Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi®) after cooking was studied. Sous vide microwaving greatly decreased microbial counts, achieving very low psychrophilic and enterobacteria counts (1.1 and 0.2 log CFU g^?1, respectively). Vacuum boiling and sous vide reduced the stem broccoli firmness by approximately 54–58 %, reaching a pleasant and moderate softening. Sous vide, grilling and steaming induced the lowest stem colour changes. Generally, all cooking treatments showed a good overall sensory quality. The total phenolic content (1,148 mg CAE kg^?1 fw) usually increased after cooking, with microwave and grilled treatments registering the highest increases up to 2-fold. Commonly, the total antioxidant capacity (296.6 mg AAE kg^?1 fw) increased after cooking by sous vide, microwaving and frying treatments registering the highest increments, by approximately 3.6-fold. Generally, the cooking process reduced the initial vitamin C content, with vacuum and conventional boiling showing the lowest and highest losses with 27 and 62 %, respectively, while vacuum deep frying preserved the initial value (1,737 mg kg^?1 fw). As a main conclusion, the studied grilling and vacuum-based cooking treatments resulted in better microbial quality, colour, stem firmness and sensory quality than the remaining ones. This maintained or even improved the total antioxidant content of the new kailan-hybrid broccoli studied.     

The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

Sous vide is increasingly used to process convenience foods including ready-meals as it is reputed to give superior quality because of the mild process and the absence of oxygen in the pack. The potential for temperature abuse is greater for sous vide ready-meals than for sous vide catered items as the distribution and retailing chain for the former is usually longer. Freezing sous vide foods is, therefore, a potentially safer alternative to sous vide processed foods followed by chilling. The objective of the current study was to investigate production of sous vide frozen sliced (discs) carrots, with similar quality to sous vide chilled product. Sensory trials were used to determine the acceptable shear texture range (1.0–2.8 kN) for steamed carrots and this was the target texture in the processing trials. A Barriquand Steriflow retort was used for sous vide processing and the optimized conditions using carrot discs were: low temperature blanch (50 °C/30 min; firms product); blanch (90 °C/3 min; inactivates enzymes); sous vide cook (90 °C to core P₉₀¹⁰ values > 4 min and < 6 min); blast freeze (? 35 °C/2 h); and store (? 25 °C). Carrot discs prepared from untreated raw carrots had a firmer texture than those prepared from either blanched or blanched and frozen material. Freezing post-sous vide cooking softened texture in comparison with chilling, but freezing rate (nitrogen; blast; cabinet methods) and frozen storage (9 months) had a minimal effect on product texture and quality. Scanning electron microscopy showed no significant structural differences between sous vide frozen and chilled carrots of similar shear values. Paired comparison sensory testing of sous vide frozen and chilled sliced carrots indicated a significant preference for the latter at the 20-day storage date.Industrial relevance: The trials dealt with the effects of freezing on the quality of sous vide processed carrots. This is of relevance to companies who wish to produce texturally acceptable sous vide frozen or chilled components as part of ready-meals.     

Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

Broccoli belongs to the Brassicaceae family and the Brassica genus, also designated crucifers, which has been linked to reduced risk of certain diseases for their content of compounds like glucosinolates (GLS) and vitamin C. Isothiocyanates, nitriles, and thiocyanates are degradation products of glucosinolates, are substances that protect cells against oxidative stress, and present many other health benefits. Vitamin C also contains antioxidant properties that contribute to the beneficial effects that broccoli have for health. The present paper is an overview of the reduction of secondary plant products, such as GLS and vitamin C, by cooking. Nonetheless, these concentrations can be modified if the cell structure of the plant is disrupted, e.g., while cutting, chewing, or cooking. Myrosinase can come into contact with GLS and hydrolyze it to isothiocyanate sulforaphane or sulforaphane nitrile, depending on the environmental conditions, which produces changes in the composition and concentration of GLS. Thus, cooking induces many chemical and physical modifications in food, among which GLS and vitamin C content in broccoli can change. Vitamin C and GLS are water-soluble, which makes them more susceptible to loss during the cooking process. Despite some controversy, most reviewed studies show that conventional cooking methods (boiling, steaming, and frying) and nonconventional ones (microwaving) significantly lead to the degradation of vitamin C and GLS. Nonetheless, steaming is the conventional method that obtains the best result to better preserve these two compounds.     

