Evaluation of the Microbiological, Chemical and Sensory Quality of Carp Processed by the Sous Vide Method
This study evaluated the microbiological quality
and the sensory characteristics of carp fillets processed by the
sousvide method when stored at 2 and 10 °C. Four different
combinations of sauced–storage were studied then stored at 2 or 10
°C was evaluate periodically sensory, microbiological and
chemical quality. Batches stored at 2 °C had lower growth rates of
mesophiles and psychrotrophs. Moreover, these counts decreased
by increasing the heating temperature and time. Staphylococcus
aureus, Bacillus cereus, Clostridium perfringens and Listeria
monocytogenes were not found in any of the samples. The heat
treatment of 90 °C for 15 min and sauced was the most effective to
ensure the safety and extend the shelf-life of sousvide carp
preserving its sensory characteristics. This study establishes the
microbiological quality of sous vide carp and emphasizes the
relevance of the raw materials, heat treatment and storage
temperature to ensure the safety of the product.
[1] G. E. Karmas and R.S. Harris, "Nutritional Evaluation of Food
Processing" 3 rd ed. V. N. Reinhold, Ed. New York: 1987, pp. 37-53.
[2] P. G. Creed, "Sensory and nutritional aspects for sous vide processed
foods" in Sous vide and cook-chill processing for food industry, S.
Ghazala, Ed. Gaithersburg: 1998, pp. 57-88.
[3] D. L. Hrdina-Dubsky,"Sous vide finds its niche," Food Engineering
International, vol.14, pp. 40-48, 1989.
[4] Y. Özoğul, F. Özoğul, E. Kuley," Effects of combining of smoking
and marinating on the shelf life of anchovy stored at 4 ºC," Food
Science and Biotechnology, vol.19, no.1, pp.69-75, 2010.
[5] M. Schellekens, T. Martens," Sous Vide State of the Art" in Conf Rec
N1 EUR 15018 EN 1992 Commission of the European Communities
Directorate General XII, Research and Development.
[6] C. L. Hatherway, "Clostridium botulinum and other clostridia that
produce botulinum neurotoxin,". in Clostridium botulinum: Ecology
and control in foods, A. Hauschild and K. L. Dodds, Ed. New York:
1992, pp.8.
[7] E. Borch, M. L. Kant-Muermans, Y. Blixt, "Bacterial spoilage of
meat and cured meat products," International Journal of Food
Microbiology, vol.33, no.1, pp. 103-120,1996.
[8] H. Korkeala, K. J. BjÎrkroth, "Spoilage and contamination of
vacuumpackaged cooked sausages: A review," Journal of Food
Protection, vol.60, pp.724-731,1997.
[9] A. F. Egan, "Lactic acid bacteria of meat and meat products," Antony
van Leeuwenhoek, vol.49, pp.327-336, 1983.
[10] P. Díaz, G. Nieto, M.D. Garrido, S. Bañón, "Microbial, physical-
chemical and sensory spoilage during the refrigerated storage of
cooked pork loin processed by the sous vide method," Meat Science,
vol.80, pp.287-292, 2008.
[11] H. Nyati, "An evaluation of the effect of storage and processing
temperature on the microbiological status of sous vide extended shelflife
products," Food Control, vol.11, pp.471-476, 2004.
[12] S. H. Wang, M. H. Chang, T. C. Chen, "Shelf-life and
microbiological profiler of chicken wing products following sous vide
treatment," International Journal of Poultry Science, vol. 3, no.5,pp.
326-332, 2004.
[13] ACMSF, "Report on Vacuum Packaging and Associated Processes,"
Advisory Committee on the Microbiological Safety of Food
(ACMSF), HMSO, London,1992
[14] C. A. Genigeorgis, " Additional hurdless for sous vide products," In:
First European Symposium on Sous-vide Proceedings, Leuven,
Belgium, pp.57, 1993.
