52 December 2011 range of variations in practice: 1. Sous vide cook–chill (stored between 0 and 3º C); 2. Sous vide cook–freeze (stored at -18ºC); 3. In-house, small-scale production, and 4. Food manufacturing, large-scale production. Sous vide technology has been shown to have the capability to satisfy increasing consumer demands for high sensory quality and extended durability beyond that of any other cook–chill technology. Considering that the technology also offers convenience in consumer preparation, high nutritional content and freedom from preservatives and products that are perceived to offer freshness, it has high market potential. However, before this opportunity can be fully utilized by the retail market and subsequent consumer, stringent control of processing parameters and of the chill chain is required to ensure microbiological and sensory quality. Until such control can be achieved in the retail market, the application of multiple hurdle technology (MHT) will be one method of developing sous vide technology as a viable technology in this wellestablished and growing market for chilled products. In general, research into the quality of sous vide products needs to take on a much greater consumer focus. The challenge in sous vide product development will be in the design and selection of hurdles that balance the diametrically opposing demands of safety and acceptable sensory quality. Although the microbiological quality of sous vide products is important, consumer acceptance as a primary determinant of food choice is beginning to gain appreciation. Already, research on sous vide is beginning to address the need for effective product development and the production of valid and reliable information on sensory quality and consumer acceptance. However, this emphasis must continue, if the benefits of sous vide technology are to be fully utilized. Final Considerations Value addition and products diversification are two sides of the same coin and we must diversify our exports by addition of newer species through aquaculture. There is an increasing need for safe and healthy seafood products with high sensory quality. This demand needs to be met by increased seafood production from farming. Several controllable factors in seafood farming may affect some important technical quality attributes, such as taste and texture, as judged by the consumer. Moreover, the attitudes, beliefs and behavior of consumers toward seafood farming as a process, alternative feeds sources, and farmed products with convenience and added value may have a major impact on the perception of quality of seafood. Integrated research embracing both elements offers the option to fulfill consumers’ demands for high quality seafood products. manufacturing procedure. The unique benefits of sous vide in comparison with these earlier enhanced cook–chill technologies include a substantial increase in shelf-life, up to 42 days, and improvements in sensory and nutritional quality. The process produces these benefits by controlling causes of negative changes in quality, such as exposure to oxygen and extreme temperatures. Over the past two decades the application of sous vide technology has developed from a craft-based to a manufacturing approach. The main factor responsible for this development has been the need by the food service industry to become more efficient and to satisfy customer demands for higher-quality foodservice. A secondary factor has been the increasing demand for foods that require minimal preparation time, are of high quality, contain low levels of preservatives and are only minimally processed to achieve a freshcooked taste, for instance, refrigerated processed foods of extended shelf-life. Sous vide products can be classified into several categories, depending on temperature of storage, duration of storage and the scale of production. However, categorization of sous vide products is somewhat blurred owing to a wide Fig. 7. Shrimp sous vide diversification (Continued on page 67) Fig. 8. High-pressure technology for lobster shell removal
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