Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

Bongiorno, Tiziana; Tulli, Francesca; Comi, Giuseppe; Sensidoni, Alessandro; Andyanto, Debbie; Iacumin, Lucilla

doi:10.1016/j.lwt.2017.12.005

Cited by 44 publications

(40 citation statements)

References 26 publications

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“…In the bivalves, oysters included, the information in nutritional value primarily concerns the quality traits related to preserve microbial contamination and shelf-life [6,7]. Despite worldwide distribution and high commercial importance of oysters, information about different cooking methods of the cupped oysters remains limited and concerns mussels [8,9], scallops [10] and clams [11].…”

Section: Introductionmentioning

confidence: 99%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

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Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: "gratin"). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.

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Section: Introductionmentioning

confidence: 99%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

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“…Recently, a work devoted to seafood has been published. Sous-vide cooked mussels, in comparison with conventionally cooked mussels, were characterized by the highest overall scores, mainly because of its odor, flavor, and juiciness [25]. In turn, Zhang et al [21] showed that the intensity of the carp soup flavor was the highest when cooked at 75–85 °C, while lowering process temperature to 55–65 °C resulted in its reduction.…”

Section: Discussionmentioning

confidence: 99%

“…For example, although, cooking at 70 °C results in a better for the texture of collagen-rich fish, it may not be sufficient to ensure safety when stored for a longer period of time [7,8]. The influence of different factors such as flavor additives (spices, lemon juice, sauces), application of complex methods, and storage conditions on the sensory quality of fish [1,2,4,5,9,10,11,12,13,14,15,16,17,18,19,20,21,22] and seafood [8,23,24,25,26,27] prepared with the sous-vide method has been investigated by several authors. Only a few studies focused on salmon [1,2,11,17,18,20,22,26].…”

Section: Introductionmentioning

confidence: 99%

“…Previous research mostly focused on the use of this method in the preparation and chilled storage of dishes as well as in their microbiological quality. Due to the growing popularity of sous-vide as a method of cooking in restaurants, some studies have aimed to determine the effect of the sous-vide process on the sensory quality of dishes (without storage), including research on regional species of fish (whiting, bonito, carp, tuna) or shellfish [2,8,14,15,16,24,25]. No studies were devoted to assessing both the sensory profile and hedonic response to fish processed with sous-vide method, especially when compared with those prepared traditionally.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

Głuchowski

Czarniecka-Skubina

Wasiak‐Zys

et al. 2019

Foods

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The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.

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“…The processing factors and ingredients used in the formulation of RTE fish products are two main factors that have a remarkable influence on the overall quality and health profile. Novel technologies that focus on minimal heat treatments have been mentioned to be fundamental for the future development of seafood products [4]. One of these technologies is sous-vide cooking, which is applicable to a wide range of foods including meat and meat products [5].…”

Section: Introductionmentioning

confidence: 99%

The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

Öztürk‐Kerimoğlu¹,

Kavuşan²,

Serdaroğlu³

2020

Turk J Vet Anim Sci

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The purpose of this study was to highlight the effects of natural plant essential oils (EOs) on sous-vide sea bass (Dicentrarchus labrax) fillets. Three different treatments were prepared by addition of: 1) no essential oil (C), 2) laurel (Laurus nobilis) EO (L), and 3) basil (Ocimum basilicum) EO (B). In general, incorporation of the EOs did not cause significant changes in the proximate composition (P > 0.05). The addition of L caused a darker and more greenish-yellow colour, while addition of B did not have a considerable alteration in colour parameters. All the evaluated sensory parameters were within the acceptable ranges. No statistical differences (P > 0.05) were recorded in sensory parameters among the samples except L samples with the lowest flavour score. Although the initial pH values of the samples were similar to each other, some significant changes were recorded during the storage (P < 0.05). B samples had lower thiobarbituric acid reactive substances values in earlier stages of the storage (P < 0.05), while L samples barely showed antioxidant effects after 7 days. However, L samples had lower trimethylamine levels for up to 7 days of storage compared to the other samples (P < 0.05). Consequently, the findings indicated that the use of natural compounds in sous-vide sea bass fillets was effective to maintain oxidative stability and freshness, particularly in earlier stages of the storage.

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Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

Cited by 44 publications

References 26 publications

Quality traits of raw and cooked cupped oysters

Quality traits of raw and cooked cupped oysters

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

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