Sous-vide: A Modern Cook-Chill Technique in Seafood Packaging
Asik Ikbal*
Dept. of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal (700 037), India
Supratim Chowdhury
Dept. of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal (700 037), India
Sayani Roy
Dept. of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal (700 037), India
Rajesh Mandal
Dept. of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal (700 037), India
DOI: NIL
Keywords: Seafood, Shelflife, Sous-vide, Vacuum packaging
Abstract
From heat treatment to vacuum packaging, the Sous-vide method provides good taste, aroma, texture, and nutritionally valuable food products under controlled temperature with an increase in shelflife compared to conventional cooking methods. In addition to essential vitamins and minerals, seafood is a rich source of PUFA (Polyunsaturated Fatty Acids). With this cooking technique, the nutrient quality of such foods can be almost fully retained and it can meet the consumers' preference for healthy and safe foods. Therefore, the application of such technology is increased day by day mainly in the catering industry. This article mainly highlights the above emerging technology and discussed its merits and demerits in seafood packaging.
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Reference
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