scholarly journals Impact of Sous Vide Cooking on Nutritional Quality of Meat

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
María Victoria Aviles
Keyword(s):  
Heat Treatment ◽  
Protein Fraction ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Processing Technology ◽  
Heat Stable ◽  
Sensory Qualities ◽  
Sous Vide ◽  
Nutritional Changes

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

scholarly journals The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020 ◽  
Vol 12 (18) ◽  
pp. 7606 ◽  
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Maria Buła
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
High Energy ◽  
Nutrition Value ◽  
Sous Vide ◽  
Conventional Methods ◽  
High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

scholarly journals The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1416
Author(s):  
Inmaculada Gómez ◽  
Rasmi Janardhanan ◽  
Francisco C. Ibañez ◽  
María José Beriain
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Meat Products ◽  
High Pressure Processing ◽  
Processed Meat ◽  
Physical Methods ◽  
Sensorial Quality ◽  
Sous Vide

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

scholarly journals MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF SOUS VIDE OR TRADITIONALLY PROCESSED FISH: INFLUENCE OF FAT CONTENT

2004 ◽  
Vol 27 (5) ◽  
pp. 371-387 ◽  
Author(s):  
M.C. GARCÍA-LINARES ◽  
E. GONZALEZ-FANDOS ◽  
M.C. GARCÍA-FERNÁNDEZ ◽  
M.T. GARCÍA-ARIAS
Keyword(s):  
Nutritional Quality ◽  
Fat Content ◽  
Sous Vide

scholarly journals New Functional Product from Horsemeat in Sauce

2021 ◽  
Vol 51 (1) ◽  
pp. 77-85
Author(s):  
Zorigma Namsaraeva ◽  
Inga Khamaganova ◽  
Tatiana Damdinova
Keyword(s):  
Heat Treatment ◽  
Image Processing ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
New Technology ◽  
Meat Products ◽  
Flaxseed Oil ◽  
Sous Vide ◽  
Meat Samples

Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method. Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing. Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional. Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

scholarly journals Influence of storage on the chemical composition of Stylosanthes hays for equine feeding

2016 ◽  
Vol 37 (2) ◽  
pp. 819 ◽  
Author(s):  
Diego Figueiredo da Costa ◽  
Aline Ferreira da Silva ◽  
Areano Ethério Moreira de Farias ◽  
Arthur Willian de Lima Brasil ◽  
Fabrine Alexandre dos Santos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Storage Period ◽  
Climatic Conditions ◽  
Stylosanthes Guianensis ◽  
Split Plot ◽  
Dry Seasons ◽  
Plot Design

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.

scholarly journals Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 5
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Krzysztof Tambor ◽  
Elvyra Jariené
Keyword(s):  
Heat Treatment ◽  
Volatile Compounds ◽  
Sensory Profile ◽  
Pronounced Change ◽  
Headspace Volatile ◽  
Different Temperatures ◽  
Sous Vide ◽  
Cie Lab ◽  
Area Percentage

Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.

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