THE SENSORY AND NUTRITIONAL QUALITY OF SOUS VIDE FOODS

The sensory quality of 'sous vide' foods was the main factor which brought it to international attention before the microbiological risks became prominent. few data are available which are consistent and provide quantitative scientific evidence for this method's undoubted gastronomic appeal. Similarly, fewer data are available to support the supposed superiority in retention of vitamins. The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to research. This paper reviews the objective work done so far and raises questions which need to be answered in order to help the method gain wider acceptance.