Cocción a Baja Temperatura y Sous Vide: Evidencia Científica sobre su Impacto Sensorial, Nutricional y Fisicoquímico. Análisis de Frontera en Matrices Proteicas (2020-2025)
DOI:
https://doi.org/10.23857/dc.v12i2.4831Palabras clave:
Cocción, Baja Temperatura, Sous Vide, Sensorial, Nutricional, FisicoquímicoResumen
La cocción a baja temperatura (CBT) constituye un paradigma disrup-tivo en la ingeniería de alimentos y la gastronomía científica, fundamentado en el control termodinámico preciso de sistemas biológicos complejos. Es-ta revisión crítica sintetiza la evidencia termodinámica y bioquímica de frontera sobre el impacto de la técnica sous vide en matrices muscula-res de origen terrestre y acuícola. A través de un análisis reológico y bioquímico, se examinan los mecanismos de desnaturalización proteica, la cinética de degradación de micronutrientes termosensibles y los perfi-les de seguridad microbiológica bajo condiciones de anaerobiosis forzada. Los resultados bibliográficos sugieren que la optimización de los vectores tiempo-temperatura permite una preservación superior de la integridad estructural y nutricional, aunque exige una rigurosa vigilancia de los riesgos emergentes asociados a patógenos no proteolíticos.
Citas
Advisory Committee on the Microbiological Safety of Food (ACMSF). (2020). Report on the safety of vacuum-packing and associated processes. Food Standards Agency UK.
Anderson, M. et al. (2014). Rheological properties of meat gels. Meat Science, 98, 100-105.
Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1, 15-30.
Bhat, Z. F. et al. (2020). Impact of sous-vide cooking on protein oxidation and quality of meat. LWT - Food Science and Technology, 134, 110192.
Brown, T. et al. (2022). Oxidation of myoglobin during LTLT cooking. Meat Science, 188, 108780.
Carvalho, R. et al. (2025). Efectos del tiempo y la temperatura en la terneza y pérdida por cocción en corte bovino patinho mediante sous vide. Journal of Food Science and Technology.
Chen, X. et al. (2024). Recent advances in LTLT cooking mechanisms. Com-prehensive Reviews in Food Science and Food Safety, 23, 100-120.
Christensen, M. et al. (2000). Meat tenderness and the calpain proteolytic system.
Meat Science, 55, 41-48.
Clark, M. et al. (2020). Umami compounds in low temperature cooked pork.
Food Chemistry, 310, 125800.
Cui, H. et al. (2021). Effects of sous vide cooking on nutritional quality, physi-cochemical properties, and sensory characteristics of foods. Trends in Food Science & Technology.
Davis, E. et al. (2017). Sensory analysis of sous vide chicken breast. Poultry Science, 96, 200-208.
Dominguez, R. et al. (2022). Nutritional and structural changes of meat during sous-vide cooking. Food Chemistry, 373, 131403.
European Food Safety Authority (EFSA). (2020). Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems. EFSA Journal, 18.
Garcia, L. et al. (2023). Biosensors for meat quality monitoring. Biosensors and Bioelectronics, 220, 114800.
Garcia-Segovia, P. et al. (2015). Kinetics of meat quality changes during sous-vide.
Meat Science, 100, 105-112.
Gornall, A. G. et al. (1949). Determination of serum proteins. Journal of Biolo-gical Chemistry, 177, 751-766.
Harris, B. et al. (2018). WOF development in sous vide beef. Meat Science, 140,
-58.
Indriani, S., Srisakultiew, N., Sangsawad, P., Paengkoum, P., & Pongsetkul, J. (2024). Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods. Food Science of Animal Resources, 44(3), 662-683. https:
//doi.org/10.5851/kosfa.2024.e10
Ismail, I. et al. (2022). Sous vide cooking: Effects on meat quality, palatability, and protein denaturation. Meat Science.
Jackson, P. et al. (2019). Thermal conductivity of meat under vacuum. Interna-tional Journal of Heat and Mass Transfer, 130, 400-408.
Jones, A. et al. (2019). Thermal inactivation of Listeria in sous vide salmon.
Journal of Food Protection, 116, 30-36.
Kemp, C. et al. (2010). Sous-vide cooking of meat. Journal of Food Engineering, 96, 401-410.