[15] ICMSF, "Microorganisms in Foods, Microbial Specifications of
Commodities," International Commission on Microbiological
Specifications for Foods (ICMSF) Blackie Academic & Professional,
London, vol.6,1986.
[16] J. C. Man, M. Ragosa, M. Sharpe, "A medium for the cultivation of
lactobacilli," J. Appl. Bacteriol., vol.23, pp.130-135, 1960.
[17] D. A. A. Mossel, J. E. L. Corry, C. B. Struijk, R. M. Baird, Essentials
of the microbiology of foods, A Textbook for Advanced Studies,
Wiley, Chichester, England, 1995.
[18] A. H. Varnam, M. G. Evans, Foodborne Pathogens, Manson
Publishing, London,1996.
[19] C. Varl─▒k, M. U─ƒur, N. Göko─ƒlu, H. G├╝n, Su ├£r├╝nlerinde Kalite
Kontrol ─░lke ve Yöntemleri. G─▒da Teknoloji Derne─ƒi, Ankara, 1993.
[20] B. G. Tarladgis, B. M. Watts, M.S. Younathan, L. Dugan, "A
Distilation Method For The Quantitative Determination Of
Malonaldehyde ─░n Rancid Foods," J. American Oil Chemical., vol.37,
pp. 44-48, 1960.
[21] ISO 8586-1,Sensory analysis, General Guidance for Selection,
Training and Monitoring of Assesor, Switherland, 1993.
[22] ├£. Kurtcan, M. Gön├╝l M, "G─▒dalar─▒n Duyusal De─ƒerlendirilmesinde
Puanlama (Scoring) Metodu," Ege Üniversitesi Mühendislik Fakültesi
Dergisi, vol. 5, pp. 137-146, 1987.
[23] Anonim, Statistical Analysis System (Version 6.1). SAS Institute Inc.,
Cary, North Carolina. USD, 1996.
[24] ICMSF, "Microorganisms in Foods, Microbial Specifications of
Commodities," International Commission on Microbiological
Specifications for Foods (ICMSF) Blackie Academic & Professional,
London, vol.3, 1998.
[25] J. T. Rosnes, H. Kleiberg, H. Bergslein, J. Vidvei, "Microbiological
safety of two sous vide fish based meals," In: Third European
Symposium on Sous-vide Proceedings, Leuven, Belgium, pp. 195-
204, 1999.
[26] E. Gonzalez-Fandos, M. C. García-Linares, A. Villarino-Rodríguez,
M. T. García-Arias, M. C. Garcia-Fernández, "Evaluation of the
micrbiological safety and sensory quality of rainbow trout
(Oncorhynchus mykiss) processed by the sous vide method," Food
Microbiology, vol. 21, pp.193-201, 2004.
[27] I. Grobantes, R. Glomez, "Envasado de filetes de trucha
acuicultuvada bajo atmosfera modificada," Aliment. Equipos Tecnol.,
vol.5, pp.115-121, 1999.
[28] B. Tokur, S. Ozk├╝t├╝k, E. Atici, G. Ozyurt, C. E. Ozyurt, "Chemical
and sensory quality changes of fish fingers, made from mirror carp
(Cyprinus carpio L., 1758), during frozen storage (-18 C)," Food
Chemistry, vol. 99, pp.335-341, 2006.
[29] J. M. Schafheitle, N. D. Light, "Sous vide preparation and chilled
storage of chicken ballotine," International Journal of Food Science
and Technology, vol.24, pp.199-205, 1989.
[30] H. Bergslien, "Sous vide treatment of salmon (Salmon solar)," In:
Second European Symposium on Sous Vide Proceedings, Leuven,
Belgium, pp. 281-291,1996.
[31] M. V. Simpson, J. P. Smith, B. K. Simpson, H. Ramaswamy, K. L.
Dodds, "Storage studies on a sous vide spaghetti and meat sauce
product," Food Microbiol., vol.11, pp.5-14, 1994.
