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INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY

Year 2017, Volume: 32 Issue: 1, 8 - 20, 01.01.2017
https://doi.org/10.18864/TJAS201702

Abstract

Sous vide technology
keeps PUFA and vitamins in seafood. Pathogens bacteria causing spoilage of
seafood may cause serious health and economic problems. How to cook of
foodstuff is important to inhibit bacterial or change the growth of bacteria.
For this reason, food safety can be provided by low-temperature pasteurization
process. Cooking in stable-heat-vacuum pouches prolongs the shelf life of
seafood thereby the technique can preserve the nutritional value of
seafood.  In this respect, the shelf life
of fish samples cooked with sous vide technology is longer than that of fish
samples cooked with conventional food methods such as baking, steaming, etc. On
the other hand, it can be combined with other preservation methods, herbals or
spices without recontamination risk after sous vide process. Sous vide cooked
fish can have better quality in terms of microbiological (in control of total
mesophilic bacteria count), chemical (in control of total volatile base
nitrogen value), physicochemical (in control of colour, texture, water
activity, pH) and sensory aspects than fish cooked with other conventional
cooking methods. 

References

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  • Babür, T.E. & Gürbüz, Ü., (2015). Effects on Quality Meats Traditional Cooking Met-hods, Journal of Tourism and Gastro-nomy Studies, 4(3):58-64.
  • Balasundari, S., Abraham, T. J., Jasmine, G. I. & Jeyachandran., (1995). Effect of Temperature, Heating Time and Chemi-cals on Shucking Edible Oyster, Fishery Technology, 32, 99-101.
  • Baldwin D.E., (2012). Sous vide cooking: A review. International Journal of Gas-tronomy Food Science, 1, 15-30.
  • Baldwin, D.E., (2010). Sous Vide for the Home Cook. Paradox Press. ISBN: 978-0-9844936-0-9.
  • Belitz, H.D., Grosch, W. & Schieberle, P., (2004). Food Chemistry, 3rd Edition. Springer. ISBN 3-540-40818-5.
  • Bilici, S., Uyar, F., Beyhan, Y. & Sağlam, F., (2008). Besin Zehirlenmeleri, Nedenleri ve Korunma Yollari, Klasmat Mat-baacılık, 20, Ankara.
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  • Can, Ö.P., (2011). Evaluation of the Microbio-logical, Chemical and Sensory Quality of Carp Processed by the Sous Vide Method, World Academy of Science, Engineering and Technology Interna-tional Journal of Biological, Biomolecu-lar, Agricultural, Food and Biotechno-logical Engineering, 5, 8.
  • Can, Ö.P. & Harun, P., (2015). Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment. Brazilian Journal of Poultry Science, 17(2), 137-144.
  • Ceylan, Z., Şengör G.F.Ü. & Gönülal O., (2015). The Effects Of Sous Vide Tech-nology Combined With Different Herb-als On Sensorial And Physical Quality Of Fish Species Caught In The Northern Aegean Sea And Marmara Sea, ICFAEST 2015: 17th International Con-ference on Fisheries, Aquaculture Eco-nomics and Seafood Trade, Prag, Chezch Rep., 23-24 March, 1198-1198.
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  • Díaz, P., Nieto, G., Garrido, M.D. & Banon, S., (2009). Determination of shelf life of sous vide salmon (Salmo salar) based on sensory attributes. Journal of Food Science, 74, 287- 292.
  • ECFF (European Chilled Food Federation), (2006). Recommendations for the pro-duction of pre-packaged chilled foods. European Chilled Food Federation.
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  • Fagan, J.D. & Gormley, T.R., (2005). Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. European Research and Technology, 220, 299-304.
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  • Ghazala, S., Aucoin, J. & Alkanani, T., (1996). Pasterization effecton fatty acid stability in a Sous Vide product containing seal meat (Phocaghoenlandica). Journal of Food Science, 61, 520-523.
  • Gonzalez-Fandos, E., Garcıa-Linares, M.C., Villarino-Rodrıguez, A., Garcıa-Arias, M.T. & Garcıa-Fernandez, M.C., (2004). Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21, 193-201.
  • Gonzalez-Fandos, E., Villarino-Rodriguez, A., Garcia-Linaves, M.C., Garcia-Arias, M.T. & Garcia-Fernandez, M.C., (2005). Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control, 16, 77-85.
  • Gormley, T.R., Duelk, C. & Tansey, F.S., (2003). Sous vide/freezing of cod and salmon portions. In: Proceedings of the Transatlantic Fisheries Technology Conference (TAFT). The Icelandic Fisheries Laboratories, Reykjavik, Iceland, 66–67.
  • Gorris, L.G.M., (1995). The Concept of Combined Processing (Hurdle Technology) for Minimally Processing of Food, Edt.: Oliveira, J. C., Minimal and Combined Processes, Process Optimisation and Minimal Processing of Foods, Porto, Portugal, 1-24.
  • Gould, G.W., (1999). Sous vide food: conclusions of an ECFF botulinum working party. Food Control, 10, 47-51.
  • Graham, A.F. and Lund, B.M. (1993) The effect of temperature on
  • Kato, H.C.A., Lourenço, L.F.H., Araújo, E.A.F., Sousa, C.L., Peixoto Joele, M.R.S. & Ribeiro, S.C.A., (2016). Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum). The Arquivo Brasileiro de Medicina Veterinária e Zootecnia (Brazilian Journal of Veterinary and Animal Science), 68, 224-232.
  • Lee, E.H., Park, H.S., Oh, K.S. & Cha,Y.J., (1985). Preparation and Keeping Quality of Seasoned Smoked-Dried and Vacuum-Packed Squid. Bulletin of The Korean Fisheries Society, 18, 316-324.
  • Meng, J. & Genigeorgis, C.A., (1994). Delaying toxigenesis of Clostridium botulinum by sodium lactate in ‘sous-vide’ products. Letters in Applied Microbiology, 19, 20–23.
  • Mohan, C.O., Ravishankar, C.N., Gopal, T.K.S. & Lalitha, K.V., (2010). Sous Vide Processing of Condiment incorporated Indian White Shrimp, In: Coastal Fishery Resources of India: Conservation and Sustainable Utilisation (Meenakumari, B., Boopendranath, M.R., Edwin, L., Sankar, T.V., Gopal, N. & Ninan, G., Eds.), 1-13, Society of Fisheries Technologists (India), Cochin.
  • Montero, P. & Gomez-Guillen, M.C., (2005). High pressure applications on myosystems. In G.V. Barbosa-Canovas, M.S. Tapia, & M.P. Cano (Eds.), Novel food processing technologies (311-342). New York: CRC Press.
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  • Nyati, H., (2000). An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control, 11, 471-476.
  • Ötleş, S. & Şengör, G.F., (2005). Effect of Various Technological Processes on The Fatty Acid Composition of Mussel (Mytilus galloprovincialis, L.). International Journal of Food Engineering, 1, 3, 5.
  • Peck, M.W., (1997). Clostridium botulinum and the safety of refrigerated processed foods of extended durability. Trends in Food Science& Technology, 8, 186-192.
  • Peck, M.W., (2006). Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?, Journal of Applied Microbiology, 3, 556-570.
  • Picouet, P.A., Cofan-Carbo, S., Vilaseca, H., Ballbè, L.C. & Castells, P., (2011). Stability of sous-vide cooked salmon loins processed by high pressure. Innovative Food Science and Emerging Technologies, 12, 26-31.
  • Ramos, F.C.P., Lúcia, F.H.L., Joele, M.R.S.P. & Consuelo, L.S.C.A., (2016). Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters, Semina: Ciências Agrárias, Londrina, 1, 117-130.
  • Roca, J. & Brugués, S., (2004). La cocina al vacío. Barcelona: Montagud Editores, S.A, 1-189.
  • Rosnes, J.T., Kleiberg, H., Bergslein, H. & Vidvei, J., (1999). Microbiological safety of two sous vide fish based meals. In Third European Symposium on Sous-vide Proceedings (G.A. Armstrong and M.A. Sheard, eds.), 195–204, Alma Sous Vide Competence Centre, Leuven, Belgium.
  • Schafheitle, J. M., (1990). The sous vide system for preparing chilled meals. British Food Journal, 92, 23-27.
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SOUS VİDE TEKNOLOJİSİ İLE MUAMELE EDİLEN BALIKLARIN KALİTE PARAMETRELERİNİN İNCELENMESİ

Year 2017, Volume: 32 Issue: 1, 8 - 20, 01.01.2017
https://doi.org/10.18864/TJAS201702

