Quality and Safety of Ready to Eat Food: Sous-vide Freshwater Crayfish (<i>Astacus leptodactylus</i>) with Dried Vegetable Mix and Garlic Oil

Unal-Sengor G. F., Aksu F., Zeybek Z., Sandıkçı Altunatmaz S., Ozturan S.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, vol.23, no.6, pp.1383-1400, 2025 (ESCI, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 6
  • Publication Date: 2025
  • Doi Number: 10.1080/15428052.2024.2409226
  • Journal Name: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.1383-1400
  • Keywords: dried vegetable mix, food safety, Freshwater crayfish, garlic oil, sous vide cooking
  • Istanbul University Affiliated: Yes

Abstract

Freshwater crayfish is an important food item for a healthy diet and rich in nutrients. However, when cooked alone, it is not a food that consumers would prefer due to its neutral taste, and it is a food source that consumers cannot easily process. The main goal of this study is to prepare a food-safe, ready-to-eat product by seasoning freshwater crayfish meat with various dried vegetable mixtures and garlic oil using the sous vide cooking. As a result of the study, it was determined that thanks to sous vide cooking, it is possible for consumers to benefit from this valuable food source, which is difficult to process, in the ready-to-eat food industry. In addition to being juicy and delicious, it was possible to create safe food that is ready-to-eat and has a longer shelf life when cooked sous vide with various vegetable mixtures and garlic oil.