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The study was conducted to evaluate the effect of ground laurel and curcuma on the quality changes (microbiological, chemical and sensory) of sous-vide processed gutted and vacuum packaged sea bass under refrigerated temperatures (+3°C). Sea bass samples were gutted and divided into 3 groups namely control (C), laurel added samples (LS) and curcuma added samples (CS) and 30 fish were used for each treatment group. Samples were stored under refrigerated (3 ± 1 °C) conditions for 60 days. Control group was vacuum packed and sous-vide processed and stored under chilled conditions while laurel and curcuma were added as a seasoning for the other groups. During the storage time the counts of total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB) and Enterobacteriaceae have not reached the maximum allowable number of 7.00 log cfu/g. The highest TVB-N content (30.80 mg N/100g) was found for LS group at the end of the storage time. Regarding the changes in quality indicators the shelf life of the samples was found 45, 49 and 55 days for group C, LS and CS, respectively. The shelf life of the samples was extended 8.88 and 22.2% by addition of ground laurel and curcuma, respectively.

Abstract:In recent years, the demand and consumption of minimally processed food and additive-free commodities which present few changes at sensory quality have increased. In this regard, natural antioxidants and antibacterial agents obtained from plants were preferred. Also the coating film obtained from natural polysaccharides, lipids and protein to protect the quality of food products was successful. This tendency has also led to research on developing new biodegradable packaging materials from natural polymers in order to achieve a partial alternative to plastic packaging. These applications act as oxygen and water barriers, thereby slowing oxidation reactions and retaining moisture, thus enhancing quality and extending product shelf life. In this paper, the use of natural preservatives and natural/edible film coating applications in seafood products preservation were reviewed.

Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14 days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout.

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