The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide

Abstract

Sous-vide which means "under vacuum," and sous-vide processing is defined as "raw materials or raw materials with intermediate foods that are cooked under controlled conditions of temperature and time inside heat-stable vacuumized pouches." Sous-vide processing prevents evaporative losses of moisture and volatile components during the cooking of foods. It also retains the color and texture properties of the product and limits the risk of crosscontamination during storage. In this way, delicious and nutritious products are obtained (Baldwin, 2012;Schellekens, 1996;Sun et al., 2019).Although Sous-vide Technology offers products with enhancing nutritional value, high quality and extended shelf life, pathogen microorganisms may grow that can cause health hazards due to low temperature applied to products in a short time. Therefore, the temperature-time parameters and the use of antimicrobials are very important in the cooking process (Church, 1998).Most of the essential oils and their components exhibit antibacterial properties and these are used for the inhibition of pathogenic

Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis

“…Sous vide is another thermal processing technique used in seafood processing, which involves cooking vacuum-sealed seafood products at low temperatures for a longer time to preserve their texture, flavour, and nutritional properties. This method has been applied in various seafood products, such as rainbow trout [ 62 ] and European seabass [ 63 ], with temperature 50 °C and 90 °C, respectively. The applied different temperatures are used due to the different characteristic of both seafood products, but both methods are effectively prolonging the seafood products, reaching more than a month at refrigerated temperature storage.…”

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

“…The SVC technology has been recently used to cook rainbow trout (Öztürk et al., 2021), whiteleg shrimp (Ahmad & Traynor, 2022), lobsters (Humaid et al., 2020), Mediterranean mussels (Russo et al., 2023), and Asian green mussels (Palamae et al., 2023). The research of Palamae et al.…”

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

“…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).…”