[32] F. Carlin, M. H. Guinebretiere, C. Choma, P. Schmitt, C. Nguyen, "A
fair collaborative programme: research on factors allowing a risk
assessment of spore-forming pathogenic bacteria in cooked chilled
foods containing vegetables," In: Third European Symposium on
Sous-vide Proceedings, Leuven, Belgium, pp. 53-70, 1999.
[33] J. A. Sousa, J. L. Romalde, A. Ledo, J. C. Eiras, J. L. Barja, A. E.
Toranzo, "Health status of two salmonid aquaculture facilities in
North Portugal: characterization of the bacterial and viral pathogens
causing notificable diseases," J. Fish Dis., vol.19, pp.83-89, 1996.
[34] M. E. Guerzoni, A. Gianotti, C. C. Lopez, "Effect of some process
variables on safety and shelf-life of ÔÇÿÔÇÿsous vide-- cooked foods," In:
Third European Symposium on Sous-vide Proceedings, Leuven,
Belgium, pp. 253-266, 1999.
[35] C. Gonzalez, T. Lopez, M. L. Garc─▒a, M. Prieto, A. Otero, "Bacterial
microflora of wild brown trout (Salmon trutta), wild pike (Esox
lucius) and aquacultured rainbow trout (Oncorhynchus mykiss)," J.
Food Prot., vol. 62, pp.1270-1277, 1999.
[36] C. F. Schmidt, R. V. Lechowvich, J. F. Folinazzo, "Growth and toxin
production by type E Clostridium botulinum below 40ºF," J. Food
Sci., vol. 26, pp.626-630, 1961.
[37] A. Tolstoy, "Practical monitoring of the chill chain," Int. J. Food
Microbiol., vol. 13, pp.225-230, 1991.
[38] A. Gelman, E. Benjamin, "Characteristics of mince from pond-bred
silver carp (Hypophthalmichthys molitrix) and preliminary
experiments on its use in sausages," Journal of the Science of Food
and Agriculture, vol. 47, pp.225-241, 1988.
[39] B. Tokur, A. Polat, G. Beklevik, S. Özkütük, "Changes in the quality
of fishburger produced from Tilapia (Oreochromis niloticus) during
frozen storage (-18 ┬░C)," European Food Research and Technology,
vol.218, pp.420-423, 2004.
[40] ├û. P. Bozkurt, "Soslu aynal─▒ sazan bal─▒klar─▒n─▒n raf ömr├╝n├╝n
belirlenmesi," Phd Thesis, University of F─▒rat, 2006.
[41] P. Dalgaard, "Fresh and lightly preserved seafood," in Shelf-life
evaluation of foods,2 nd ed. C.M.D. Man and A.A. Jones, Ed.
Gaithersburg: MD, USA, 2000, pp. 110-139.
[42] Commission Decision 95/149/EC, (1995). Commission Decision
95/149/EC. (1995). Commission Decision of 8 March, 1995 fixing the
total volatile basic nitrogen (TVB-N) limit values for certain
categories of fishery products and specifying the analysis methods to
be used. Official Journal of the European Communities, L 097,
29/04/1995. pp. 0084-0087.
[43] Y. Kaya, "Bal─▒k Dumanlama Teknolojisinde ├çe┼ƒitli Faktörlerin Kalite
ve Dayanma S├╝relerine Etkileri," Y├╝ksek Lisans Tezi. 19 May─▒s
Üniversitesi, 1994.
[44] I. Chouliara, I. N. Savvaidis, N. Panagiotakis, M. G. Kontominas,
"Preservation of salted, vacuum-packaged, refrigerated sea bream
(Sparus aurata) fillets by irradiation: microbiological, chemical and
sensory attributes," Food Microbiology, vol. 21, pp. 351-359, 2004.
[1] G. E. Karmas and R.S. Harris, "Nutritional Evaluation of Food
Processing" 3 rd ed. V. N. Reinhold, Ed. New York: 1987, pp. 37-53.
