Abstract
The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.
Highlights
The sous-vide method is defined as “cooking under controlled conditions of temperature and time inside head stable vacuumed pouches.” Sous-vide products are heated under mild temperatures, mostly at temperature range of 65–95 ◦ C for a longer period of time [1]
The sensory quality of sous-vide salmon depends on the time and temperature combination used
Salmon processed with sous-vide method—57 ◦ C, 20 min (SV57 sample) had different sensory profile than other evaluated methods
Summary
The sous-vide method is defined as “cooking under controlled conditions of temperature and time inside head stable vacuumed pouches.” Sous-vide products (raw materials or its combination with semi-finished products) are heated under mild temperatures, mostly at temperature range of 65–95 ◦ C for a longer period of time [1]. The sous-vide method is defined as “cooking under controlled conditions of temperature and time inside head stable vacuumed pouches.”. The sous-vide method gives fish a fresh and natural-like appearance, but too high temperature leads to a decrease in its sensory quality. The recommended heat treatment parameters in sous-vide fish processing oscillates in a range of 60–80 ◦ C for 20–40 min. Traditional heat treatment methods are performed to reach core temperature of about 55–65 ◦ C. To achieve the most preferred texture and flavor, some authors recommend a maximum core temperature of about 40 ◦ C [2].
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