E1725—E1734. http://dx.doi.org/10.1111/1750-3841.12950.

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Picouet, Pierre A., Silvia Cofan-Carbo, Héloïse Vilaseca, Laia Carboné Ballbè, and Pere Castells. "Stability of sous-vide cooked salmon loins processed by high pressure." Innovative Food Science & Emerging Technologies 12, no. 1 (January 2011): 26–31. http://dx.doi.org/10.1016/j.ifset.2010.12.002.

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Iborra-Bernad, C., A. Tárrega, P. García-Segovia, and J. Martínez-Monzó. "Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects." LWT - Food Science and Technology 56, no. 2 (May 2014): 451–60. http://dx.doi.org/10.1016/j.lwt.2013.12.027.

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Knøchel, S., Randi Vangsgaard, and Lone Søholm Johansen. "Quality changes during storage of sous vide cooked green beans ( Phaseolus vulgaris )." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 205, no. 5 (October 28, 1997): 370–74. http://dx.doi.org/10.1007/s002170050183.

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Naqvi, Zahra B., Peter C. Thomson, Michael A. Campbell, Sajid Latif, Jerrad F. Legako, David M. McGill, Peter C. Wynn, Michael A. Friend, and Robyn D. Warner. "Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking." Foods 10, no. 8 (August 20, 2021): 1936. http://dx.doi.org/10.3390/foods10081936.

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This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.

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Vaudagna, S. R., A. A. Pazos, S. M. Guidi, G. Sanchez, D. J. Carp, and C. B. Gonzalez. "Effect of salt addition on sous vide cooked whole beef muscles from Argentina." Meat Science 79, no. 3 (July 2008): 470–82. http://dx.doi.org/10.1016/j.meatsci.2007.11.001.

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Ben Embarek, P. K., V. From Jeppesen, and H. H. Huss. "Antibacterial potential of Enterococcus faecium strains isolated from sous-vide cooked fish fillets." Food Microbiology 11, no. 6 (December 1994): 525–36. http://dx.doi.org/10.1006/fmic.1994.1060.

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Cho, Dong Kook, Boin Lee, Hyeonbin Oh, Jae Sang Lee, Young Soon Kim, and Young Min Choi. "Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties." Foods 9, no. 8 (July 27, 2020): 1011. http://dx.doi.org/10.3390/foods9081011.

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This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (p < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (p < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.

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Roldán, Mar, Jorge Ruiz, José Sánchez del Pulgar, Trinidad Pérez-Palacios, and Teresa Antequera. "Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations." Meat Science 100 (February 2015): 52–57. http://dx.doi.org/10.1016/j.meatsci.2014.09.010.

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Humaid, Sami, Dhriti Nayyar, Jason Bolton, and Denise I. Skonberg. "Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails." Journal of Food Science 84, no. 12 (November 21, 2019): 3454–62. http://dx.doi.org/10.1111/1750-3841.14954.

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Humaid, Sami, Dhriti Nayyar, Jason Bolton, Brian Perkins, and Denise I. Skonberg. "Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster." High Pressure Research 40, no. 3 (June 16, 2020): 444–63. http://dx.doi.org/10.1080/08957959.2020.1774753.

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Helal, Yasmine, Antoine Abou Fayad, and Ali Al Khatib. "Assessment of Food Safety and Physicochemical Properties of Sous-vide Cooked Steak in Lebanon." International Journal of Environment, Agriculture and Biotechnology 6, no. 2 (2021): 087–100. http://dx.doi.org/10.22161/ijeab.62.9.

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Kačániová, Miroslava, Simona Kunová, Peter Haščík, Karol Pietrzyk, Maciej Kluz, Margarita Terentjeva, Tatsiana Savistkaya, and Dzmitry Grinshpan. "The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage." Potravinarstvo Slovak Journal of Food Sciences 15 (June 28, 2021): 575–84. http://dx.doi.org/10.5219/1655.

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The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

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Latoch, Agnieszka, and Justyna Libera. "Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked." Sustainability 11, no. 20 (October 13, 2019): 5644. http://dx.doi.org/10.3390/su11205644.

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Consumers expect the appropriate tenderness, juiciness, and taste, a well as sufficiently long shelf life from meat subjected to thermal processing. One of the methods used to achieve this effect is sous-vide (SV). However, the low temperatures used in this method may not be sufficient to ensure the safety of the meat product. In order to increase safety and reduce adverse sensory changes, we suggest marinating the meat in fermented dairy products (FDP). The aim of the study was to determine the impact of marinating meat in FDP (kefir, yogurt, buttermilk), marinating time (3–12 days), and SV temperature (60 or 80 °C) on the quality and safety of pork steaks. Marinating the meat increases the level of loss during cooking, but at the same time, has no effect on the chemical composition and activity of water. The acidity of steaks decreases with the time of marinating. A few days of meat marinating in buttermilk or yogurt slows down the fat oxidation reactions and reduces the content of oxidizing substances in meat. Meat marinated in FDP and SV cooked contains acceptable microbial values. Marinating in FDP, especially in yogurt or buttermilk, improves the quality and safety of SV-cooked pork steaks.

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43

Hong, Go-Eun, Ji-Han Kim, Su-Jin Ahn, and Chi-Ho Lee. "Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage." Korean Journal for Food Science of Animal Resources 35, no. 6 (December 31, 2015): 757–64. http://dx.doi.org/10.5851/kosfa.2015.35.6.757.

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44

Latoch, Agnieszka, Justyna Libera, and Dariusz Mirosław Stasiak. "Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide." Acta Scientiarum Polonorum Technologia Alimentaria 18, no. 2 (June 30, 2019): 163–71. http://dx.doi.org/10.17306/j.afs.0642.

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Cosansu, Serap, and Vijay K. Juneja. "Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract." Meat Science 143 (September 2018): 252–56. http://dx.doi.org/10.1016/j.meatsci.2018.05.013.

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Hansen, T. B., and S. Knøchel. "Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef." Letters in Applied Microbiology 22, no. 6 (June 1996): 425–28. http://dx.doi.org/10.1111/j.1472-765x.1996.tb01195.x.

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47

Amoroso, Luana, Valeria Rizzo, and Giuseppe Muratore. "Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags." International Journal of Gastronomy and Food Science 15 (April 2019): 1–5. http://dx.doi.org/10.1016/j.ijgfs.2018.11.007.

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Namsaraeva, Zorigma, Inga Khamaganova, and Tatiana Damdinova. "New Functional Product from Horsemeat in Sauce." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 77–85. http://dx.doi.org/10.21603/2074-9414-2021-1-77-85.

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Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method. Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing. Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional. Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

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Latoch, Agnieszka, Justyna Libera, and Dariusz Mirosław Stasiak. "Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf]." Acta Scientiarum Polonorum Technologia Alimentaria 18, no. 2 (June 30, 2019): 163–71. http://dx.doi.org/10.17306/j.afs.2019.0642.

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Juneja, V. K., and H. M. Marks. "Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef." Innovative Food Science & Emerging Technologies 4, no. 4 (December 2003): 395–402. http://dx.doi.org/10.1016/s1466-8564(03)00046-8.

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