DOCSLIB.ORG

High Pressure Processing of Sous-Vide Lobster (Homarus Americanus) Tails

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
High Pressure Processing of Sous-Vide Lobster (Homarus Americanus) Tails The University of Maine DigitalCommons@UMaine Electronic Theses and Dissertations Fogler Library Summer 8-21-2020 High Pressure Processing Of Sous-vide Lobster (Homarus Americanus) Tails Sami Ali Humaid University of Maine, [email protected] Follow this and additional works at: https://digitalcommons.library.umaine.edu/etd Part of the Food Processing Commons Recommended Citation Humaid, Sami Ali, "High Pressure Processing Of Sous-vide Lobster (Homarus Americanus) Tails" (2020). Electronic Theses and Dissertations. 3266. https://digitalcommons.library.umaine.edu/etd/3266 This Open-Access Thesis is brought to you for free and open access by DigitalCommons@UMaine. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of DigitalCommons@UMaine. For more information, please contact [email protected]. HIGH PRESSURE PROCESSING OF SOUS-VIDE LOBSTER (Homarus americanus) TAILS By Sami A. Humaid B.Sc. Hadhramout University, 2007 M.S. King Abdulaziz University, 2014 A DISSERTATION Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy (in Food and Nutrition Sciences) The Graduate School The University of Maine August 2020 Advisory committee: Denise I. Skonberg, Associate Professor of Food Science, Advisor Jason Bolton, Associate Extension Professor and Food Safety Specialist Bob Bayer, Professor of Animal and Veterinary Sciences Marry Ellen Camire, Professor of Food Science and Human Nutrition Jennifer Perry, Assistant Professor of Food Microbiology Balunkeswar Nayak, Associate Professor of Food Science ©2020 Sami Humaid All Rights Reserved ii HIGH PRESSURE PROCESSING OF SOUS-VIDE LOBSTER (Homarus americanus) TAILS By Sami A. Humaid Dissertation Advisor: Dr. Denise I. Skonberg An Abstract of the Dissertation Presented in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy (in Food and Nutrition Sciences) August 2020 Sous-vide and high pressure processing (HPP) are promising techniques in the development of high-quality seafood products. Lobsters are high-value seafood products that are highly susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Lobsters are usually sold either live or frozen due to their high perishability. The application of sous-vide cooking may provide evenly cooked lobster products with a succulent and juicy texture, while HPP may increase the shelf-life of lobster products without the use of additives. The objectives of this research were to: 1) evaluate the impact of three different sous-vide cooking conditions on physicochemical properties and consumer acceptability of lobster tails, 2) evaluate the effects of HPP application on physicochemical properties of vacuum-packaged raw and subsequently sous-vide cooked lobster tails, and on consumer acceptability of the sous-vide cooked lobster tails, 3) determine the effects of HPP on the refrigerated shelf-life of vacuum-packaged raw and subsequently sous-vide cooked lobster tails. In the first study, hand-shucked lobster tails were vacuum-packaged in boilable bags and sous-vide cooked to internal temperatures of 55, 60, and 65 °C for equivalent times values (208, 45, and 10 minutes, respectively) aimed to control the target foodborne pathogen, Listeria monocytogenes. Results revealed that sous-vide cooked lobster tails at all parameters were more tender than those conventionally cooked in boiling water. In addition, no significant differences were observed in lobster qualities among the sous-vide cooking parameters. In support of the physicochemical results for sous-vide cooked tails, hedonic testing confirmed that there were no significant differences in consumer acceptability response to the sous-vide cooking parameters. Therefore, the 65 °C for 10 minutes treatment was chosen for subsequent studies because it represents the most convenient cooking treatment. In the second study, hand-shucked raw lobster tails were high pressure processed at two moderate processing pressures (150 or 350 MPa) and two processing times (5 or 10 min), then half were subsequently sous-vide cooked at 65 °C to achieve a core temperature of 65 °C/10 minutes. Hardness of raw tails decreased in the 150 MPa/10 