Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris)
Makaleler > Tam Makale · 2016
Yazarlar: Aslı CADUN YÜNLÜ, Şükran ÇAKLI, Tolga Dinçer, E. Burcu Sen
Journal of Food Safety and Food Quality-Archiv für Lebensmittelhygiene, Uluslararası, Wos, 2016, cilt 67
Özet
The objective of the study was to determine the effect of sous-vide cooking on the physical, chemical, sensorial and microbiological quality of deep water pink shrimp (Parapenaeus longirostris) stored at 4 ºC. Four different temperature-time combinations were studied (75 ºC/10 min, 75 ºC/15 min, 95 ºC/10 min, 95 ºC/15 min). According to sensory and microbiological results, the treatment at 95 ºC for 15 minutes was the most effective treatment for shrimp to extend the shelf life. According to microbiological analysis, maximum shelf life of the groups processed at 75 ºC/10 min, 75 ºC/15 min, 95 ºC/10 min, 95 ºC/15 min were found to be 5 days, 9 days, 23 days and 26 days respectively. Overall acceptability scores of sensory analysis had high correlation with the microbiological results.