INVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY

Year 2017, Volume: 32 Issue: 1, 8 - 20, 01.01.2017

Zafer Ceylan , Gülgün F. Ünal Şengör

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. 

Keywords

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

SOUS VİDE TEKNOLOJİSİ İLE MUAMELE EDİLEN BALIKLARIN KALİTE PARAMETRELERİNİN İNCELENMESİ

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.

Keywords

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

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