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| A Review of Recent Advances in the Application of Sous Vide Cooking Technique in Animal-Derived Food Processing |
| ZHANG Kaihua, ZANG Mingwu*, LI Dan, ZHANG Zheqi, LI Xiaoman, CHEN Wenhua |
| China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract Sous vide cooking has outstanding advantages in maintaining the flavor, texture, nutritional quality and extending
the shelf life of foods. There has been an upsurge in the application of sous vide cooking in European and American
countries, but few research efforts in this field have been reported in China. This paper reviews the origin of sous-vide
cooking, and summarizes the recent progress in sous-vide cooking for improving the quality, microbial safety, shelf life,
and nutritional and health benefits of animal-derived foods, aiming to provide new ideas for the industrialization and
standardization of Chinese traditional meat products and Chinese meat dishes.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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