The Experts below are selected from a list of 2730 Experts worldwide ranked by ideXlab platform
M.v. Simpson - One of the best experts on this subject based on the ideXlab platform.
-
Thermal process simulations for Sous Vide processing of fish and meat foods
Food Research International, 1995Co-Authors: Sue Ghazala, J.p Smith, Hosahalli S Ramaswamy, M.v. SimpsonAbstract:A finite difference computer model, based on the numerical solution to a three-dimensional heat conduction equation with a finite surface convection (h), was used to simulate the time-temperature profiles of Sous Vide processed foods in rectangular, thin profile forms. The h values and the thermal conductivity (k) needed for the simulation were obtained from the literature. Thermal diffusivity (α) values were obtained from heat penetration tests involving the spaghetti with meat sauce (pH 5.0; aw 0.98) and rice with salmon (pH 7.0; aw 0.97) products. Pasteurization values and microbial count reductions (based on previous thermal kinetics data for Streptococcus faecium) under pasteurization conditions computed from the simulation were comparable to those determined experimentally. The validated computer model was used to develop typical Sous Vide pasteurization schedules for processing these products using various temperatures. © 1995.
-
a hazard analysis critical control point approach haccp to ensure the microbiological safety of Sous Vide processed meat pasta product
Food Microbiology, 1990Co-Authors: J.p Smith, C. Toupin, B. Gagnon, P. P. Fiset, René Voyer, M.v. SimpsonAbstract:Abstract Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining ‘closer to fresh’ characteristics, has resulted in the growth of Sous Vide or vacuum cooking processing technology. However, this new generation of minimally processed Sous Vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of Sous Vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of Sous Vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the Sous Vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity (aω) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a Sous Vide processed meat/pasta product are given.
-
A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of Sous Vide processed meat/pasta product
Food Microbiology, 1990Co-Authors: James P. Smith, C. Toupin, B. Gagnon, P. P. Fiset, René Voyer, M.v. SimpsonAbstract:Abstract Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining ‘closer to fresh’ characteristics, has resulted in the growth of Sous Vide or vacuum cooking processing technology. However, this new generation of minimally processed Sous Vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of Sous Vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of Sous Vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the Sous Vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity (aω) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a Sous Vide processed meat/pasta product are given.
-
A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of Sous Vide processed meat/pasta product
Food Microbiology, 1990Co-Authors: J.p Smith, C. Toupin, B. Gagnon, P. P. Fiset, René Voyer, M.v. SimpsonAbstract:Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining 'closer to fresh' characteristics, has resulted in the growth of Sous Vide or vacuum cooking processing technology. However, this new generation of minimally processed Sous Vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of Sous Vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of Sous Vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the Sous Vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity (aω) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a Sous Vide processed meat/pasta product are given. © 1990 Academic Press Limited.
Emma Chiavaro - One of the best experts on this subject based on the ideXlab platform.
-
a novel time temperature approach to Sous Vide cooking of beef muscle
Food and Bioprocess Technology, 2014Co-Authors: Massimiliano Rinaldi, Chiara Manzi, Martina Cirlini, Maria Paciulli, Chiara Dallasta, Emma ChiavaroAbstract:Sous Vide treatment is encountering a renewed interest among chefs and catering operators, but an important concern is that they had been joined by those who were not aware resulting in foods held at time/temperature combination that may be not appropriate by a qualitative point of view. In this study, beef semitendinosus muscles were Sous Vide cooked by applying two different time/temperature treatments, a typical low temperature–long time (LT-LT) condition realized by cooking 36 h at 75 °C (SV75) and an innovative high temperature–short time (HT-ST) one for 2 h at 100 °C (SV100). Data were compared to traditionally boiled meat, and changes in pasteurization values, weight loss, texture, color, vitamins of B group as well as volatile compounds profile were evaluated. HT-ST treatment proved to achieve a pasteurization value sufficient to exclude Clostridium perfringens risk, while on the contrary, LT-LT may be a Sous Vide cooking approach that could be subjected to this microbiological hazard. Total weight loss of SV100 resulted significantly lower compared to SV75. SV75 samples showed the lowest shear force and hardness, being also less red than the other two samples. In addition, vitamin B3 retention was very similar for both Sous Vide methods, while LT-LT condition allowed a higher retention of B12. Finally, volatile compounds of beef muscles cooked by means of LT-LT and HT-ST Sous Vide conditions showed lower accumulation of off-flavor such as hexanal or 3-octanone in comparison to traditional boiling technique and better preserved the volatile profile of raw meat. Sous Vide cooking at HT-ST condition used in this study could represent a feasible alternative to low-temperature treatment allowing to obtain comparable or better qualitative standards except for vitamin B12 retention and hardness.
