Sous vide, a culinary technique for improving quality of food products: A review
D Kathuria, AK Dhiman, S Attri - Trends in Food Science & Technology, 2022 - Elsevier
Background Sous vide is a low-temperature long-time technique performed under vacuum
conditions. This technique is being followed for various food products such as fruits …
conditions. This technique is being followed for various food products such as fruits …
Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled
temperature, offering improved taste, texture and nutritional values along with extended …
temperature, offering improved taste, texture and nutritional values along with extended …
Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage
JM Pérez-Andrés, M de Alba, SM Harrison, NP Brunton… - Lwt, 2020 - Elsevier
The present study investigated the effects of cold atmospheric plasma on the shelf-life
stability of lipids and proteins of commercially packaged mackerel fillets. The results showed …
stability of lipids and proteins of commercially packaged mackerel fillets. The results showed …
[HTML][HTML] Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional …
J Cropotova, R Mozuraityte, IB Standal, T Rustad - Food Control, 2019 - Elsevier
The aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic
mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical …
mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical …
Sous vide processing: a viable approach for the assurance of microbial food safety
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 …
that have minimal impact on food quality and ensure its microbiological safety. Sous vide …
[HTML][HTML] Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties
Y Gao, Y Qiu, H Nan, L Wang, D Yang, L Zhang… - Food Research …, 2022 - Elsevier
In this study, low-fat beef patties were prepared by replacing different proportions of beef fat
(0, 25, 50, 75, and 100%) with ultra-high pressure–assisted cowhide gelatin. The quality …
(0, 25, 50, 75, and 100%) with ultra-high pressure–assisted cowhide gelatin. The quality …
[HTML][HTML] Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
J Cropotova, R Mozuraityte, IB Standal, S Ojha… - Innovative Food Science …, 2020 - Elsevier
The study focused on assessing quality parameters of haddock and mackerel minces
subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at− 40° …
subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at− 40° …
Effect of combination of time and temperature on quality characteristics of sous vide chicken breast
The use of minimal thermal processing techniques such as sous vide technology to improve
the quality of meat-based foods has gained a special focus in recent years. A proper …
the quality of meat-based foods has gained a special focus in recent years. A proper …
[PDF][PDF] Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of …
The objective of the current study was to optimize the cook-chill conditions of high-value
whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and …
whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and …
Monitoring thermal and non-thermal treatments during processing of muscle foods: A comprehensive review of recent technological advances
Muscle food products play a vital role in human nutrition due to their sensory quality and
high nutritional value. One well-known challenge of such products is the high perishability …
high nutritional value. One well-known challenge of such products is the high perishability …