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Field | Value |
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 |