-
A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle
Food and Bioprocess Technology, 2014Co-Authors: Massimiliano Rinaldi, Chiara Manzi, Martina Cirlini, Chiara Dall’asta, Maria Paciulli, Emma ChiavaroAbstract:Sous Vide treatment is encountering a renewed interest among chefs and catering operators, but an important concern is that they had been joined by those who were not aware resulting in foods held at time/temperature combination that may be not appropriate by a qualitative point of view. In this study, beef semitendinosus muscles were Sous Vide cooked by applying two different time/temperature treatments, a typical low temperature–long time (LT-LT) condition realized by cooking 36 h at 75 °C (SV75) and an innovative high temperature–short time (HT-ST) one for 2 h at 100 °C (SV100). Data were compared to traditionally boiled meat, and changes in pasteurization values, weight loss, texture, color, vitamins of B group as well as volatile compounds profile were evaluated. HT-ST treatment proved to achieve a pasteurization value sufficient to exclude Clostridium perfringens risk, while on the contrary, LT-LT may be a Sous Vide cooking approach that could be subjected to this microbiological hazard. Total weight loss of SV100 resulted significantly lower compared to SV75. SV75 samples showed the lowest shear force and hardness, being also less red than the other two samples. In addition, vitamin B3 retention was very similar for both Sous Vide methods, while LT-LT condition allowed a higher retention of B12. Finally, volatile compounds of beef muscles cooked by means of LT-LT and HT-ST Sous Vide conditions showed lower accumulation of off-flavor such as hexanal or 3-octanone in comparison to traditional boiling technique and better preserved the volatile profile of raw meat. Sous Vide cooking at HT-ST condition used in this study could represent a feasible alternative to low-temperature treatment allowing to obtain comparable or better qualitative standards except for vitamin B12 retention and hardness.
-
physicochemical and microbiological quality of Sous Vide processed carrots and brussels sprouts
Food and Bioprocess Technology, 2013Co-Authors: Massimiliano Rinaldi, Elisa Morini, Ferdinando Meli, Monica Gatti, Nicoletta Pellegrini, Chiara Dallasta, Emma ChiavaroAbstract:Physical properties, microbiological quality and volatile compounds of Sous-Vide-processed carrots and Brussels sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels sprout for comparison. Sous-Vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and Sous-Vide carrots, which also showed an increase of redness and colour saturation during storage. Aerobic and anaerobic counts of raw carrots were significantly reduced both by steaming and Sous-Vide procedures at values lower than 1 log cfu/g; these values were maintained until the end of storage. Among volatiles, terpenes were better preserved in Sous-Vide than steamed carrots, but all volatile fractions were significantly affected during storage. Steamed Brussels sprouts were softer and greener than Sous-Vide-processed ones, but softening and loss of green of the latter increased under vacuum storage. Microbiological counts of raw products were more efficiently reduced by Sous-Vide procedures than steaming. Higher amounts of nitriles and terpenes were shown in Sous-Vide vegetables in comparison to steamed, whereas thiocyanates and isothiocyanates occurred in lower quantities. Volatiles were not affected during 5 days of storage.
-
Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts
Food and Bioprocess Technology, 2013Co-Authors: Massimiliano Rinaldi, Chiara Dall'asta, Elisa Morini, Ferdinando Meli, Monica Gatti, Nicoletta Pellegrini, Emma ChiavaroAbstract:Physical properties, microbiological quality and volatile compounds of Sous-Vide-processed carrots and Brussels sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels sprout for comparison. Sous-Vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and Sous-Vide carrots, which also showed an increase of redness and colour saturation during storage. Aerobic and anaerobic counts of raw carrots were significantly reduced both by steaming and Sous-Vide procedures at values lower than 1 log cfu/g; these values were maintained until the end of storage. Among volatiles, terpenes were better preserved in Sous-Vide than steamed carrots, but all volatile fractions were significantly affected during storage. Steamed Brussels sprouts were softer and greener than Sous-Vide-processed ones, but softening and loss of green of the latter increased under vacuum storage. Microbiological counts of raw products were more efficiently reduced by Sous-Vide procedures than steaming. Higher amounts of nitriles and terpenes were shown in Sous-Vide vegetables in comparison to steamed, whereas thiocyanates and isothiocyanates occurred in lower quantities. Volatiles were not affected during 5 days of storage. © 2012 Springer Science+Business Media New York.
