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Misu GA, Canja CM, Lupu M, Matei F. Advances and Drawbacks of Sous-Vide Technique-A Critical Review. Foods 2024; 13:2217. [PMID: 39063301 PMCID: PMC11275468 DOI: 10.3390/foods13142217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/10/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV's adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.
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Affiliation(s)
- Georgiana Ancuta Misu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Boulevard, District 1, 011464 Bucharest, Romania; (G.A.M.); (F.M.)
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
| | - Cristina Maria Canja
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
| | - Mirabela Lupu
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
| | - Florentina Matei
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Boulevard, District 1, 011464 Bucharest, Romania; (G.A.M.); (F.M.)
- Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania;
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Pongsetkul J, Saengsuk N, Siriwong S, Thumanu K, Yongsawatdigul J, Benjakul S. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance. Poult Sci 2024; 103:103495. [PMID: 38354473 PMCID: PMC10875293 DOI: 10.1016/j.psj.2024.103495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/16/2024] Open
Abstract
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700-1,600 cm-1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Nachomkamon Saengsuk
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand
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Jiang Q, Wang L, Gao P, Yu P, Yang F, Yu D, Chen H, Xia W. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1132-1142. [PMID: 37737024 DOI: 10.1002/jsfa.12998] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 09/23/2023]
Abstract
BACKGROUND Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. The present study investigated the effects of chicken breast on the gel properties of mixed minced meat products. RESULTS With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30:70, the gel strength of mixed gels had the highest strength of 759.00 g cm-1 and also the highest water holding capacity of 87.36%. Compared with surimi gels (0:100), the hardness, adhesiveness and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40:60, the area of immobile water (A22 ) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased as a result of the addition of chicken breast. The results of microstructure, electrophoresis and Raman spectroscopy indicated that the addition of chicken breast promoted the cross-linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α-helical to β-folded structure, thus forming a more uniform and orderly network structure. CONCLUSION These results suggest that improving the gel properties of silver carp surimi by use of chicken breast has practical implications for the development of new blended products for surimi processing. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Lishi Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Han Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
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Chung PL, Lufaniyao KS, Gavahian M. Development of Chinese-Style Sausage Enriched with Djulis ( Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People's Traditional Food. Foods 2023; 13:91. [PMID: 38201119 PMCID: PMC10778872 DOI: 10.3390/foods13010091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/20/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage's texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products' sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers.
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Affiliation(s)
- Pei-Ling Chung
- Department of Pet Care and Grooming, Tajen University, Pingtung 90741, Taiwan; (P.-L.C.); (K.-S.L.)
| | - Ku-Sang Lufaniyao
- Department of Pet Care and Grooming, Tajen University, Pingtung 90741, Taiwan; (P.-L.C.); (K.-S.L.)
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
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Zhang M, Fu C, Chen M, Jin C. The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat. Foods 2023; 12:3452. [PMID: 37761163 PMCID: PMC10528248 DOI: 10.3390/foods12183452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/05/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0-15%, brining time 4-12 h, brining temperature 4-20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentration of 11.69%, a brining temperature of 7.35 °C, and a brining time of 8.03 h. Under these conditions, the sensory overall mean score of duck meat was 8.59, with a relatively higher a* value and moderate NaCl content. GC-MS and odor activity value (OAV) results indicated that salt brining treatment significantly promoted the formation of the major odorants in duck meat, including pentanal, heptanal, octanal, (E)-2-nonenal, cis-4-decenal, decanal, 2,4-decadienal, (E,E)-2,4-decadienal, 1-heptanol, and 2-methyl-3-octanone, but decreased the content of hexanal, (E)-2-octenal, nonanal, (E,E)-2,4-nonadienal, 1-octen-3-ol, and 1-octen-3-one. 5'-nucleotides in duck meat were significantly increased after brining treatment. Therefore, salt brining treatment could be regarded as an efficient way to improve the sensory, aroma, and taste quality of sous vide cooked meat.
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Affiliation(s)
| | | | | | - Changhai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (M.Z.); (C.F.); (M.C.)
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