Research Article
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Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique

Year 2022, Volume: 11 Issue: 2, 221 - 230, 24.06.2022
https://doi.org/10.33714/masteb.1091600

Abstract

This study aimed to determine the shelf life of rainbow trout (Oncorhynchus mykiss) fillets, which were applied sous vide technique at different temperatures (55, 65 and 70°C) and stored at 4±1°C for 18 days. The fillets were subjected to chemical (total volatile basic nitrogen, thiobarbituric acid reacting substances and pH), microbiological (total aerobic mesophilic, psychrophilic bacteria and yeast-mold) and sensory analyzes (appearance, texture, odor and color). The results showed that the total number of mesophilic aerobic and psychrophilic bacteria did not exceed the limit values during the storage period in the groups treated with sous vide. In addition, temperature and storage time had a statistically significant (p<0.01) effect on all bacterial groups. The control group samples had higher TVB-N, TBARS and pH values during the storage period compared to the samples with the sous vide technique. When the sensory analysis results were examined, it was found that the most liked group among all groups, except for the odor parameter, was the group that was cooked at 55°C during storage time. As a result of the analysis, it was determined that the sous vide technique applied to the fish had a positive effect on the shelf life, and the most suitable cooking temperature and time were 15 minutes at 70°C.

Supporting Institution

Ataturk University, Unit of Research Projects

Project Number

FYL-2021-9096

Thanks

This work was supported by the Ataturk University, Unit of Research Projects under Grant number (FYL-2021-9096).

