TY - JOUR TT - Investigation of Quality Change of Zander (Sander lucioperca Linnaeus, 1758) Stored at +2±1 ºC Applying Sous-Vide Technique in Different Temperature Combinations AU - Çağlak, Emre AU - Karslı, Barış AU - Şişmanlar Altıka, Elif PY - 2017 DA - February DO - 10.17693/yunusae.v17i26557.274312 JF - Aquaculture Studies JO - AquaST PB - Su Ürünleri Merkez Araştırma Enstitüsü WT - DergiPark SN - 2618-6381 SP - 71 EP - 81 VL - 17 IS - 1 KW - Sous-vide KW - Sudak KW - Vakum Paket KW - raf ömrü N2 - In this study, quality changes and shelf life of zander fillet stored at+2±1 °C applying sous-vide technology in3 different temperatures (60 °C, 70 °C and 80 °C) was investigated. No important changes in biochemical composition except forprotein of all groups during the storage were found (p>0.05). The microbial load was detected in fresh samplesdecreased by sous-vide process, and regularly increased in all groupsdepending on the storage time. Total volatilebasic nitrogen (TVB-N) values exceed the limit value for 60 °C group at 35thday (36.42 mg/100g) and 70 °C group at 49th day (33.62 mg/100g), whereas 80 °C group was found in the limitvalue during the storage. TBA values of all groups were found in quality limitvalues during the storage. Sous-vide process was not a significant effect on pH. Average sensoryscores of sous-vide groups at 60 °C, 70 °C and 80 °Cwere found below the limit value at 35th day, 49th dayand 63th, respectively. According to the result of chemical,microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 °C by applying the sous-vide process wasdetermined as 28 days for 60 °C group, 35 daysfor 70 °C group and 56 days for 80°C group. CR - Altuğ, T. ve Elmacı, Y. 2005. Sensory evaluation in foods. Meta Press, İzmir, 130 pp. CR - Andres-Bello, A., Garcia-Segovia, P. ve Martinez-Monzo, J. 2009. 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