Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed

Yıl 2019, Cilt: 15 Sayı: 2, 126 - 134, 14.06.2019

Zafer Ceylan , Gülgün Fatma Ünal Şengör

https://doi.org/10.22392/actaquatr.577330

Cited By: 3

Öz

Dried basil (0.5%), fresh garlic (0.25%), and dill
weed (0.5%) were added onto fish fillets and then this combination was cooked
by using sous vide technique. Total volatile basic nitrogen (TVBN), pH, sensory
and color (L*, a*, and b*) measurement analysis were performed in order to
reveal the quality differences. TVBN results revealed that the use of dried “basil,
fresh garlic, and dill weed could delay the rapid deterioration in the chemical
quality of fish fillets cooked by sous vide technique. The used herbs
successfully preserved the sensory quality of the fish samples cooked by sous
vide technique as well. Sensory and physicochemical quality assurance tests
demonstrated that combination of dried basil and fresh garlic with sous vide cooking
technique were effective against deterioration. The sea bass fillets that were
treated with dried basil, fresh garlic, dill weed and cooked at 65°C for 20
minutes had the shelf life up to 42 days.  

Anahtar Kelimeler

Sous vide, sea bass quality, dried basil, fresh garlic, fresh dill weed

Kurutulmuş Fesleğen, Taze Sarımsak ve Dereotu ile Muamele Edilen Sous Vide Levrek (Dicentrarchus labrax, Linnaeus, 1758)Filetolarının Bazı Kalite Değişimlerinin Değerlendirilmesi

Öz

Kurutulmuş
fesleğen (%0,5), taze sarımsak (%0,25) ve dere otu (%0,5) balık filetolarının
üzerine eklenmiş, ardından bu kombinasyon sous vide tekniği ile pişirilmiş ve
örnekler 3ºC’ de depolanmıştır. Toplam uçucu bazik azot (TVBN), pH, duyusal ve
renk ölçüm analizleri, kalite farklılıklarını ortaya koymak için gerçekleştirilmiştir.
TVBN sonuçları kurutulmuş fesleğen, taze sarımsak ve dereotu kullanımının sous vide
tekniği ile pişirilen balıklardaki kimyasal kalite bozulmasını
geciktirebileceğini ortaya koymuştur. Ayrıca bu kombinasyon duyusal bozulmayı
da başarılı bir şekilde geciktirmiştir. Duyusal ve fizikokimyasal kalite
testleri sous vide pişirme tekniği ile taze sarımsak, kurutulmuş fesleğen
kombinasyonunun bozulmaya karşı etkili olduğunu ortaya koymuştur.  Taze sarımsak, kurutulmuş fesleğen ve taze
dereotu ile muamele edilen ve 65ºC de 20 dakika süresince pişirilen levrek
balığı filetolarının 42 gün raf ömrüne sahip olduğu tespit edilmiştir. 

Anahtar Kelimeler

Sous vide, levrek kalite, kuru fesleğen, taze sarımsak, taze dereotu

Kaynakça

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