Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Abstract

Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3°C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g )1 , in CP, VP and CCC packs; and 3 log cfug )1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g )1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g )1 . Total bacilli were detected in CP and VP at 3 log cfu g )1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g )1 . Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g )1 level on the final day.

DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C

“…The shelf life and safety of sous vide products depend on heat treatment as well as low storage temperature (Shakila et al . 2009).…”

“…2004; Fagan and Gormley 2005; Diaz et al . 2009; Shakila et al . 2009), the data regarding the effect of storage temperature on shelf life and quality of sous vide fish are very limited (Gonzalez‐Fandos et al .…”

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

“…In the every session, the experienced 10 panelists were assessed the micro-wave heated 100 g samples descriptive and affective tests for color, smell, taste, texture, appearance, juiciness, general appreciation. If the group score equal to 2 points or lower were accepted had spoiled (Huss 1995;Altuğ and Elmacı 2005;Diaz et al 2009;Shakila et al 2009). …”

“…Sensorial analyses were conducted with a hedonic scale (Huss 1995;Altuğ and Elmacı 2005;Diaz et al 2009;Shakila et al 2009). In the every session, the experienced 10 panelists were assessed the micro-wave heated 100 g samples descriptive and affective tests for color, smell, taste, texture, appearance, juiciness, general appreciation.…”

“…Also, the conducted studies were about microbiological properties of products. According to the results of those studies, any problem microbiologically was not seen, but the deterioration occured along the storage period came true on the sensorial properties (Bolton 1998;Kılınç and Çaklı 2001;Lindström et al 2003;Novak et al 2003;Garcia-Linares et al 2004;Gonzales-Fandos et al 2004;Gonzales-Fandos et al 2005;Cobos and Diaz 2007;Diaz et al 2008;Diaz et al 2009;Shakila at al. 2009;Diaz et al 2010;).…”