IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v12y2020i18p7606-d413967.html
   My bibliography  Save this article

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

Author

Listed:
  • Artur Głuchowski

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS); 02-787 Warsaw, Poland)

  • Ewa Czarniecka-Skubina

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS); 02-787 Warsaw, Poland)

  • Maria Buła

    (Analytical Center, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland)

Abstract

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield ( p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

Suggested Citation

  • Artur Głuchowski & Ewa Czarniecka-Skubina & Maria Buła, 2020. "The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption," Sustainability, MDPI, vol. 12(18), pages 1-14, September.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:18:p:7606-:d:413967
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/12/18/7606/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/12/18/7606/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Berill Takacs & Aiduan Borrion, 2020. "The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review," Sustainability, MDPI, vol. 12(9), pages 1-31, April.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Marzena Tomaszewska & Beata Bilska & Agnieszka Tul-Krzyszczuk & Danuta Kołożyn-Krajewska, 2021. "Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study," Sustainability, MDPI, vol. 13(1), pages 1-16, January.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Soomin Shin & Meehee Cho, 2022. "Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry," Sustainability, MDPI, vol. 14(6), pages 1-17, March.
    2. Chin-Yi Fang, 2020. "From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance," Sustainability, MDPI, vol. 12(22), pages 1-18, November.
    3. Alexander J. Stein & Fabien Santini, 2022. "The sustainability of “local” food: a review for policy-makers," Review of Agricultural, Food and Environmental Studies, Springer, vol. 103(1), pages 77-89, March.
    4. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & António Raposo & Raquel Braz Assunção Botelho, 2021. "Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators," Sustainability, MDPI, vol. 13(19), pages 1-12, September.
    5. Marek Zborowski & Anna Mikulec, 2022. "Dietary Catering: The Perfect Solution for Rational Food Management in Households," Sustainability, MDPI, vol. 14(15), pages 1-10, July.
    6. Nicol Martinho & Liliana Cheng & Isabel Bentes & Carlos A. Teixeira & Sofia Sousa Silva & Margarida Liz Martins, 2022. "Environmental, Economic, and Nutritional Impact of Food Waste in a Portuguese University Canteen," Sustainability, MDPI, vol. 14(23), pages 1-14, November.
    7. Celia Burgaz & Vanessa Gorasso & Wouter M. J. Achten & Carolina Batis & Luciana Castronuovo & Adama Diouf & Gershim Asiki & Boyd A. Swinburn & Mishel Unar-Munguía & Brecht Devleesschauwer & Gary Sacks, 2023. "The effectiveness of food system policies to improve nutrition, nutrition-related inequalities and environmental sustainability: a scoping review," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 15(5), pages 1313-1344, October.
    8. Koblianska, Inna & Kalachevska, Larysa & Schlauderer, Ralf, 2024. "Agricultural life cycle assessment: a system-wide bibliometric research," Agricultural and Resource Economics: International Scientific E-Journal, Agricultural and Resource Economics: International Scientific E-Journal, vol. 10(1), March.
    9. Rathna Hor & Phanna Ly & Agusta Samodra Putra & Riaru Ishizaki & Tofael Ahamed & Ryozo Noguchi, 2021. "Estimation of Carbon Dioxide Emissions from a Traditional Nutrient-Rich Cambodian Diet Food Production System Using Life Cycle Assessment," Sustainability, MDPI, vol. 13(7), pages 1-21, March.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:12:y:2020:i:18:p:7606-:d:413967. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.