References

  • Aksoy, M., & Mete, E. (2017). Sous vide yöntemiyle pişirilen dana bonfilenin dokusal analizi. The Journal of Social Science, 4(13), 521-530.
  • Anonymous (2022). Gıda maddeleri için mikrobiyolojik kriterler. Retrieved on May 06, 2022, from https://www.tarimorman.gov.tr/GKGM/Belgeler/Veteriner%20Hizmetleri/hayvanSinirKontrol/SuudiArabistan_Mevzuat%C4%B1/Gida_Maddeleri_icin_Mikrobiyolojik_Kriterler.pdf
  • Anonymous. (2021). Su ürünleri muhafaza yöntemleri. Retrieved on June 11, 2021, from https://docplayer.biz.tr/16074013-Su-urunleri-muhafaza-yontemleri-doc-dr-abdullah-oksuz-doc-dr-senol-guzel.html.
  • Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy Food Science, 1, 15-30. https://doi.org/10.1016/j.ijgfs.2011.11.002
  • Baltalı, B., & Akoğlan Kozak, M. (2021). Sous-Vide Tekniğinin Pişirme Süreci Kapsamında Değerlendirilmesi. Aydın Gastronomy, 5(1), 13-33. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i1002
  • Bolat, Y., Genç, İ. Y., Tunca, Y., & Demirayak, M. (2019). Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa) on microbiological, chemical and sensory changes in vacuum packed sous-vide European sea bass (Dicentrarchus labrax) under chilled conditions. Food Science and Technology Campinas, 39(1), 159-165. https://doi.org/10.1590/fst.41217
  • Bozova, B. (2020). Bitki özütlerinin sous vide uygulanmasında sarıağız balığı (Argyrosomus regius) filetolarının kalite özelliklerine etkisi Effects of plant extracts on the quality of sous vide meagre (Argyosomus regius) fillets. [Ph.D. Thesis. Isparta Uygulamalı Bilimler University].
  • 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
  • Çetinkaya, S. (2020). The effects of sous-vide cooking method on rainbow trout by adding natural antioxidant effective sage: basic quality criteria. Natural and Engineering Sciences, 5(3), 167-183. https://doi.org/10.28978/nesciences.832987
  • Ceylan, Z., & Ünal Şengör, G. F. (2017). Sous vide teknolojisi ile muamele edilen balıkların kalite parametrelerinin incelenmesi. Turkish Journal of Aquatic Sciences, 32(1), 8-20. https://doi.org/10.18864/TJAS201702
  • Coşansu, S., Mol, S., Alakavuk, D. U., & Özturan, S. (2011). The effect of lemon juice on bonito (Sarda sarda, Bloch,1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46, 395-401. https://doi.org/10.1111/j.1365-2621.2010.02507.x
  • Creed, P. G., & Reeve, W. (1998). Principles and applications of sous vide processed foods. In S. Ghazala (Ed.), Sous Vide and Cook Chill Processing for the Food Industry (pp. 25-56). Aspen Publishers, Inc.
  • 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
  • Diaz, P., Nieto, G., Banon, S., & Garrido, M. D. (2009). Determination of shelf life of sous vide salmon (Salmo salar) based on sensory attributes. Journal of Food Science, 74, 371-376. https://doi.org/10.1111/j.1750-3841.2009.01317.x
  • Garcia-Linares, M. C., Gonzalez-Fandos, E., Garcia-Arias, M. T., & Garcia-Fernandez, M. C. (2004). Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content. Journal of Food Quality, 27(5), 371-387. https://doi.org/10.1111/j.1745-4557.2004.00676.x
  • Gökalp, H. Y., Kaya, M., Zorba, O., & Tülek, Y. (2001). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayını 268 p.
  • González-Fandos, E., García-Linares, M. C., Villarino-Rodríguez, A., García-Arías, M. T., & García-Fernández, M. C. (2004). Evaluation of the microbial safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21, 193-201. https://doi.org/10.1016/S0740-0020(03)00053-4
  • González-Fandos, E., Villarino-Rodriguez, A., Garcia-Linares, M. C., Garcia-Arias, M. T., Garcia-Fernandez, M. C. (2005). Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control, 16, 77-85. https://doi.org/10.1016/j.foodcont.2003.11.011
  • 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
  • Huss, H. H. (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper- 348, Rome, Italy.
  • İlyasoğlu, İ. (2021). Moleküler gastronomi uygulamaları: Sous vide yöntemi. Aydın Gastronomy, 5(2), 157-166. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2006
  • Jeya Shakila, R., Jeyasekaran, G., Vijayakumar, A., & Sukumar, D. (2012). Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3°C). International Journal of Food Science & Technology, 44(11), 2120-2126. https://doi.org/10.1111/j.1365-2621.2009.02047.x
  • Kato, H. C. A., Peixoto Joele, M. R. S., Sousa, C. L., Ribeiro, S. C. A., & Lourenço, L. F. H. (2017). Evaluation of the shelf life of tambaqui fillet processed by the sous vide method. Journal of Aquatic Food Product Technology, 10(26), 1144-1156. https://doi.org/10.1080/10498850.2014.986593
  • Kılıç, B., & Richards, M. P. (2003). Lipid oxidation in poultry döner kebab: pro-oxidative and anti-oxidative factors. Journal of Food Science, 68(2), 686-689.
  • Korkmaz, A. Ş. Arpa, H., Üstündağ, E., Genç, E., & Yanar, Y. (2020). Current situation and future in the aquaculture industry. Proceedings of the Türkiye Ziraat Mühendisliği IX. Technical Congress, Turkey, pp. 279-298.
  • Lemon, D. W. (1975). An improved TBA test for rancidity, new series circular. No: 51. Halifax.
  • Malle, P., & Tao, S. H. (1987). Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection, 50(9), 756-760.
  • Mol, S., & Özturan, S. (2009). Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of FisheriesSciences.com, 3(1), 68-75. https://doi.org/10.3153/jfscom.2009010
  • Mol, S., Özturan, S., & Coşansu, S. (2012). Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxınusi Nordman, 1840) stored at cold (4 °C) and temperature abuse (12°C). Journal of Food Processing and Preservation, 36, 497-503. https://doi.org/10.1111/j.1745-4549.2011.00616.x
  • Nyati, H. (2000). An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control, 11, 471-476. https://doi.org/10.1016/S0956-7135(00)00013-X
  • Özturan, S. (2009). Vakum ambalajda pişirilmiş (sous-vide) balıkta kalite ve raf ömrünün belirlenmesi Determination of the quality and shelf life of cooked fish in vacuum package (Sous vide) [Master Thesis. İstanbul University].
  • 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, e16142. https://doi.org/10.1111/jfpp.16142
  • Ramos, F. C. P., Lúcia, F. H. L., Joele, M. R. S. P., & Consuelo, L. S. C. A. (2016). Tambaqui (Colossoma macropomum) sous vide: Characterization and quality parameters, Semina: Ciências Agrárias, Londrina, 1, 117-130. https://doi.org/10.5433/1679-0359.2016v37n1p117
  • Seyyar, E. (2015). Sous-vide yöntemi ile pişirilen alabalık filetolarında heterosiklik aromatik amin oluşumu ve bisfenol-a migrasyon düzeyinin belirlenmesi Determination of the formation of heterocyclic aromatic amines and the migration of bisphenol-A in trout fillets cooked by sous-vide Master Thesis. Atatürk University].
  • Şişmanlar Altıkaya, E. (2016). Farklı sıcaklıklarda sous vide uygulanmış sudak balığının (Sander lucioperca, Linnaeus, 1758) raf ömrü üzerine bir araştırma An investigation of shelf life of zander fish (Sander lucioperca Linnaeus, 1758) applied sous vide in different temperatures Master Thesis. Recep Tayyip Erdoğan University].
  • Valenzuela, A., & Valenzuela, R. (2013). Omega-3 docosa hexaenoic acid (DHA) and mood disorders: Why and how to provide supplementation. In N. Kocabasoglu (Ed.), Mood Disorders (pp. 242-261). IntechOpen.
  • 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
Year 2022, Volume: 11 Issue: 2, 221 - 230, 24.06.2022
https://doi.org/10.33714/masteb.1091600

