Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples

Silva, Francisco L.F. da; Lima, João Pereira; Melo, Luciana S.; Silva, Yarina S.M. da; Gouveia, Sandro Thomaz; Lopes, Gisele S.; Matos, Wladiana O.

doi:10.1016/j.foodres.2017.07.054

Cited by 44 publications

(22 citation statements)

References 20 publications

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“…In contrast to conventional cooking, the plastic pouches used in sous vide minimise the loss of minerals and can enhance their bioavailability (Ronadelli et al, 2017). Da Silva et al (2017) confirmed these findings by exploring the bioavailability of calcium, cooper, iron, potassium and magnesium from bovine liver. In addition to this, sous vide food processing is superior than widespread steaming and boiling in terms of preventing the loss of vitamins, particularly those most vulnerable to high temperatures and the presence of oxygen, including thiamine (vitamin B1), riboflavin (vitamin B2) and ascorbic acid (vitamin C) (Petersen, 1993;Creed, 1995).…”

Section: The Nutritional Quality Of Sous Vide Foodmentioning

confidence: 58%

The Safety and Quality of Sous Vide Food

et al. 2018

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The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and aff ordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefi ts and disadvantages of sous vide cooking and consider the great eff orts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.

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Section: The Nutritional Quality Of Sous Vide Foodmentioning

confidence: 58%

The Safety and Quality of Sous Vide Food

et al. 2018

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“…These observations have been further confirmed in the SV technique (Becker et al., 2015; Christensen et al., 2013; Roldan et al., 2013). SV means not only higher sensorial quality but LTLT heating can also minimize the nutrient loss (Rondanelli et al., 2017), improve bioaccessibility (da Silva et al., 2017), ensure the safety of food (El Kadri, Alaizoki, Celen, Smith, & Onyeaka, 2020; Nissen, Rosnes, Brendehaug, & Kleiberg, 2002), and extend the shelf life (Diaz, Nieto, Banon, & Garrido, 2009; Kim, Hong, Lim, Park, & Lee, 2015; Nissen et al., 2002). Given the many advantages of SV and the growing demand for nutritious and convenient foods, the application of SV technology in the industrial production of squid is feasible.…”

Section: Discussionmentioning

confidence: 99%

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Cui

Yan

Manoli

et al. 2020

Food Science & Nutrition

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“…The protein content in beef and poultry processed with the sous-vide method was significantly higher than in raw flesh [11,14,17,18,20,55,57,70,71]. Similar results were found while examining the fat content of sous-vide beef, poultry, and rabbit [15], as well as after other heat treatment methods [57].…”

Section: Nutritional Value and Fatty Acid Profile Of The Chicken Breastmentioning

confidence: 70%

“…In light of previously published articles, however, it may be concluded that lower process parameters cause lower losses of B vitamins [10], amino acids [11,12] and lower HAA content [13,14]. Additionally, the retention of minerals [16,17] is similar to raw meat and higher than boiled samples. When using higher parameters of sous-vide (like conventional methods), this effect was not found [18,19].…”

Section: Introductionmentioning

confidence: 92%

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

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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.

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Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples

Cited by 44 publications

References 20 publications

The Safety and Quality of Sous Vide Food

The Safety and Quality of Sous Vide Food

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

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

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