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
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献