Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

Nesim Maskan; Pinar Oğuzhan Yıldız

doi:10.56430/japro.1459198

EN TR

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

Abstract

This study was conducted to determine the changes in the quality of rainbow trout (Oncorhynchus mykiss) meatballs cooked with the sous-vide technique. Vacuum-packaged fishball were cooked using the sous-vide method under two different temperature (60 °C and 80ºC) and two different times (15 and 20 minute) and stored at 4±1ºC for 25 days. The results showed that sous vide cooking technique at 80 °C for 20 min. effectively limited bacterial growth. It was determined that sous vide cooking technology significantly reduced the levels of total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) at the end of storage. As the cooking temperature increased, the pH values of the meatball samples also increased. According to the sensory evaluation results, the meatballs cooked with the sous vide technique received higher scores than the control group, and the most preferred cooking temperature and time was determined to be 60ºC for 20 minutes.

Keywords

Cooking , Quality , Shelf life , Sous vide , Troutball

References

Abdel-Wahab, M., El-Sohaimy, S. A., Ibrahim, H. A., & El-Makarem, H. S. A. (2020). Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers. Annals of Agricultural Sciences, 65(1), 98-106. https://doi.org/10.1016/j.aoas.2020.06.002
Baumgart. J., Firnhaber, J., & Spicher, G. (1986). Mikrobiologische untersuchung von lebensmitteln. Behr’s Verlag.
Becker, A., Boulaaba, A., Pingen, S., Krischek, C., & Klein, G. (2016). Low temperature cooking of pork meat-physicochemical sensory aspects. Meat Science, 118, 82-88. https://doi.org/10.1016/j.meatsci.2016.03.026
Bilgin, Ş., & Metin, S. (2022). Bazı doğal antioksidanların sudak (Sander lucioperca) köftelerinin kalitesine etkisi. Journal of Limnology and Freshwater Fisheries Research, 8(2), 140-149. https://doi.org/10.17216/limnofish.900731 (In Turkish)
Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A., Andyanto, D., & Iacumin, L. (2018). Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3ºC). LWT, 91, 117-124. https://doi.org/10.1016/j.lwt.2017.12.005
Bozova, B. (2020). Bitki özütlerinin sous vide uygulanmasında sarıağız balığı (Argyrosomus regius) filetolarının kalite özelliklerine etkisi (Doctoral dissertation, Isparta Uygulamalı Bilimler University). (In Turkish)
Bozova, B., & İzci, L. (2021). Effects of plant extracts on the quality of sous vide meagre (Argyrosomus regius) fillets. Acta Aquatica Turcica, 17(2), 255-266. https://doi.org/10.22392/actaquatr.798584
Çağlak, E., Karslı, B., & Şişmanlar Altıkaya, E. (2017). Investigation of quality change of zander (Sander lucioperca Linnaeus, 1758) stored at +2±1ºC’de appling sous-vide technique in different temperature combinations. Yunus Araştırma Bülteni, 17(1), 71-81. https://doi.org/10.17693/yunusae.v17i26557.274312
Cai, W. Q., Chen, Y. W., Dong, X. P., Shi, Y. G., Wei, J. L., & Liu, F. J. (2021). Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking. Food Control, 121, 107594. https://doi.org/10.1016/j.foodcont.2020.107594
Ceylan, A. (2021). Sous-vide pişirme tekniğinin kalamar (Loligo vulgaris) kasının tekstür ve fizikokimyasal özelliklerine etkisinin araştırılması (Master’s thesis, Akdeniz University). (In Turkish)