min samples, while the shear force to cut raw and sous-vide cooked samples increased in response to 350 MPa for 5 or 10 minutes. Although HPP induced significant textural changes, consumer acceptability of the HPP pretreated sous-vide cooked lobster tails was not influenced. The third study investigated the effects of 150 MPa or 350 MPa for 10 minutes on microbial, sensory, and physicochemical qualities of raw and subsequently sous-vide cooked (65 °C) lobster tails during 28 days of storage at 2 °C. Higher pressure (350 MPa) samples maintained acceptable quality throughout 28 days storage compared to the control and 150 MPa treatment, although a considerable histamine content was observed in raw lobsters which reached the hazard limit after 14 days in the 350 MPa treatment. Furthermore, HPP pretreatment did not contribute to additional shelf-life extension of the sous-vide cooked lobster tails. The results of these studies have important implications for the lobster industry and for consumers of value-added lobster products. These results suggest that HPP has the potential to increase the commercial availability of refrigerated raw lobster tails and to be applied in combination with sous-vide cooking to produce high-quality and consumer-acceptable ready- to-eat lobster products. DEDICATION I dedicate this manuscript with sincerest gratitude to my wife, Tayba Humaid. iii ACKNOWLEDGEMENTS I would like to express my deepest gratitude to my advisor Dr. Denise Skonberg for her constant guidance, assistance, motivation, enthusiasm, and patience throughout this study. Dr. Skonberg believed in me and gave me endless support. I am tremendously fortunate to have committee members, Dr. Bob Bayer, Dr. Mary Ellen Camire, Dr. Jason Bolton, Dr. Jennifer Perry, and Dr. Balu Nayak, for their invaluable assistance and suggestions on my research goals. I would also like to gratefully acknowledge the financial support of the Hadhramout Establishment for Human Development (HEHD) and the USDA for supporting the project. My thanks and appreciation also go to Dr. Brian Perkins for his assistance and training me on HPLC work, Kathy Davis-Dentici for her lab assistance in the microbiology lab and for training me on texture analyzer and colorimeter devices, Michael Murphy for training me on the pilot plant equipment, and Dr. Bill Halteman for statistics consultation. I would like also to acknowledge Maine Fair Trade Lobster for supplying lobster tails, and Avure Technologies (JBT Corporation) for the use of their HPP unit. I also deeply appreciate the efforts and collaborative attitude of all seafood lab members, Alison, Bouhee, Charlie, Dhriti, Holly, Juliana, Samuel, Sarah, and Teaka. My gratitude also extends to all of my friends who directly or indirectly helped me to complete this project. Finally, to my parents, wife, and my friends in Yemen for their love, prayers, sacrifices, patience, support, and enthusiasm during my academic journey. I could not be where I am today without all of you. iv TABLE OF CONTENTS DEDICATION…………………………………………………………………………...iii ACKNOWLEDGEMENTS…………….………………………………………………...iv LIST OF TABLES……………………………………………………………………… xii LIST OF FIGURES…………………………………………………………….…….... xiii Chapter 1. INTRODUCTION………………………………………………………….……….….1 1.1 Lobsters……………………………………………………………….…….….1 1.2. High pressure processing…………………………………….……….……….9 1.2.1. Effects of high pressure processing on muscle proteins……………11 1.2.2. Effects of high pressure processing on muscle texture…………….19 1.2.3. Effects of high pressure processing on muscle color………………20 1.2.4. Effects of high-pressure processing on microbial shelf-life……..…21 1.3. Sous-vide cooking…………………….………………….……..…….………23 1.3.1. Effects of the temperatures of sous-vide on muscle proteins…….…25 1.3.2. Effects of sous-vide temperatures on muscle texture………….……28 1.3.3. Effects of sous-vide temperatures on microbial shelf-life…...….….30 v 1.4. Research needs………………….……………………………………....…....34 1.5. Objectives.………………………………………………………………..….34 2. EFFECTS OF SOUS-VIDE COOKING ON PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTABILITY OF LOBSTER (Homarus americanus) TAILS.…….………………………….…….…….…….36 2.1. Introduction …………….……………………………………………..…….36 2.2. Materials and Methods…...…………………………………………….……38 2.2.1. Experimental design….