-
nutritional quality of Sous Vide cooked carrots and brussels sprouts
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Emma Chiavaro, Chiara Manzi, Teresa Mazzeo, Angelo Visconti, Vincenzo Fogliano, Nicoletta PellegriniAbstract:Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels sprouts Sous Vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that Sous Vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during Sous Vide storage. Contrasting results were obtained on Sous Vide processed Brussels sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by Sous Vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels sprout Sous Vide storage with the exception of carotenoids. The results of this study demonstrated that Sous Vide preparation can preserve and/or enhance the nutritional...
J.p Smith - One of the best experts on this subject based on the ideXlab platform.
-
Thermal process simulations for Sous Vide processing of fish and meat foods
Food Research International, 1995Co-Authors: Sue Ghazala, J.p Smith, Hosahalli S Ramaswamy, M.v. SimpsonAbstract:A finite difference computer model, based on the numerical solution to a three-dimensional heat conduction equation with a finite surface convection (h), was used to simulate the time-temperature profiles of Sous Vide processed foods in rectangular, thin profile forms. The h values and the thermal conductivity (k) needed for the simulation were obtained from the literature. Thermal diffusivity (α) values were obtained from heat penetration tests involving the spaghetti with meat sauce (pH 5.0; aw 0.98) and rice with salmon (pH 7.0; aw 0.97) products. Pasteurization values and microbial count reductions (based on previous thermal kinetics data for Streptococcus faecium) under pasteurization conditions computed from the simulation were comparable to those determined experimentally. The validated computer model was used to develop typical Sous Vide pasteurization schedules for processing these products using various temperatures. © 1995.
-
a hazard analysis critical control point approach haccp to ensure the microbiological safety of Sous Vide processed meat pasta product
Food Microbiology, 1990Co-Authors: J.p Smith, C. Toupin, B. Gagnon, P. P. Fiset, René Voyer, M.v. SimpsonAbstract:Abstract Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining ‘closer to fresh’ characteristics, has resulted in the growth of Sous Vide or vacuum cooking processing technology. However, this new generation of minimally processed Sous Vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of Sous Vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of Sous Vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the Sous Vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity (aω) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a Sous Vide processed meat/pasta product are given.
-
A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of Sous Vide processed meat/pasta product
Food Microbiology, 1990Co-Authors: J.p Smith, C. Toupin, B. Gagnon, P. P. Fiset, René Voyer, M.v. SimpsonAbstract:Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining 'closer to fresh' characteristics, has resulted in the growth of Sous Vide or vacuum cooking processing technology. However, this new generation of minimally processed Sous Vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of Sous Vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of Sous Vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the Sous Vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity (aω) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a Sous Vide processed meat/pasta product are given. © 1990 Academic Press Limited.
M. D. Garrido - One of the best experts on this subject based on the ideXlab platform.
-
Quality characteristics of Sous Vide ready to eat seabream processed by high pressure
LWT - Food Science and Technology, 2015Co-Authors: M. C. Espinosa, M. Belén Linares, M. Rocío Teruel, Pedro Díaz, M. D. GarridoAbstract:The effect of high pressure (HP) treatment at 300 and 600 MPa during 5 min at 5 ??C, on the quality of Sous Vide ready to eat seabream (Sparus aurata) was investigated. Microbiological (total viable counts, Enterobacteriaceae, lactic acid bacteria, anaerobic psychrotrophic, mould and yeasts, Salmonella and Listeria monocytogenes), chemical and sensory analyses were made on days 0, 7, 17, 34, 48 and 62 of refrigerated storage (2 ?? 1 ??C). No significant differences (P > 0.05) in TVC values were found between unpressurized samples (C), HP300 and HP600 treatments and during the time of storage. High pressure treatment did not eliminate the total viable counts of Sous Vide ready to eat seabream. In all other microbial groups, counts were not detectable (
-
determination of shelf life of Sous Vide salmon salmo salard based on sensory attributes
Journal of Food Science, 2009Co-Authors: Pedro Díaz, Sancho Bañón, Gema Nieto, M. D. GarridoAbstract:: Sous Vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking–cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 °C/3 min), cooked using Sous Vide technology (80 °C/43 min), and maintained in anaerobic conditions at 2 °C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-odors and off-flavors. The shelf life of the Sous Vide salmon based on sensory analysis was established at 18 d.