Ceylan, A., & Gokoglu, N. (2022). Improving the physicochemical and textural properties of squid (Loligo vulgaris) muscle by sous-vide cooking in different time-temperature combinations. Journal of Aquatic Food Product Technology, 31(8), 872-881. https://doi.org/10.1080/10498850.2022.2108360
Choi, Y. M., Jung, K. C., Jo, H. M., Nam, K. W., Choe, J. H., Rhee, M. S., & Kim, B. C. (2014). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96(1), 21-25. https://doi.org/10.1016/j.meatsci.2013.06.022
Creed, P. G., & Reeve, W. (1998). Principles and applicatios of sous vide processed foods. In S. Ghazala (Ed.), Sous vide and cook-chill processing for the food industry (pp. 25-56). Aspen Publishers.
Cropotovaa, J., Mozuraityte, R., Standal, I. B., & Rustad, T. (2019). The influence of cooking parameters and Ccilled storage time on quality of sous-vide atlantic mackerel (Scomber scombrus). Journal of Aquatic Food Product and Technology, 28(5), 505-518. https://doi.org/10.1080/10498850.2019.1604595
Cui, Z. K., Dubova, H., & Mo, H. Z. (2019). Effects of sous vide cooking on physicochemical properties of squid. Journal of Hygienic Engineering and Design, 29, 35-40.
del Pulgar, J. S., Gázquez, A., & Ruiz-Carrascal, J. (2012). Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Science, 90(3), 828-835. https://doi.org/10.1016/j.meatsci.2011.11.024
Erdem, N., & Gökmen, S. (2022). Sous vide teknolojisinin genel özellikleri ve gıdalardaki uygulamaları: Et endüstrisi örneği. 1st International Conference on Engineering and Applied Natural Sciences. Konya. (In Turkish)
Erdem, N., Karakaya, M., Babaoğlu, A. S., & Unal, K. (2022). Effects of sous vide cooking on physicochemical, structural, and microbiological characteristics of cuttlefish, octopus, and squid. Journal of Aquatic Food Product Technology, 31(7), 636-648. https://doi.org/10.1080/10498850.2022.2092433
Erol, P. (2013). Sodyum laktat ve thymol’ün aynalı sazan balığı (Cyprinus carpio L.)’ndan yapılan köftelerin bazı mikrobiyolojik, kimyasal ve duyusal nitelikleri üzerine etkisi (Master’s thesis, Fırat University). (In Turkish)
Gökalp, H. Y., Kaya, M., Zorba, O., & Tulek, Y. (2001). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Yayını. (In Turkish)
Gokoglu, N., Yatmaz, H. A., Ceylan, A., Gumuş, B., Toktas, B., & Korun, J. (2024). Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C. International Journal of Food Engineering, 20(2), 1-10. https://doi.org/10.1515/ijfe-2023-0245
Gürel İnanlı, A., & Yaz, Y. (2020). Assessment of chemical, microbiological and sensory quality of sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage. Progress in Nutrition, 22(2), 617-625. https://doi.org/10.23751/pn.v22i2.9316
Halkman, A. K. (2005). Merck gıda mikrobiyolojisi uygulamaları. Başak Matbaacılık Ltd. Şti. (In Turkish)
Haskaraca, G., & Kolsarıcı, N. (2013). Sous vide cooking and its potential applications in meat industry. Akademik Gıda, 11(2), 94-101.
Jayasinghe, C. V. L., Silva, S. S. G., & Jayasinghe, J. M. J. K. (2013). Quality improvement of tilapia fish nuggets by addition of legume flour as extenders. Journal of Food and Agriculture, 6(1-2), 32-44. https://doi.org/10.4038/jfa.v6i1-2.5186
Karki, S., Chowdhury, S., Dora, K. C., Murmu, P., & Nath, S. (2023). Influence of a traditional herb (Bergenia ciliata) from darjeeling himalayas on lipid oxidation and sensorial quality of sous-vide cooked tilapia (Oreochromis niloticus). Journal of Aquatic Food Product Technology, 32(3), 256-268. https://doi.org/10.1080/10498850.2023.2199734
Kaya, E. (2021). İstanbul ilinde belirlenen pilot cafe-restoranlarda “sous vide (vakumla pişirme)’’ tekniği ile hazırlanan sığır eti ve tavuk eti tercihinde tüketici profillerinin belirlenmesi (Master’s thesis, Istanbul Gedik University). (In Turkish)
Kızılkaya, P. (2020). Nanokompozit kaplama materyallerinin alabalık filetolarında kullanım imkânları (Doctoral dissertation, Atatürk University). (In Turkish)
Kurt Kaya, G. (2022). The effects of different packaging methods and sous vide cooking on chemical, sensory, and microbiological changes of marinated crayfish (Astacus leptodactylus Esch., 1823). Journal of Food Processing and Preservation, 46(10), e16919. https://doi.org/10.1111/jfpp.16919
Lemon, D. W. (1975). An improved TBA test for rancidity. Fisheries and Marine Service.
Modzelewska-Kapituła, M., Pietrzak-Fiećko, R., Zakrzewski, A., & Więk, A. (2022). The influence of sous vide parameters on nutritional characteristics and safety of pikeperch fillets. Foods, 11(11), 1605. https://doi.org/10.3390/foods11111605
Mohan, C. O., Ravishankar, C. N., & Srinivasa Gopal, T. K. (2017). Effect of vacuum packaging and sous vide processing on the quality of Indian white shrimp (Fenneropenaeus indicus) during chilled storage. Journal of Aquatic Food Product Technology, 26(10), 1280-1292. https://doi.org/10.1080/10498850.2016.1236869