………………………………….………...39 2.2.2. Sample preparation.………………….……………………….…....42 2.2.3. Sous-vide cooking.….……………………………………….…….43 2.2.4. Boiling processing.…….……………………………….………….45 2.2.5. Weight loss……………………….……………………………….46 2.2.6. Moisture content….……………………………………………….46 2.2.7. Water holding capacity (WHC)...……………………...………….46 2.2.8. Salt soluble protein content….…….…………..………….………47 2.2.9. Color………………………...…………………………………….48 2.2.10. Texture.…………………………………….………………….…48 vi 2.2.11. Differential scanning calorimetry (DSC)…...………….….….…49 2.2.12. Sarcomere length (SL)………………….…….….…….….…….49 2.2.13. Sensory evaluation….…….………………….……………….…51 2.2.14. Statistical analysis.……….……….…….…….…...…….……....53 2.3. Results and Discussion………………………………………………….….53 2.3.1. Time-temperature profiles during sous-vide cooking...….……....53 2.3.2. Moisture content…………....…………………………....….……55 2.3.3. Weight loss…….……………………….…………….…….….…57 2.3.4. Water holding capacity (WHC).…….………….…….…….…….59 2.3.5. Salt
Load more

Recommended publications
  • Shelf-Stable Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water.
    [Show full text]
  • Overnight Cooking, Mixed Loads, Sous-Vide Application Manual
    SelfCookingCenter® Overnight cooking, mixed loads, Sous-Vide Application Manual RATIONAL SelfCookingCenter® – the heart of your kitchen Dear customer The demands of your customers are rising constantly; maximum flexibility is expected whilst also delivering the highest quality at the lowest price. The cooking of meat and poultry has always required a high level of monitoring, years of experience, and ties up production equipment for many hours. With the SelfCookingCenter® you can easily deal with these challenges. Discover on the following pages how you can, › roast, braise and boil/simmer overnight at the touch of a button. Allowing you to utilise your SelfCookingCenter® 24 hours a day. › cook many different products at the same time in a mixed load. › with Sous-Vide (Vacuum cooking) new possibilities are presented, and learn how to optimise production processes and extend storage times. On the following pages, our RATIONAL chefs have compiled a comprehensive list of practical hints and tips, explaining how you can utilise your SelfCookingCenter® even better. You can also contact a RATIONAL chef directly by using our ChefLine®. We are more than happy to answer any culinary questions you may have regarding the SelfCookingCenter®. Germany + 49 8191 327561 UK + 44 7743 389863 Your RATIONAL chefs wish you every success in discovering your SelfCookingCenter®. 3 Contents 1. Overnight cooking at a glance 6 1.1. The benefits of overnight cooking 6 1.2. The settings 6 1.3. Preheating and loading 6 1.4. The maturing 6 1.5. Maturing and holding 7 2. The process “overnight roasting” 8 2.1. The preparation 8 2.2.
    [Show full text]
  • Sous Vide and MYLAR® COOK
    Sous Vide & MYLAR® COOK Introduction to Sous Vide • Sous Vide is French for “under vacuum” • Sous Vide cooking started in the 1970s in France and is the process of cooking vacuum sealed (hence the name) food in a low temperature water bath. • Advantage of sous vide cooking include great texture, evenly cooked foods, enhanced natural flavors, convenience and improved nutrition. – For example, normally, a steak would be cooked on a hot grill or oven at 400-500˚F and pulled off at the right moment when the middle has reached 131°F. This results in a bull's eye effect of burnt meat on the outside turning to medium rare in the middle; however, a sous vide cooked steak would be cooked at 131°F over a course of several hours. This will result in the entire piece of meat to be cooked medium rare. Sous vide Skillet Cooked Perfectly cooked edge to edge Grey and overcooked around the edges http://sansaire.com/ Basic Steps of Sous Vide 1. Season and Seal - season food as desired (most likely not as much will be needed compared to other cooking methods). Vacuum seal food in food-grade plastic pouches certified as suitable for cooking (such as MYLAR® COOK). 2. Place the pouch in a water bath that has been brought to the designated cooking temperature. Typical sous vide water temperatures range from 135˚F to 185˚F. 3. Let food cook for at least the time specified in the recipe. Longer is generally fine. Time can range from as little as 15 minutes up to 72 hours.
