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