Dept. of Food Technology, Veterinary Faculty, Univ. of Murcia, Espinardo, Murcia 30071, Spain.
J Food Sci. 2009 Oct;74(8):S371-6. doi: 10.1111/j.1750-3841.2009.01317.x.
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 degrees C/3 min), cooked using sous vide technology (80 degrees C/43 min), and maintained in anaerobic conditions at 2 degrees 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.
低温慢煮技术可以使经过预先烹饪的菜肴达到更高的感官和营养质量，并具有比其他烹饪-冷却方法更长的保质期。将三文鱼块（200 克；0.5，w:w；用橄榄油涂抹）进行预烤（300 摄氏度/3 分钟），然后使用低温慢煮技术烹饪（80 摄氏度/43 分钟），并在 2 摄氏度的厌氧条件下保存 0、4、8、12、15、18、22 和 25 天。在每个对照日，通过一组经过培训的评委进行肠杆菌计数，并确定感官变质的属性（3 个视觉、2 个嗅觉、2 个风味和 3 个质地属性）。在储存过程中，会检测到气味、味道、颜色和多汁性的丧失，以及异味和异味的出现。基于感官分析，低温慢煮三文鱼的保质期定为 18 天。