    [Show full text]
  • Recipes and Charts for Unlimited Possibilities Table of Contents
    Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit. PRESSUREPRESSURE COOKER COOKER PRO8-QUART STAINLESS The PRO pressure cooker that crisps. 45+ mouthwatering recipes and charts for unlimited possibilities Table of Contents Pressure Lid 2 Crisping Lid 3 The Art of TenderCrisp™ Technology 4 Pressure, meet Crisp TenderCrisp 101 6 What you’re about to experience is a way of cooking Choose Your Own TenderCrisp Adventure 16 that’s never been done before. TenderCrisp™ Technology TenderCrisp Frozen to Crispy 18 allows you to harness the speed of pressure cooking TenderCrisp Apps & Entrees 21 to quickly cook ingredients, then the revolutionary TenderCrisp 360 Meals 28 crisping lid gives your meals a crispy, golden finish TenderCrisp One-Pot Wonders 39 that other pressure cookers can only dream of. Everyday Basics 54 Cooking Charts 66 Pressure Lid Pressure Lid Crisping Lid Crisping Lid With this lid on, the Foodi® pressure cooker is the Start or finish recipes by dropping this top to unleash ultimate pressure cooker. Transform the toughest super-hot, rapid-moving air around your food to crisp ingredients into tender, juicy, and flavorful meals and caramelize to golden-brown perfection. in an instant. PRESSURE COOK STEAM SLOW COOK AIR CRISP BAKE/ROAST Pressurized steam infuses Steam infuses moisture, Cook low and slow to create Want that crispy, golden, texture without Don’t waste time waiting for your oven moisture into ingredients seals in flavor, and your favorite chilis and stews. all the fat and oil? Air Crisping is for you. to preheat. Make your favorite casseroles and quickly cooks them maintains the texture and roasted veggies in way less time.
    [Show full text]
  • Goldstein Et Al 2019
    Journal of Crustacean Biology Advance Access published 24 August 2019 Journal of Crustacean Biology The Crustacean Society Journal of Crustacean Biology 39(5), 574–581, 2019. doi:10.1093/jcbiol/ruz055 Downloaded from https://academic.oup.com/jcb/article-abstract/39/5/574/5554142/ by University of New England Libraries user on 04 October 2019 Development in culture of larval spotted spiny lobster Panulirus guttatus (Latreille, 1804) (Decapoda: Achelata: Palinuridae) Jason S. Goldstein1, Hirokazu Matsuda2, , Thomas R. Matthews3, Fumihiko Abe4, and Takashi Yamakawa4, 1Wells National Estuarine Research Reserve, Maine Coastal Ecology Center, 342 Laudholm Farm Road, Wells, ME 04090 USA; 2Mie Prefecture Fisheries Research Institute, 3564-3, Hamajima, Shima, Mie 517-0404 Japan; 3Florida Fish and Wildlife Conservation Commission, Fish and Wildlife Research Institute, 2796 Overseas Hwy, Suite 119, Marathon, FL 33050 USA; and 4Department of Aquatic Bioscience, Graduate School of Agricultual and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo, Tokyo 113-8657 Japan HeadA=HeadB=HeadA=HeadB/HeadA Correspondence: J.S. Goldstein: e-mail: [email protected] HeadB=HeadC=HeadB=HeadC/HeadB (Received 15 May 2019; accepted 11 July 2019) HeadC=HeadD=HeadC=HeadD/HeadC Ack_Text=DisHead=Ack_Text=HeadA ABSTRACT NList_lc_rparentheses_roman2=Extract1=NList_lc_rparentheses_roman2=Extract1_0 There is little information on the early life history of the spotted spiny lobster Panulirus guttatus (Latreille, 1804), an obligate reef resident, despite its growing importance as a fishery re- BOR_HeadA=BOR_HeadB=BOR_HeadA=BOR_HeadB/HeadA source in the Caribbean and as a significant predator. We cultured newly-hatched P. guttatus BOR_HeadB=BOR_HeadC=BOR_HeadB=BOR_HeadC/HeadB larvae (phyllosomata) in the laboratory for the first time, and the growth, survival, and mor- BOR_HeadC=BOR_HeadD=BOR_HeadC=BOR_HeadD/HeadC phological descriptions are reported through 324 days after hatch (DAH).