Mol Tokay, S. (2009). Vakum ambalajda pişirilmiş (sous vide) balikta kalite ve raf ömrünün belirlenmesi (Master’s thesis, Istanbul University). (In Turkish)
Mol, S., Ozturan, S., & Cosansu, S. (2012). Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordman, 1840) stored at cold (4ºC) and temperature abuse (12ºC). Journal of Food Processing and Preservation, 36(6), 497-503. https://doi.org/10.1111/j.1745-4549.2011.00616.x
Oğuzhan, P., & Yangılar, F. (2014). Su ürünlerinin hazır yemek teknolojisindeki yeri ve önemi. Erzincan University Journal of Science and Technology, 7(1), 65-76. https://doi.org/10.18185/eufbed.91310 (In Turkish)
Öztürk, F., Gündüz, H., & Sürengil, G. (2021). The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide. Journal of Food Processing and Preservation, 45(10), e15878. https://doi.org/10.1111/jfpp.15878
Özyürek, F. B. (2021). Sous vide yönteminin konjuge linoleik asit içeriği zenginleştirilmiş köftenin kalite parametreleri ve depolama stabilitesi üzerine etkisi (Master's thesis, Nevşehir Hacı Bektaş Veli University). (In Turkish)
Pongsetkul, J., & Benjakul, S. (2022). Impact of sous vide cooking on quality and shelf‐life of dried sour‐salted fish. Journal of Food Processing and Preservation, 46(1), e16142. https://doi.org/10.1111/jfpp.16142
Pongsetkul, J., Benjakul, S., Boonanuntanasarn, S., & Yongsawatdigul, J. (2022). Sensory characteristics and microbiological quality changes of Nile tilapia fillet processed by various sous-vide conditions during chilled storage. Turkish Journal of Fisheries and Aquatic Sciences, 22(9), TRJFAS21079. https://doi.org/10.4194/TRJFAS21079
Russo, G. L., Langellotti, A. L., Buonocunto, G., Puleo, S., Di Monaco, R., Anastasio, A., Vuoso, V., Smaldone, G., Baselice, M., Capuano, F., Garofalo, F., & Masi, P. (2023). The sous vide cooking of Mediterranean mussel (Mytilus galloprovincialis): Safety and quality assessment. Foods, 12(15), 2900. https://doi.org/10.3390/foods12152900
Seyyar, E. (2015). Sous-vide yöntemi ile pişirilen alabalık filetolarında heterosiklik aromatik amin oluşumu ve bisfenol-a migrasyon düzeyinin belirlenmesi (Master’s thesis, Atatürk University). (In Turkish)
Vanderzant, C., & Splittstoesser, D. F. (1992). Compendium of methods for the microbiological examination foods, 3rd edition. American Public Health Assocation.
Varlık, C., Uğur, M., Gökoğlu, N., & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayınları. (In Turkish)
Yang, L., Li, Z., Xie, T., Feng, J., Xu, X., Zhao, Y., & Gao, X. (2023). Effects of sous-vide on quality, structure and flavor characteristics of Tilapia fillets. Molecules, 28(24), 8075. https://doi.org/10.3390/molecules28248075
Yıldız, M., & Yılmaz, M. (2020). Sous vide technique in Turkish literature. Journal of Tourism and Gastronomy Studies, 8(3), 2318-2336. https://doi.org/10.21325/jotags.2020.662
Yuan, Y. W., Cai, W. Q., Wang, M. Z., Liu, Y. T., Fu, J. J., & Chen, Y. W. (2023). Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti). Journal of the Science of Food and Agriculture, 103(4), 2166-2174. https://doi.org/10.1002/jsfa.12369
Zhan, Y., Tu, C., Jiang, H., Benjakul, S., Ni, J., Dong, K., & Zhang, B. (2022). Effects of sous vide cooking on the physicochemical and volatile flavor properties of half-shell scallop (Chlamys farreri) during chilled storage. Foods, 11(23), 3928. https://doi.org/10.3390/foods11233928
Zhou, P., Feng, Q., Yang, X., Gao, R., Li, Y., Bai, F., Wang, J., Zhou, X., Wang, H., Xiao, F., Yang, X., Gao, X., & Zhao, Y. (2021). Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics. International Journal of Food Science & Technology, 56(6), 2973-2982. https://doi.org/10.1111/ijfs.14938

Details

Primary Language

English

Subjects

Fisheries Technologies

Journal Section

Research Article

Authors

Nesim Maskan
0009-0002-1262-8121
Türkiye

Pinar Oğuzhan Yıldız ^*
0000-0002-9892-7925
Türkiye

Publication Date

June 22, 2024

Submission Date

March 26, 2024

Acceptance Date

May 31, 2024

Published in Issue

Year 2024 Volume: 5 Number: 2

DOI

https://doi.org/10.56430/japro.1459198

IZ

https://izlik.org/JA24TZ52TX

APA

Maskan, N., & Oğuzhan Yıldız, P. (2024). Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method. Journal of Agricultural Production, 5(2), 121-130. https://doi.org/10.56430/japro.1459198

Cited By

Advances in sous-vide technology for meat processing: A comprehensive overview

Journal of Agriculture and Food Research

https://doi.org/10.1016/j.jafr.2025.102257

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

Abstract

Keywords

Sous-Vide Yöntemi ile Pişirilen Gökkuşağı Alabalığı (Oncorhyncus mykiss) Köftelerinin Kalite Parametrelerinin Araştırılması

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Advances in sous-vide technology for meat processing: A comprehensive overview