"Sous vide" cooking - Part I : Scientific literature reviewFunded under: FP2-FLAIR
In modern society, consumers are demanding safe foods providing good nutrition coupled with speed and convenience. For this reason a new method, developed in France, is currently generating much interest in the American food service industry. Sous vide, or vacuum cooking, is defined as the cooking of raw materials or raw materials with intermediate foods under controlled conditions of temperature and time, inside heat-stable vacuumised pouches. However, a more scientific approach is required if the technique is to be applied at a large scale. For example, potential health risks must be avoided and minimum costs incurred. This publication investigates the sous vide method, paying particular attention to microbiological aspects, heat treatments, sensorial and nutritional aspects, packaging and distribution. Both the advantages and disadvantages of the system are discussed.
Bibliographic Reference: Report: EN (1992) 175 pp.
Availability: Available from the FLAIR Programme Office, CEC/DG XII, 200 rue de la Loi, B-1049 Bruxelles (BE)
Record Number: 199230029 / Last updated on: 1994-11-29
Original language: en
Available languages: en