    [Show full text]
  • Taxonomy, Biology and Distribution of Lobsters
    Taxonomy, Biology and Distribution of Lobsters 15 Rekha Devi Chakraborty and E.V.Radhakrishnan Crustacean Fisheries Division, Central Marine Fisheries Research Institute, Kochi-682 018 Lobsters are among the most prized of fisheries resources and of significant commercial interest in many countries. Because of their high value and esteemed culinary worth, much attention has been paid to lobsters in biological, fisheries, and systematic literature. They have a great demand in the domestic market as a delicacy and is a foreign exchange earner for the country. Taxonomic status Phylum: Arthropoda Subphylum: Crustacea Class: Malacostraca Subclass: Eumalacostraca Superorder: Eucarida Order: Decapoda Suborder: Macrura Reptantia The suborder Macrura Reptantia consists of three infraorders: Astacidea (Marine lobsters and freshwater crayfishes), Palinuridea (Spiny lobsters and slipper lobsters) and Thalassinidea (mud lobsters). The infraorder Astacidea Summer School on Recent Advances in Marine Biodiversity Conservation and Management 100 Rekha Devi Chakraborty and E.V.Radhakrishnan contains three superfamilies of which only one (the Infraorder Palinuridea, Superfamily Eryonoidea, Family Nephropoidea) is considered here. The remaining two Polychelidae superfamilies (Astacoidea and parastacoidea) contain the 1b. Third pereiopod never with a true chela,in most groups freshwater crayfishes. The superfamily Nephropoidea (40 chelae also absent from first and second pereiopods species) consists almost entirely of commercial or potentially 3a Antennal flagellum reduced to a single broad and flat commercial species. segment, similar to the other antennal segments ..... Infraorder Palinuridea, Superfamily Palinuroidea, The infraorder Palinuridea also contains three superfamilies Family Scyllaridae (Eryonoidea, Glypheoidea and Palinuroidea) all of which are 3b Antennal flagellum long, multi-articulate, flexible, whip- marine. The Eryonoidea are deepwater species of insignificant like, or more rigid commercial interest.
    [Show full text]
  • Sous Vide Times and Temperatures
    Contents Sous Vide The Basics 1 Times and Beef 2 Pork 3 Temperatures Chicken 4 Fish 5 Stick it on the fridge and share it with your friends: Behold, our guide to preparing all your favorite Vegetables 6 foods—from juicy pork chops to tender green vegetables—exactly the way you like them. Fruit 6 Key Food Desired doneness Our favorite Last call Steak Rare 00:01 00:30 4:00 6:00 8:00 12:00 24:00 48:00 1:30 3:00 54° / 129 °F Ready time 1 day 2 days Water temperature ChefSteps www.chefsteps.com Beef: Steak Medium Rare 00:01 00:30 1:00 2:00 4:00 6:00 8:00 12:00 24:00 48:00 The Basics 1:30 2:30 3:00 58° / 136 °F Beef: Roast Medium Rare 6:00 14:00 60° / 140 °F Pork: Chop Medium Rare 1:00 1:45 62° / 144 °F Chicken: Light Meat Juicy and Tender 1:00 2:00 65° / 149 °F Chicken: Dark Meat Juicy and Tender 1:30 3:00 75° / 167 °F Fish: Tender and Flaky 00:40 1:00 50° / 122 °F Egg: Poached 1:00 2:00 65° / 149 °F Green Vegetables: Tender 00:05 00:20 85° / 185 °F Potato Whole: Tender 1:30 3:00 85° / 185 °F Beef Pork Chicken Fish Vegetables Steaks include tender beef Use this time-and-temp Cooked at 65 °C / 149 °F, 50 °C / 122 °F is the magic Green vegetables reach their cuts like New York strip, rib combo for anything marked light-meat pieces will number for almost any type optimal texture—softened, eye, sirloin, etc.