[2] P. G. Creed, "Sensory and nutritional aspects for sous vide processed
foods" in Sous vide and cook-chill processing for food industry, S.
Ghazala, Ed. Gaithersburg: 1998, pp. 57-88.
[3] D. L. Hrdina-Dubsky,"Sous vide finds its niche," Food Engineering
International, vol.14, pp. 40-48, 1989.
[4] Y. Özoğul, F. Özoğul, E. Kuley," Effects of combining of smoking
and marinating on the shelf life of anchovy stored at 4 ºC," Food
Science and Biotechnology, vol.19, no.1, pp.69-75, 2010.
[5] M. Schellekens, T. Martens," Sous Vide State of the Art" in Conf Rec
N1 EUR 15018 EN 1992 Commission of the European Communities
Directorate General XII, Research and Development.
[6] C. L. Hatherway, "Clostridium botulinum and other clostridia that
produce botulinum neurotoxin,". in Clostridium botulinum: Ecology
and control in foods, A. Hauschild and K. L. Dodds, Ed. New York:
1992, pp.8.
[7] E. Borch, M. L. Kant-Muermans, Y. Blixt, "Bacterial spoilage of
meat and cured meat products," International Journal of Food
Microbiology, vol.33, no.1, pp. 103-120,1996.
[8] H. Korkeala, K. J. BjÎrkroth, "Spoilage and contamination of
vacuumpackaged cooked sausages: A review," Journal of Food
Protection, vol.60, pp.724-731,1997.
[9] A. F. Egan, "Lactic acid bacteria of meat and meat products," Antony
van Leeuwenhoek, vol.49, pp.327-336, 1983.
[10] P. Díaz, G. Nieto, M.D. Garrido, S. Bañón, "Microbial, physical-
chemical and sensory spoilage during the refrigerated storage of
cooked pork loin processed by the sous vide method," Meat Science,
vol.80, pp.287-292, 2008.
[11] H. Nyati, "An evaluation of the effect of storage and processing
temperature on the microbiological status of sous vide extended shelflife
products," Food Control, vol.11, pp.471-476, 2004.
[12] S. H. Wang, M. H. Chang, T. C. Chen, "Shelf-life and
microbiological profiler of chicken wing products following sous vide
treatment," International Journal of Poultry Science, vol. 3, no.5,pp.
326-332, 2004.
[13] ACMSF, "Report on Vacuum Packaging and Associated Processes,"
Advisory Committee on the Microbiological Safety of Food
(ACMSF), HMSO, London,1992
[14] C. A. Genigeorgis, " Additional hurdless for sous vide products," In:
First European Symposium on Sous-vide Proceedings, Leuven,
Belgium, pp.57, 1993.
[15] ICMSF, "Microorganisms in Foods, Microbial Specifications of
Commodities," International Commission on Microbiological
Specifications for Foods (ICMSF) Blackie Academic & Professional,
London, vol.6,1986.
[16] J. C. Man, M. Ragosa, M. Sharpe, "A medium for the cultivation of
lactobacilli," J. Appl. Bacteriol., vol.23, pp.130-135, 1960.
[17] D. A. A. Mossel, J. E. L. Corry, C. B. Struijk, R. M. Baird, Essentials
of the microbiology of foods, A Textbook for Advanced Studies,
Wiley, Chichester, England, 1995.
[18] A. H. Varnam, M. G. Evans, Foodborne Pathogens, Manson
Publishing, London,1996.
[19] C. Varl─▒k, M. U─ƒur, N. Göko─ƒlu, H. G├╝n, Su ├£r├╝nlerinde Kalite
Kontrol ─░lke ve Yöntemleri. G─▒da Teknoloji Derne─ƒi, Ankara, 1993.
