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Determination of Shelf Life of Sous Vide Salmon ( Salmo Salard ) Based on Sensory Attributes
Author(s) -
Díaz Pedro,
Nieto Gema,
Bañón Sancho,
Garrido María Dolores
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01317.x
Subject(s) - flavor , food science , shelf life , taste , odor , food spoilage , sensory system , sensory analysis , organoleptic , chemistry , biology , organic chemistry , neuroscience , bacteria , genetics
Sous vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking–cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par‐roasted (300 °C/3 min), cooked using sous vide technology (80 °C/43 min), and maintained in anaerobic conditions at 2 °C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off‐odors and off‐flavors. The shelf life of the sous vide salmon based on sensory analysis was established at 18 d.