The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis

Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology.

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

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.

Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures

This study aimed to assess the changes in quality of tambaqui sous vide during refrigerated storage using degradation kinetics. Tambaqui sous vide was prepared and stored at three temperatures (1, 4, 10 °C). The microorganism counts and the physicochemical analyses were analyzed every three days. The results obtained were fitted to the Labuza models and by Arrhenius equation. The results of the microbiological and physicochemical analyses obtained better fits to the zero-order model. The Arrhenius equation better fit to the velocity constants of the zero-order model, which showed that the changes in the values of attributes are related to temperature. Higher Ea values were found for the microorganism counts than for the physicochemical parameters, which proves the greater dependency of microorganisms on variations in temperature. The assessment of changes in quality based on temperature allows the storage conditions to be optimized.