Description
Sous‑vide flavor infusion is a precision thermal technique that uses controlled temperature and vacuum to diffuse aromatic compounds into protein matrices while preserving texture, color, and nutrition.
Technical
At 55–60 °C collagen denatures into gelatin, softening the meat and creating a smooth mouthfeel. Simultaneously, volatile aromatics diffuse into the meat following Fick’s law, with a diffusion coefficient around 1 × 10⁻¹⁰ m² s⁻¹, enriching flavor without oxidation. The vacuum seal maintains isostatic pressure, preventing fat rancidity and preserving myoglobin’s bright red state.
Science
Primary Reaction
Collagen denaturation to gelatin and diffusion of aromatic compounds into meat
Sensory Profile
Aroma ()
herbaceousgarlicrosemarysavorymeatysmokynuttyearthybalsamiclemony