Impact of sous vide cooking on nutritional quality of meat

Autores
Aviles, Maria Victoria; Naef, Elisa Fernanda; Lound, Liliana Haydee; Olivera, Daniela Flavia
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, representsan interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, theresearch on the effect of sous vide cooking of meat on its nutritional quality is reviewed.
Fil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Olivera, Daniela Flavia. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
MINERALS CONTENT
BIOACCESSIBILITY
VACUUM COOKING
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:11336/139930
Acceder
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spelling Impact of sous vide cooking on nutritional quality of meatAviles, Maria VictoriaNaef, Elisa FernandaLound, Liliana HaydeeOlivera, Daniela FlaviaMINERALS CONTENTBIOACCESSIBILITYVACUUM COOKINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, representsan interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, theresearch on the effect of sous vide cooking of meat on its nutritional quality is reviewed.Fil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Olivera, Daniela Flavia. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaJuniper Publishers2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139930Aviles, Maria Victoria; Naef, Elisa Fernanda; Lound, Liliana Haydee; Olivera, Daniela Flavia; Impact of sous vide cooking on nutritional quality of meat; Juniper Publishers; Nutrition & Food Science International Journal; 10; 13; 9-2020; 1-32474-767XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://juniperpublishers.com/nfsij/NFSIJ.MS.ID.555789.phpinfo:eu-repo/semantics/altIdentifier/doi/10.19080/NFSIJ.2020.10.555789info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:57:33Zoai:ri.conicet.gov.ar:11336/139930instacron: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:34982025-10-15 14:57:33.859CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of sous vide cooking on nutritional quality of meat
title Impact of sous vide cooking on nutritional quality of meat
spellingShingle Impact of sous vide cooking on nutritional quality of meat
Aviles, Maria Victoria
MINERALS CONTENT
BIOACCESSIBILITY
VACUUM COOKING
title_short Impact of sous vide cooking on nutritional quality of meat
title_full Impact of sous vide cooking on nutritional quality of meat
title_fullStr Impact of sous vide cooking on nutritional quality of meat
title_full_unstemmed Impact of sous vide cooking on nutritional quality of meat
title_sort Impact of sous vide cooking on nutritional quality of meat
dc.creator.none.fl_str_mv Aviles, Maria Victoria
Naef, Elisa Fernanda
Lound, Liliana Haydee
Olivera, Daniela Flavia
author Aviles, Maria Victoria
author_facet Aviles, Maria Victoria
Naef, Elisa Fernanda
Lound, Liliana Haydee
Olivera, Daniela Flavia
author_role author
author2 Naef, Elisa Fernanda
Lound, Liliana Haydee
Olivera, Daniela Flavia
author2_role author
author
author
dc.subject.none.fl_str_mv MINERALS CONTENT
BIOACCESSIBILITY
VACUUM COOKING
topic MINERALS CONTENT
BIOACCESSIBILITY
VACUUM COOKING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, representsan interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, theresearch on the effect of sous vide cooking of meat on its nutritional quality is reviewed.
Fil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Olivera, Daniela Flavia. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, representsan interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, theresearch on the effect of sous vide cooking of meat on its nutritional quality is reviewed.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
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/11336/139930
Aviles, Maria Victoria; Naef, Elisa Fernanda; Lound, Liliana Haydee; Olivera, Daniela Flavia; Impact of sous vide cooking on nutritional quality of meat; Juniper Publishers; Nutrition & Food Science International Journal; 10; 13; 9-2020; 1-3
2474-767X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139930
identifier_str_mv Aviles, Maria Victoria; Naef, Elisa Fernanda; Lound, Liliana Haydee; Olivera, Daniela Flavia; Impact of sous vide cooking on nutritional quality of meat; Juniper Publishers; Nutrition & Food Science International Journal; 10; 13; 9-2020; 1-3
2474-767X
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://juniperpublishers.com/nfsij/NFSIJ.MS.ID.555789.php
info:eu-repo/semantics/altIdentifier/doi/10.19080/NFSIJ.2020.10.555789
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
dc.publisher.none.fl_str_mv Juniper Publishers
publisher.none.fl_str_mv Juniper Publishers
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
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score 13.221938

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