Review article
https://doi.org/10.31727/m.26.3.2
Minimal processing of food: sous vide technique
Nela Nedić Tiban
orcid.org/0000-0002-9744-469X
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
*
Matea Boškić
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Hrvoje Pavlović
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
* Corresponding author.
Abstract
“Zero” (unprocessed) to minimally processed food has become increasingly popular due to growing consumer attitudes towards the origin of unprocessed and minimally processed foods. Minimal processing techniques have been shown to be highly effective in prolonging shelf life and improving product quality and safety. One of the mild preservation techniques and an example of a “hurdle concept” is sous vide, which focuses on minimal heat treatment of foods, under vacuum. The sous vide cooking conditions are quite different to those employed in traditional cooking methods, or those adopted by the catering and food industries. As a combination of vacuum and precise cooking, on one hand, and healthy diets with new food experiences on the other, sous vide is rapidly gaining popularity. This technique is applied worldwide, in restaurants, catering, industrial production, and households. Microbiological safety of sous vide products depends on time and temperature control during cooking process, rapid cooling after processing, and temperature control during storage. Furthermore, high microbiological quality of the raw ingredients, additives, as well as good production process hygiene, are essential in production of microbiologically stable and safe sous vide products. Due to application of relatively low temperature, if present, spore formers will not be inactivated by the treatment. Therefore, to significantly reduce spore formers or spoilage/harmful bacteria it is necessary to utilise only the raw material of best quality. Some bacteria, though non-spore formers like Listeria monocytogenes, Enterococcus faecalis or Staphylococcus aureus may pose safety problem due to their specific cell wall structure. Sous vide technique can successfully be combined with non-thermal methods to control existing microflora, especially pathogenic microorganisms. This overview presents the types of methods, cooking conditions, and qualitative characteristics of typical sous vide foods (made from meat, seafood, vegetables, and other raw materials). The advantages and disadvantages of sous vide cooking which have an impact on nutritional and sensory quality and food safety are presented.
Keywords
minimal processing; “hurdles”; sous vide; food; food safety
Hrčak ID:
317777
URI
Publication date:
14.5.2024.
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