Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique-Reference-Cited by-同舟云学术

Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique

Published:2022-06-01 Issue: Volume: Page:
ISSN:2147-9666
Container-title:Marine Science and Technology Bulletin
language:en
Short-container-title:Mar. Sci. Tech. Bull.

Author:

OĞUZHAN Pınar¹,OĞUZHAN YILDIZ Pinar¹

Affiliation:

1. ATATÜRK ÜNİVERSİTESİ

Abstract

With this study, it was aimed to determine shelf life of rainbow trout (Oncorhynchus mykiss) fillets, which were applied sous vide technique at different temperatures (55, 65 and 70ºC) and stored at 4±1ºC for 18 days. The fillets were subjected to chemical, microbiological and sensory analyzes. The results showed that the total number of mesophilic aerobic and psychrophilic bacteria did not exceed the limit values during the storage period in the groups treated with sous vide. In addition temperature and storage time had a statistically significant (p

Publisher

Marine Science and Technology Bulletin

Subject

General Earth and Planetary Sciences,General Environmental Science

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