Abstract

Project Number

FYL-2021-9096

References

  • Aksoy, M., & Mete, E. (2017). Sous vide yöntemiyle pişirilen dana bonfilenin dokusal analizi. The Journal of Social Science, 4(13), 521-530.
  • Anonymous (2022). Gıda maddeleri için mikrobiyolojik kriterler. Retrieved on May 06, 2022, from https://www.tarimorman.gov.tr/GKGM/Belgeler/Veteriner%20Hizmetleri/hayvanSinirKontrol/SuudiArabistan_Mevzuat%C4%B1/Gida_Maddeleri_icin_Mikrobiyolojik_Kriterler.pdf
  • Anonymous. (2021). Su ürünleri muhafaza yöntemleri. Retrieved on June 11, 2021, from https://docplayer.biz.tr/16074013-Su-urunleri-muhafaza-yontemleri-doc-dr-abdullah-oksuz-doc-dr-senol-guzel.html.
  • Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy Food Science, 1, 15-30. https://doi.org/10.1016/j.ijgfs.2011.11.002
  • Baltalı, B., & Akoğlan Kozak, M. (2021). Sous-Vide Tekniğinin Pişirme Süreci Kapsamında Değerlendirilmesi. Aydın Gastronomy, 5(1), 13-33. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i1002
  • Bolat, Y., Genç, İ. Y., Tunca, Y., & Demirayak, M. (2019). Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa) on microbiological, chemical and sensory changes in vacuum packed sous-vide European sea bass (Dicentrarchus labrax) under chilled conditions. Food Science and Technology Campinas, 39(1), 159-165. https://doi.org/10.1590/fst.41217
  • Bozova, B. (2020). Bitki özütlerinin sous vide uygulanmasında sarıağız balığı (Argyrosomus regius) filetolarının kalite özelliklerine etkisi Effects of plant extracts on the quality of sous vide meagre (Argyosomus regius) fillets. [Ph.D. Thesis. Isparta Uygulamalı Bilimler University].
  • 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
  • Çetinkaya, S. (2020). The effects of sous-vide cooking method on rainbow trout by adding natural antioxidant effective sage: basic quality criteria. Natural and Engineering Sciences, 5(3), 167-183. https://doi.org/10.28978/nesciences.832987
  • Ceylan, Z., & Ünal Şengör, G. F. (2017). Sous vide teknolojisi ile muamele edilen balıkların kalite parametrelerinin incelenmesi. Turkish Journal of Aquatic Sciences, 32(1), 8-20. https://doi.org/10.18864/TJAS201702
  • Coşansu, S., Mol, S., Alakavuk, D. U., & Özturan, S. (2011). The effect of lemon juice on bonito (Sarda sarda, Bloch,1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46, 395-401. https://doi.org/10.1111/j.1365-2621.2010.02507.x
  • Creed, P. G., & Reeve, W. (1998). Principles and applications of sous vide processed foods. In S. Ghazala (Ed.), Sous Vide and Cook Chill Processing for the Food Industry (pp. 25-56). Aspen Publishers, Inc.
  • 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
  • Diaz, P., Nieto, G., Banon, S., & Garrido, M. D. (2009). Determination of shelf life of sous vide salmon (Salmo salar) based on sensory attributes. Journal of Food Science, 74, 371-376. https://doi.org/10.1111/j.1750-3841.2009.01317.x
  • Garcia-Linares, M. C., Gonzalez-Fandos, E., Garcia-Arias, M. T., & Garcia-Fernandez, M. C. (2004). Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content. Journal of Food Quality, 27(5), 371-387. https://doi.org/10.1111/j.1745-4557.2004.00676.x
  • Gökalp, H. Y., Kaya, M., Zorba, O., & Tülek, Y. (2001). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayını 268 p.
  • González-Fandos, E., García-Linares, M. C., Villarino-Rodríguez, A., García-Arías, M. T., & García-Fernández, M. C. (2004). Evaluation of the microbial safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21, 193-201. https://doi.org/10.1016/S0740-0020(03)00053-4
  • González-Fandos, E., Villarino-Rodriguez, A., Garcia-Linares, M. C., Garcia-Arias, M. T., Garcia-Fernandez, M. C. (2005). Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control, 16, 77-85. https://doi.org/10.1016/j.foodcont.2003.11.011