Abstract

Sous vide teknolojisi su ürünlerindeki doymamış yağ
asitleri ve vitaminlerin gıdada alıkonmasına imkan veren bir yöntemdir. Su
ürünlerinde bozulmaya sebep olan patojen bakteri miktarı önemli sağlık ve
finansal etkilere sebep olabilmektedir. Patojen bakterilerin öldürülmesi ya da
büyüme oranlarının değiştirilmesi için gıdanın nasıl pişirilmesi gerektiğinin
bilinmesi önemlidir. Bu sebeple gıdalar düşük sıcaklıklarda pastörize edilerek
güvenli hale getirilebilmektedir. Vakum paketlerde stabil ısıda pişirme su
ürünlerinin raf ömrünü uzatarak tat ve besin değerini koruyabilmektedir. Sous
vide teknolojisi ile pişirilmiş balıkların raf ömürleri fırında pişirme,
buharda pişirme gibi geleneksel yöntemlerle pişirilmiş balıkların raf ömrüne
göre daha uzundur. Öte yandan farklı muhafaza yöntemleri, bitki ya da
baharatlarla işlem sonrası kontaminasyon riski olmaksızın kombine
edilebilmektedir. Sous vide tekniği ile pişirilmiş balık, diğer geleneksel
pişirme yöntemleriyle pişirilen balığa göre daha iyi mikrobiyolojik (toplam
mezofilik bakteri sayısının kontrolü gibi), kimyasal (toplam volatil baz
nitrojen değerinin kontrolü gibi), fizikokimyasal (renk, tekstür, su
aktivitesi, pH kontrolü gibi) ve duyusal kaliteye sahip olabilmektedir.

