Abstract
This study aimed to determine the changes in the quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during the cold storage (4±1 °C). Saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids dominant in meagre fish were found to be palmitic acid, oleic acid, and linoleic acid, respectively. pH values fluctuated during storage in sous vide samples. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV, and Oregano SV groups. The total number of mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) on the 42nd day did not exceed the limit values in the Control SV, Rosemary SV, and Oregano SV groups. During the cold storage, lactic acid bacteria, yeast, and mold were not detected in sous-vide cooked groups. It has been determined that rosemary and oregano extracts improve the sensory quality of the product in taste and smell.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