  • 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
  • Huss, H. H. (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper- 348, Rome, Italy.
  • İlyasoğlu, İ. (2021). Moleküler gastronomi uygulamaları: Sous vide yöntemi. Aydın Gastronomy, 5(2), 157-166. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2006
  • Jeya Shakila, R., Jeyasekaran, G., Vijayakumar, A., & Sukumar, D. (2012). Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3°C). International Journal of Food Science & Technology, 44(11), 2120-2126. https://doi.org/10.1111/j.1365-2621.2009.02047.x
  • Kato, H. C. A., Peixoto Joele, M. R. S., Sousa, C. L., Ribeiro, S. C. A., & Lourenço, L. F. H. (2017). Evaluation of the shelf life of tambaqui fillet processed by the sous vide method. Journal of Aquatic Food Product Technology, 10(26), 1144-1156. https://doi.org/10.1080/10498850.2014.986593
  • Kılıç, B., & Richards, M. P. (2003). Lipid oxidation in poultry döner kebab: pro-oxidative and anti-oxidative factors. Journal of Food Science, 68(2), 686-689.
  • Korkmaz, A. Ş. Arpa, H., Üstündağ, E., Genç, E., & Yanar, Y. (2020). Current situation and future in the aquaculture industry. Proceedings of the Türkiye Ziraat Mühendisliği IX. Technical Congress, Turkey, pp. 279-298.
  • Lemon, D. W. (1975). An improved TBA test for rancidity, new series circular. No: 51. Halifax.
  • Malle, P., & Tao, S. H. (1987). Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection, 50(9), 756-760.
  • Mol, S., & Özturan, S. (2009). Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of FisheriesSciences.com, 3(1), 68-75. https://doi.org/10.3153/jfscom.2009010
  • Mol, S., Özturan, S., & Coşansu, S. (2012). Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxınusi Nordman, 1840) stored at cold (4 °C) and temperature abuse (12°C). Journal of Food Processing and Preservation, 36, 497-503. https://doi.org/10.1111/j.1745-4549.2011.00616.x
  • Nyati, H. (2000). An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control, 11, 471-476. https://doi.org/10.1016/S0956-7135(00)00013-X
  • Özturan, S. (2009). Vakum ambalajda pişirilmiş (sous-vide) balıkta kalite ve raf ömrünün belirlenmesi Determination of the quality and shelf life of cooked fish in vacuum package (Sous vide) [Master Thesis. İstanbul University].
  • 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, e16142. https://doi.org/10.1111/jfpp.16142
  • Ramos, F. C. P., Lúcia, F. H. L., Joele, M. R. S. P., & Consuelo, L. S. C. A. (2016). Tambaqui (Colossoma macropomum) sous vide: Characterization and quality parameters, Semina: Ciências Agrárias, Londrina, 1, 117-130. https://doi.org/10.5433/1679-0359.2016v37n1p117
  • Seyyar, E. (2015). Sous-vide yöntemi ile pişirilen alabalık filetolarında heterosiklik aromatik amin oluşumu ve bisfenol-a migrasyon düzeyinin belirlenmesi Determination of the formation of heterocyclic aromatic amines and the migration of bisphenol-A in trout fillets cooked by sous-vide Master Thesis. Atatürk University].
  • Şişmanlar Altıkaya, E. (2016). Farklı sıcaklıklarda sous vide uygulanmış sudak balığının (Sander lucioperca, Linnaeus, 1758) raf ömrü üzerine bir araştırma An investigation of shelf life of zander fish (Sander lucioperca Linnaeus, 1758) applied sous vide in different temperatures Master Thesis. Recep Tayyip Erdoğan University].
  • Valenzuela, A., & Valenzuela, R. (2013). Omega-3 docosa hexaenoic acid (DHA) and mood disorders: Why and how to provide supplementation. In N. Kocabasoglu (Ed.), Mood Disorders (pp. 242-261). IntechOpen.
  • 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
There are 37 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Pakize Çalışır Erümit This is me 0000-0003-3914-8208