References

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  • ACMSF (Advisory Committee on the Microbi-ological Safety of Foods), (1992). Re-port on vacuum packaging and associa-ted processes. HMSO, London, ISBN 0113215584
  • Antoun, N. & Tsimidou, M., (1997). Gourmet olive oils: stability and consumer accep-tability studies, Food Research Interna-tional, 2, 131-136.
  • Babür, T.E. & Gürbüz, Ü., (2015). Effects on Quality Meats Traditional Cooking Met-hods, Journal of Tourism and Gastro-nomy Studies, 4(3):58-64.
  • Balasundari, S., Abraham, T. J., Jasmine, G. I. & Jeyachandran., (1995). Effect of Temperature, Heating Time and Chemi-cals on Shucking Edible Oyster, Fishery Technology, 32, 99-101.
  • Baldwin D.E., (2012). Sous vide cooking: A review. International Journal of Gas-tronomy Food Science, 1, 15-30.
  • Baldwin, D.E., (2010). Sous Vide for the Home Cook. Paradox Press. ISBN: 978-0-9844936-0-9.
  • Belitz, H.D., Grosch, W. & Schieberle, P., (2004). Food Chemistry, 3rd Edition. Springer. ISBN 3-540-40818-5.
  • Bilici, S., Uyar, F., Beyhan, Y. & Sağlam, F., (2008). Besin Zehirlenmeleri, Nedenleri ve Korunma Yollari, Klasmat Mat-baacılık, 20, Ankara.
  • Casales, M.R., Del Valle, C.E. & Soule, C.L., (1985). Critical Heating Point for Ther-mal Processing of Mussels in Cans, Journal of Food Science, 50, 836-837.
  • Can, Ö.P., (2011). Evaluation of the Microbio-logical, Chemical and Sensory Quality of Carp Processed by the Sous Vide Method, World Academy of Science, Engineering and Technology Interna-tional Journal of Biological, Biomolecu-lar, Agricultural, Food and Biotechno-logical Engineering, 5, 8.
  • Can, Ö.P. & Harun, P., (2015). Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment. Brazilian Journal of Poultry Science, 17(2), 137-144.
  • Ceylan, Z., Şengör G.F.Ü. & Gönülal O., (2015). The Effects Of Sous Vide Tech-nology Combined With Different Herb-als On Sensorial And Physical Quality Of Fish Species Caught In The Northern Aegean Sea And Marmara Sea, ICFAEST 2015: 17th International Con-ference on Fisheries, Aquaculture Eco-nomics and Seafood Trade, Prag, Chezch Rep., 23-24 March, 1198-1198.
  • CFA (Chilled Food Association), (2006). Best practice guidelines for the production of chilled foods, 4th ed. Norwich: The Sta-tionery Office.
  • Church, I.J. & Parsons, A.L., (2000). The sen-sory quality of chicken and potato products prepared using cook-chill and sous vide methods. International Jour-nal of Food Science and Technology, 10, 151-153.
  • Díaz, P., Garrido, M.D. & Bañón, S., (2011). Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Science and Technology Interna-tional, 31-37.
  • Díaz, P., Nieto, G., Garrido, M.D. & Banon, S., (2009). Determination of shelf life of sous vide salmon (Salmo salar) based on sensory attributes. Journal of Food Science, 74, 287- 292.
  • ECFF (European Chilled Food Federation), (2006). Recommendations for the pro-duction of pre-packaged chilled foods. European Chilled Food Federation.
  • Engle, C.R. & Quagrainie, K., (2007). Aqua-culture marketing handbook, Ames: Wiley-Blackwell. Aquaculture Interna-tional, 15, 499-500.
  • Espinosa, M.C., Diaz, P., Linares, M.B., Te-ruel, M.R. & Garrido, M.D., (2015). Quality characteristics of sous vide ready to eat seabream processed by high pressure. LWT-Food Science and Technology, 64, 657-662.
  • Fagan, J.D. & Gormley, T.R., (2005). Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. European Research and Technology, 220, 299-304.
  • Fellows, P.J., (2000). Food Processing Technology Principles and Practice, 2nd ed., Woodhead Publishing, Cambridge, U.K., ISBN 1-85573-533-4
  • Gerdes, D.L. & Santos Valdez, C., (1991). Modified atmosphere packaging of commercial Pacific redsnapper (Sebastes entomelas, Sebastes flavidus or Sebastes godei). Lebensmittel wissenschaft und technologie, 24, 256-258.
  • Ghaly, A.E., Dave, D., Budge, S. & Brooks, M.S., (2010). Fish spoilage mechanisms and preservation techniques. American Journal of Applied Sciences, 7, 859-877.
  • Ghazala, S., Aucoin, J. & Alkanani, T., (1996). Pasterization effecton fatty acid stability in a Sous Vide product containing seal meat (Phocaghoenlandica). Journal of Food Science, 61, 520-523.
