The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets

Modzelewska‐Kapituła, Monika; Pietrzak-Fiećko, Renata; Zakrzewski, Arkadiusz; Więk, Adam

doi:10.3390/foods11111605

Cited by 8 publications

(7 citation statements)

References 40 publications

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“…The analysis was carried out according to Modzelewska-Kapituła et al [ 21 ]. Immediately after sous-vide cooking, samples for sensory evaluation were prepared (dimensions approx.…”

Section: Methodsmentioning

confidence: 99%

“…Four separate sessions of sensory evaluation were carried out; during each session, 6 samples were evaluated. Samples were evaluated using a 1 to 5 point scale, in terms of colour (from 5—homogeneous, typical, to 1—very inhomogeneous), aroma (from 5—typical, clearly perceptible, to 1—strong foreign), texture (from 5—firm, particularly tender, to 1—very soft or very hard, fibrous), juiciness (from 5—very juicy, to 1—very dry), and taste (from 5—desirable, typical, intense, no foreign aftertastes, to 1—atypical, strong foreign aftertaste) [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

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Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

Modzelewska‐Kapituła

Pietrzak-Fiećko

Kozłowski

et al. 2022

Foods

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The aim of the study was to compare the chemical and fatty acid composition, colour, and sensory quality of wild and farmed pikeperch. Raw wild pikeperch had a higher moisture and ash contents, as well as pH value, but lower fat and protein contents than farmed pikeperch. In sous-vide fillets, a higher fat and a lower protein content were noted in farmed fish. Slight differences in colour attributes between farmed and wild fish affected neither chroma nor hue in raw and sous-vide fillets. Wild and farmed fish fillets prepared using sous-vide were scored similarly in the sensory assessment. Although wild fish had a more beneficial fatty acid composition demonstrated by a higher proportion of polyunsaturated fatty acids, including eicosapentaenoic and docosahexaenoic, a higher fat concentration in farmed pikeperch resulted in obtaining similar or even higher concentration of these fatty acids in sous-vide fillets. Regardless of the origin of pikeperch it might be recommended as a valuable part of a daily diet.

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“…The analysis was carried out according to Modzelewska-Kapituła et al [ 21 ]. Immediately after sous-vide cooking, samples for sensory evaluation were prepared (dimensions approx.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

Modzelewska‐Kapituła

Pietrzak-Fiećko

Kozłowski

et al. 2022

Foods

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“…The content of anserine in goose meat samples was determined using a component of the ChromQuest 5.0 Concentration Calculator program. Two replicates were prepared from each muscle, and two sub-samples of each extract were analysed by HPLC [19,23]. The limit of detection (LOD) and the limit of quantification (LOQ) of the method used were, respectively, 0.05 and 0.16.…”

Section: Anserine Content Determinationmentioning

confidence: 99%

“…Carnosine is identified in tissues where metabolic processes occur most effectively-the central nervous system, liver, kidneys, stomach and skeletal muscles [14,17]. The content of histidine dipeptides has been confirmed in beef [18,19], pork [20,21] and poultry [14,22] as well as in some fish and seafood [10,23]. Their content in tissues varies depending on the animal species, breed, sex, muscle activity and living conditions [10,14,19].…”

Section: Introductionmentioning

confidence: 99%

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

Więk,

Mozolewski,

Rybaczek

et al. 2024

Applied Sciences

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This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.

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“…Finally, this Special Issue includes a paper focusing on the impact of three different combinations of sous vide (SV) on fatty acid composition, anserine and carnosine content, and sensory quality of pikeperch fillets (Sander lucioperca) [7]. The results showed that SV75 at 75 • C for 20 min and SV90 at 90 • C for 10 min are recommended for preparing pikeperch fillets, accounting for nutritional and safety aspects.…”

mentioning

confidence: 99%