USDA grant to UMaine focuses on improving food quality
A research team led by professor Denise Skonberg of the University of Maine School of Food and Agriculture has been awarded a nearly $150,000 USDA grant to develop high-pressure processing technology for sous vide seafood products.
Sous vide processing involves the low-temperature, long-time controlled cooking of vacuum-packaged raw foods in a hot water bath, preserving flavor, aroma, nutrients and texture better than conventional cooking methods. In addition to their high quality, sous vide foods are “minimally processed,” which is considered desirable by many health-conscious consumers. However, the mild cooking process combined with vacuum packaging raises concerns about the potential growth of harmful bacteria.
High-pressure processing (HPP) pasteurization of food products prior to sous vide cooking has the potential to increase the safety and refrigerated shelf life without the use of heat or food additives. This nonthermal process is now used commercially for a variety of food products, and because no heat is applied, it produces “fresh-like” foods with minimal damage to natural flavors, aromas and nutrients. However, at very high pressures, HPP can damage the food texture.
The research team — Skonberg; Jason Bolton of University of Maine Cooperative Extension; professor Balunkeswar Nayak of the UMaine School of Agriculture; and Michelle Richardson of the U.S. Army Natick Soldier Research, Development and Engineering Center — propose to combine moderate HPP pressures with sous vide processing to produce seafood products with superior nutritional, flavor and textural characteristics. While initially focusing on high-value seafoods, including lobster tails and scallops, the results could be applicable to improving the quality of other foods.