Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Abstract

The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of sous vide preparation of pen-reared tambaqui (Colossoma macropomum). To prepare the tambaqui sous vide, 200 g of fillet, 50 g of basil sauce (1:4 fish fillet:sauce ratio) and 10 mL of 5% sodium lactate were used. The product was then vacuum-packaged, pasteurized at 65 ºC for 12.5 min and refrigerated. The presence of Salmonella spp., sulfite-reducing Clostridium and Listeria monocytogenes was not detected in the samples analyzed. The coliform count at 45 ºC and coagulasepositive staphylococci were below the limit (10 3 ) permitted by the law in vigor. Water retention capacity and chloride content analyses revealed that the tambaqui fillet differed significantly (P<0.05) from the sous vide because of the addition of basil sauce. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) content of the fillet and sous vide were below the limits established by the law, indicating good quality. The lightness (L*) and yellow color (b*) of the fillet and the sous vide did not differ significantly (P>0.05), but the red color (a*) decreased in the sous vide, which is related to the addition of basil sauce. The chroma (C*) and hue angle (h o ) differed significantly (P<0.05), and the fillet samples were lighter in color, whereas the sous vide was characterized by yellow color. The n-6/n-3 ratios found for the fillet and the sous vide are within the recommended values, which is important for human metabolism. The fillet and sous vide also had high calcium, zinc, magnesium and potassium concentrations. It is concluded that tambaqui sous vide is a good source of nutrients, rich in fatty acids and minerals essential for human health. Key words: Colossoma macropomum, quality, minerals, fatty acids ResumoO objetivo deste estudo foi avaliar os parâmetros de qualidade microbiológica, física e físico-química de sous vide de tambaqui (Colossoma macropomun) cultivado. Para a elaboração do sous vide foram utilizados 200 g de filé de tambaqui, 50 g de molho a base de manjericão (1:4 de filé de peixe: molho) e 10 mL de lactato de sódio a 5%, em seguida foram embalados à vácuo, pasteurizados a 65ºC durante 12,5 min e mantidos sob refrigeração. Nas amostras analisadas não foi detectada a presença de Salmonella spp, Clostridium sulfito redutores e Listeria monocytogenes. A contagem de coliformes a 45ºC e estafilococus coagulase positiva foram inferiores ao limite (10 3 ) permitido na legislação vigente. As análises de capacidade de retenção de água e teor de cloretos, do filé de tambaqui apresentaram diferença significativa (P<0,05) quando comparados ao sous vide devido a adição do molho de manjericão. As análises de bases voláteis totais (N-BVT) e teor de substâncias reativas ao ácido tiobarbitúrico (TBARS) no filé e no sous vide encontravam-se abaixo dos limites estabelecidos pela legislação indicando sua boa qualidade. A luminosidade (L*) e a cor amarela (b*) não mostraram dife...

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

“…The significant decrease in moisture value observed after sous vide is similar to the results of the studies conducted by Garcia-Linares et al (2004), Gonzalez-Fandos et al (2005), Mol et al (2012), and Çetinkaya et al (2015). The crude protein compared to the raw sample after sous vide is similar to Garcia-Linares et al ( 2004), Mol et al (2012), and Çetinkaya et al (2015) studies and not similar to Ramos et al (2016) study. Crude fat value increased significantly in the Oregano SV group after sous vide (P<0.05), while it did not significantly change in the Control SV and Rosemary SV groups (P>0.05).…”

“…Oxidative rancidity begins when oxygen forms hydroperoxide with unsaturated fatty acids, especially in fatty fish (Connell, 1995). The limit value consumed in TBA terms is specified as 8 mg MDA/kg (Özden ve Erkan, 2006;Ramos et al, 2016). TBA in raw fish samples was determined to be 0.52±0.13 mg MDA/kg.…”

Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique

“…Seyyar (2015) reported that the pH value of untreated trout was 6.56 in rainbow trout fillets cooked with the sous vide cooking method, while the samples cooked with the sous vide method at different temperatures and cooking levels varied between 6.63-7.00. Ramos et al (2016) reported that the pH value of tambaqui fish cooked with the sous vide method, which was 5.52±0.51, was significantly lower (6.34±0.04) compared to raw fish.…”

“…No significant difference was observed between the fillets cooked at all three temperatures and the values were different from each other. Ramos et al (2016) determined that the TVB-N value in tambaqui (Colossoma macropomum) fish treated with spices and cooked in sous vide was lower than in plain fish fillets treated with sous vide, with the TVB-N value being 11.17 mg/100 g in the control group samples and 8.38 mg/100g in the spice group. It was found that the highest TVB-N value was observed as 30.80 mg N/100 g in sea bass (Dicentrarchus labrax) treated with sous vide technology by adding laurel at the end of the storage period (Bolat et al, 2019).…”

Effects of cooking methods on the quality and safety of crayfish ( Astacus leptodactylus Eschscholtz, 1823) during chilled storage

“…Espinosa et al (2015) reported that the absence of Salmonella and Listeria monocytogenes in sea bream cooked at 60°C sous vide confirmed the food safety of the product. Many researchers (Espinosa et al, 2015; Garcia‐Linares et al, 2004; Gonzalez‐Fandos et al, 2004; Humaid et al, 2020; Nyati, 2000; Ramos et al, 2016; Schellekens, 1996) report that heat treatment is of great importance in ensuring microbial quality and safety in sous vide fish. According to another study, it has been reported that boiled crayfish have a lower bacterial load (Total bacterial count, E coli , Bacillus cereus , Staphylococcus aureus , Salmonella spp, mold, yeast) compared to raw crayfish due to heat treatment (El‐kholie et al, 2012).…”