Academic Journal
Application of sous vide cooking to aquatic food products: a review
| العنوان: | Application of sous vide cooking to aquatic food products: a review |
|---|---|
| المؤلفون: | Zhenkun CUI, Ni ZHANG, Wenjuan LOU, Tatiana MANOLI |
| المصدر: | Food Science and Technology, Vol 42 (2022) |
| بيانات النشر: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| سنة النشر: | 2022 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | sous vide cooking, aquatic product, quality, application, technology, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995 |
| الوصف: | With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 1678-457X |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102042&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/267754f2a3564141b1df24e6b00841ef |
| DOI: | 10.1590/fst.108021 |
| الاتاحة: | https://doi.org/10.1590/fst.108021 https://doaj.org/article/267754f2a3564141b1df24e6b00841ef |
| رقم الانضمام: | edsbas.2329C8D7 |
| قاعدة البيانات: | BASE |
| تدمد: | 1678457X |
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| DOI: | 10.1590/fst.108021 |