The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Cosansu S., Mol S., Alakavuk D., Ozturan S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.2, ss.395-401, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2010.02507.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.395-401
  • Anahtar Kelimeler: Bonito, fish, lemon juice, seafood, sous vide, SHELF-LIFE, CITRIC-ACID, MICROBIOLOGICAL SAFETY, QUALITY, STORAGE, FISH, MARINATION, BACTERIA, EXTRACT, SHRIMP
  • İstanbul Üniversitesi Adresli: Evet

Özet

P>This study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)-packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum-packaged in a gas barrier plastic pouch, pasteurised (70 degrees C, 10 min) and stored at 4 +/- 1 degrees C. The second group [(lemon juice-treated sous vide (LSV)] was treated with lemon juice, vacuum-packaged, pasteurised and stored similarly. LSV samples had lower pH, mesophilic and psychrophilic aerobic counts than SV samples (P < 0.05), and they had better sensory quality. SV samples spoiled on the 35th day, while the LSV samples were acceptable until 49th day of storage. This result shows that treatment with lemon juice increased the acceptability and shelf life of SV packaged bonito for 2 weeks (40%). When compared to several other mild preservation procedures, addition of lemon juice to SV fish is inexpensive and uncomplicated method.