Effects of modified atmosphere packing over the shelf life of sous vide from captive pirarucu (Arapaima gigas)

The goal of this study was to evaluate the effects of modified atmosphere in packing sous vide of pirarucu in tucupi and shrimp sauce under refrigeration. Three treatments were carried out vacuum at 98%, 60%CO₂/40%N₂, and 70%CO₂/30%N₂. The composition of CO₂ and N₂ was monitored along with evaluation of pH, a_w, water retention capacity, acidity, texture, N-TVB and TBARS, color, mesophilic and psychotropic anaerobes, presence of Salmonella spp, sulphite-reducing Clostridia, counts of coagulase-positive Staphylococci, coliforms at 45 °C and sensorial analysis. All results were compared through ANOVA, Tukey's test, Principal Component Analysis and Multiple Factor Analysis. We observed a trend towards the reduction of CO₂ in packages while O₂ has increased by the end of storage. The microbiological results were within the established limits by law during the entire period. The shelf life of sous vide stored could be defined by N-TVB, TBARS, b* and C*, general acceptance, texture and flavor in 49 days of storage.Industrial relevanceThe development of sous vide with freshwater fish is an alternative for a value-added product to be supplied to market niches. Employing the sous vide technique on fish yields a product with better color, taste, texture, and nutrient retention than the traditional cooking processes, which makes it an attractive alternative for its consumption. This study aimed to prepare sous vide using captive pirarucu, tucupi and shrimp and to analyze the microbiological, physicochemical and sensory quality parameters during refrigerated in atmosphere modified packaging storage. The results of this study establish the product's shelf life (49 days) and contribute to defining processing and storage conditions for fish sous vide.     

The influence of processing and preservation on the retention of health-promoting compounds in broccoli

ABSTRACT:  In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzyme myrosinase, were investigated. When chilled at 6 °C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphane loss of about 39% and 29%, respectively, while storage at –18 °C for 60 d resulted in similar losses, but mainly due to the blanching step. Boiling, steaming, microwaving, pressure-cooking, and the combined use of pressure and microwaves were the cooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34% and 22%, respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no more detectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. The quantitative distribution of these moieties in the florets and stems of fresh and chilled broccoli was also investigated.     

Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets

It is known that glucosinolate levels in Brassica vegetables can be affected during cooking but little is documented about the effect of cooking on isothiocyanate production. In this study, three cooking methods were evaluated for their effects on the contents in broccoli florets of the glucosinolates, glucoraphanin (GR), glucobrassicin (GB), neoglucobrassicin and progoitrin, as well as on sulforaphane (SF) and sulforaphane nitrile (SFN) production in broccoli florets. Two broccoli cultivars, ‘Marathon’ and ‘Booster™’, were analysed raw and after they were steamed, microwaved (with water) or boiled for 2 or 5 min. Residual cooking water from all treatments was collected and analysed for GR and GB to determine the extent of leaching of intact glucosinolates. Irrespective of time, steaming resulted in significantly greater retention of GR, GB and SF, while boiling and microwave cooking resulted in significant losses of GR, GB and SF in both varieties. Glucosinolate content in the residual cooking water was highest after boiling and microwaving. Loss of SF production was primarily due to both leaching of GR into cooking water and thermal inhibition of ESP and myrosinase once internal floret temperatures exceeded 70 °C. Cooking method can significantly alter content of potentially beneficial compounds in broccoli florets and optimal SF ingestion may be obtained by eating raw or lightly steamed broccoli florets.     