[20] B. G. Tarladgis, B. M. Watts, M.S. Younathan, L. Dugan, "A
Distilation Method For The Quantitative Determination Of
Malonaldehyde ─░n Rancid Foods," J. American Oil Chemical., vol.37,
pp. 44-48, 1960.
[21] ISO 8586-1,Sensory analysis, General Guidance for Selection,
Training and Monitoring of Assesor, Switherland, 1993.
[22] ├£. Kurtcan, M. Gön├╝l M, "G─▒dalar─▒n Duyusal De─ƒerlendirilmesinde
Puanlama (Scoring) Metodu," Ege Üniversitesi Mühendislik Fakültesi
Dergisi, vol. 5, pp. 137-146, 1987.
[23] Anonim, Statistical Analysis System (Version 6.1). SAS Institute Inc.,
Cary, North Carolina. USD, 1996.
[24] ICMSF, "Microorganisms in Foods, Microbial Specifications of
Commodities," International Commission on Microbiological
Specifications for Foods (ICMSF) Blackie Academic & Professional,
London, vol.3, 1998.
[25] J. T. Rosnes, H. Kleiberg, H. Bergslein, J. Vidvei, "Microbiological
safety of two sous vide fish based meals," In: Third European
Symposium on Sous-vide Proceedings, Leuven, Belgium, pp. 195-
204, 1999.
[26] E. Gonzalez-Fandos, M. C. García-Linares, A. Villarino-Rodríguez,
M. T. García-Arias, M. C. Garcia-Fernández, "Evaluation of the
micrbiological safety and sensory quality of rainbow trout
(Oncorhynchus mykiss) processed by the sous vide method," Food
Microbiology, vol. 21, pp.193-201, 2004.
[27] I. Grobantes, R. Glomez, "Envasado de filetes de trucha
acuicultuvada bajo atmosfera modificada," Aliment. Equipos Tecnol.,
vol.5, pp.115-121, 1999.
[28] B. Tokur, S. Ozk├╝t├╝k, E. Atici, G. Ozyurt, C. E. Ozyurt, "Chemical
and sensory quality changes of fish fingers, made from mirror carp
(Cyprinus carpio L., 1758), during frozen storage (-18 C)," Food
Chemistry, vol. 99, pp.335-341, 2006.
[29] J. M. Schafheitle, N. D. Light, "Sous vide preparation and chilled
storage of chicken ballotine," International Journal of Food Science
and Technology, vol.24, pp.199-205, 1989.
[30] H. Bergslien, "Sous vide treatment of salmon (Salmon solar)," In:
Second European Symposium on Sous Vide Proceedings, Leuven,
Belgium, pp. 281-291,1996.
[31] M. V. Simpson, J. P. Smith, B. K. Simpson, H. Ramaswamy, K. L.
Dodds, "Storage studies on a sous vide spaghetti and meat sauce
product," Food Microbiol., vol.11, pp.5-14, 1994.
[32] F. Carlin, M. H. Guinebretiere, C. Choma, P. Schmitt, C. Nguyen, "A
fair collaborative programme: research on factors allowing a risk
assessment of spore-forming pathogenic bacteria in cooked chilled
foods containing vegetables," In: Third European Symposium on
Sous-vide Proceedings, Leuven, Belgium, pp. 53-70, 1999.
[33] J. A. Sousa, J. L. Romalde, A. Ledo, J. C. Eiras, J. L. Barja, A. E.
Toranzo, "Health status of two salmonid aquaculture facilities in
North Portugal: characterization of the bacterial and viral pathogens
causing notificable diseases," J. Fish Dis., vol.19, pp.83-89, 1996.
[34] M. E. Guerzoni, A. Gianotti, C. C. Lopez, "Effect of some process
variables on safety and shelf-life of ÔÇÿÔÇÿsous vide-- cooked foods," In:
Third European Symposium on Sous-vide Proceedings, Leuven,
Belgium, pp. 253-266, 1999.
