Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12 centigrade degrees

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Küçük Resim

Tarih

2018

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Facta-Fundacio Arnco Ciencia Tecnologia Avicolas

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12 degrees C. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65 degrees C/40 min), chilled at 3 degrees C and stored at 4 and 12 degrees C for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65 degrees C for 40 min, was determined as 28 days at 4 degrees C while 15 days at 12 degrees C. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

Açıklama

Anahtar Kelimeler

Sous vide (SV), Storage, Turkey Cutlet, Cooking, Food Preservation

Kaynak

Brazilian Journal Of Poultry Science

WoS Q Değeri

Q4

Scopus Q Değeri

Q3

Cilt

20

Sayı

1

Künye