Food Quality Change by Vacuum Low-Temperature Cooking

Abstract

In recent years, low-temperature cooking methods using vacuum technology have been attracting attention. Vacuum cooking is a method in which food is packaged under reduced pressure and cooked at low temperatures. Vacuum frying is a cooking method in which food is fried in cooking oil at a lower temperature than usual under a high vacuum.

In the vacuum cooking method, vacuum packaging preserves flavor and taste and reduces the loss of water-soluble ingredients. Low-temperature cooking results in less weight loss of meat, suppresses loss of water-soluble components, and tenderizes the meat. In the vacuum frying method, excellent characteristics such as suppression of acrylamide formation, suppression of coloration due to suppression of aminocarbonyl reaction, suppression of lipid oxidation, suppression of oxidation, and suppression of vitamin C loss were confirmed.