  • Gonzalez-Fandos, E., Garcıa-Linares, M.C., Villarino-Rodrıguez, A., Garcıa-Arias, M.T. & Garcıa-Fernandez, M.C., (2004). Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21, 193-201.
  • Gonzalez-Fandos, E., Villarino-Rodriguez, A., Garcia-Linaves, M.C., Garcia-Arias, M.T. & Garcia-Fernandez, M.C., (2005). Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control, 16, 77-85.
  • Gormley, T.R., Duelk, C. & Tansey, F.S., (2003). Sous vide/freezing of cod and salmon portions. In: Proceedings of the Transatlantic Fisheries Technology Conference (TAFT). The Icelandic Fisheries Laboratories, Reykjavik, Iceland, 66–67.
  • Gorris, L.G.M., (1995). The Concept of Combined Processing (Hurdle Technology) for Minimally Processing of Food, Edt.: Oliveira, J. C., Minimal and Combined Processes, Process Optimisation and Minimal Processing of Foods, Porto, Portugal, 1-24.
  • Gould, G.W., (1999). Sous vide food: conclusions of an ECFF botulinum working party. Food Control, 10, 47-51.
  • Graham, A.F. and Lund, B.M. (1993) The effect of temperature on
  • Kato, H.C.A., Lourenço, L.F.H., Araújo, E.A.F., Sousa, C.L., Peixoto Joele, M.R.S. & Ribeiro, S.C.A., (2016). Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum). The Arquivo Brasileiro de Medicina Veterinária e Zootecnia (Brazilian Journal of Veterinary and Animal Science), 68, 224-232.
  • Lee, E.H., Park, H.S., Oh, K.S. & Cha,Y.J., (1985). Preparation and Keeping Quality of Seasoned Smoked-Dried and Vacuum-Packed Squid. Bulletin of The Korean Fisheries Society, 18, 316-324.
  • Meng, J. & Genigeorgis, C.A., (1994). Delaying toxigenesis of Clostridium botulinum by sodium lactate in ‘sous-vide’ products. Letters in Applied Microbiology, 19, 20–23.
  • Mohan, C.O., Ravishankar, C.N., Gopal, T.K.S. & Lalitha, K.V., (2010). Sous Vide Processing of Condiment incorporated Indian White Shrimp, In: Coastal Fishery Resources of India: Conservation and Sustainable Utilisation (Meenakumari, B., Boopendranath, M.R., Edwin, L., Sankar, T.V., Gopal, N. & Ninan, G., Eds.), 1-13, Society of Fisheries Technologists (India), Cochin.
  • Montero, P. & Gomez-Guillen, M.C., (2005). High pressure applications on myosystems. In G.V. Barbosa-Canovas, M.S. Tapia, & M.P. Cano (Eds.), Novel food processing technologies (311-342). New York: CRC Press.
  • National Advisory Committee on Microbiological Criteria for Food, (2008). Response to the questions posed by the food and drug administration and the national marine fisheries service regarding determination of cooking parameters for safe seafood for consumers. Journal of Food Protection, 71, 1287-1308.
  • Nyati, H., (2000). An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control, 11, 471-476.
  • Ötleş, S. & Şengör, G.F., (2005). Effect of Various Technological Processes on The Fatty Acid Composition of Mussel (Mytilus galloprovincialis, L.). International Journal of Food Engineering, 1, 3, 5.
  • Peck, M.W., (1997). Clostridium botulinum and the safety of refrigerated processed foods of extended durability. Trends in Food Science& Technology, 8, 186-192.
  • Peck, M.W., (2006). Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?, Journal of Applied Microbiology, 3, 556-570.
  • Picouet, P.A., Cofan-Carbo, S., Vilaseca, H., Ballbè, L.C. & Castells, P., (2011). Stability of sous-vide cooked salmon loins processed by high pressure. Innovative Food Science and Emerging Technologies, 12, 26-31.
  • Ramos, F.C.P., Lúcia, F.H.L., Joele, M.R.S.P. & Consuelo, L.S.C.A., (2016). Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters, Semina: Ciências Agrárias, Londrina, 1, 117-130.
  • Roca, J. & Brugués, S., (2004). La cocina al vacío. Barcelona: Montagud Editores, S.A, 1-189.
  • Rosnes, J.T., Kleiberg, H., Bergslein, H. & Vidvei, J., (1999). Microbiological safety of two sous vide fish based meals. In Third European Symposium on Sous-vide Proceedings (G.A. Armstrong and M.A. Sheard, eds.), 195–204, Alma Sous Vide Competence Centre, Leuven, Belgium.
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There are 63 citations in total.