[35] C. Gonzalez, T. Lopez, M. L. Garc─▒a, M. Prieto, A. Otero, "Bacterial
microflora of wild brown trout (Salmon trutta), wild pike (Esox
lucius) and aquacultured rainbow trout (Oncorhynchus mykiss)," J.
Food Prot., vol. 62, pp.1270-1277, 1999.
[36] C. F. Schmidt, R. V. Lechowvich, J. F. Folinazzo, "Growth and toxin
production by type E Clostridium botulinum below 40ºF," J. Food
Sci., vol. 26, pp.626-630, 1961.
[37] A. Tolstoy, "Practical monitoring of the chill chain," Int. J. Food
Microbiol., vol. 13, pp.225-230, 1991.
[38] A. Gelman, E. Benjamin, "Characteristics of mince from pond-bred
silver carp (Hypophthalmichthys molitrix) and preliminary
experiments on its use in sausages," Journal of the Science of Food
and Agriculture, vol. 47, pp.225-241, 1988.
[39] B. Tokur, A. Polat, G. Beklevik, S. Özkütük, "Changes in the quality
of fishburger produced from Tilapia (Oreochromis niloticus) during
frozen storage (-18 ┬░C)," European Food Research and Technology,
vol.218, pp.420-423, 2004.
[40] ├û. P. Bozkurt, "Soslu aynal─▒ sazan bal─▒klar─▒n─▒n raf ömr├╝n├╝n
belirlenmesi," Phd Thesis, University of F─▒rat, 2006.
[41] P. Dalgaard, "Fresh and lightly preserved seafood," in Shelf-life
evaluation of foods,2 nd ed. C.M.D. Man and A.A. Jones, Ed.
Gaithersburg: MD, USA, 2000, pp. 110-139.
[42] Commission Decision 95/149/EC, (1995). Commission Decision
95/149/EC. (1995). Commission Decision of 8 March, 1995 fixing the
total volatile basic nitrogen (TVB-N) limit values for certain
categories of fishery products and specifying the analysis methods to
be used. Official Journal of the European Communities, L 097,
29/04/1995. pp. 0084-0087.
[43] Y. Kaya, "Bal─▒k Dumanlama Teknolojisinde ├çe┼ƒitli Faktörlerin Kalite
ve Dayanma S├╝relerine Etkileri," Y├╝ksek Lisans Tezi. 19 May─▒s
Üniversitesi, 1994.
[44] I. Chouliara, I. N. Savvaidis, N. Panagiotakis, M. G. Kontominas,
"Preservation of salted, vacuum-packaged, refrigerated sea bream
(Sparus aurata) fillets by irradiation: microbiological, chemical and
sensory attributes," Food Microbiology, vol. 21, pp. 351-359, 2004.
@article{"International Journal of Biological, Life and Agricultural Sciences:62853", author = "Özlem Pelin Can", title = "Evaluation of the Microbiological, Chemical and Sensory Quality of Carp Processed by the Sous Vide Method", abstract = "This study evaluated the microbiological quality
and the sensory characteristics of carp fillets processed by the
sousvide method when stored at 2 and 10 °C. Four different
combinations of sauced–storage were studied then stored at 2 or 10
°C was evaluate periodically sensory, microbiological and
chemical quality. Batches stored at 2 °C had lower growth rates of
mesophiles and psychrotrophs. Moreover, these counts decreased
by increasing the heating temperature and time. Staphylococcus
aureus, Bacillus cereus, Clostridium perfringens and Listeria
monocytogenes were not found in any of the samples. The heat
treatment of 90 °C for 15 min and sauced was the most effective to
ensure the safety and extend the shelf-life of sousvide carp
preserving its sensory characteristics. This study establishes the
microbiological quality of sous vide carp and emphasizes the
relevance of the raw materials, heat treatment and storage
temperature to ensure the safety of the product.", keywords = "Sous- vide methods, carp, sauce, microbiological,chemical and sensory quality", volume = "5", number = "8", pages = "498-6", }
