INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY

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. 

Keywords

• Sous vide technology,Pysico-chemical,Chemical,Microbiology,Fish,Sensory

SOUS VİDE TEKNOLOJİSİ İLE MUAMELE EDİLEN BALIKLARIN KALİTE PARAMETRELERİNİN İNCELENMESİ

Öz

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.

Anahtar Kelimeler

• Sous vide teknolojisi,Balık,Duyusal,Fizikokimyasal,Kimyasal,Mikrobiyoloji

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