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dc.contributor.authorTansey, Fergal*
dc.contributor.authorGormley, Ronan T.*
dc.contributor.authorCarbonell, Serge*
dc.contributor.authorOliveira, Jorge*
dc.contributor.authorBourke, Paula*
dc.contributor.authorO'Beirne, David*
dc.date.accessioned2012-09-11T15:50:25Z
dc.date.available2012-09-11T15:50:25Z
dc.date.issued2005-04
dc.identifier.citationDeveloping sous vide/freezing systems for ready-meal components. The National Food Centre Research Report No. 70. Fergal Tansey et al. Dublin; Teagasc, 2005. ISBN 1841704032en_GB
dc.identifier.isbn1841704032
dc.identifier.urihttp://hdl.handle.net/11019/155
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractSous 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).en_GB
dc.description.sponsorshipDepartment of Agriculture and Food, Food Institutional Research Measure (FIRM)
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 70
dc.subjectSous videen_GB
dc.subjectFreezingen_GB
dc.subjectFood preservationen_GB
dc.subjectReady-mealsen_GB
dc.titleDeveloping sous vide/freezing systems for ready-meal componentsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4875
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
refterms.dateFOA2018-01-12T07:34:54Z


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