Abstract
With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.
Highlights
Aquatic products have unique flavor, low fat content, high nutritional value and protein content
The emergence of sous vide (SV) cooking technology solves these problems to a certain extent and can better preserve quality and nutritional value of aquatic foods whilst reducing the production of harmful substances to ensure food safety
Heating used as part of the SV method significantly affects shear force, springiness, cohesiveness, and chewiness of aquatic food products, whereas changes in treatment duration did not lead to statistically significant differences in texture (Christensen et al, 2011; Garciasegovia et al, 2007; Roldan et al, 2013)
Summary
Aquatic products have unique flavor, low fat content, high nutritional value and protein content. The emergence of sous vide (SV) cooking technology solves these problems to a certain extent and can better preserve quality and nutritional value of aquatic foods whilst reducing the production of harmful substances to ensure food safety. SV technology refers to the method of cooking vacuumpacked food under precise temperature and time control (Baldwin, 2012). Compared with traditional cooking methods, the precise control of temperature and time guarantees good maturation and taste of the food, and vacuum packaging helps to preserve food nutritional quality and shelf life. At the beginning of the 21st century, Michelinstarred restaurants started to employ the SV technology in their preparations Despite these breakthroughs, SV technology is still mainly applied in professional gastronomy. This study explores the effect of different heat treatment methods on aquatic’s physical and chemical properties and provides ideas for deep processing of aquatic food products
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