This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...

In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed ...

The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package water bath at fully controllable temperatures (≤100°C). vide is also an enclosure method. The product consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With technology, it provided to prepare desired temperature time withou...

BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in ind...

quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...