Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30172
Evaluation of the Microbiological, Chemical and Sensory Quality of Carp Processed by the Sous Vide Method

Authors: Özlem Pelin Can

Abstract:

This study evaluated the microbiological quality and the sensory characteristics of carp fillets processed by the sousvide method when stored at 2 and 10 °C. Four different combinations of sauced–storage were studied then stored at 2 or 10 °C was evaluate periodically sensory, microbiological and chemical quality. Batches stored at 2 °C had lower growth rates of mesophiles and psychrotrophs. Moreover, these counts decreased by increasing the heating temperature and time. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes were not found in any of the samples. The heat treatment of 90 °C for 15 min and sauced was the most effective to ensure the safety and extend the shelf-life of sousvide carp preserving its sensory characteristics. This study establishes the microbiological quality of sous vide carp and emphasizes the relevance of the raw materials, heat treatment and storage temperature to ensure the safety of the product.

Keywords: Sous- vide methods, carp, sauce, microbiological, chemical and sensory quality

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1081880

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2119

References:


[1] G. E. Karmas and R.S. Harris, "Nutritional Evaluation of Food Processing" 3 rd ed. V. N. Reinhold, Ed. New York: 1987, pp. 37-53.
[2] P. G. Creed, "Sensory and nutritional aspects for sous vide processed foods" in Sous vide and cook-chill processing for food industry, S. Ghazala, Ed. Gaithersburg: 1998, pp. 57-88.
[3] D. L. Hrdina-Dubsky,"Sous vide finds its niche," Food Engineering International, vol.14, pp. 40-48, 1989.
[4] Y. ├ûzo─ƒul, F. ├ûzo─ƒul, E. Kuley," Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4 ºC," Food Science and Biotechnology, vol.19, no.1, pp.69-75, 2010.
[5] M. Schellekens, T. Martens," Sous Vide State of the Art" in Conf Rec N1 EUR 15018 EN 1992 Commission of the European Communities Directorate General XII, Research and Development.
[6] C. L. Hatherway, "Clostridium botulinum and other clostridia that produce botulinum neurotoxin,". in Clostridium botulinum: Ecology and control in foods, A. Hauschild and K. L. Dodds, Ed. New York: 1992, pp.8.
[7] E. Borch, M. L. Kant-Muermans, Y. Blixt, "Bacterial spoilage of meat and cured meat products," International Journal of Food Microbiology, vol.33, no.1, pp. 103-120,1996.
[8] H. Korkeala, K. J. BjÎrkroth, "Spoilage and contamination of vacuumpackaged cooked sausages: A review," Journal of Food Protection, vol.60, pp.724-731,1997.
[9] A. F. Egan, "Lactic acid bacteria of meat and meat products," Antony van Leeuwenhoek, vol.49, pp.327-336, 1983.
[10] P. Díaz, G. Nieto, M.D. Garrido, S. Bañón, "Microbial, physical- chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method," Meat Science, vol.80, pp.287-292, 2008.
[11] H. Nyati, "An evaluation of the effect of storage and processing temperature on the microbiological status of sous vide extended shelflife products," Food Control, vol.11, pp.471-476, 2004.
[12] S. H. Wang, M. H. Chang, T. C. Chen, "Shelf-life and microbiological profiler of chicken wing products following sous vide treatment," International Journal of Poultry Science, vol. 3, no.5,pp. 326-332, 2004.
[13] ACMSF, "Report on Vacuum Packaging and Associated Processes," Advisory Committee on the Microbiological Safety of Food (ACMSF), HMSO, London,1992
[14] C. A. Genigeorgis, " Additional hurdless for sous vide products," In: First European Symposium on Sous-vide Proceedings, Leuven, Belgium, pp.57, 1993.
[15] ICMSF, "Microorganisms in Foods, Microbial Specifications of Commodities," International Commission on Microbiological Specifications for Foods (ICMSF) Blackie Academic & Professional, London, vol.6,1986.
[16] J. C. Man, M. Ragosa, M. Sharpe, "A medium for the cultivation of lactobacilli," J. Appl. Bacteriol., vol.23, pp.130-135, 1960.
[17] D. A. A. Mossel, J. E. L. Corry, C. B. Struijk, R. M. Baird, Essentials of the microbiology of foods, A Textbook for Advanced Studies, Wiley, Chichester, England, 1995.
[18] A. H. Varnam, M. G. Evans, Foodborne Pathogens, Manson Publishing, London,1996.
[19] C. Varl─▒k, M. U─ƒur, N. Göko─ƒlu, H. G├╝n, Su ├£r├╝nlerinde Kalite Kontrol ─░lke ve Yöntemleri. G─▒da Teknoloji Derne─ƒi, Ankara, 1993.
[20] B. G. Tarladgis, B. M. Watts, M.S. Younathan, L. Dugan, "A Distilation Method For The Quantitative Determination Of Malonaldehyde ─░n Rancid Foods," J. American Oil Chemical., vol.37, pp. 44-48, 1960.
