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.
Díaz
Pedro
P
Dept. of Food Technology, Veterinary Faculty, Univ. of Murcia, Espinardo, Murcia 30071, Spain.
Nieto
Gema
G
Bañón
Sancho
S
Garrido
María Dolores
MD
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