Kim, Y. et al. (2022). Effects of sous vide on iron bioaccessibility. Nutrients, 14,
Latoch, A. et al. (2023). Influence of low-temperature long-time sous vide cooking on yield, texture, lipid oxidation, and sensory properties of meat. Animal Science Journal.
Latoch, A., G?uchowski, A., & Czarniecka-Skubina, E. (2023). Sous-vide as an
alternative method of cooking to improve the quality of meat: A review.
Foods, 12(16), 3110. https://doi.org/10.3390/foods12163110
Lee, H. et al. (2019). Nitrosomyoglobin formation without nitrites in meat. Food Research International, 120, 100-108.
Li, X. et al. (2025). Effects of sous vide cooking on structure, umami compounds, and texture of brined shrimp. International Journal of Food Microbiology.
Lindstrom, M. et al. (2006). Survival and growth of Clostridium botulinum in meat products under sous vide conditions. International Journal of Food Microbiology, 110, 25-31.
Liu, S., Li, H., Wen, B., Zhang, W., & He, Z. (2025). Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits. Food Chemistry: X, 32, 103337. https://doi.org/10.1016/j.fochx.2025.103337
Martin, C. et al. (2022). Vitamin retention in sous vide vegetables and meat.
Journal of Agricultural and Food Chemistry, 370, 131000.
Miller, R. et al. (2021). Collagen gelatinization kinetics in beef brisket. Food Hydrocolloids, 112, 106300.
Misu, G. A., Canja, C. M., Lupu, M., & Matei, F. (2024). Advances and Drawbacks of Sous-Vide Technique—A Critical Review. Foods, 13(14), 2217. https://doi.org/10.3390/foods13142217
Robinson, J. et al. (2017). Lipid oxidation in sous vide lamb. Small Ruminant Research, 148, 10-16.
Rodriguez, A. et al. (2021). Sous vide cooking of game meat. Meat Science, 172,
Saito, M., Yoshinari, M., & Ishikawa, S. (2020). Effects of sous vide cooking time and temperature on texture, protein degradation, and sensory properties of beef and pork shank. Food Science and Technology Research.
Shin, D.-M., Yune, J. H., Kim, D.-H., & Han, S. G. (2023). Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstruc-tural properties of duck breast meat. Animal Bioscience, 36(10), 1596-1603. https://doi.org/10.5713/ab.23.0039
Smith, J. et al. (2018). Predictive modeling of C. botulinum in sous vide. Food Microbiology, 76, 340-349.
Stewart, C. M. et al. (2018). Predictive microbiology for the meat industry. Meat Science, 144, 136-144.
Taylor, S. et al. (2023). Metabolomics of sous vide beef. Food Chemistry, 405,
Thomas, H. et al. (2020). Sous vide processing of aquatic foods. Reviews in Aquaculture, 12, 120-135.
Thompson, R. et al. (2015). CFD modeling of sous vide cooking. Journal of Food Engineering, 150, 60-70.
Tornberg, E. (2005). Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science, 70, 493-508.
US Food and Drug Administration (FDA). (2022). Food Code 2022 Recommen-dations. U.S. Department of Health; Human Services.
Van der Plancken, I. et al. (1998). Effect of heating on meat proteins. Food
Chemistry, 62, 40-48.
Wang, Y. et al. (2020). Microstructural changes of pork under low temperature cooking. LWT, 120, 108920.
White, D. et al. (2021). Inactivation of Salmonella in sous vide turkey. Food Control, 125, 107980.
Wilson, K. et al. (2016). Energy of activation for meat protein denaturation.
Journal of Food Engineering, 170, 12-19.
Wright, D. J. et al. (1977). Differential scanning calorimetry of meat proteins.
Journal of the Science of Food and Agriculture, 28, 557-564.
Yuan, Y. et al. (2025). Effects of sous vide cooking on physicochemical properties, odor compounds, and sensory attributes of yellowfin tuna. Food Chemistry. Zhang, L. et al. (2021). Effect of temperature on the state of water in beef. Food
Research International, 140, 109867.
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2026 Francisco Chalen, Byron Garcés Hernández, Antamba Anrango Edwin Guillermo
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Authors retain copyright and guarantee the Journal the right to be the first publication of the work. These are covered by a Creative Commons (CC BY-NC-ND 4.0) license that allows others to share the work with an acknowledgment of the work authorship and the initial publication in this journal.
