Akademik Veri Yönetim Sistemi
Advances in Food and Nutrition Research, 2025 (Scopus)
Cooking is a thermal process applied to food to make it edible, increasing its flavor, inactivating microorganisms and enzymes, extending its shelf life, and ensuring food safety. Heating temperature and duration cause changes in the food's physical, chemical, sensory, and nutritional properties. Today, traditional cooking methods such as pan frying, oven baking, boiling, microwaving, and grilling are commonly used for fish. However, these methods do not fully meet consumers’ expectations because they cause a decrease in nutritional value and flavor quality. Consumers’ desire for more delicious, healthier, and more nutritious foods that do not contain preservatives has led researchers to alternative processing techniques. In recent years, the sous vide cooking technique, defined as cooking under vacuum, has been used as a new method to minimize the undesirable effects of traditional methods. The sous vide technique involves cooking vacuum-packaged products in a water bath under precise temperature control, following the desired time and temperature parameters. This technique preserves moisture, flavor, and nutritional value, and prevents the formation of oxidation and undesirable flavors. Seafood is a valuable food source in terms of nutritional value due to its high biological value protein, omega-3 fatty acids, vitamins, and mineral content. It is noteworthy to cook such important seafood using the appropriate method and benefit from these features to the maximum extent. This chapter provides information about sous vide cooking technology and its seafood applications.