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

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dc.authorid0000-0003-2242-0703en_US
dc.authorid0000-0002-0136-4928
dc.authorid0000-0003-4305-7659
dc.contributor.authorAkoğlu, İlker Turan
dc.contributor.authorBıyıklı, Merve
dc.contributor.authorAkoğlu, Aylin
dc.contributor.authorKurhan, Şebnem
dc.date.accessioned2021-06-23T19:50:06Z
dc.date.available2021-06-23T19:50:06Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1590/1806-9061-2017-0571
dc.identifier.endpage8en_US
dc.identifier.issn1516-635X
dc.identifier.issn1806-9061
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85046075082en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1590/1806-9061-2017-0571
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9702
dc.identifier.volume20en_US
dc.identifier.wosWOS:000431302500001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkoğlu, İlker Turan
dc.language.isoenen_US
dc.publisherFacta-Fundacio Arnco Ciencia Tecnologia Avicolasen_US
dc.relation.ispartofBrazilian Journal Of Poultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSous vide (SV)en_US
dc.subjectStorageen_US
dc.subjectTurkey Cutleten_US
dc.subjectCookingen_US
dc.subjectFood Preservationen_US
dc.titleDetermination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12 centigrade degreesen_US
dc.typeArticleen_US

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