Assessment of chemical, microbiological and sensory quality of Sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage

Main Article Content

Ayşe Gürel İnanli
Yelda Yaz


Luciobarbus esocinus, Sous-Vide, Cold Storage, Shelf Life


The aim of this study was to investigate chemical, microbiological and sensory quality of sous-vide
cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage. Moisture, ash, fat, protein, salt, pH, total
volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), counts of aerobic mesophile
bacteria, aerobic psychrophile bacteria and yeast-mold were determined in the raw material. The sensorial,
chemical and microbiological changes of products obtained under the cold storage were analyzed in 3 days
interval with three replicates. TermsTVB-N value in group C was determined as 11.06 mg/100 g, in the S1
group as 10.40 mg/100 g, and in the S2 group as 11.99 40 mg / 100 g (p<0.05). At the beginning of storage,
TBARs value was found to be 1.58 MDA/kg in traditionally processed fish, 1.42 MDA/kg in S1 samples,
and 1.28 mg MDA/kg in S2 samples. As. The average count of aerobic mesophile bacteria of S1 group was
3.65 ± 0.03 log CFU g-1 on the 1st day. On the 15th day of the storage, however, it exceeded the limit value.
For the S2 samples, this was 3,17 ±0,60 log CFU g-1 on the 1st day while on the 18th day, it exceeded the limit
value. Aerobic psychrophile bacteria count was 3.45 ± 0.13 log CFU g-1 in C group, 3.08 ± 0.58 log CFU g-1
in S1 group and 2.14 ± 0.99 log CFU g-1 in S2 group. Yeast mold count was 3.93 ± 0.29 log CFU g-1 in the
C group, 4.09±0.08 log CFU g-1 in the S1 group, and 2,81±0,47 log CFU g-1 in the S2 group. It was observed
that products prepared according to the sous-vide method are liked considerably. In conclusion; the results
suggested that the C application would be a promising approach to limit microbial growth and provide food
safety for sous-vided samples. It was determined that application of sous-vide technology had a positive affect
upon shelf life of fish products.


Download data is not yet available.
Abstract 253 | PDF Downloads 97


1. Evans J. Consumer perceptions and practice in the handling of chilled foods, In Ghazala, S edt, Sous Vide and Cook-Chill Processing for the Food Industry, Canada: An Apsen Publishers, Inc. Gaithersburg, Maryland 1998;1-24.
2. Church IJ, Parsons AL. The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods, Int J Food Sci Tech 2000; 35: 155–162.
3. Creed PG. Sous vide-an overview of the process. In Ready Meals: The Revolution in Convenience; Teagasc, The National Food Centre, (Workshop No. 36), Dublin, Ireland 2000.
4. Gonzalez-Fandos E, Garcia-Linares MC, Villaniro-Rodriguez A, Garcia-Arias MT, Garcia-Fernandez MC. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiol 2004; 21: 193-201.
5. Cobos A, Diaz O. Sous-Vide Cooking of Traditional Meat Products: Effect in the Microbiology of Dry-Cured Pork Foreleg, Communicating Current Research and Educational Topics and Trends in Applied Microbiology, Formatex 2007.
6. Aran N. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a ‘sous-vide’ beef goulash under temperature abuse. Int J Food Microbiol 2001; 63: 117–123.
7. Jang JD, Seo GH, Lyu ES, Yam KL, Lee DS. Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging, Food Control 2006; 17: 171- 175.
8. Paik HD, Ki HJ, Nam KJ, Kim CJ, Lee SE, Lee DS. Effect of nisin on the storage of sous vide processed Korean seasoned beef. Food Control 2006; 17: 994–1000.
9. Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR. (). Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef. Meat Science 2007; 76, 463-473. /j.meatsci.2007.01.001
10. AOAC. Official methods of analysis, Association of Official Analytical Chemists Gaithersburg, ed.17th, Maryland 2002.
11. Antonacopoulos N, Vyncke W. Determination of volatile basic nitrogen in fish: a third collaborative study by West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung A 1989; 189:309-316.
12. Tolgay Z, Tetik İ.). Guide of food control and analysis, Ege Press, Ankara ,1964; 449.
13. Tarladgis BG, Watts BM, Younathan MT, Dugan LR. A distillation method for the quantitative determination of malonaldehyde in foods J American Oil Chemist’s Society, 1960; 37: 44–48.
14. ICMSF. (International Commisson on Microbiological Spescifications for Foods). Microorganisms in Foods 2. sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto 1986.
15. Altuğ Onoğur T, Elmacı Y. Evaluation of sensorial in foods, Sidas Media, İzmir 2011.
16. Özdamar K. Biostatistical with SPSS, Pub no: 3, 4. Kaan Publisher Eskişehir 2001.
17. Mol S, Özturan S, Cosansu S. Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordmann,1840) stored at cold (4°C) and temperature abuse(12°C). J Food Process. Preserv. 201236, 497-503.
18. Garcia-Linares MC, Gonzalez-Fandos E, Garcia-Fernandez MC, Garcia-Arias MT. Microbiological and Nutritional quality of sous vide or traditionally processed fish: Influence of fat content. J Food Qual 2004; 27(5): 371-387,
19. Cosansu, S., Mol, S., Alakavuk, D.U., & Özturan, S. (2011). The effect of lemon juice on bonito (Sarda sarda, 1793) preserved by Sous vide packaging. International Journal of Food Science & Technology, 46, 395-401.
20. Türkmen Akkuş, T., (2007). The effect on product quality of processes applied on system of crayfish processing, Thesis PhD, İstanbul University, Institute of Science, İstanbul.
21. Shamshad, S.I., Nisa, K.U., Riaz, M., Zuberi, R. & Qadri, R.B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures, Journal of Food Science, 55(5), 1201.
22. Sikorski, Z.E., Kolakowska, A. & Burt, J.R. (1990). Postharvest Biochemical and Microbial Changes: Seafoods: Resources, Nutritional Composition, and Preservation. CRC Pres, Boca Raton, Florida, 55- 75.
23. Varlik, C., Ugur, M., Gokoglu, N. & Gun, H. (1993). Methods and quality control in seafood product. Food Technol. Publication. No: 17. İstanbul, Turkey.
24. Olgunoğlu Aİ, Özogul F.Sensory chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus L., 1758). J Cukurova Unıversity Institute of Natural and Applied Sciences 2007; 16,4: 72-81
25. Farber L. Freshness Tests. Fish as Foods, Academic Press New York and London, 1965; 65-126.
26. Varlik C, Erkan N, Özden Ö, Mol S, Baygar T. Fish Processing Technology. İstanbul: (In Turkish) Faculty of Fisheries, İstanbul University. 2004; 491–495.
27. Can ÖP.. Evaluation of the microbiological, chemical and sensory quality of carp processed by the sous vide method. World Academy of Science, Engineering & Technology, 2011; 5: 8, 477-482.
28. Diaz P. Garrido M., Banon S. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration Food Sci Technol Int 2011;17:31-37.