Endogenous and exogenous enzymolysis of vegetable-sourced glucosinolates and influencing factors

Glucosinolates are naturally abundant in many vegetable sources. These compounds have limited health benefit in their original forms, however their derived product, sulforaphane, has been shown to be hugely health beneficial in protecting against certain types of cancer. This work investigated the conversion of glucosinolates (glucoraphanin) to sulforaphane using either an endogenous myrosinase or an exogenous myrosinase under various enzymolysis conditions. It was found that an optimum degradation of glucosinolates to sulforaphane by the endogenous method was achieved under the following conditions: a liquid–solid ratio of 3 ml/g, an enzymolysis time of 8 h, at 25 °C, at pH 4.0, and with the addition of ascorbic acid 0.02 mg/g. This gave 35% conversion rate of glucosinolates to sulforaphane. However, the exogenous approach appeared to be much more efficient in converting glucoraphanin to sulforaphane. At a combined condition of a liquid–solid ratio of 1000 ml/g, 3 h enzymolysis, at 35 °C and pH 5.0, and in the presence of 0.02 mg/g ascorbic acid, as much as 68% of glucoraphanin was found to be degraded to form sulforaphane.     

Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time

The influence of simultaneous combination of microwave and steam cooking on contents of specific phytochemicals, carbohydrate and antioxidant activity of purple sweet potatoes (PSPs) was investigated, and compared to those of individual steaming and microwaving. Results showed that the contents of phytochemicals including total phenolics, flavonoids and anthocyanins and phenolic acids except caffeic acid increased after cooking to different extent depending on cooking methods. The PSPs cooked by simultaneous combination of microwave (500 W) and steam (1700 W) for 12 min (M₅₀₀-S₁₇₀₀-12) contained the highest of total phenolics, flavonoids, phenolic acids and anthocyanins. Simultaneous combination of microwave and steaming resulted in higher content of soluble sugar in PSPs. PSPs cooked by M₅₀₀-S₁₇₀₀-12 showed the highest antioxidant activity, which was well accordance with higher contents of phytochemicals. The findings suggest that appropriate simultaneous combination of microwave and steaming could better preserve active phytochemicals in PSPs, but significantly shorten cooking time compared with individual steaming.Industrial relevanceSimultaneous combination of microwave and steam cooking is a new technology for cooking food. However, the information about the effects of simultaneous combination of microwave and steam cooking on quality of food is limited. The present findings showed that the appropriate combination of microwave and steam cooking could significantly decrease the cooking time and improve nutrition value of cooked PSPs. This research is not only of importance for understanding the changes of food composition during different heating process, but also has important practical significance for choosing a scientific cooking methods and developing new type of cooking utensils which can better satisfy current consumers' needs.     

A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

In this study different simulated meal-service systems were compared with respect to vitamin B₁, B₂ and B₆ retention, and cooking yield in pork roasts. Initially the roasts were cooked traditionally or sous vide. No significant differences were observed between cooking methods. Further processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B₂ retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B₁ and vitamin B₆, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B₁ retention declined by an extra 4% during storage for 14 days (sous vide) (not significant) It is concluded that conventional and enhanced meal-service systems produce roasts with similar quality attributes. Adjustment factors of 15% and 20% for vitamin B₁ and B₆ respectively are suggested, in addition to the losses caused by the initial heat treatment.     

<Emphasis Type="Italic">Sous</Emphasis><Emphasis Type="Italic">Vide</Emphasis> Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile,Color, and Shear Force of Potato (<Emphasis Type="Italic">Solanum tuberosum</Emphasis> L.)