[21] ISO 8586-1,Sensory analysis, General Guidance for Selection, Training and Monitoring of Assesor, Switherland, 1993.
[22] ├£. Kurtcan, M. Gön├╝l M, "G─▒dalar─▒n Duyusal De─ƒerlendirilmesinde Puanlama (Scoring) Metodu," Ege ├£niversitesi M├╝hendislik Fak├╝ltesi Dergisi, vol. 5, pp. 137-146, 1987.
[23] Anonim, Statistical Analysis System (Version 6.1). SAS Institute Inc., Cary, North Carolina. USD, 1996.
[24] ICMSF, "Microorganisms in Foods, Microbial Specifications of Commodities," International Commission on Microbiological Specifications for Foods (ICMSF) Blackie Academic & Professional, London, vol.3, 1998.
[25] J. T. Rosnes, H. Kleiberg, H. Bergslein, J. Vidvei, "Microbiological safety of two sous vide fish based meals," In: Third European Symposium on Sous-vide Proceedings, Leuven, Belgium, pp. 195- 204, 1999.
[26] E. Gonzalez-Fandos, M. C. García-Linares, A. Villarino-Rodríguez, M. T. García-Arias, M. C. Garcia-Fernández, "Evaluation of the micrbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method," Food Microbiology, vol. 21, pp.193-201, 2004.
[27] I. Grobantes, R. Glomez, "Envasado de filetes de trucha acuicultuvada bajo atmosfera modificada," Aliment. Equipos Tecnol., vol.5, pp.115-121, 1999.
[28] B. Tokur, S. Ozk├╝t├╝k, E. Atici, G. Ozyurt, C. E. Ozyurt, "Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 C)," Food Chemistry, vol. 99, pp.335-341, 2006.
[29] J. M. Schafheitle, N. D. Light, "Sous vide preparation and chilled storage of chicken ballotine," International Journal of Food Science and Technology, vol.24, pp.199-205, 1989.
[30] H. Bergslien, "Sous vide treatment of salmon (Salmon solar)," In: Second European Symposium on Sous Vide Proceedings, Leuven, Belgium, pp. 281-291,1996.
[31] M. V. Simpson, J. P. Smith, B. K. Simpson, H. Ramaswamy, K. L. Dodds, "Storage studies on a sous vide spaghetti and meat sauce product," Food Microbiol., vol.11, pp.5-14, 1994.
[32] F. Carlin, M. H. Guinebretiere, C. Choma, P. Schmitt, C. Nguyen, "A fair collaborative programme: research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables," In: Third European Symposium on Sous-vide Proceedings, Leuven, Belgium, pp. 53-70, 1999.
[33] J. A. Sousa, J. L. Romalde, A. Ledo, J. C. Eiras, J. L. Barja, A. E. Toranzo, "Health status of two salmonid aquaculture facilities in North Portugal: characterization of the bacterial and viral pathogens causing notificable diseases," J. Fish Dis., vol.19, pp.83-89, 1996.
[34] M. E. Guerzoni, A. Gianotti, C. C. Lopez, "Effect of some process variables on safety and shelf-life of ÔÇÿÔÇÿsous vide-- cooked foods," In: Third European Symposium on Sous-vide Proceedings, Leuven, Belgium, pp. 253-266, 1999.
[35] C. Gonzalez, T. Lopez, M. L. Garc─▒a, M. Prieto, A. Otero, "Bacterial microflora of wild brown trout (Salmon trutta), wild pike (Esox lucius) and aquacultured rainbow trout (Oncorhynchus mykiss)," J. Food Prot., vol. 62, pp.1270-1277, 1999.
[36] C. F. Schmidt, R. V. Lechowvich, J. F. Folinazzo, "Growth and toxin production by type E Clostridium botulinum below 40ºF," J. Food Sci., vol. 26, pp.626-630, 1961.
[37] A. Tolstoy, "Practical monitoring of the chill chain," Int. J. Food Microbiol., vol. 13, pp.225-230, 1991.
[38] A. Gelman, E. Benjamin, "Characteristics of mince from pond-bred silver carp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages," Journal of the Science of Food and Agriculture, vol. 47, pp.225-241, 1988.
[39] B. Tokur, A. Polat, G. Beklevik, S. Özkütük, "Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 °C)," European Food Research and Technology, vol.218, pp.420-423, 2004.
[40] ├û. P. Bozkurt, "Soslu aynal─▒ sazan bal─▒klar─▒n─▒n raf ömr├╝n├╝n belirlenmesi," Phd Thesis, University of F─▒rat, 2006.
[41] P. Dalgaard, "Fresh and lightly preserved seafood," in Shelf-life evaluation of foods,2 nd ed. C.M.D. Man and A.A. Jones, Ed. Gaithersburg: MD, USA, 2000, pp. 110-139.
[42] Commission Decision 95/149/EC, (1995). Commission Decision 95/149/EC. (1995). Commission Decision of 8 March, 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal of the European Communities, L 097, 29/04/1995. pp. 0084-0087.
[43] Y. Kaya, "Bal─▒k Dumanlama Teknolojisinde ├çe┼ƒitli Faktörlerin Kalite ve Dayanma S├╝relerine Etkileri," Y├╝ksek Lisans Tezi. 19 May─▒s ├£niversitesi, 1994.
[44] I. Chouliara, I. N. Savvaidis, N. Panagiotakis, M. G. Kontominas, "Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes," Food Microbiology, vol. 21, pp. 351-359, 2004.