Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products

Abstract

The dynamic expansion of the ready-to-eat seabream sector in its adaptation to new lifestyles has led to the search for new presentation formats in seabream (Sparus aurata). Green sauce (olive oil, wine vinegar, garlic, fresh parsley, black pepper, basil and salt) and 60 ℃ of cooking temperature were chosen by the panellists for the sous vide cooking process. Seabream fillet and sauce were packaged in polypropylene trays, cooked, chilled and stored at 2 ℃. Microbiological (total viable counts,Enterobacteriaceae,lactic acid bacteria, anaerobic psychrotrophic, moulds and yeasts, Salmonella and Listeria monocytogenes), chemical (pH and TBARs) and sensory parameters were determined at 0, 7, 17, 34, 48 and 62 days. In the conditions used, the microbiological counts remained stable, and Salmonella and Listeria monocytogenes were absent. The acidic sauce had a positive effect on the pH of the product, and low TBARs were obtained throughout storage. The processing conditions used in the present study allowed a chilled ready-to-eat seabream product of consistently high quality up to 62 days of storage to be obtained, representing an expansion of the products offered by the aquacultural industry.

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

“…Alves et al (2020) reported that Salmonella was not detected in pasteurized sous vide tilapia fillets and the coliform bacterial load was reduced by heat treatment. 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.…”

“…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).…”

Application of sous vide cooking to aquatic food products: a review

“…In addition, sea cucumber prepared with SV at 70 °C for 60 min had moderate hardness, crispness, smooth taste, and flexibility (Li, 2013). Moreover, Espinosa et al (2016) found that flavor and texture of Sparus aurata were best when cooked at 60 °C for 12-15 min. In addition, it has been suggested that the SV technology can replace pre-treatment of tender meat technology (Suriaatmaja & Lanier, 2014).…”

“…In addition, Diaz et al (2009) found that SV applied to salmon (80 °C, 45 min) effectively prevented growth of aerobic and anaerobic psychrophilic bacteria, lactic acid bacteria, molds and yeasts, and Enterobacteriaceae during cold storage. Espinosa et al (2016) discussed the impact of SV on the microbial load of seabream and found that Salmonella and Listeria monocytogenes were not detected in the samples.…”