Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Díaz, Pedro ^a   Nieto, Gema ^a   Bañón, Sancho ^a   Garrido, María Dolores ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Salmon; Sensory; Shelf life; Sous vide; Spoilage

Indexed keywords

ANIMAL; ARTICLE; ATLANTIC SALMON; BACTERIAL COUNT; COOKING; ENTEROBACTERIACEAE; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SEA FOOD; SENSATION; TEMPERATURE; TIME; VACUUM;

ANIMALS; COLONY COUNT, MICROBIAL; COOKERY; ENTEROBACTERIACEAE; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SALMO SALAR; SEAFOOD; SENSATION; TEMPERATURE; TIME FACTORS; VACUUM;

ENTEROBACTERIACEAE; SALMO;

EID: 70349667131     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01317.x     Document Type: Article

References (46)

1. Antoun N, Tsimidou M. 1997. Gourmet olive oils: stability and consumer acceptability studies. Food Res Int 30 (2 131 136.
2. Armstrong GA, McIlveen H. 2000. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes. Food Qual Pref 11 : 377 385.
3. Asghar A, Gray JI, Buckley DJ, Pearson AM, Booren AM. 1988. Electronic nose for odour classification of grains. Cereal Chem 73 (4 457 461.
4. Bergslien H. 1996. Sous vide treatment of salmon (salmon salar). Proceedings of the Second European Symposium on Sous Vide. Leuven : Alma Sous Vide Competence Centre. p 281 292.
5. Bertagnoli L. 1987. Pouches gain ground in food service. Restaurants Inst 97 (10 178 180, 184.
6. Bertelsen G, Juncher D. 1996. Oxidative stability and sensory quality of sous vide cooked products. Proceedings of Second European Symposium on Sous Vide; April 10-12; Alma University Restaurants/FAIR, University of Leuven, Belgium. p 133 145.
7. Carlin F, Guinebretiere MH, Choma C, Schmitt P, Nguyen C. 1999. A FAIR collaborative programme: research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables. Proceedings of the Third European Symposium on Sous-Vide. Leuven, Belgium. p 53 70.
8. Church I. 1996. The sensory quality of chicken and potato products using cook-chill and sous vide methods. Proceedings of the first European Sous Vide Cooking Symposium. Leuven : Alma Sous Vide Competence Centre. p 317 326.
9. Church IJ, Parson AL. 1993. Review: sous vide cook-chill technology. Int J Food Sci Technol 28 : 563 574.
10. Church IJ, Parsons AL. 2000. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. Int J Food Sci Technol 28 : 575 586.
11. Creed PG. 1995. The sensory and nutritional quality of "sous vide" foods. Food Control 6 (1 45 52.
12. Creed PG. 2001. The potential of foodservice systems for satisfying consumer needs. Innov Food Serv Emerg Technol 2 : 219 277.
13. Cremer ML, Yum TK, Banwart GJ. 1985. Time, temperature, microbial and sensory quality assessment of chicken and noodles in a hospital foodservice system. J Food Sci 50 : 891 896.
14. Dalgaard P. 2000. Fresh and lightly preserved seafood. In : Man CMD, Jones AA, editors. Shelf life evaluation of foods. 2nd ed. Gaithersburg, Md. : Aspen Publishing Inc. p 110 139.
15. De Baerdemaeker J, Nicolaï BM. 1995. Equipment considerations for sous vide cooking. Food Control 6 (4 229 236.
16. De Francesco M, Parisi G, Médale F, Lupi P, Kaushik SJ, Poli BM. 2004. Effect of long-term feeding with a plant protein mixture based diet on growth and body/fillet quality traits of large rainbow trout. Aquaculture 236 : 413 429.
17. Díaz P, Martínez P, Nieto G, Andréu E, Bañón S, Garrido MD. 2007. Deterioro del salmón cocinado por el método sous vide durante su almacenamiento refrigerado (2 °C). Tenerife, Spain : IV Congreso Nacional de Ciencia y Tecnología de los Alimentos. p 253 258.
18. Díaz P, Nieto G, Garrido MD, Bañón S. 2008. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Sci 80 (2 287 292.
19. Einen O, Thomassen MS. 1998. II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture 169 : 37 53.
