Usefulness of the Sous-Vide Method of Heat Treatmentof Cod Fillets®

• Autorzy: Waszkiewicz-Robak Bożena

Warianty tytułu

PL

Przydatność metody sous-vide obróbki termicznej filetów z dorsza®

• Języki publikacji: EN

Abstrakty

EN

The aim of the work presented in the article is to determine the effect of theform of the raw material Mesh fillets, frozen fillets, frozen cubes) on the amount of “thermal leakage” and selected quality characteristics of cod meat subjected to heat treatment using the “sous-vide” (SV) method. It has been found that, of the manyforms of fish on the market, unground fillets are the most suitableform that can be sous-vide cooked. Frozen fillets are less useful, although the thermal leakage is similar to that of non-frozen fillets. Frozen cube obtained before freezing by pressing fish pieces is characterized by poor suitability for sous-vide processing, because it favors the formation of a very large (over 40%) thermal leakage and less favorable sensory quality. The heat treatment of fish meat requires a relatively short time, because after 15-30 minutes a product with a soft consistency can be obtained. However: in order to obtain a consistency that is acceptable to the consumer the most appropriate timefor a temperature of 60°C is a heating time of 45 minutes. The SV technology can be usedfor the heat treatment of cod meat, which is considered a delicate meat.

PL

Celem pracy przedstawionej w artykule było określenie wpływu formy surowca (filety świeże, filety mrożone, kostka mrożona) na wielkość' ,,wycieku termicznego” oraz wybrane cechy jakościowe mięsa z dorsza poddanego obróbce termicznej metodą ,,sous-vide” (SV). Stwierdzono, że spośród wielu form ryb znajdujących sic na rynku, najbardziej przydatną forma do obróbki termicznej SV są filety nierozdrobnione. Mniej przydatne są filety mrożone, aczkolwiek wyciek termiczny jest podobny jak w przypadku filetów niemrożonych. Mrożona kostka (sprasowane kawałki ryb poddane mrożeniu) charakteryzuje się słabą przydatnością do obróbki SV, gdyż‘ sprzyja powstawaniu bardzo dużego wycieku termicznego oraz daje mniej korzystna jakość' sensoryczna. Technologia SV może być stosowana do obróbki termicznej mięsa dorsza uznanego jako mięso delikatne. Już po 15-30 minutach stosowania SV w temp. 60°C uzyskuje sic produkt o dość miękkiej konsystencji, a po 45 min —produkt o konsystencji pożądanej sensorycznie.

Słowa kluczowe

EN

sous-vide (SV); process efficiency; sensory quality; nutritional value

PL

sous-vide (SV); wydajność procesu; jakość sensoryczna; wartość odżywcza

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2022
• Tom: nr 2
• Strony: 26--34
• Opis fizyczny: Bibliogr. 39 poz., fig., rys., tab.

