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

Abstract

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, Δ E* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

“…SV will reduce the number of bacteria as it is a heat treatment. Pino-Hernández et al [ 22 ] indicated that SV cooking (60 °C) significantly reduced the number of bacteria in pirarucu ( Arapaima gigas ) fillets. Humaid et al [ 23 ] also illustrated that SV cooking (65 °C) extended the shelf life of lobster ( Homarus americanus ) tails mainly by inhibiting microbial activity.…”

Optimization of Food Processing Parameters Based on Parametric Models

“…In food processing, the optimization of food process parameters is the basic condition of the current food production and quality and is also the current problem faced by the food industry [7]. The traditional food processing process optimization has the problems of long processing time, high use cost and low optimization efficiency [8][9]. Therefore, how to reasonably set the process parameters to achieve the optimization of food processing process parameters is an urgent problem to be solved at present.…”