Review
Advantages and challenges of sous vide cooking
2021 年 27 巻 1 号 p. 25-34
詳細
2021 年 27 巻 1 号 p. 25-34
Abstract: In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries and restaurants worldwide. SV is considered a transformation of traditional cooking into a more nutritionally, healthier cooking. SV has the advantages in precise control of heating temperature and time, to improve quality, color, flavor, and nutritional value of food. In this review, we first describe the research progress in SV technology, concerning food quality (e.g., texture, color, flavor), nutrients (e.g., lipids, proteins, vitamins) food safety, and feasibility. Meanwhile, we also address the challenges and perspectives of this new food processing technique.
