Perspectives for the application of the sous-vide cooking in the development of products for public catering
Berdigaliuly S. Baybolova L. Davydenko N. Kulazhanov T. Kulazhanov Y. Čapla J. Zajác P.
2022HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2022#16137 - 148 pp.
The effect of different sous-vide cooking temperature-time combinations on beef steaks microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.
Beef , Ginger , Meat , Microbiological quality , Microstructure , Product yield , Sous-vide , Weight loss
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Almaty Technological University, Department of Technology of Food Products, Tole Bi Str., 100, Almaty, 050012, Kazakhstan
Kemerovo State University, Department of Technology and Organization of Public Catering, Krasnaya Str., 6, Kemerovo, 650000, Russian Federation
Almaty Technological University, Department of Mechanization and Automation of Manufacturing Processes, Tole Bi Str., 100, Almaty, 050012, Kazakhstan
JSC Kazyna Capital Management, Department of Project Structuring, Mangilik El Ave, 55A, Nur-Sultan, 010017, Kazakhstan
The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, Nitra, 949 76, Slovakia
Almaty Technological University
Kemerovo State University
Almaty Technological University
JSC Kazyna Capital Management
The Slovak University of Agriculture in Nitra
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