Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C


GÖKOĞLU N., YATMAZ H. A., Ceylan A., GÜMÜŞ B., Toktas B., KORUN J.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1515/ijfe-2023-0245
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Akdeniz University Affiliated: Yes

Abstract

The aim of this study was to investigate the changes in the quality of fish (Argyrosomus regius) and shrimp (Penaeus japonicus) cooked with sous-vide. Vacuum-packed fish fillets and shrimps were cooked with the sous-vide method under different temperature-time conditions and stored at 3 degree celsius. Lower volatile bases and trimethylamine were found with cooking sous-vide than in control samples (cooked in an oven). Microbiological analysis results showed that the sous-vide cooking method provides bacterial inhibition in fish and shrimp. The sensory properties of samples cooked with sous-vide were found to be better than those of the traditional method. Sous-vide cooking did not affect the L* value of fish but affected that of shrimp. Sous-vide cooking resulted in higher a* values and lower hardness, gumminess, and chewiness values. As a result, sous-vide cooking increased the shelf life of fish and shrimp, reduced cooking loss, preserved color and texture, and provided microbial safety.