Sous-Vide Cooking After Vacuum-Impregnation with Lemon Juice: Effects on the Meat of a Freshwater Fish

被引：0

作者：

Naef, Elisa Fernanda ^{[1
]}

Aviles, Maria Victoria ^{[1
]}

Borgo, Maria Agustina ^{[1
]}

Abalos, Rosa Ana ^{[2
]}

Lound, Liliana Haydee ^{[1
]}

Olivera, Daniela Flavia ^{[3
]}

机构：

[1] Inst Ciencia & Tecnol Alimentos Entre Rios ICTAER, Gualeguaychu, Argentina

[2] Univ Nacl Entre Rios UNER, Fac Bromatol, Gualeguaychu, Argentina

[3] UNLP, CONICET, Ctr Invest & Desarrollo Criotecnol Alimentos CIDCA, La Plata, Argentina

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2025年

关键词：

Fish meat; vacuum impregnation; vacuum cooking; refrigerated storage; ATLANTIC MACKEREL; CHILLED STORAGE; SHELF-LIFE; TIME;

D O I：

10.1080/15428052.2025.2455106

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study evaluated the physicochemical and microbiological characteristics of boga (Megaloporinus obtusidens) fillets vacuum-impregnated with 60% (v/v) lemon (Citrus limon) juice and cooked by sous-vide. The vacuum-cooking at 60 degrees C for 1 h 13 min presented a significantly lower weight loss (26.00-10.08) than at 55 degrees C for 3 h 46 min (36.00-17.22). Both conditions studied had equivalent effects on microbiological safety. Vacuum impregnation with lemon juice and the effect of sous-vide cooking thus add to the value of a regional food - namely a salubrious freshwater-fish meat - an synergistic effect on the control of spoilage bacteria during the storage under refrigeration.

引用

页数：22

共 13 条

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[8] Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
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[10] The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach
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