Misu Georgiana Ancuta, Canja Cristina Maria, Lupu Mirabela, Matei Florentina
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Boulevard, District 1, 011464 Bucharest, Romania.
Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brasov, Romania.
Foods. 2024 Jul 15;13(14):2217. doi: 10.3390/foods13142217.
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV's adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.
低温慢煮（SV）技术以其精准性和保持食品质量的能力而闻名，已成为烹饪艺术中的一种变革性方法。本综述探讨了低温慢煮的技术层面、应用及局限性，重点关注其对各类食品基质（如肉类、海鲜、蔬菜和半成品）的食品安全、营养保留及质量参数的影响。通过广泛的文献综述，该研究强调了使用天然抑制剂和精油来提高微生物安全性，并探讨了低温慢煮在保留维生素和矿物质方面的营养益处。研究结果表明，虽然低温慢煮在获得一致结果和延长保质期方面具有显著优势，但在设备成本和特定培训需求方面仍存在挑战，并且尽管足以用于食品制备/加工，但其在消除包括病毒、寄生虫以及细菌的营养体和孢子形式在内的微生物病原体方面的有效性有限。总体而言，该研究强调了低温慢煮的适应性及其在烹饪创新方面的潜力，符合现代对食品安全、质量和营养完整性的要求。
