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
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.
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