Abstract
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers’ growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
Highlights
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; Greenbird Medical Inc., Trg dr
The results showed that the synergistic use of rosemary essential oil (REO) and vacuum packaging, combined with refrigerated storage, controlled the growth of mesophilic bacteria and Enterobacteriaceae in minimally processed potatoes destined for cooking with the sous-vide method after 11 days of storage
Due to the lack of time available for the consumption and preparation of meals and foods, sous-vide is gaining in popularity among consumers as an advantageous approach over conventional thermal treatments
Summary
Sous-vide is a professional cooking technology that finds its application in home, catering, molecular gastronomy and food industry, known as lapping, vacuum cooking, vacuum-packed cooking or baking-cooling with vacuum packages [1,2,3]. The core temperature of food during processing should not fall below 54.4 ◦ C and cooking must be held for up to 6 h to ensure inactivation of the food pathogens such as Salmonella species, Listeria monocytogenes, and the pathogenic strains of Escherichia coli. This is a critical point only in case the food is not previously pasteurized. For foods with a shelf life of less than 10 days, it is recommended to cook at 70 ◦ C for 2 min or equivalent to reach a 6-log reduction of the most heat-resistant vegetative pathogen (Listeria monocytogenes). The aim of the current study was to review modern and useful sous-vide techniques for preparing healthy and high-quality vegetables and seafood with respect to nutrition and safety
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