Qiu & Wu (2021)Qiu, X., & Wu, Y. (2021). Application of Taguchi method to improve the sous vide processed large yellow croaker (Larimichthys crocea) fillet product quality during cold storage. Journal of Food Processing and Preservation, 45(6), e15565. http://dx.doi.org/10.1111/jfpp.15565. http://dx.doi.org/10.1111/jfpp.15565...
|
Large yellow croaker (Larimichthys crocea) |
60 or 70 (core temperature) |
5 and 10 |
Rosemary extract inhibited lipid oxidation of large yellow croakers during storage; SV-treated fish (70 °C, 5-10 min) was stored at low temperature for at least two weeks |
Redfern et al. (2021)Redfern, S., Dermiki, M., Fox, S., Lordan, R., Shiels, K., Kumar Saha, S., Tsoupras, A., & Zabetakis, I. (2021). The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. Food Research International, 139, 109976. http://dx.doi.org/10.1016/j.foodres.2020.109976. PMid:33509521. http://dx.doi.org/10.1016/j.foodres.2020...
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Salmon |
52, 65, and 80 |
15 |
Mild SV cooking preserved antithrombotic potency of salmon polar lipids (PL) and the ratio of n-6/n-3 polyunsaturated fatty acids was kept low |
Cui et al. (2020)Cui, Z., Yan, H., Manoli, T., Mo, H., Li, H., & Zhang, H. (2020). Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry. Food Science & Nutrition, 8(10), 5748-5762. http://dx.doi.org/10.1002/fsn3.1877. PMid:33133576. http://dx.doi.org/10.1002/fsn3.1877...
|
Squid (illex argentinus) |
60 |
30 |
SV-treated squid had fewer volatile components since vacuum packaging reduced fat oxidation and aldehydes production |
Pino-Hernández et al. (2020)Pino-Hernández, E., de Carvalho, R. N. Jr., Barata Alves, R. C., Peixoto Joele, M. R. S., da Silva e Silva, N., Costa da Silva, E. V., & Henriques Lourenço, L. F. (2020). Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters. International Journal of Gastronomy and Food Science, 20, 100200. http://dx.doi.org/10.1016/j.ijgfs.2020.100200. http://dx.doi.org/10.1016/j.ijgfs.2020.1...
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Pirarucu (Arapaima gigas) |
60 |
9.48 |
SV treatment on pirarucu preserved its good quality up to day 49 of storage |
Llave et al. (2018)Llave, Y., Shibata-Ishiwatari, N., Watanabe, M., Fukuoka, M., Hamada-Sato, N., & Sakai, N. (2018). Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna. Journal of Food Processing and Preservation, 42(1), e13347. http://dx.doi.org/10.1111/jfpp.13347. http://dx.doi.org/10.1111/jfpp.13347...
|
Tuna |
50 and 59 |
13-62 |
Water retention capacity of salmon muscles decreased as temperature increased during heating; heating at a lower temperature (50 °C) and prolonged cooking time (62 min) did not significantly impacted cooking loss |
Espinosa et al. (2015)Espinosa, M. C., Diaz, P., Linares, M. B., Teruel, M. R., & Garrido, M. D. (2015). Quality characteristics of sous vide ready to eat seabream processed by high pressure. Lebensmittel-Wissenschaft + Technologie, 64(2), 657-662. http://dx.doi.org/10.1016/j.lwt.2015.06.027. http://dx.doi.org/10.1016/j.lwt.2015.06....
|
Seabream (Sparus aurata) |
60 (core temperature) |
46 |
Microbiological quality of seabream remained stable after treatment with SV and high pressure |
Cadun et al. (2016)Cadun, A., Cakli, S., Dincer, T., & Sen, E. B. (2016). Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris). Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 67(2), 47-53. http://dx.doi.org/10.2376/0003-925x-67-47. http://dx.doi.org/10.2376/0003-925x-67-4...
|
Pink shrimp (Parapenaeus longirostris) |
75 and 95 |
10-15 |
SV treatment (95 °C for 15 min) extended shrimp shelf life as demonstrated by sensory evaluation and microbiological analysis |