Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products

Autores
Zavadlav, Sandra; Blažić , Marijana; Van de Velde, Franco; Vignatti, Charito Ivana; Fenoglio, Cecilia Lorena; Piagentini, Andrea; Pirovani, Maria Elida; Perotti, Maria Cristina; Kovačević, Danijela Bursać; Putnik, Predrag
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
Fil: Zavadlav, Sandra. Karlovac University of Applied Sciences; Croacia
Fil: Blažić , Marijana. Karlovac University Of Applied Sciences; Croacia
Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Vignatti, Charito Ivana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Kovačević, Danijela Bursać. University of Zagreb; Croacia
Fil: Putnik, Predrag. University North; Croacia
Materia
CEPHALOPODS
NUTRITIVE QUALITY
SAFETY
SEAFOOD
SOUS-VIDE COOKING
VEGETABLES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/132200
Acceder
id CONICETDig_bfbffb25bf75d04b731973dc656266af
oai_identifier_str oai:ri.conicet.gov.ar:11336/132200
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood productsZavadlav, SandraBlažić , MarijanaVan de Velde, FrancoVignatti, Charito IvanaFenoglio, Cecilia LorenaPiagentini, AndreaPirovani, Maria ElidaPerotti, Maria CristinaKovačević, Danijela BursaćPutnik, PredragCEPHALOPODSNUTRITIVE QUALITYSAFETYSEAFOODSOUS-VIDE COOKINGVEGETABLEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.Fil: Zavadlav, Sandra. Karlovac University of Applied Sciences; CroaciaFil: Blažić , Marijana. Karlovac University Of Applied Sciences; CroaciaFil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Vignatti, Charito Ivana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Kovačević, Danijela Bursać. University of Zagreb; CroaciaFil: Putnik, Predrag. University North; CroaciaMolecular Diversity Preservation International2020-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/132200Zavadlav, Sandra; Blažić , Marijana; Van de Velde, Franco; Vignatti, Charito Ivana; Fenoglio, Cecilia Lorena; et al.; Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products; Molecular Diversity Preservation International; Foods; 9; 11; 10-2020; 1-282304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/11/1537info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9111537info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-26T09:07:34Zoai:ri.conicet.gov.ar:11336/132200instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-26 09:07:34.782CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
title Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
spellingShingle Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
Zavadlav, Sandra
CEPHALOPODS
NUTRITIVE QUALITY
SAFETY
SEAFOOD
SOUS-VIDE COOKING
VEGETABLES
title_short Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
title_full Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
title_fullStr Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
title_full_unstemmed Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
title_sort Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products
dc.creator.none.fl_str_mv Zavadlav, Sandra
Blažić , Marijana
Van de Velde, Franco
Vignatti, Charito Ivana
Fenoglio, Cecilia Lorena
Piagentini, Andrea
Pirovani, Maria Elida
Perotti, Maria Cristina
Kovačević, Danijela Bursać
Putnik, Predrag
author Zavadlav, Sandra
author_facet Zavadlav, Sandra
Blažić , Marijana
Van de Velde, Franco
Vignatti, Charito Ivana
Fenoglio, Cecilia Lorena
Piagentini, Andrea
Pirovani, Maria Elida
Perotti, Maria Cristina
Kovačević, Danijela Bursać
Putnik, Predrag
author_role author
author2 Blažić , Marijana
Van de Velde, Franco
Vignatti, Charito Ivana
Fenoglio, Cecilia Lorena
Piagentini, Andrea
Pirovani, Maria Elida
Perotti, Maria Cristina
Kovačević, Danijela Bursać
Putnik, Predrag
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CEPHALOPODS
NUTRITIVE QUALITY
SAFETY
SEAFOOD
SOUS-VIDE COOKING
VEGETABLES
topic CEPHALOPODS
NUTRITIVE QUALITY
SAFETY
SEAFOOD
SOUS-VIDE COOKING
VEGETABLES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
Fil: Zavadlav, Sandra. Karlovac University of Applied Sciences; Croacia
Fil: Blažić , Marijana. Karlovac University Of Applied Sciences; Croacia
Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Vignatti, Charito Ivana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Kovačević, Danijela Bursać. University of Zagreb; Croacia
Fil: Putnik, Predrag. University North; Croacia
description Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
publishDate 2020
dc.date.none.fl_str_mv 2020-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/132200
Zavadlav, Sandra; Blažić , Marijana; Van de Velde, Franco; Vignatti, Charito Ivana; Fenoglio, Cecilia Lorena; et al.; Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products; Molecular Diversity Preservation International; Foods; 9; 11; 10-2020; 1-28
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/132200
identifier_str_mv Zavadlav, Sandra; Blažić , Marijana; Van de Velde, Franco; Vignatti, Charito Ivana; Fenoglio, Cecilia Lorena; et al.; Sous-Vide as a technique for preparing healthy and high-quality vegetable and seafood products; Molecular Diversity Preservation International; Foods; 9; 11; 10-2020; 1-28
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/11/1537
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9111537
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1849873532964569088
score 13.011256

Publicaciones similares