Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Abstract

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 2 2 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.Keywords: fish, tambaqui, texture, response surface RESUMO O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho

Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

“…Based on the response surface graphs and the desirability function (Figure 3), the optimized operating conditions can be set for the development of pirarucu fillet sous vide in the evaluated experimental area, and the optimum time–temperature conditions used at the laboratory scale are 60 ℃ and 568.8 s, with a desirability value of 0.80. This temperature is similar to that reported by Kato et al. (2016) and Cosansu et al.…”

“…The parameters of time–temperature of the sous vide process were defined according to a 2 2 full factorial design in a rotational central composite design (CCD), consisting of four linear trials at two levels (+1 and −1), with axial points −α and +α (−1.41 and +1.41, respectively), and three trials at the centre point as recommended by Kato et al. (2016).…”

“…(2016). The factors used were time and temperature, and the dependent variables determined were characteristics such as WHC (juiciness, as previously described by Kato et al. (2016)), texture (SS) and Δ E* .…”

“…The WHC of the fillet was determined according to Kato et al (2016) placing the fillet and cooked samples Food Science and Technology International 27 1between two plates over which a 5-kg weight rested for 5 min. The WHC was calculated using equation 3WHC…”

“…The parameters of time-temperature of the sous vide process were defined according to a 2 2 full factorial design in a rotational central composite design (CCD), consisting of four linear trials at two levels (þ1 and À1), with axial points Àa and þa (À1.41 and þ1.41, respectively), and three trials at the centre point as recommended by Kato et al (2016). The factors used were time and temperature, and the dependent variables determined were characteristics such as WHC (juiciness, as previously described by Kato et al (2016)), texture (SS) and ÁE*. High values of WHC, SS and ÁE* were sought so that the product would maintain its juiciness, texture and colour, according to the initial, full models (equation 5) the resulting models (response surface models) were found when the WHC, SS and ÁE* significance levels were p < 0.05 or near values…”