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

Year 2024, Volume: 5 Issue: 2, 121 - 130, 22.06.2024

Nesim Maskan Pinar Oğuzhan Yıldız

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

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

Supporting Institution

Ataturk University, Unit of Research Projects

Project Number

FYL-2023-12555

Thanks

This work was supported by the Ataturk University, Unit of Research Projects under Grant number (FYL-2023-12555). This work was produced from the master thesis prepared by the first author under the supervision of the second author.

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

Abstract

Bu çalışma, sous-vide tekniği ile pişirilen gökkuşağı alabalığı (Oncorhyncus mykiss) köftelerinin kalitesindeki değişimleri belirlemek amacıyla yapılmıştır. Vakumlu paketlenen balık köfteleri sous-vide yöntemi kullanılarak iki farklı sıcaklıkta (60°C ve 80°C) ve iki farklı sürede (15 ve 20 dakika) pişirilerek 4±1°C'de 25 gün saklanmıştır. Sonuçlar, 80°C'de 20 dakika boyunca sous vide pişirme tekniğinin bakteri üremesini etkili bir şekilde sınırladığını göstermiştir. Sous vide pişirme teknolojisinin, depolama sonunda toplam uçucu baz nitrojen (TVB-N) ve tiyobarbitürik asit reaktif maddelerinin (TBARS) düzeylerini önemli ölçüde azalttığı belirlenmiştir. Pişirme sıcaklığı arttıkça köfte örneklerinin pH değerleri de artmıştır. Duyusal değerlendirme sonuçlarına göre ise sous vide tekniği ile pişirilen köfteler kontrol grubuna göre daha yüksek puan alırken, duyusal parametreler açısından B grubu alabalık köftelerinin en çok tercih edilen grup olduğu saptanmıştır.

Keywords

Pişirme, Kalite, Sous vide, Alabalık, Raf ömrü

Project Number

FYL-2023-12555

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