This study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences between the methods. According to principal component analysis (PCA), sous vide-processed cv. Agria and Agata potato strips were grouped with boiled samples, in contrast, cv. Carrera sous vide samples were grouped with microwaved samples. Higher water losses were associated with microwaved potatoes due to the diffusion of water inside the tuber. In addition, a significant decrease in shear force was obtained after microwaving and sous vide cooking (p < 0.05) irrespective of the treatment strength. The three cultivars became less bright, and the intensity of the color decreased; however, variations in the cook value (C ₁₀₀, min) between treatments did not affect the lightness and hue angle. Regardless of the initial value of resistant starch and the intensity of the cooking process, all of the cultivars reached a final content of less than 5%. From our results, in-pack sterilization may be considered for application in the food industry as a technology that has a similar impact to conventional cooking treatments used on potato products.     

Vitamin C,total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering

BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm‐holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil‐in‐bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in industrially blanched/frozen tip‐cut green beans and swede rods. RESULTS: After conventional cooking, 50.4% total ascorbic acid, 76.7% total phenolics, 55.7% DPPH and 59.0% FRAP were recovered in the drained beans. After boil‐in‐bag cooking, significantly (P < 0.05) higher recoveries were obtained, i.e. 80.5% total ascorbic acid, 89.2% total phenolics, 94.8% DPPH and 92.9% FRAP. Recoveries after sous vide cooking were comparable to those of boil‐in‐bag cooking. By conventional cooking, 13.5–42.8% of the nutrients leaked into the cooking water; by sous vide about 10% leaked to the exuded liquid, while no leakage occurred by boil‐in‐bag cooking. Warm‐holding beans after cooking reduced recoveries in all components. Recoveries in swede rods were comparable but overall slightly lower. CONCLUSION: Industrially blanched/frozen vegetables should preferably be cooked by pouch technology, rather than conventional cooking in water. Including cooking water or exuded liquid into the final dish will increase the level of nutrients in a meal. Warm‐holding of vegetables after cooking should be avoided. Copyright © 2010 Society of Chemical Industry     

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.

The effect of water- and steam-cooking on the content of vitamin C, polyphenols, carotenoids, tocopherols and glucosinolates, as well as on the antioxidant activity of broccoli, are reported. Flavonoids, phenolic acids, vitamins C and E, beta-carotene, lutein, and glucosinolates in domestically processed broccoli were quantified using high-performance liquid chromatography (HPLC) methods; total polyphenols were determined with Folin-Ciocalteu reagent. The antioxidant capacities of broccoli extracts were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect. Steam-cooking of broccoli has no influence on vitamin C, whereas cooking in water significantly lowers its content. Both, water- and steam-cooking of broccoli results in an increase in beta-carotene, lutein, and alpha- and gamma-tocopherols as compared with fresh broccoli. Similar effects of steaming and water-cooking of broccoli on their antioxidant activity were observed.     

Production and Quality Evaluation of Dambu-Nama - A Nigerian Dried Meat Product

The quality attributes of dambu-nama, a dried Nigerian meat product were studied for sixteen (16) weeks comparing traditional products and packaging systems with a laboratory product and simple modern packaging. The most optimum processing time, viz cooking and steaming for 60, 90 and 120 min respectively, was determined. The six resulting products were subjected to a 9-point hedonic scale and results showed that the product of cooking for 90 min was the most adequate and acceptable in all organoleptic attributes by the sensory panellists. Process standardization was achieved by optimization of the cooking time and formulation of a standard ingredient mix. Proximate composition of the finished product showed that moisture ranged from 5.50% laboratory dambu-nama (LDBN) to 7.60% traditional dambu-nama (TDBN), protein from 46.51% (LDBN) to 39.19% (TDBN), Ash from 5.76% (LDBN) to 4.90% (TDBN), crude fibre from 0.015% (LDBN) to 0.72% (TDBN), crude fat from 15.65% (LDBN) to 24.94% (TDBN), and carbohydrate by difference of 26.54% (LDBN) to 22.64% (TDBN). The hydrogen ion concentration (pH), bulk density, Thiobarbituric acid (TBA), microbiological and sensory attributes of the product packed in low density polyethylene (LDPE), high density polyethyelene (HDPE), Aluminium foil (Af) and plastic containers (Pc) stored at 30 ± 10 °C were evaluated at 0, 3, 6, 9 and 16 weeks. The traditional dambu-nama packed in plastic containers grew visible moulds while others did not show any visible growth. The findings show that boiling for 90 minutes is the best processing technique for preparation of high quality dambu-nana.     

