Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration
The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 ° C/45 min, quickly chilled at 3 ° C and stored at 2 ° C for 0, 5 or 10 weeks for catering use. Microbi...
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crsagepubl:10.1177/1082013210368744 2024-09-15T18:33:03+00:00 Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration Díaz, P. Garrido, M.D. Bañón, S. 2010 http://dx.doi.org/10.1177/1082013210368744 http://journals.sagepub.com/doi/pdf/10.1177/1082013210368744 en eng SAGE Publications http://journals.sagepub.com/page/policies/text-and-data-mining-license Food Science and Technology International volume 17, issue 1, page 31-37 ISSN 1082-0132 1532-1738 journal-article 2010 crsagepubl https://doi.org/10.1177/1082013210368744 2024-08-12T04:32:34Z The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 ° C/45 min, quickly chilled at 3 ° C and stored at 2 ° C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical—chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical—chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon. Article in Journal/Newspaper Salmo salar SAGE Publications Food Science and Technology International 17 1 31 37 |
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English |
description |
The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 ° C/45 min, quickly chilled at 3 ° C and stored at 2 ° C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical—chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical—chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon. |
format |
Article in Journal/Newspaper |
author |
Díaz, P. Garrido, M.D. Bañón, S. |
spellingShingle |
Díaz, P. Garrido, M.D. Bañón, S. Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration |
author_facet |
Díaz, P. Garrido, M.D. Bañón, S. |
author_sort |
Díaz, P. |
title |
Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration |
title_short |
Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration |
title_full |
Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration |
title_fullStr |
Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration |
title_full_unstemmed |
Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration |
title_sort |
spoilage of sous vide cooked salmon (salmo salar) stored under refrigeration |
publisher |
SAGE Publications |
publishDate |
2010 |
url |
http://dx.doi.org/10.1177/1082013210368744 http://journals.sagepub.com/doi/pdf/10.1177/1082013210368744 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Food Science and Technology International volume 17, issue 1, page 31-37 ISSN 1082-0132 1532-1738 |
op_rights |
http://journals.sagepub.com/page/policies/text-and-data-mining-license |
op_doi |
https://doi.org/10.1177/1082013210368744 |
container_title |
Food Science and Technology International |
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17 |
container_issue |
1 |
container_start_page |
31 |
op_container_end_page |
37 |
_version_ |
1810474809830670336 |