Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

García-Linares, M. Carmen; González‐Fandos, Elena; García-Fernández, M. C.; García‐Arias, M. Trinidad

doi:10.1111/j.1745-4557.2004.00676.x

Cited by 65 publications

(60 citation statements)

References 13 publications

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“…Similarly, sous‐vide salmon (Garcia‐Linares et al . ; Diaz et al . ) and whiting (MOL et al ) had lower pH values than the limits during the cold storage.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Doğruyol

Mol

2016

Journal of Food Processing and Preservation

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The combined effect of irradiation on microbial quality and shelflife of sous‐vide mackerel fillets was investigated. Fillets were vacuum packaged, pasteurized (70C, 10 min) and rapidly cooled. Sous‐vide fillets were separated into three groups as nonirradiated (control) and irradiated at the doses of 2.5 and 5.0 kGy, respectively. Samples were stored at 2 ± 1C. Sensorial, physical, chemical and microbial analyses were carried out weekly. According to the sensory results, 5.0 kGy irradiated samples were acceptable until the eighth week of cold storage while control and 2.5 kGy irradiated samples were unacceptable by the seventh week. Total mesophilic and psychrophilic bacterial counts and TVB‐N values of control samples exceeded the limits on the sixth week; however, irradiated samples never exceeded the limits. Irradiation of sous‐vide fillets provides microbial safety and longer shelflife to consumers who prefer both safe and quick food. Practical Applications Ready‐to‐eat foods are preferred by most of the consumers having not enough time to spend for cooking. Sous‐vide technique, which is also popular in ready‐to‐eat foods, is generally a low temperature‐short time process protecting texture, juiciness and flavor of fish. However to reduce or eliminate the risk linked to the possibility of inadequate pasteurization of sous‐vide cooking, an additional hurdle like irradiation would be useful. In the present study microbial limits were exceeded while sensory scores were still acceptable for non‐irradiated group which may mislead the consumers preferring sous‐vide fish and cause food poisoning. Sous‐vide cooking combined with irradiation technology enhances microbial quality, provides food safety and increases the shelflife of sous‐vide fillets.

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“…Similarly, sous‐vide salmon (Garcia‐Linares et al . ; Diaz et al . ) and whiting (MOL et al ) had lower pH values than the limits during the cold storage.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, maintaining the safety and shelf life of sous‐vide products become important and additional treatments could be used to improve quality (Nacmcf ; Garcia‐Linares et al . ).…”

Section: Introductionmentioning

confidence: 97%

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Doğruyol

Mol

2016

Journal of Food Processing and Preservation

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“…However, there are limited studies on the sous vide cooked ready‐to‐eat meals prepared from fish (Ben Embarek and Huss 1993; Rosnes et al . 1999; Garcia‐Linares et al . 2004; Gonzalez‐Fandos et al .…”

Section: Introductionmentioning

confidence: 99%

DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C)

Mol

Ozturan

Coşansu

2012

Journal of Food Processing and Preservation

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The effect of storage temperature on the shelf life of sous vide packaged (70C, 10 min) whiting was determined. Samples stored at 12 ± 1C spoiled according to sensory test on the 21st day, when mesophilic aerobic bacteria and trimethylamine nitrogen (TMA‐N) exceeded the limits. However, their consumption is not advisable after 15 days because psychrophilic counts exceeded the recommended limits at that day. In cold storage (4 ± 1C) Total volatile basic nitrogen and TMA‐N, values of the samples exceeded the limits on the 42nd day. However, because samples spoiled according to sensory test, and mesophilic and psychrophilic aerobic bacterial counts were above the limits, shelf life was considered as 35 days. Sous vide cooking at 70C for 10 min could extend significantly the shelf life of whiting both at 4C and temperature‐abuse conditions (12C). PRACTICAL APPLICATIONS Sous vide is a long established but relatively little‐known cooking process. The data regarding the effect of storage temperature on the shelf life and quality of sous vide fish are very limited. Therefore, this study aimed to determine the sensory, microbiological and chemical quality of sous vide packaged whiting during refrigerated storage (4 ± 1C) and temperature‐abuse temperature conditions (12 ± 1C). The results of this study can be utilized by researchers in future studies as well as by manufacturers to determine the processing and storage conditions of sous vide fish.

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“…Temperatures between 54°C and 72°C are used and the product is stored at cooling/freezing temperatures so that an optimal balance can be obtained among longer shelf life, product microbiological safety, and the maintenance of fresh-food appearance, while preserving the nutritional contents (Schellekens, 1996. Countless studies have been carried out and indicate the viability of using the sous vide process with different types of meats and fish (Vaudagna et al, 2002;García-Linares et al, 2004;Díaz et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Kato

Lourenço

Araújo

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 2 2 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.Keywords: fish, tambaqui, texture, response surface RESUMO O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho

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Microbiological and Nutritional Quality of Sous Vide or Traditionally Processed Fish: Influence of Fat Content

Cited by 65 publications

References 13 publications

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C)

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

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