Impact of Sous Vide Cooking on Nutritional Quality of Meat

AVILES MARÍA VICTORIA; NAEF ELISA FERNANDA; LOUND, LILIANA HAYDEE; OLIVERA, DANIELA FLAVIA

Nutrition and Food Science International Journal

Juniper Publisher

Lugar: California; Año: 2020 vol. 10

2474-767X

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.