Thermal process simulations for sous vide processing of fish and meat foods

Ghazala, S.; Ramaswamy, Hosahalli S.; Smith, James P.; Simpson, M.V.

doi:10.1016/0963-9969(95)90794-b

Cited by 27 publications

(14 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The immersion time only started being recorded after 4 minutes and 38 seconds, when the center of the piece reached the processing temperature. The inner temperature during pasteurization was measured with a thermocouple (Ghazala et al, 1995;Baldwin, 2012). Immediately after the thermal treatment, the samples were cooled in ice water down to 0 °C and stored at cooling temperature (1±1°C).…”

Section: Adult Tambaqui (Colossoma Macropomum)mentioning

confidence: 99%

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Kato

Lourenço

Araújo

et al. 2016

Arq. Bras. Med. Vet. Zootec.

View full text Add to dashboard Cite

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 2 2 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.Keywords: fish, tambaqui, texture, response surface RESUMO O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho

show abstract

Section: Adult Tambaqui (Colossoma Macropomum)mentioning

confidence: 99%

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Kato

Lourenço

Araújo

et al. 2016

Arq. Bras. Med. Vet. Zootec.

View full text Add to dashboard Cite

show abstract

“…Ghazala, Ramaswamy, Smith, and Simpson (1995) used a three-dimensional finite different computer model with arbitrary values of surface heat transfer coefficient and thermal conductivity to simulate the heat transfer process during sous vide processing of fish and meat foods and found a good agreement between the simulated and experimental pasteurization values. Numerical methodologies for analyzing the conduction heating of foods and other materials are readily available in the literature.…”

Section: Introductionmentioning

confidence: 88%

Computer simulation of heat transfer during in-package pasteurization of beef frankfurters by hot water immersion

Huang

2007

Journal of Food Engineering

View full text Add to dashboard Cite

“…The mild processing temperatures may reduce cooking and volatile losses, while ensuring good textural and storage‐life properties (up to 30 days at 2–4C) is retained (Schellekens and Martens 1992). Previous research into sous‐vide processing has focused mainly on meat and fish products (Ghazala et al . 1995; Nyati 2000).…”

Section: Introductionmentioning

confidence: 99%

FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS‐VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

Keenan¹,

Brunton²,

Gormley³

et al. 2012

Journal of Food Quality

View full text Add to dashboard Cite

The effect of pomace type and level of inclusion on the quality and rheological characteristics of sous‐vide processed apple puree (Bramley's Seedling) was evaluated. Purees containing apple (Shampion freeze‐dried, Shampion, Ariwa) and blackcurrant pomaces, at inclusion levels of 0, 2.5 and 5% w/w, were processed by sous‐vide (P90 > 10 min). Reductions in L* color values (P < 0.001) were observed in pomace type and inclusion level. Shampion pomace had the highest (P < 0.001) sensory acceptability (3.63) of the pomaces (control 4.21). Both pomace type and increasing pomace inclusions influenced (P < 0.001) rheological properties. This was supported by texture analysis, i.e., increase (P < 0.001) in extruded force with increasing pomace inclusion. The best performing pomace (Shampion) was included in sous‐vide purees at eight levels (0, 2.5, 5, 6, 7.5, 9, 10 and 12.5%, w/w). The highest pomace inclusion gave the firmest purees without affecting color. Sensory data indicated that purees with up to 7.5% w/w pomace were acceptable. PRACTICAL APPLICATIONS Research has concluded that consumption of fruits and vegetables in Europe is substantially below World Health Organization guidelines (<400–600 g/day). As fruits are a significant source of fiber, it is important that their intake is maintained as part of a healthy diet. Providing a choice of fresh and minimally processed fruit products is the key to increasing consumption. Following the success of ready‐meals, the expectation for similar retail success exists for ready‐desserts. This study focused on assessing the effect of pomace inclusions on the quality parameters of sous‐vide processed Bramley's Seedling apple purees. The development of these products would benefit both consumers (health) and processors (cost‐effective way of adding value) alike. Inclusions of pomaces had significant effects on color, sensory and rheological parameters of apple purees. These outcomes may be of benefit to the food industry to develop better products.

show abstract

Thermal process simulations for sous vide processing of fish and meat foods

Cited by 27 publications

References 6 publications

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Computer simulation of heat transfer during in-package pasteurization of beef frankfurters by hot water immersion

FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS‐VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

Contact Info

Product

Resources

About