The purpose of Sous vide products is to increase the taste of the product and minimize the risks of food pathogens. The vide sous technique is a specialized method of the ROP process for processing cooked or raw ingredients, which are stored in the refrigerator or freezer. .Sous vide is a French word meaning vacuum and a method to cook the product in vacuum plastic bags and precisely control of the processing temperature. The results of related studies indicate that Sous vide foods have several benefits such as increasing sensory quality, nutrition and shelf life, need reducing for additives, eliminating the risk of contamination after packaging, greater variety of products produced, growth prevention of aerobic bacteria, production costs reducing, reducing of fillets weight during storage, food waste reducing compared to traditional cooking methods, food oxidation reducing and so on. This technique causes these features through various mechanisms. There is very little information on processing of sturgeon fillets by sous vide method. The present article studies the negative factors affecting on the quality of sous vide products, benefits, physicochemical characteristics of the product, limitations, nutritional value, safety and promotional findings obtained from the study of farmed H. huso fillet packed to sous vide method such as increase of chemical, sensory, microbial quality and shelf life.
