Effects of different heating temperature of Sous Vide on preservation quality of catfish

Authors

TANG Bin, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
ZHANG Min, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
FENG Liping, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
SHE Wanwan, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special

Abstract

The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L^* value of color in three groups treated with Sous Vide were quite stable and higher than the control during the storage significantly (P＜0.01). Sous Vide treatment could delay the decrease of catfish hardness and the increase of total volatile basic nitrogen content in the later periods of refrigerated storage, and significantly inhibit the microbial growth and reproduction during the entire storage (P＜0.05). By comprehensively analyzing, Sous Vide technology could effectively extend the shelf life of catfish during refrigerated storage when heated at the center temperature of 70 ℃ for 5 min.

Publication Date

3-28-2017

First Page

115

Last Page

120

DOI

10.13652/j.issn.1003-5788.2017.03.026

Recommended Citation

Bin, TANG; Min, ZHANG; Liping, FENG; and Wanwan, SHE (2017) "Effects of different heating temperature of Sous Vide on preservation quality of catfish," Food and Machinery: Vol. 33: Iss. 3, Article 25.
DOI: 10.13652/j.issn.1003-5788.2017.03.026
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/25

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