Sous Vide and the role of proteolytic enzymes in tenderising meat: Zoom Webinar
Sous Vide (the French phrase literally means "under vacuum") cooking refers to the cooking of food products in vacuum-sealed bags in temperature-controlled water baths, typically at temperatures high enough to prevent microbial growth but suitable for enzymatic activity and select protein denaturation.
The six-year FIET Sous Vide project has been run as a collaboration between the Riddet Institute, Massey University, the University of Otago and AgResearch and has focused on adding value to various foods through texture improvements via combinations of novel processes. Specifically, the project looked at Sous Vide processing in combination with high hydrostatic pressure, pulsed electric field, shockwave processing, high intensity ultrasound and exogenous enzyme (actinidin) treatment, without compromising the food safety aspects of the processes.
The delicate balance between microbial safety versus sensorial success requires intense understanding of the competing mechanisms and finding a fine balance of process parameters. NZIFST Auckland Branch is pleased to host Dr Mike Boland as he presents key findings of the FIET project, discuss the present state of the art and identify potential future research opportunities via a Zoom webinar.
Please join us at 7.00pm on Tuesday 7th September. This event is open to all NZIFST members and interested parties.
As with our previous webinars there will be ample time for technical discussion after the webinar.
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