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Titre :
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New research issues in sous-vide cooking
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Auteurs :
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M. Schellekens
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Type de document :
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article/chapitre/communication
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|
Année de publication :
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1996
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Format :
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p. 256-262
|
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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PLAT CUISINE
;
QUALITE
;
QUALITE MICROBIOLOGIQUE
;
HYGIENE
;
QUALITE DES ALIMENTS
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Résumé :
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Most research on sous-vide cooking is dedicated to microbiological aspects, especially exploration of the use of additional hurdles so that an imperfect chill chain can still guarantee safe products. Legislation is moving towards the application of general food hygiene regulations and the requirement to use HACCP (hazard analysis and critical control point) principles. Sector-specific guidelines are being developed in many countries. Research on nutritional quality indicates that sous-vide cooking is beneficial for the retention of vitamins and unsaturated fatty acids. Information on the sensory quality of sous-vide foods compared with that of traditionally cooked foods is ambiguous.
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Source :
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Trends in food science & technology, vol.7
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