Application of HPLC coupled with DAD,APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables

A method for the simultaneous determination of lutein and zeaxanthin stereoisomers by HPLC-DAD was developed. For this purpose, (Z)-isomers of lutein and zeaxanthin were prepared by iodine-catalyzed photoisomerization and their structures elucidated by 1D- and 2D-LC-NMR spectroscopy, by APcI-MS in the positive mode, and by UV/Vis spectroscopy. Near baseline separation was achieved for (13-Z)-lutein, (13′-Z)-lutein, (all-E)-lutein, (9-Z)-lutein, (9′-Z)-lutein, (13-Z)-zeaxanthin, (all-E)-zeaxanthin, and (9-Z)-zeaxanthin. The influence of selected thermal treatments on degradation and isomerization of lutein and zeaxanthin was assessed. Sweet corn and spinach were sterilized (T_max = 121 °C, F = 5) and blanched (t = 2 min, steam), respectively. Heating resulted in decreases in total lutein content in sweet corn by 26% and in spinach by 17%. Total zeaxanthin content in sweet corn decreased by 29%. The amount of (Z)-isomers of lutein and zeaxanthin increased in sweet corn from 12% to 30% and 7% to 25%, respectively, whereas in fresh spinach a decrease in lutein (Z)-stereoisomers from 21% to 14% was observed.     

Identification,quantification and comparison of the principal bioactive compounds and external quality parameters of two broccoli cultivars

In this research work, we aim to identify, quantify and compare the phytochemical such as vitamin C, carotenoid and chlorophyll pigments, phenolic compounds and intact glucosinolates, as well as the in vitro antioxidant activity and physical quality parameters (colour, firmness, moisture contents, weight/broccoli head and soluble solid contents) of Monaco and Parthenon broccoli cultivars. We found that the bioactive compounds were more abundant in Parthenon compared with Monaco. In fact, higher amount of chlorophylls (12.62 mg/100 g fresh weight), total phenolic compounds (147.15 mg chlorogenic acid equivalent/100 g fresh weight), and total intact glucosinolates (203.85 μmol of sinigrin equivalent/100 g fresh weight) were found in Parthenon. On the other hand, no significant differences were observed in terms of external quality parameters among the studied cultivars except in the colour and moisture contents.     

Comparative inhibitory activities of sulforaphane and phenethyl isothiocyanate against leukemia resistant CEM/C2 cancer cells

The potentials of sulforaphane and phenethyl isothiocyanate as functional food ingredients against hematological malignancies were evaluated on the intracellular targets of these antiangiogenic compounds in CEM/C2 T leukemia cells. CEM/C2 cells were seeded and incubated with various concentrations of sulforaphane or phenethyl isothiocyanate for 24 or 48 h. Sulforaphane at 0–30 μmol/L dose-dependently suppressed CEM/C2 cell growth and proliferation and caused cell death by apoptosis with down-regulation of bcl-2 and increased release of cytochrome c within 48 h. Phenethyl isothiocyanate at 0–15 μmol/L dose-dependently inhibited CEM/C2 cell viability within 48 h and caused cell death by apoptosis with down-regulation of bcl-2 and increased expression of cytochrome c. CEM/C2 cell death was accompanied by inhibition of IκB phosphorylation and degradation and nuclear translocation of p65-nuclear factor kappaB (NF-κB) by sulforaphane as well as phenethyl isothiocyanate. CEM/C2 cell viability and proliferation can be inhibited by functional food ingredient inhibitors of the NF-κB pathway.     

Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions

Tagetes spp. belongs to the Asteraceae family. It is recognized as a major source of lutein ester (lutein esterified with fatty acids such as lauric, myristic and palmitic acids), a natural colorant belonging to the xanthophylls or oxygenated carotenoids. Four species of Tagetes flower (Tagetes tenuifolia, Tagetes erecta, Tagetes patula, and Tagetes lucida) were used to extract lutein and lutein esters with three different methods. The results showed that T. erecta, type “orangeprinz”, is the richest source of lutein esters (14.4 ± 0.234 mg/g) in comparison to other Tagetes spp. No significant differences between extractions of lutein esters with medium-chain triacylglycerols (MCT) oil, orange oil or solvent (hexane/isopropanol) could be observed. MCT oil also improved stability of lutein esters at 100 °C for 40 min. Emulsification of MCT oil improved the stability of lutein ester extract against UV light at 365 nm for 72 h. Finally, an emulsion was prepared under food processing conditions, spray dried and its bioavailability investigated in a preliminary human intervention study. The results show a lower resorption, but further data suggest improvements in implementation of such supplements.     

Cooking methods of Brassica rapa affect the preservation of glucosinolates,phenolics and vitamin C

Cooking Brassica vegetables as a domestic processing method has a great impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the most consumed horticultural crops is Brassica rapa, by using the leaves (turnip greens) and the young sprouting shoots (turnip tops) in different culinary preparations. In order to determine the effect of cooking, on turnip greens and turnip tops, bioactive GLS, flavonoids, hydroxycinnamic acids and vitamin C were analysed and simultaneously determined. The level of retention of each individual compound after cooking procedures was evaluated in the edible organs, and also in the cooking water, in order to compare their composition to a fresh uncooked control. Steaming, conventional boiling, and high-pressure cooking, traditional processing methods of this kind of vegetables, were the three domestic processing methods used in this work. Results showed that total GLS and phenolics were significantly affected by the cooking procedure and the loss rate varied among individual compounds. Steaming was the method that better preserved GLS and phenolic compounds. Conventional boiling and high-pressure cooking methods presented similar rate of losses of total GLS content (64%) and total phenolic content (more than 70%). Degradation among glucosinolate classes, aliphatic or indolic, was similar. The total flavonoids lost in turnip greens were 64% and 67% for conventional boiling and high-pressure, respectively. The main losses were caused by leaching into the cooking water. The concentration of vitamin C suffered a drastic loss in the process of sample handling and after cooking. Despite the fact that any cooking procedure affected negatively the nutritional composition of the turnip greens and tops, our results showed high retentions of individual compounds in steaming, and the lowest retentions were obtained in the traditional high-pressure cooking. High retention of health-promoting compounds in the cooking water should be considered for increasing the intake of properties of B. rapa.     

Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces

As quotas and the supply of conventional species continue to tighten, there is a need to test the acceptability of many fish species. Seven fish species (albacore tuna, cardinal fish, orange roughy, blue ling, redfish, roundnose grenadier and Greenland halibut) were cooked by the sous vide process (Barriquand Steriflow retort; 20 min/90 °C) in 12 savoury sauces. Sensory results showed that sous-vide-cooked albacore tuna, cardinal fish and blue ling were the most acceptable species and tikka, tomato-and-pesto, arrabbiata and hollandaise the preferred sauces. Greenland halibut and roundnose grenadier were too soft after sous vide cooking. Freezing post sous vide cooking did not influence product quality and gave additional benefits over chilling of an extended shelf life and more flexibility in relation to product safety. The pH of the sauces was in the range 3.96 (cajun) to 5.42 (bearnaise) and mean pH values fell from 4.66 before sous vide cooking to 4.38 after cooking. Sauce colour also became lighter during sous vide cooking of fish portions, as indicated by Hunter Lab colour values. The results of the research have been disseminated to seafood companies and scale-up trials are in progress.