Application of sous-vide technology in aquatic products: a review

Sous-vide (SV) cooking—a technique combining vacuum packaging with precise low-temperature heating—has emerged as a promising mild processing method for aquatic products, yet existing studies remain fragmented across species and lack systematic comparisons of processing parameters and quality regulation mechanisms. This review systematically examines SV applications across four major aquatic taxa (fish, crustaceans, mollusks, and echinoderms), comparing optimal processing parameters and inter-category differences. Optimal SV core-temperature windows differ markedly across taxa—fish (48–85 ℃), crustaceans (70–85 ℃), mollusks (45–75 ℃), and echinoderms such as sea cucumber (95 ℃)—reflecting differences in muscle structure and endogenous enzyme activity. The mechanisms by which SV regulates physical properties, nutritional quality, flavor formation, and microbial safety of aquatic products are comprehensively elucidated. Recent advances in combining SV with natural antimicrobial agents and non-thermal technologies are reviewed, demonstrating enhanced pathogen inactivation and shelf-life extension. Key bottlenecks to industrial adoption are identified—microbial safety risks, limited process standardization, and lack of characteristic roasted flavor—and multi-technology synergy and specialized process databases are proposed. This review provides a reference for advancing fundamental research and industrial application of SV technology in aquatic food processing.