Jiang Qingqing, Lv Ruiying, Zhai Panpan, Wang Xichang, Li Yuan, Yin Mingyu
College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
Department of Microbiology, ADA Forsyth Institute, Somerville, MA 02143, USA.
Foods. 2025 Aug 26;14(17):2967. doi: 10.3390/foods14172967.
Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper presents recent insights into the sensory transformations of meat, especially shifts in texture, color, and flavour during sous-vide processing. Both cooking temperature and duration exert important influences, with temperature generally playing a more pivotal role across diverse conditions. The molecular mechanisms underlying the impacts of sous-vide cooking on muscle foods are comprehensively delineated. Notably, partial protein denaturation is a critical factor influencing textural changes. Compared with conventional thermal cooking, certain endogenous enzyme activities are retained during sous-vide processing. Furthermore, alterations in protein structure affecting water migration are crucial for meat juiciness. Flavour development is closely linked to lipid oxidation and its interplay with amino acids. To advance understanding in this domain, the application of mass spectrometry, omics, and other advanced analytical techniques is deemed imperative. This review provides comprehensive insights into the sensory and molecular changes occurring in meat during sous-vide cooking, which offer valuable guidance for researchers and industries to understand the underlying mechanisms and optimise culinary techniques in this domain.
低温慢煮烹饪因其能够最大限度地减少肌肉类食品中的营养和品质降解而备受关注，对其感官特性复杂变化的研究成为一个特别的焦点。本文介绍了近期对肉类感官变化的见解，特别是低温慢煮过程中质地、颜色和风味的变化。烹饪温度和时间都有重要影响，在不同条件下，温度通常起着更关键的作用。全面阐述了低温慢煮烹饪对肌肉类食品影响的分子机制。值得注意的是，部分蛋白质变性是影响质地变化的关键因素。与传统热烹饪相比，低温慢煮过程中某些内源酶活性得以保留。此外，影响水分迁移的蛋白质结构变化对肉的多汁性至关重要。风味的形成与脂质氧化及其与氨基酸的相互作用密切相关。为了推进该领域的理解，质谱、组学和其他先进分析技术的应用被认为是必不可少的。本综述全面深入地探讨了低温慢煮烹饪过程中肉类发生的感官和分子变化，为研究人员和行业了解其潜在机制并优化该领域的烹饪技术提供了有价值的指导。