    [Show full text]
  • Sous Vide in Health Care
    by Sandra D. Ratcliff, CEC 1 HOUR CE CBDM Approved Sous Vide in Health Care CULINARY CONNECTION Explore the benefits of adding sous vide to your kitchen arsenal With the ongoing challenge to reduce operational costs, as foodservice managers, we must be open to alternate cooking combined with the labor shortage plaguing healthcare practices that could ease operational challenges. The healthcare operators, the quest is on for more efficient methods of food kitchen is an ideal setting for using sous vide. From cooks production. The French term sous vide means “under vacuum” that are working in a commercial kitchen for the first time, to and refers to a method of cooking that has gained traction experienced chefs, this method provides a viable solution to in non-commercial foodservice operations and even in home deliver consistency in food. kitchens. The benefits of using sous vide include better-tasting food, The 2017 FDA Food Code describes sous vide packaging as improved food safety, and savings of money and time. Sous a cooking method in which “raw or partially cooked food is vide does not replace any cooking techniques, but instead adds vacuum packaged in an impermeable bag, cooked in the bag, another method to the healthcare kitchen arsenal. rapidly chilled, and refrigerated at temperatures that inhibit the Those who believe sous vide is new to the foodservice industry growth of psychrotrophic pathogens.” may be surprised to learn that this technique has been utilized Professional chefs vary on their opinions of sous vide. However, in industrial food preparation since the 1960s. In the 1970s, it 16 NUTRITION & FOODSERVICE EDGE | March-April 2020 [email protected] was being used as a cooking temperatures enables staff to Besides, a vacuum sealer Sandra D.
    [Show full text]
  • 104-111, March-June 1993
    Indian Journal of Fisheries 40 (1,2) : 104-111, March-June 1993 Crustacean fishery resources of India - An overview C SUSEELAN' and N N PILLAI^ Central Marine Fisheries Research Institute, Kochin, Kerala 682 014 ABSTRACT The recent trend in crustacean fishery of India has been reviewed based on the landings during 1984-1992. The fishery as a \^iiole inqjroved over the years reaching a record level of 0.39 miUicn tcones in 1991. Brawn landings, which accounted for about 72% of the crustacean fishery, showed a reaunkable leap since 1988 as a result of extended fishing by shrimp trawlers over time and ^ace. and the innovative fishing in the traditional sectcr. The changed fishing pattern in the mechanized as well as aitisanal sectors, and its intact en catch and ^ecies conq)osition are outlined. The average production of 0.225 millioo tcnnes of prawns realized at present is very close to the estimated catdiable potential of the 0-50 m depth zone. Stock assessments of in:;>ortant species also reveals that the coastal >shrinq> resource of India is fiilly e;q>loited at present. Some species like Metapenaeus dohsoni, Penaeus indicus and P. semisulcatus ate overfished in their respective areas of fishery. The lobster fishery, on the whole, is in a state of decline. On the north-west coast, stock assessment of the princ^al ^ecies Panulirus polyphagus has shown that to reach the MSY level trawling e£foit would have to be considerably reduced which may not be feasible as this fishing e£foit is targeted for other resources.
