Abstract
The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.
Highlights
Different food choices in human history have resulted from complex interactions of nutritional requirements, ecology, historical events and human logic or lack thereof (Anderson, 2005)
High pressure is not recommended for sous vide processing of fish fillets, since the texture of fish is very gentle, and strong pressure would damage the tissue
Due to the fact that the physicochemical features of sous vide foods are suitable for the growth of a wide range of bacteria, which is further supported by low processing temperatures, much of the research dealing with sous vide processing has been focused on the microbiological safety of sous vide products
Summary
Different food choices in human history have resulted from complex interactions of nutritional requirements, ecology, historical events and human logic or lack thereof (Anderson, 2005). Consumption of special-status foods is utilised by elite groups and by people aspiring to higher social ranking (Baltic et al, 2010). When it comes to health aspects of dietary habits, a vast number of literature sources over the last few decades have been focused on exploring the adverse effects of recent shifts towards indulgent, high-fat and high-sugar diets (Caplan, 2013). Sous vide is a modern food preparation technique that addresses the expectations of demanding consumers for minimally processed, safe, nutritionally valuable food which has visual appeal, smell, taste and texture comparable with those of fresh food (Schellekens, 1996)
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