-
Determination of shelf life of Sous Vide salmon (salmo salard) based on sensory attributes
Journal of Food Science, 2009Co-Authors: Pedro Díaz, Sancho Bañón, Gema Nieto, M. D. GarridoAbstract:Sous Vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking-cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 degrees C/3 min), cooked using Sous Vide technology (80 degrees C/43 min), and maintained in anaerobic conditions at 2 degrees C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-odors and off-flavors. The shelf life of the Sous Vide salmon based on sensory analysis was established at 18 d.
Javier Martínez-monzó - One of the best experts on this subject based on the ideXlab platform.
-
Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling
Journal of Food Science, 2015Co-Authors: C. Iborra-bernad, Purificación García-segovia, Javier Martínez-monzóAbstract:In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-Vide (at 80 and 90 °C) and Sous-Vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-Vide and Sous-Vide at 90 °C, while in green beans and carrots the application of the Sous-Vide (90 °C) required longer cooking times than cook-Vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-Vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-Vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with Sous-Vide and cook-Vide. Sous-Vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-Vide and traditional cooking. Sous-Vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-Vide, and Sous-Vide proVided products with higher ascorbic acid content.
-
Advantages of Sous-Vide cooked red cabbage: Structural, nutritional and sensory aspects
LWT - Food Science and Technology, 2014Co-Authors: C. Iborra-bernad, Purificación García-segovia, Amparo Tarrega, Javier Martínez-monzóAbstract:The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to proVide cooked samples with similar firmness using two cooking treatments. In addition, the structural, nutritional and sensory properties of red cabbage cooked with Sous-Vide treatment in comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin content were measured in samples cooked with traditional cooking (for different times) and Sous-Vide (modifying time and temperature according to a Response Surface Methodology). Consumers described sensory properties and preferences between samples. Cryo-scanning electron microscopy was used to study the samples microstructure.The firmness of samples, traditionally cooked for 11min and preferred by consumers, was achieved in samples cooked with Sous-Vide treatment by optimizing of the cooking conditions (87°C/50min or 91°C/30min). Sous-Vide treatment was preferred to traditional cooking by consumers. Sous-Vide samples were more purple, more aromatic and tastier than traditionally cooked ones. The loss of anthocyanins in traditional cooking was twice that in Sous-Vide samples. Micrographs from different treatments showed different degrees of cell wall damage. Sous-Vide treatment could be recommended as a treatment for the catering industry providing better quality products. © 2013 Elsevier Ltd.
-
Optimizing the texture and color of Sous-Vide and cook-Vide green bean pods
LWT - Food Science and Technology, 2013Co-Authors: C. Iborra-bernad, D. Philippon, Purificación García-segovia, Javier Martínez-monzóAbstract:Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: cook-Vide and Sous-Vide. A central composite rotatable design was used to establish the best conditions to proVide maximum greenness (a* very negative) and minimum firmness for both cooking methods using a range of firmness measured with puncture test. A significant regression model was found to describe the color changes (- a*, greenness) and texture (puncture test and Kramer cell test) with regard to the factors time (in the range of 13.8-56.21 min) and temperature (in the range of 77.9-92.1 °C). The optimum value for cooking temperature was 92 °C for both treatments. The best cooking times were 28 and 14 min for 1 and 7 days of storage by Sous-Vide treatment, respectively. The optimal cooking times were 22 and 19 min for 1 and 7 days of storage by cook-Vide treatment, respectively. Sensory tests were conducted with 84 consumers. Results show that Sous-Vide treatment is better preferred than cook-Vide and traditional cooking. © 2012 Elsevier Ltd.
