Assessment of chemical, microbiological and sensory quality of Sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage

Abstract

The aim of this study was to investigate chemical, microbiological and sensory quality of sous-vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage. Moisture, ash, fat, protein, salt, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), counts of aerobic mesophile bacteria, aerobic psychrophile bacteria and yeast-mold were determined in the raw material. The sensorial, chemical and microbiological changes of products obtained under the cold storage were analyzed in 3 days interval with three replicates. TermsTVB-N value in group C was determined as 11.06 mg/100 g, in the S1 group as 10.40 mg/100 g, and in the S2 group as 11.99 40 mg / 100 g (p<0.05). At the beginning of storage, TBARs value was found to be 1.58 MDA/kg in traditionally processed fish, 1.42 MDA/kg in S1 samples, and 1.28 mg MDA/kg in S2 samples. As. The average count of aerobic mesophile bacteria of S1 group was 3.65 +/- 0.03 log CFU g(-1) on the 1st day. On the 15th day of the storage, however, it exceeded the limit value. For the S2 samples, this was 3,17 +/- 0,60 log CFU g(-1) on the 1st day while on the 18th day, it exceeded the limit value. Aerobic psychrophile bacteria count was 3.45 +/- 0.13 log CFU g(-1) in C group, 3.08 +/- 0.58 log CFU g(-1) in S1 group and 2.14 +/- 0.99 log CFU g- 1 in S2 group. Yeast mold count was 3.93 +/- 0.29 log CFU g(-1) in the C group, 4.09 +/- 0.08 log CFU g(-1) in the S1 group, and 2,81 +/- 0,47 log CFU g(-1) in the S2 group. It was observed that products prepared according to the sous-vide method are liked considerably. In conclusion; the results suggested that the C application would be a promising approach to limit microbial growth and provide food safety for sous-vided samples. It was determined that application of sous-vide technology had a positive affect upon shelf life of fish products.