Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

Abstract

The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65ºC for 40 min, was determined as 28 days at 4ºC while 15 days at 12ºC. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

“…Chicken breast fillets cooked at 60 • C at every time point showed TBARS values below one. Akoglu et al [27] reported that oxidative rancidity cannot be detected by a sensory panel under a threshold level of one (mg/kg). TBARS value was increased by increasing temperature up to 80 • C (p < 0.05).…”

“…Selecting the right temperature and time combinations plays an important role in sous vide cooking to reduce the risk of overcooking, loss of volatile compounds, and heat-sensitive nutrients [8]. In this context, the effect of cooking temperature and time in sous vide has been reported on the physicochemical properties and eating quality of pork [20][21][22][23], lamb [7], beef [24,25], turkey [26,27], and chicken [28][29][30]. Sánchez del Pulgar et al [23] found that sous vide pork cheeks cooked at 60 • C had lower water losses, more moisture content, more lightness (L*), and redness (a*) compared to those cooked at 80 • C. Roldán et al [7] reported that sous vide lamb loins cooked at 60 • C had the highest lightness and redness compared to those cooked at 70 and 80 • C. Besides, increasing cooking temperature caused an increase in cooking loss and a decrease in moisture content.…”

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

“…The mean counts ranged from 1.72 to 1.88, 1.13 to 1.22 and 1.03 to 1.14 Log CFU/g, respectively. According to these results, aerobic mesophilic bacteria count in turkey cutlet of 2.05 Log CFU/g was found after cooking at 65℃ for 40 min using sous-vide machine (Akoglu et al, 2018). For study of the microbiological quality of beef steaks sous-vided at a core temperature of 70℃ for 2 min, total plate counts of 2.48 Log CFU/g were found after cooking (Bolton et al, 2000).…”

EFFECT OF CONVENTIONAL BULK PACKAGING MATERIAL, STORAGE TEMPERATURE AND DURATION ON QUALITY OF DRIED MOPANE WORM (Imbrasia Belina)

“…One of the main purposes of modern packaging is to preserve the desired colour for possibly the longest period(Gazalli et al, 2013). However,Akoglu et al, (2018) reported increasing L* with increasing time in a study on Sous vide cooked Turkey cutlet stored at 4 °C and 12 ° C. The average a* level for PPT1, PPT2, HST1 and HST2 were 3.55 ± 0.75, 3.98 ± 0.52, 3.70 ± 0.96 and 3.68 ± 0.62, respectively. The average b* level for PPT1, PPT2,…”