THE EFFECTS OF TUBE BATTERY APPLICATED BEFORE COOKING WITH SOUS VIDEO METHOD ON THE QUALITY OF READY-TO-EAT TROUT (Onchorhynhus mykiss) FILLETS AND MUSK (Mytilus galloprovincialis) MEATS
Project no. 30832 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>With changing consumer preferences, ready-to-eat products are increasing their share in the food sector. Within the scope of the project number 30832 supported by Ege University Scientific Research Projects Coordinatorship, rainbow trout (Onchorhynchus mykiss) fillet and mussel (Mytilus galloprovincialis) meat cooked with sous vide technology flavored with incense aroma were produced as ready-to-eat food. Quality monitoring was carried out by cold storage at 4°C in a glass refrigerator used in the retail sector. A preliminary experiment involving both species was conducted to determine the time and temperature values of sous vide cooking. In the production phase, oak or cherry wood chips were first used to give the product a smoky aroma. The smoked product placed in the package was vacuum packed and cooked with sous vide technique. After cooking and in the raw material, nutritional composition analysis and histomorphological analysis were performed to determine protein denaturation in the meat. During quality monitoring, chemical quality control, microbiological quality control, water activity, CIELab color measurements and sensory evaluations were performed.</p>