Twórcy

autor

Waszkiewicz-Robak Bożena

• Pafistwowy Instytut Badawczy, Polska

• https://orcid.org/0000-0003-4957-9837

Bibliografia

• [1] BALDWIN D. 2012. “Sous vide cooking: A review”. International Journal of Gastronomy and Food Science 1(1): 15–30. Doi.org/10.1016/j.ijgfs.2011.11.002.
• [2] BECKER A., A. BOULAABA, S. PINGEN, C. KRISCHEK, G. KLEIN. 2016. “Low temperaturę cooking of pork meat – physicochemical and sensory aspects”. Meat Science 118: 82–88. Doi: org/10.1016/j.meatsci.2016.03.026.
• [3] BOTINESTEAN C., D. KEENAN, J. KERRY, R. HAMILL. 2016. “The effect of thermal treatments including sous vide, blast freezing and their combinations on beef tenderness of M. Semitendinosus steaks targeted at elderly consumers”. LWT – Food Science and Technology 74: 154–159. Doi: org/10.1016/j. lwt.2016.07.026.
• [4] CHURCH I., J. PARSONS. 2000. “The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods”. Int. J. Food Sci. Technol. 35: 155–162. Doi: org/10.1046/j.1365- 2621.2000.00361.x.
• [5] CROPOTOVA J., R. MOZURAITYTE, I. STANDAL, T. RUSTAD. 2019. “The influence of cooking parameters and chilled storage time on quality of sous -vide atlantic mackerel (Scomber scombrus)”. Journal of Aquatic Food Product Technology 28(5): 505–518. Doi.org/10.1080/10498850.2019.1604595.
• [6] CZARNIECKA-SKUBINA E., A. GŁUCHOWSKI. 2016. „Triki kulinarne”. Przegląd astronomiczny 7–8: 26–28.
• [7] DIAZ P., G. NIETO, M. GARRIDO, S. BANON. 2008. “Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method”. Meat Sci. 80: 287–292. Doi: org/10.1016/j.meatsci. 2007.12.002.
• [8] DIMITRIJEVIC M., M. BOSKOVIC, M. BALTIC, N. KARABASIL, V. TEODOROVIC, D. VASILEV, V. KATIC. 2015. “The importance and use of nanopacking in food industry”. Veterinarski Glasnik 69 (1–2): 130–154. Doi: 10.2298/VETGL1502139D.
• [9] DOMINGUEZ-SOBERANES J., H. ESCALONABUENDIA, A. FLORES- NAJERA, A. GONZALEZ, N. CHAVEZ-VELA, G. RODRIGUEZ-SERRANO. 2017. “Product design of a ready to eat sous vide marinated pork meat based on consumer acceptability and prebiotic index”. Rev. Mex. Ing. Chim. 16(2): 491–501. Doi: org/10.24275/rmiq/Alim827.
• [10] ESPINOSA M., P. DÍAZ, M. LINARES, M. TERUEL, M. GARRIDO. 2015. “Quality characteristics of sous vide ready to eat seabream processed by high pressure”. LWT – Food Science and. Technology 64: 657–662. Doi: org/10.1016/j.lwt.2015.06.027.
• [11] GARCÍA-LINARES M., E. GONZALEZ-FANDOS, M. GARCÍA-FERNÁNDEZ, M. GARCÍAARIAS. 2004. “Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content”. Journal of Food Quality 27(5): 371–387. Doi: org/10.1111/j.1745- 4557.2004.00676.x.
• [12] GÖK V., T. UZUN, O. TOMAR, M. ÇAĞLAR, A. ÇAĞLAR. 2019. “The effect of cooking methods on some quality characteristics of gluteus medius”. Food Science and Technology (Campinas) 39(4): 999–1004. Doi.org/10.1590/fst.13018.
• [13] GONNELLA M., M. DURANTE, S. CARETTO, M. D’IMPERIO, M. RENNA. 2018. “Quality assessment of ready-to-eat asparagus spears as affected by conventional and sous-vide cooking methods”. LWT Food Sci. Technol. 92: 161–168. Doi: org/10.1016/j.lwt.2018.02.017.
• [14] GONZALEZ-FANDOS E., M. GARCIA-LINARES, A. VILLARINO-RODRIGUEZ, M. GARCIA- ARIAS, M. GARCIA-FERNANDEZ. 2004. “Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method”. Food Microbiology 21(2): 193–201. Doi: org/10.1016/S0740- 0020(03)00053-4.
• [15] IBARRA J., A. TEIXEIRA, R. SIMPSON, P. VALENCIA, M. PINTO, S. ALMONACID. 2013. “Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon”. J. Food Process. Technol. 4: 7. Doi: 10.4172/2157- 7110.1000241.
• [16] IBORRA-BERNAD C., D. PHILIPPON, P. GARCÍA SEGOVIA, J. MARTÍNEZ-MONZÓ. 2013. “Optimizing the texture and color of sous vide and cook-vide green bean pods”. LWT – Food Science and Technology 51(2): 507–513. Doi: org/10.1016/j. lwt.2012.12.001.
• [17] IBORRA-BERNAD C., A. TÁRREGA, P. GARCÍA- SEGOVIA, J. MARTÍNEZ-MONZÓ. 2014. “Advantages of sous vide cooked red cabbage: Structural, nutritional and sensory aspects”. LWT – Food Science and Technology 56: 451–460. Doi: 10.1016/j. lwt.2013.12.027.
• [18] JEONG K., S. SHIN, Y. KIM. 2018. “Effects of sous-vide method at different temperatures, time and vacuum degrees on the quality, structural, and microbiological properties of pork ham”. Meat Science 143: 1–7. Doi: 10.1016/j.meatsci.2018.04.010.
• [19] KALENJUK B., D. TESANOVIC, S. GAGIC, I. ERDEJI, M. BANJAC. 2015. “Offer of authentic food as a condition for gastronomic tourism development”. The European Journal of Applied Economics 12(2): 27–34. Doi: 10.5937/ejae12-9139.
