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Abstract
Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organoleptic quality. It is defined as the cooking process that is carried out under pressures well below atmospheric levels. Due to the decreased pressure, both the boiling points of the water and the moisture in the foods are lowered. Due to the low temperature and oxygen content during the process, cook-vide presents some advantages including preservation of natural color and flavors of the product. In this work, the effects of cooking temperature (70–100°C), time (3–20 min), and treatments (atmospheric pressure and cook-vide) on Sea Bream fillets were investigated. Changes in weight, water content, fat, protein and color were analyzed. Steam cooking treatments under vacuum conditions did not imply significant changes in compositional and colour attributes, but improved the cooked fillet's appearance and reduced weight loss.
This material is based upon work supported by the Vicerrectorado de Investigación, Desarrollo e Innovación, Polytechnic University of Valencia, Valencia, Spain, under Project No. 6640 PAID-05-06.