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Molecular Gastronomy Applications: Sous Vide Technique

Year 2021, Volume 5, Issue 2, 157 - 166, 25.06.2021

Abstract

Molecular gastronomy is referred as a science discipline that searches phenomenon during the preparation and consumption of foods. The studies on the field of molecular gastronomy have started 1990 years that provides the presentation of foods with different shapes and tastes with the use of science and technology together. Sous vide is one of the techniques used in the field of molecular gastronomy. The foods in a vacuumed package are cooked at certain temperatures and times with a device where the temperature can be controlled. In the sous vide technique, the losses of sensorial and nutritional occur less compared with traditional cooking (boiling and steaming). In this review, the effects of sous vide technique used in the molecular gastronomy on the sensorial and nutritional qualities of foods were discussed.

References

  • Aksoy, M., Sezgi, G. (2017). Moleküler mutfak tekniklerinin duyusal analiz yöntemiyle değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 5(4), 546-565.
  • Ayup H., Ahmad, A. (2019). Physicochemical changes in sous-vide and conventionally cooked meat. International Journal of Gastronomy and Food Science, 17, 100145.
  • Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1, 15-30.
  • Bongiorno, T.,Tulli, F., Comi, G., Sensidoni, A., Andyanto D.,Lacumin, L. (2018). Sous vide cook-chill mussel (Mytilusgalloprovincialis) evaulation of chemical, microbiological and sensory quality during chilled storage (3C). LWT Food Science and Technology, 91, 117-124.
  • Cömert, M., Çavuş, O. (2016). Moleküler gastronomi kavramı. Journal of Tourism and Gastronomy Studies, 4(4), 118-131. Florkiewicz, A., Socha, R., Filipiak-Florkiewicz, A., Topolska, K. (2018). Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegatables, Journal of the Food Science and Agriculture, 99, 173-182.
  • Gomez, I., Ibanez, F.C. ve Berian, M.J. (2019). Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations. International Journal of Properties, 22, 1693-1708.
  • Gonella, M.,Durante, M., Caretto, S., D’Imperio, M., Renna, M. (2018). Quality assesment of ready-to-eat Asparagus spears as affected by conventional and sous vide cooking methods. LWT Food Science and Technology, 92, 161-168.
  • Haskaraca, G., Kolsarıcı, N. (2013). Sous vide pişirme ve et teknolojisi. Akademik Gıda, 11(2), 94-101.
  • Iborra-Bernard, C.,Tarrega, A., Garcia-Segovia, P., Martinez-Monzo, J. (2014). Advantages of sous–vide cooked red cabbage: Structural, nutritional and sensory aspects. LWT Food Science and Technology, 56, 451-460.
  • Kosewski, G.,Gorna, I., Boleslawka., Kowalowka, M., Wieckowska, B., Gılowka, K.A., Morawska, A., Jakubowski, K., Dobrzynska, M., Misczuk, P., Przyslawski, J.(2018). Comparision of antioxidantive properties of raw vegetables and thermally processed ones using the conventional sous-vide methods. Food Chemistry, 240, 1092-1096.
  • Modzelewske-Kapitula, M., Pietrzak-Fiecko, R., Tcakz, K., Draszanowska, A., Wiek, A. (2019). Influence of sous vide and steam cooking on mineral contents, fatty acid composition, and tenderness of semimembranosus muscle from Holstein-Friesianbulls. Meat Science, 167, 107877.
  • Özdemir, G.,Dülger Altıner, D. (2019). Gastronomi kavramları ve gastronomi turizmi üzerine inceleme. Erzincan Üniversitesi Sosyal Bilimler Dergisi, 12(1), 1-14.
  • Rinaldi, M., Dall’Asta C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., Chiavaro, E. (2013). Physicochemical and microbiological quality of sous-vide-processed carrots and Brussel sprouts. Food BioprocessTechnology, 6, 3076-3087.
  • Roldan, M.,Antequera, T., Martin, A., Mayoral, A.I., Ruiz, J. (2013). Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lambloins. Meat Science, 93, 572-578.
  • Rondanelli, M., Daglia, M., Silvia, M., DiLorenzo, A., Gabriella, P., Faliva, M.A., Perna, S. (2017). Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metal content in ready to eat products. Food Science & Nutrition, 5, 827-833.
  • Ruiz-Carrascal, J.,Roldan, M., Refolio, F., Perez-Palacios, T., Antequera, T. (2019). Sous vide cooking of meat: Maillard approach. International Journal of Gastronomy and Food Science, 16,100168.
  • This, H. (Çeviri : Şehnaz Demirkol ve İbrahim Çiftçi) (2017). Moleküler gastronomi bilimsel bir disiplin, NbN mutfak bir sonraki mutfak eğilimidir. Anatolia: Turizm Aşamaları Dergisi, 28(2), 304-314.
  • Wan, J., Cao, A., Cai, L. (2019). Effects of vacuum or sous-vide cooking methods on the quality of large mouthbass (Micropterussalmodies). International Journal of Gastronomy and Food Science, 18,100181.

Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi

Year 2021, Volume 5, Issue 2, 157 - 166, 25.06.2021

Abstract

Yiyeceklerin hazırlanması ve tüketilmesi sırasında oluşan olguları araştıran bilim dalı moleküler gastronomi olarak adlandırılmaktadır. Bilim ve teknolojinin birlikte kullanımı ile yiyeceklerin değişik şekillerle ve tatlarla tüketiciye sunulmasını sağlayan moleküler gastronomi alanında çalışmalar 1990’lı yıllarda başlamıştır. Sous vide pişirme tekniği moleküler gastronomi alanında kullanılan tekniklerden birisidir. Sous vide pişirme tekniğinde besinler vakumlu poşette sıcaklık kontrolünün yapılabildiği bir ekipmanda belirli bir sıcaklıkta ve belirli bir sürede pişirilir. Geleneksel pişirme yöntemleri (kaynatma ve buharda pişirme) ile kıyaslandığında sous vide tekniğinde yiyeceklerin besinsel ve duyusal kalitesinde daha az kayıplar meydana gelir. Bu derlemede moleküler gastronomi uygulamalarında kullanılan sous vide pişirme tekniğinin yiyeceklerin duyusal ve besinsel kalitesi üzerine etkileri irdelenmiştir.

References

  • Aksoy, M., Sezgi, G. (2017). Moleküler mutfak tekniklerinin duyusal analiz yöntemiyle değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 5(4), 546-565.
  • Ayup H., Ahmad, A. (2019). Physicochemical changes in sous-vide and conventionally cooked meat. International Journal of Gastronomy and Food Science, 17, 100145.
  • Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1, 15-30.
  • Bongiorno, T.,Tulli, F., Comi, G., Sensidoni, A., Andyanto D.,Lacumin, L. (2018). Sous vide cook-chill mussel (Mytilusgalloprovincialis) evaulation of chemical, microbiological and sensory quality during chilled storage (3C). LWT Food Science and Technology, 91, 117-124.
  • Cömert, M., Çavuş, O. (2016). Moleküler gastronomi kavramı. Journal of Tourism and Gastronomy Studies, 4(4), 118-131. Florkiewicz, A., Socha, R., Filipiak-Florkiewicz, A., Topolska, K. (2018). Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegatables, Journal of the Food Science and Agriculture, 99, 173-182.
  • Gomez, I., Ibanez, F.C. ve Berian, M.J. (2019). Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations. International Journal of Properties, 22, 1693-1708.
  • Gonella, M.,Durante, M., Caretto, S., D’Imperio, M., Renna, M. (2018). Quality assesment of ready-to-eat Asparagus spears as affected by conventional and sous vide cooking methods. LWT Food Science and Technology, 92, 161-168.
  • Haskaraca, G., Kolsarıcı, N. (2013). Sous vide pişirme ve et teknolojisi. Akademik Gıda, 11(2), 94-101.
  • Iborra-Bernard, C.,Tarrega, A., Garcia-Segovia, P., Martinez-Monzo, J. (2014). Advantages of sous–vide cooked red cabbage: Structural, nutritional and sensory aspects. LWT Food Science and Technology, 56, 451-460.
  • Kosewski, G.,Gorna, I., Boleslawka., Kowalowka, M., Wieckowska, B., Gılowka, K.A., Morawska, A., Jakubowski, K., Dobrzynska, M., Misczuk, P., Przyslawski, J.(2018). Comparision of antioxidantive properties of raw vegetables and thermally processed ones using the conventional sous-vide methods. Food Chemistry, 240, 1092-1096.
  • Modzelewske-Kapitula, M., Pietrzak-Fiecko, R., Tcakz, K., Draszanowska, A., Wiek, A. (2019). Influence of sous vide and steam cooking on mineral contents, fatty acid composition, and tenderness of semimembranosus muscle from Holstein-Friesianbulls. Meat Science, 167, 107877.
  • Özdemir, G.,Dülger Altıner, D. (2019). Gastronomi kavramları ve gastronomi turizmi üzerine inceleme. Erzincan Üniversitesi Sosyal Bilimler Dergisi, 12(1), 1-14.
  • Rinaldi, M., Dall’Asta C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., Chiavaro, E. (2013). Physicochemical and microbiological quality of sous-vide-processed carrots and Brussel sprouts. Food BioprocessTechnology, 6, 3076-3087.
  • Roldan, M.,Antequera, T., Martin, A., Mayoral, A.I., Ruiz, J. (2013). Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lambloins. Meat Science, 93, 572-578.
  • Rondanelli, M., Daglia, M., Silvia, M., DiLorenzo, A., Gabriella, P., Faliva, M.A., Perna, S. (2017). Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metal content in ready to eat products. Food Science & Nutrition, 5, 827-833.
  • Ruiz-Carrascal, J.,Roldan, M., Refolio, F., Perez-Palacios, T., Antequera, T. (2019). Sous vide cooking of meat: Maillard approach. International Journal of Gastronomy and Food Science, 16,100168.
  • This, H. (Çeviri : Şehnaz Demirkol ve İbrahim Çiftçi) (2017). Moleküler gastronomi bilimsel bir disiplin, NbN mutfak bir sonraki mutfak eğilimidir. Anatolia: Turizm Aşamaları Dergisi, 28(2), 304-314.
  • Wan, J., Cao, A., Cai, L. (2019). Effects of vacuum or sous-vide cooking methods on the quality of large mouthbass (Micropterussalmodies). International Journal of Gastronomy and Food Science, 18,100181.

Details

Primary Language Turkish
Subjects Food Science and Technology
Published Date 2021/02
Journal Section Derleme
Authors

Huri İLYASOĞLU (Primary Author)
GÜMÜŞHANE ÜNİVERSİTESİ
0000-0001-5710-2954
Türkiye

Publication Date June 25, 2021
Published in Issue Year 2021, Volume 5, Issue 2

Cite

APA İlyasoğlu, H. (2021). Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi . Aydın Gastronomy , 5 (2) , 157-166 . Retrieved from https://dergipark.org.tr/en/pub/aydingas/issue/63015/857659



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