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|Title: ||Developing sous vide/freezing systems for ready-meal components|
|Authors: ||Tansey, Fergal|
Gormley, Ronan T.
|Keywords: ||Sous vide|
|Issue Date: ||Apr-2005|
|Citation: ||Developing sous vide/freezing systems for ready-meal components. The National Food Centre Research Report No. 70. Fergal Tansey et al. Dublin; Teagasc, 2005. ISBN 1841704032|
|Series/Report no.: ||The National Food Centre Research Report;No. 70|
|Abstract: ||Sous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21 days at 0 to 3oC. The recommended thermal process for sous vide products is 90oC for 10min or its time-temperature equivalent. Concerns about the safety of sous vide products, mainly due to the potential for temperature abuse in the chill chain, has prevented the widespread use of this technology. The role of the current project, therefore, was to investigate sous vide cooking followed by freezing, as a safe alternative to sous vide/chilling for 10 ready-meal components i.e. carbohydrates (potatoes, pasta, rice), vegetables (carrots, broccoli) and muscle foods (salmon, cod, chicken, beef and lamb).|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
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