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Title Sous vide processing of condiment incorporated Indian white shrimp
 
Names Mohan, C.O.
Ravishankar, C.N.
Gopal, T.K.S.
Lalitha, K.V.
Date Issued 2010 (iso8601)
Abstract 'Sous vide' is a French word meaning "under vacuum" which describes
a method of cooking in vacuum sealed plastic pouches at relatively lower
temperatures for producing consistently delicious and safe food. The main
aim of the sous vide cooking is to maximize taste while minimizing the
risk of food pathogens. All sous vide prepared foods falls in to one of
the three types, raw or un-pasteurized, pasteurized and sterilized.
Pasteurization means heat treating the food to reduce the number of
vegetative pathogens to a safe level. Pasteurized foods must either be
eaten immediately or rapidly chilled and refrigerated to prevent the
outgrowth and multiplication of spores. Some bacteria are also able to
form spores which are very resistant to heat and chemicals. Heat treating
food to reduce both the vegetative microorganisms and the spores to a
safe level is called sterilization. Although sterilized foods are shelf stable
they are normally overcooked and taste similar to canned foods. Raw or
un-pasteurized food must never be served to highly susceptible or immune
compromised populations. Even for immune competent individuals, it is
important that raw and un-pasteurized foods are consumed before food
pathogens multiply to harmful levels.
Genre Article
Topic Indian white shrimp
Identifier Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 540-549