Application of sous vide cooking to aquatic food products: a review

Abstract

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.

Discussion on emergency management of food safety from the perspective of foodborne diseases caused by mycotoxins

“…In an investigation conducted by Matumba et al (2016) in Malawi and whether the problem of cheap food is a common phenomenon of food safety problems in countries around the world, and what is the real reason for the promotion, is there a similar reason for the big difference in the price of the same kind of food? And whether the production process and cooking technology will affect the contamination of food by mycotoxins (Feknous et al, 2021;Akman et al, 2022;Cui et al, 2022). These questions need to be answered on the premise of real and accurate data, which also suggests that more relevant investigations and studies are necessary to explore the real cause of food-borne diseases caused by mycotoxins (Matumba et al, 2016;Misihairabgwi et al, 2019).…”

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

“…Several studies have addressed the application of sous-vide cooking to fish and other seafood [ 1 , 2 , 3 ], such as with fish flakes, where the collagen separating the flakes is converted into gelatin at around 46–49 °C [ 4 ]. For that reason, fish is usually cooked at low temperatures.…”