Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Abstract

SummaryFish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook‐chilled (CCC) and sous‐vide cook‐chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 °C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g−1, in CP, VP and CCC packs; and 3 log cfug−1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g−1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g−1. Total bacilli were detected in CP and VP at 3 log cfu g−1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g−1. Total anaerobic sulphite‐reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g−1 level on the final day.