SOUS-VIDE: APLICAÇÕES E QUALIDADE DE VEGETAIS
Resumo
A demanda por uma alimentação saudável, segura para o consumo e com bons aspectos sensoriais é crescente nos últimos anos. Como forma de atender as novas demandas dos consumidores, novas tecnologias têm sido desenvolvidas para o processamento de alimentos. O sous-vide é uma tecnologia caracterizada pelo cozimento de alimentos embalados a vácuo e em temperaturas inferiores a 100 °C, que tem ganhado popularidade devido aos benefícios de manutenção da qualidade nutricional e sensorial de alimentos, durante seu processamento. Tendo em vista a aplicação do sous-vide em diferentes produtos, a presente pesquisa, por meio de uma revisão da literatura, busca sistematizar o conhecimento acerca do emprego desta técnica no processamento de vegetais, destacando os principais aspectos e discussões referentes aos valores nutricionais, sensoriais e microbiológicos em torno da aplicação da técnica.Referências
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