• [20] KILIBARDA N., I. BRDAR, B. BALTIC, V. MARKOVIC, H. MAHMUTOVIC, N. KARABASIL, S. STANISIC. 2018. “The safety and quality of sous vide food”. Meat Technology 59(1): 38–45. https:// doi.org/10.18485/meattech.2018.59.1.5
• [21] KOSEWSKI G., A. GÓRNA, I. BOLESŁAWSKA, M. KOWALÓWKA, B. WIĘCKOWSKA, K. GŁÓWKA, A. MORAWSKA, K. JAKUBOWSKI, M. DOBRZYŃSKA, P. MISZCZUK, J. PRZYSŁAWSKI. 2018. „Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous vide methods”. Food Chemistry 240(1): 1092–1096. Doi: org/10.1016/j.foodchem.2017.08.048.
• [22] KUMARI N., C.B. SINGH, R. KUMAR, K. XAVIER, M. LEKSHMI, G. VENKATESHWARLU, A.K. BALANGE. 2016. “Development of Pangasius steaks by improved sous-vide technology and its process optimization”. J. Food Sci. Technol. Mysore 53(11): 4007–4013. Doi: 10.1007/s13197-016- 2401-y.
• [23] NISSEN H., J. ROSNES, J. BRENDEHAUG, G. KLEIBERG. 2002. “Safety evaluation of sous videprocessed ready meals”. Lett. Appl. Microbiol. 35: 433–438. Doi: 10.1046/j.1472-765X.2002.01218.x.
• [24] OZ F., E. ZIKIROV. 2015. „The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops”. LWT – Food Science and Technology 64(1): 120–125. Doi: org/10.1016/j. lwt.2015.05.050.
• [25] PICOUET P.A., S. COFAN-CARBO, H. VILASECA, L. BALLBÈ, P. CASTELLS. 2011. “Stability of sous vide cooked salmon loins processed by high pressure”. Innovative Food Science and Emerging Technologies 12: 26–31. Doi: org/10.1016/j. ifset.2010.12.002.
• [26] POLAK E., J. MARKOWSKA. 2019. „Wpływ gotowania sous-vide w rożnych warunkach temperatury i czasu na wydajność́, teksturę̨ i jakość organoleptyczną mięsa piersi indyczej”. Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego 74(2): 32–47.
• [27] RENNA M., M. GONNELLA, S. DE CANDIA, F. SERIO, F. BARUZZI. 2017. “Efficacy of Combined sous vide-microwave cooking for foodborne pathogen inactivation in ready-to-eat chicory stems”. J. Food Sci. 82: 1664–1671. DOI: 10.1111/1750-3841.13719.
• [28] RINALDI M., C. DALL’ASTA, F. MELI, E. MORINI, N. PELLEGRINI, M. GATTI, E. CHIAVARO. 2013. “Physicochemical and microbiological quality of sous-vide-processed carrots and brussels sprouts”. Food Bioprocess Technol. 6 (11): 3076– 3087. Doi: doi.org/10.1007/s11947-012-0973-8.
• [29] RINALDI M., C. DALL’ASTA, M. PACIULLI, M. CIRLINI, C. MANZI, E. CHIAVARO. 2014. “A noveltime/temperature approach to sous-vide cooking of beef muscle”. Food Bioprocess Technol. 7(10): 2969–2977. Doi: org/10.1007/s11947-014-1268-z.
• [30] ROLDÁN M., J. RUIZ, J. DEL PULGAR, T. PÉREZ-PALACIOS, T. ANTEQUERA. 2015. “Volatile compound profile of sous vide cooked lamb loins at different temperature-time combinations”. Meat Science 100: 52–57. Doi: org/10.1016/j.meatsci. 2014.09.010.
• [31] SÁNCHEZ DEL PULGAR J., A. GÁZQUEZ, J. RUIZ-CARRASCAL. 2012. “Physico-chemical, textural and structural characteristics of sous vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time”. Meat Science 90: 828–835. Doi: 10.1016/j.meatsci.2011.11.024.
• [32] SEYDI Y., H. AKSU, B. GÖKÇE ÇÖL, I. DEMIRÇAKMAK. 2018. “Evaluation of Sous-Vide Technology in Gastronomy”. International Journal of Agricultural and Life Sciences 4: 226–229. Doi: 10.22573/spg.ijals.018.s12200088.
• [33] SKAŁECKI P., M. FLOREK, A. KALINIAK. 2017. „Wartość Użytkowa Ryb Polskiej Akwakultury”Journal of Animal Science, Biology and Bioeconomy XXXY(4): 27–36. Doi: 10.24326/ Jasbbx.2017.4.3.
• [34] SMAN R. 2013. “Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory”. Meat Science 95: 940–957. Doi: 10.1016/j. meatsci.2013.03.027.
• [35] TREJO ARAYA X., N. SMALE, D. ZABARAS, E. WINLEY, C. FORDE, C. STEWART, A. MAWSON. 2009. “Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots”. Innovative Food Science and Emerging Technologies 10: 420– 433. Doi.org/10.1016/j.ifset.2009.04.002.
• [36] VAUDAGNA S., A. PAZOS, S. GUIDI, G. SANCHEZ, D. CARP, C. GONZALEZ. 2008. “Effect of salt addition on sous vide cooked whole beef muscles from Argentina”. Meat Science 79: 470–480. Doi: 10.1016/j.meatsci.2007.11.001.
• [37] YANG X., H. WANG, M. BADONI, S. ZAWADSKI, B. MCLEOD, D. HOLMAN, B. UTTARO. 2020. “Effects of a novel three-step sous–vide cooking and subsequent chilled storage on the microbiota of beef steaks”. Meat Sci. 159:107938. Doi: 10.1016/j. meatsci.2019.107938.
• [38] ZHENKUN C., H. YAN, T. MANOLI, H. MO, J. BI, H. ZHANG. 2021. “Advantages and challenges of sous vide cooking”. Food Science and Technology Research 27(1): 25–34, 2021. Doi: 10.3136/ fstr.27.25.
• [39] ZHENKUN C., N. ZHANG, W. LOU, T. MANOLI. 2022. “Application of sous vide cooking to aquatic food products: a review”. Food Sci. Technol. 42. doi.org/10.1590/fst.108021.

Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).