Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

Abstract

This study aimed to determine the changes in the quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during the cold storage (4±1 °C). Saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids dominant in meagre fish were found to be palmitic acid, oleic acid, and linoleic acid, respectively. pH values fluctuated during storage in sous vide samples. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV, and Oregano SV groups. The total number of mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) on the 42 nd day did not exceed the limit values in the Control SV, Rosemary SV, and Oregano SV groups. During the cold storage, lactic acid bacteria, yeast, and mold were not detected in sous-vide cooked groups. It has been determined that rosemary and oregano extracts improve the sensory quality of the product in taste and smell.

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

“…It is thought that this situation is caused by both heat treatment and vacuum packaging. Bozova and İzci (2021), no yeast or mold was detected in meagre fillets applied sous vide during the 42-day storage period. Russo et al (2023) noted that mussel samples cooked sous vide at temperatures higher than 80ºC inhibited the growth of yeast and mold.…”

“…In French, sous vide means "under vacuum". The cooking process is generally carried out at low temperatures below 100°C and requires longer cooking time than traditional cooking methods (Bozova, 2020;Yıldız & Yılmaz, 2020;Ceylan, 2021;Öztürk et al, 2021).…”

Application of sous vide cooking to aquatic food products: a review

“…Similarly, several studies have reported that as heating treatment intensifies (higher temperatures and/or prolonged cooking time), volatiles derived from lipid oxidation decrease, and the content of volatile compounds derived from the degradation of amino acids and/or thiamine increases (del Pulgar et al, 2013;Roldan et al, 2015). Bozova & İzci (2021) found that the addition of rosemary and oregano extracts to SV-cooked meagre (Argyrosomus regius) fillets during refrigeration improved flavor (taste and smell) of fish and had a good antibacterial effect which contributed to control the total number of mesophilic and psychrophilic aerobic bacteria on day 42 of storage (4 ± 1 °C); moreover, contents of total volatile basic nitrogen, thiobarbituric acid, and trimethylamine-nitrogen did not exceed the recommended limits throughout the storage period.…”

Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

“…Minimal temperature treatment employment is the major advantage of SV over other cooking methods. However, some studies report that this low-temperature treatment might not cause complete microbial destruction causing the threat of food-borne diseases (FBD), which can lead to chances of microbiological deterioration, making the process a point of debate for HACCP interpretation. , Therefore, a thorough analysis of the available literature on the same area has been discussed in this article that will be facilitating further research in the future.…”

“…Consequently, SV along with other hurdles, including freezing, makes it a part of hurdle technology. According to Bozova and Levent, 2 frozen foods subjected to SV have a shelf life of 6−42 days, pursuant to processing time and temperature combination. Minimal temperature treatment employment is the major advantage of SV over other cooking methods.…”