Details

Journal Section Articles
Authors

Zafer Ceylan

Gülgün F. Ünal Şengör

Publication Date January 1, 2017
Submission Date August 8, 2016
Published in Issue Year 2017 Volume: 32 Issue: 1

Cite

APA Ceylan, Z., & Şengör, G. F. Ü. (2017). INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY. Aquatic Sciences and Engineering, 32(1), 8-20. https://doi.org/10.18864/TJAS201702
AMA Ceylan Z, Şengör GFÜ. INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY. Aqua Sci Eng. January 2017;32(1):8-20. doi:10.18864/TJAS201702
Chicago Ceylan, Zafer, and Gülgün F. Ünal Şengör. “INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY”. Aquatic Sciences and Engineering 32, no. 1 (January 2017): 8-20. https://doi.org/10.18864/TJAS201702.
EndNote Ceylan Z, Şengör GFÜ (January 1, 2017) INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY. Aquatic Sciences and Engineering 32 1 8–20.
IEEE Z. Ceylan and G. F. Ü. Şengör, “INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY”, Aqua Sci Eng, vol. 32, no. 1, pp. 8–20, 2017, doi: 10.18864/TJAS201702.
ISNAD Ceylan, Zafer - Şengör, Gülgün F. Ünal. “INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY”. Aquatic Sciences and Engineering 32/1 (January 2017), 8-20. https://doi.org/10.18864/TJAS201702.
JAMA Ceylan Z, Şengör GFÜ. INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY. Aqua Sci Eng. 2017;32:8–20.
MLA Ceylan, Zafer and Gülgün F. Ünal Şengör. “INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY”. Aquatic Sciences and Engineering, vol. 32, no. 1, 2017, pp. 8-20, doi:10.18864/TJAS201702.
Vancouver Ceylan Z, Şengör GFÜ. INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY. Aqua Sci Eng. 2017;32(1):8-20.

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