Sous-Vide Cooking of Mediterranean Mussels (Mytilus Galloprovincialis): Safety and Quality Assessment

Russo, Giovanni L.; Langellotti, Antonio Luca; Buonocunto, Gabriele; Puleo, Sharon; Monaco, Rossella Di; Anastasio, Aniello; Vuoso, Valeria; Smaldone, Giorgio; Baselice, Marco; Capuano, Federico; Garofalo, Francesca; Masi, Paolo

doi:10.2139/ssrn.4427203

2023

DOI: 10.2139/ssrn.4427203

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Sous-Vide Cooking of Mediterranean Mussels (Mytilus Galloprovincialis): Safety and Quality Assessment

Giovanni L. Russo¹,

Antonio Luca Langellotti²,

Gabriele Buonocunto³

et al.

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2024

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Cited by 3 publications

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Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

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Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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Depuration of Asian Green Mussels Using Chitooligosaccharide-Epigallocatechin Gallate Conjugate: Shelf-Life Extension, Microbial Diversity, and Quality Changes during Refrigerated Storage

Buatong,

Bahem,

Benjakul

et al. 2024

Foods

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The effect of chitooligosaccharide-EGCG conjugate (CEC) at different concentrations (0, 1, and 2%; w/v) and depuration times (DT; 3, and 6 h) on the total viable count and Vibrio spp. count of Asian green mussels (AGMs) was studied. Depurated samples showed a reduction in both microbial counts as compared to fresh AGMs (without depuration) and AGMs depurated using water (CON). A similar TVC was noticed at both DTs; however, a lower VC was attained at a DT of 3, irrespective of CEC concentrations (p < 0.05). AGMs were depurated for 3 h using 1 and 2% CEC (CE1 and CE2, respectively) solutions and stored for 6 days at 4 °C. The CE2 sample showed the lowest microbial counts as compared to fresh AGMs, CON, and CE1 throughout the storage (p < 0.05). CE2 extended the shelf-life of AGMs by 4 days, which was also supported by the lower peroxide value (0.48 mg cumene hydroperoxide/kg sample) and TBARS (0.94 mmol MDA eqv/kg sample) when compared with other samples. Moreover, CE2 had a lower total volatile nitrogen base (TVB; 4.72 mg N/100 g) and trimethylamine (TMA; 3.59 mg N/100 g) on day 4. Furthermore, 2% CEC was able to maintain the DHA content; however, a slightly lower EPA was noticed as compared to the CON. Next-generation sequencing suggested that the CON had a larger microbial community, especially Vibrio sp., than the CE2. All the treated samples showed similar likeness scores to the cooked CE2 and CON on day 0. However, slightly lower likeness was attained when CE2 was stored for 4 days, but the likeness score was higher than the acceptable limit (5). No difference in cooking loss was noticed between CON and CE2 samples on day 0. Nevertheless, cooking loss was increased on day 4. Thus, depuration using CEC solution enhanced the shelf-life of AGMs by 4 days without having negative impact on consumer acceptability and textural properties.

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Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

Romeo,

Lavilla,

Amárita

2024

Foods

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Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned.

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Sous-Vide Cooking of Mediterranean Mussels (Mytilus Galloprovincialis): Safety and Quality Assessment

Cited by 3 publications

References 0 publications

Advanced Technologies in Food Processing—Development Perspective

Advanced Technologies in Food Processing—Development Perspective

Depuration of Asian Green Mussels Using Chitooligosaccharide-Epigallocatechin Gallate Conjugate: Shelf-Life Extension, Microbial Diversity, and Quality Changes during Refrigerated Storage

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

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