20. Ginés R, Valdimarsdottir T, Sveinsdottir K, Thorarensen H. 2004. Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Artic charr (Salvelinus alpinus). Food Qual Pref 15 : 117 185.
21. Gittleson B, Saltmarch M, Cocotas P, McProud L. 1992. Quantification of the physical, chemical and sensory modes of deterioration in sous-vide processed salmon. J Foodserv Syst 6 : 209 232.
22. González-Fandós E, García-Linares MC, Villarino-Rodríguez A. 2004. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiol 21 (2 193 201.
23. González-Fandós E, Villarino-Rodríguez A, García-Linares MC, García-Arias MT, García-Fernández MC. 2005. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 16 (1 77 85.
24. Gram L, Huss HH. 1996. Microbiological spoilage of fish and fish products. Int J Food Micro 33 : 121 137.
25. Guerzoni ME, Gianotti A, López CC. 1999. Effect of some process variables on safety and shelf life of "sous vide" cooked foods. Third European Symposium on Sous-Vide Proceeding. Leuven, Belgium. p 253 266.
26. Hair FH, Anderson RE, Tatham RL, Black WC. 1999. Análisis multivariante. Educación, S. A. Madrid : Pearson.
27. Hansen TB, Knøchel S, Juncher D, Bertelsen G. 1995. Storage characteristics of sous vide cooked roast beef. Int J Food Sci Technol 30 : 365 378.
28. ISO 8589. 2007. Sensory analysis. General guidance for the design of test rooms. Available from : http://www.iso.org.
29. Lewis A, Light N. 1988. A survey of cook-chill catering in the United Kingdom and the need for the extension of product shelf-life. Food Sci Technol Today 2 (3 214 217.
30. Mason LH, Church IJ, Ledward DA, Parsons AL. 1990. Review: the sensory quality of foods produced by conventional and enhanced cook-chill methods. Int J Food Sci Technol 25 : 247 259.
31. Nyati H. 2000. An evaluation of the effect of storage and processing temperature on the microbiological status of sous vide extended shelf-life products. Food Control 11 : 471 476.
32. Palka K, Daun H. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 51 : 237 243.
33. Richards M, Hultin H. 2002. Contributions of blood and blood components to lipid oxidation in fish muscle. J Agric Food Chem 50 : 555 564. (Pubitemid 34106678)
34. Robb DHF, Kestin SC, Warris GR, Nute GR. 2002. Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar). Aquaculture 205 : 345 358.
35. Rodgers S. 2004. Novel approaches in controlling safety of cook-chill meals. Trends Food Sci Technol 15 : 366 372.
36. Rodríguez O, Barros-Velázquez J, Piñeiro C, Gallardo JM, Aubourg SP. 2006. Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chem 95 : 270 278.
37. Ruiz-Carrascal J, Ventanas J, Cava R, Andrés AI, García C. 2000. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Res Int 33 (2 91 5.
38. Sallam KhI, Ahmed AM, Elgazzar MM, Eldaly EA. 2007. Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. Food Chem 102 : 1061 1070.
39. Scarpa J. 1988. Sous vide - fresh technology. Restaurant Bus 87 (4 136, 138, 140.
40. Schafheitle JM. 1990. The sous vide system for preparing chilled meals. Br Food J 92 (5 23 7.
41. Schellekens M. 1996. New research issues in sous-vide cooking. Trends Food Sci Technol 7 (August 256 262.
42. St Angelo AJ. 1996. Lipid oxidation in foods. Crit Rev Food Sci Nutr 36 : 175 224.
43. Turchini GM, Mentasti T, Froyland L, Orban E, Caprino F, Moretti VM, Valfré F. 2003. Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.). Aquaculture 225 : 251 267.
44. Unger H. 1985. Microwaveable packs and boil in the bag pouches. Food Process 54 (9 31 3.
45. Vaudagna SR, Sánchez G, Neira MS, Insani EM, Picallo AB, Gallinger MM, Lasta JA. 2002. Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int J Food Sci Technol 37 : 425 441. (Pubitemid 36840512)
46. Wang SH, Chang MH, Chen TC. 2004. Shelf-life and microbiological profiler of chicken wing products following sous vide treatment. Int J Poult Sci 3 (5 326 332.