Abstract
Sous-vide technology is the application of pasteurization to vacuum-packed food products. The usage of this packaging technique together with chilled storage leads to foods more stable than the others and therefore its importance increases day by day. In sous-vide technology, food is cooked in its pouch with or without spices and sauces and it is possible to serve it after a simple heating process in boiling water or microwave oven. Therefore this technique also helps catering technology. Since this method is useful for the preservation of perishable foods and also very appropriate for catering technology, it may be advised to package seafoods using this technology. It is possible to keep seafoods longer at chilled conditions and it is also possible to consume them easily using this packaging technology. Regarding a very few studies on sous-vide packaged seafoods in the literature and since there is not any study in Turkey, it is clear that original researches is needed on this subject.
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