    [Show full text]
  • Fish & Ribs Sous Vide
    Fish & Ribs Sous Vide Author: Ingredients Preparation BBQ Rib Fingers: BBQ Rib Fingers: 1.5 kg rib fingers Clean the meat and remove tendons and periosteum. Keep the cuts for the beef 1 l water tea. Dissolve the pickling salt and salt in water. Pickle the rib fingers in this mixture 25 g pickling salt for 15-20 minutes. For pieces that are too small, too large or "unshaped": 30-40 25 g salt minutes. “Pastrami Style” Rib Ham (Sous Vide): “Pastrami Style” Rib Ham (Sous Vide): Smoked rib finger For the smoked rib finger, pickle the “pastrami style” ham. Remove the meat from 15 g black pepper the pickling and dry. Roast black pepper, pink pepper and coriander seed. Coarsely 20 g pink pepper crush the ginger and garlic in a mortar. Rub the meat and vacuum seal. Cook at 10 g coriander seed 70°C for 1.5 hours in the fusionchef Sous Vide water bath. Place in ice water. Ginger Coarsely remove the spices and slice thinly in the slicer. Using the smoke gun and 20 g garlic beech wood smoked flour, smoke for approx. 40 seconds. Grill the rib fingers on all 6 g beech wood smoked flour sides on the Green Egg over high heat (300°C or higher) for a few minutes. 300 g butter Readjust with butter and flavors. Flavors (10 g rosemary, 10 g thyme, butter, 20 g garlic) Beef Dashi (Sous Vide): Pour cold water over rib finger cuts. Heat slowly, let sit, and reduce. Add the Beef Dashi (Sous Vide): vegetable cuts and roasted marrowbones.
    [Show full text]
  • The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges
    sustainability Review The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges Babatunde O. Alao 1,*, Andrew B. Falowo 1, Amanda Chulayo 1,2 and Voster Muchenje 1 1 Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X314, Alice 5700, South Africa; [email protected] (A.B.F.); [email protected] (A.C.); [email protected] (V.M.) 2 Dohne Agricultural Development Institute, Department of Rural Development and Agrarian Reform, Private Bag X15, Stutterheim 4935, South Africa * Correspondence: [email protected]; Tel.: +27-833-46-4435 Received: 9 May 2017; Accepted: 16 June 2017; Published: 22 June 2017 Abstract: The consumption of animal by-products has continued to witness tremendous growth over the last decade. This is due to its potential to combat protein malnutrition and food insecurity in many countries. Shortly after slaughter, animal by-products are separated into edible or inedible parts. The edible part accounts for 55% of the production while the remaining part is regarded as inedible by-products (IEBPs). These IEBPs can be re-processed into sustainable products for agricultural and industrial uses. The efficient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans. This will also aid in reducing environmental pollution in the society. In this regard, proper utilization of animal by-products such as rumen digesta can result in cheaper feed, reduction in competition and lower cost of production. Over the years, the utilization of animal by-products such as rumen digesta as feed in livestock feed has been successfully carried out without any adverse effect on the animals.
    [Show full text]
  • Sous Vide Primer Timeline & History
    SOUS VIDE PRIMER TIMELINE & HISTORY A History of Low Temperature and Sous Vide Cooking “Sous vide cooking” is often used as a synonym for “low-temperature cooking in a sealed bag.” This is wrong. Sous vide cooking is a kind of low-temperature cooking but a distinctive one with very specific techniques. Low-temperature cooking uses temperatures below 100° C and a medium such as embers, oil, or water, but low- temperature cooking cannot be called sous vide without a vacuum. In fact, sous vide in French means “under vacuum” and refers to a wide range of techniques achievable in vacuum-sealed bags, such as texture modification, removing air from liquids, and storage. The first person to record the low temperature cooking method was Sir Benjamin Thompson in 1802 when he attempted to cook a shoulder of mutton in his potato dehydrator. Finding the meat still raw after an hour, he simply dismissed the experiment and forgot about it until the next morning when he beheld something miraculous: the mutton was not only cooked perfectly but had an “uncommonly savory and high flavored” taste. 1 Of course, many other cultures had already made similar discoveries, with different methods of preparation, such as slow cooking food in clay pots over a low fire, burying salt-crusted meats in an ash pit overnight, or wrapping food in leaves before cooking to preserve moisture content. All these methods produced tender and moist dishes that are impossible to achieve with high heat. Modern sous vide cooking originated in Switzerland in the 1960s as a way to sterilize packaged food for distribution in the national hospital network.
    [Show full text]