Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
Sous vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking-cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 degrees C/3 min), cooked using sous vide technology (80 degrees C/43 min), and maintained in anaerobic conditions at 2 degrees C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-odors and off-flavors. The shelf life of the sous vide salmon based on sensory analysis was established at 18 d.
Dept. of Food Technology, Veterinary Faculty, Univ. of Murcia, Espinardo, Murcia 30071, Spain.
Pedro
P
Díaz
Gema
G
Nieto
Sancho
S
Bañón
María Dolores
MD
Garrido
D000818:Animals; D015169:Colony Count, Microbial; D003296:Cooking / Q000379:methods; D004755:Enterobacteriaceae / Q000254:growth & development; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D025341:Principal Component Analysis; D011786:Quality Control; D020317:Salmo salar; D017747:Seafood / Q000032:analysis*; D012677:Sensation; D013696:Temperature; D013997:Time Factors; D014618:Vacuum