Sous vide processing for food quality enhancement: A review

Abstract

As customer preferences shift, innovative food processing procedures that have little influence on food quality (prevent loss of nutrients, volatiles, and moisture content) and ensure microbiological safety are being developed. A recent innovation called Sous vide (SV) evenly distributes heat by cooking food in vacuum packaging at precise temperatures. An overview of the state of the science for using SV methods for food processing and preservation is provided below. In contrast to traditional thermal food processing methods, the SV method increases the quality of the food, nutritional content, and storage life while destroying microorganisms (Salmonella, Clostridium, and many more). The majority of the time, SV cooks food at the range of 60–100 °C generally for 1–7 h. Microbiological pathogens such as parasites and vegetative and spore types of bacteria cannot be completely erased even though it works well for processing and preparing food. The nutritional, and sensory characteristics of food are only minimally impacted by integrating the process with other non-thermal methods (High-pressure processing and microwave cooking,), and spore-forming microbe inactivation can be improved. In addition to investigating the method of operation of SV technology, the difficulties associated with its adoption in the food business are examined. This review looks at the possibilities, applications, and effects of the SV technique on spore-forming microorganisms and spore inactivation. The discussion and debate presented may serve as a starting point for additional study and actual applications of this food manufacturing system.