COMPARISON OF MICROBIOLOGICAL, CHEMICAL AND SENSORY QUALITY PROPERTIES OF STUFFED MUSSELS PREPARED BY SOUS-VIDE AND TRADITIONAL METHOD
Project no. 21842 · Status: Kapanmış (Yayın bekleniyor) · 2020
Summary
In this study, it was aimed to cook stuffed mussels with conventional and Sous-Vide methods, and to investigate and compare the changes in some quality characteristics during storage period at 4±1? for 28 days. For both cooking methods, two groups were designated as non-acidified (GP: conventionally cooked samples, SV: Sous-Vide cooked samples) and acidified (AGP: acidified and conventionally cooked samples, ASV: acidified and Sous-Vide cooked samples). The acidification process in stuffed mussel samples was performed by treating the raw mussel meats with 1% of citric acid for 2 min and adding 5% (v/w) lemon juice to the stuffing mixture. The highest aerobic plate count (APS) content was observed in GP group (4.30±0.07 – 8.10±0.01 log cfu/g) while the lowest APS content was in ASV group (1.39±0.09 – 2 .90±0.05 log cfu/g) during storage period. Also, lactic acid bacteria, Staphylococcus aureus and yeast-mould were not detected in any stuffed mussel groups during 28-days. Enterobacteriacea count was determined in GP group on the 10, 17 and 21st days of storage (2.65±0.05; 4.21±0.02 and 3.30±0.07 log cfu/g; respectively), in AGP group on the 14th and 21st days of storage (2.97±0.07 and 3.14±0.63 log cfu/g; respectively). Mesophilic aerobic spore-forming bacteria was detected in GP, AGP and SV groups while mesophilic anaerobic spore-forming bacteria was detected in SV. The lowest pH value (4.09±0.01) was determined in ASV group at the beginning of the storage, and the highest pH value (6.76±0.01) was determined in GP group on the 14th day of storage. It was determined that the lowest total volatile basic nitrogen (TVB-N) value (21.51±0.77 mg N/100g) was found in the stuffed mussels of ASV group (p<0.05) at the end of 28 days of storage period. It was also determined that mercury was not detected in the raw mussels used in the study, and the lead (0.106 mg/kg) and cadmium (0.101 mg/kg) contents were under the limits specified in the Turkish Food Codex. As a result of the sensory evaluations performed by trained panelists, it was determined that the SV group had the highest sensory scores and the AGP group had the lowest sensory scores during storage period.