Pinar Oğuzhan Yıldız 0000-0002-9892-7925

Project Number FYL-2021-9096
Publication Date June 24, 2022
Submission Date March 22, 2022
Acceptance Date June 1, 2022
Published in Issue Year 2022 Volume: 11 Issue: 2

Cite

APA Çalışır Erümit, P., & Oğuzhan Yıldız, P. (2022). Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique. Marine Science and Technology Bulletin, 11(2), 221-230. https://doi.org/10.33714/masteb.1091600
AMA Çalışır Erümit P, Oğuzhan Yıldız P. Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique. Mar. Sci. Tech. Bull. June 2022;11(2):221-230. doi:10.33714/masteb.1091600
Chicago Çalışır Erümit, Pakize, and Pinar Oğuzhan Yıldız. “Determination of Shelf Life of Rainbow Trout (Oncorhynchus Mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique”. Marine Science and Technology Bulletin 11, no. 2 (June 2022): 221-30. https://doi.org/10.33714/masteb.1091600.
EndNote Çalışır Erümit P, Oğuzhan Yıldız P (June 1, 2022) Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique. Marine Science and Technology Bulletin 11 2 221–230.
IEEE P. Çalışır Erümit and P. Oğuzhan Yıldız, “Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique”, Mar. Sci. Tech. Bull., vol. 11, no. 2, pp. 221–230, 2022, doi: 10.33714/masteb.1091600.
ISNAD Çalışır Erümit, Pakize - Oğuzhan Yıldız, Pinar. “Determination of Shelf Life of Rainbow Trout (Oncorhynchus Mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique”. Marine Science and Technology Bulletin 11/2 (June 2022), 221-230. https://doi.org/10.33714/masteb.1091600.
JAMA Çalışır Erümit P, Oğuzhan Yıldız P. Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique. Mar. Sci. Tech. Bull. 2022;11:221–230.
MLA Çalışır Erümit, Pakize and Pinar Oğuzhan Yıldız. “Determination of Shelf Life of Rainbow Trout (Oncorhynchus Mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique”. Marine Science and Technology Bulletin, vol. 11, no. 2, 2022, pp. 221-30, doi:10.33714/masteb.1091600.
Vancouver Çalışır Erümit P, Oğuzhan Yıldız P. Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique. Mar. Sci. Tech. Bull. 2022;11(2):221-30.

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