Sous vide processing: a viable approach for the assurance of microbial food safety
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.11836
Abstract: Abstract As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in… read more here.
Keywords: sous vide; safety; food; approach ... See more keywords
Effects of sous-vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12369
Abstract: BACKGROUND The production of Russian sturgeon expands rapidly in China. It is necessary to adopt some restrictive measures which can extend the shelf life of sturgeon meat. Previous studies found that sous-vide cooking (SVC) at… read more here.
Keywords: sous vide; russian sturgeon; sturgeon meat; ultrasound pretreatment ... See more keywords
Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-020-00764-0
Abstract: A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures… read more here.
Keywords: sous vide; fruit extracted; synergistic effect; extracted enzymes ... See more keywords
Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.08.067
Abstract: Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling,… read more here.
Keywords: antioxidant activity; sous vide; artichokes green; broccoli carrots ... See more keywords
Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.06.043
Abstract: This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques… read more here.
Keywords: sea; sous vide; vide cooking; steaming sous ... See more keywords
Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.07.078
Abstract: The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and… read more here.
Keywords: vide processed; salmonella; sous vide; marinated chicken ... See more keywords
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2020.109976
Abstract: Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics of sous-vide cooked salmon and the in vitro cardio-protective properties of its PL.… read more here.
Keywords: brined brined; sous vide; protective properties; antithrombotic properties ... See more keywords
Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103752
Abstract: Abstract Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork… read more here.
Keywords: mineral elements; concentrations selected; sous vide; vide cooking ... See more keywords
Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.107877
Abstract: The effects of thermal processing method (sous vide and steam cooking) on Ca, Cu, Fe, Zn, Mg, Mn, K, Na contents, fatty acid composition, Warner-Bratzler shear force (WBSF) and eating quality in beef semimembranosus muscle… read more here.
Keywords: beef; sous vide; steam cooking; meat ... See more keywords
Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.107938
Abstract: This study aimed to evaluate a novel three-step sous-vide (SV) method on bacterial growth and diversity, and its relationship to product storage life. Vacuum-packed naturally contaminated steaks were sequentially cooked at 39 °C (1 h), 49 °C (1 h),… read more here.
Keywords: three step; storage; step sous; sous vide ... See more keywords
Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
Sign Up to like & getrecommendations! Published in 2020 at "Poultry Science"
DOI: 10.1016/j.psj.2020.03.004
Abstract: This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection… read more here.
Keywords: sous vide; meat; chicken breast; quality characteristics ... See more keywords