Department of Food Technology, Nutrition and Hygiene, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain.
Food Sci Technol Int. 2011 Feb;17(1):31-7. doi: 10.1177/1082013210368744. Epub 2010 Dec 20.
The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, Lab* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.
真空低温烹调（Sous Vide，SV）三文鱼的冷藏保鲜研究。样品用聚酰胺-聚丙烯袋真空包装，在 80°C 的烤箱中烹调 45 分钟，迅速在 3°C 下冷却，然后在 2°C 下储存 0、5 或 10 周，用于餐饮用途。检测微生物（需氧和兼性嗜冷菌、乳酸菌、霉菌和酵母以及肠杆菌科）、理化（pH 值、水分活度、TBARS 值、酸度、CIELab 颜色、质地剖面分析和剪切力）和感官（外观、气味、风味、质地和整体质量）参数。SV 处理可防止需氧和兼性嗜冷菌、乳酸菌、霉菌和酵母以及肠杆菌科的生长。与三文鱼腐败相关的 pH 值、水分活度、TBARS 值、CIELab 颜色均无明显变化。仪器质地数据存在矛盾。乳酸水平略有下降。相比之下，SV 烹调三文鱼在冷藏过程中会发生严重的感官变质，包括严重丧失三文鱼的气味和风味、轻微的油脂酸败味、变色与白色沉淀有关，质地变软，咀嚼性和多汁性丧失。未检测到酸化、腐败或明显的油脂酸败。感官腐败先于微生物和理化腐败，表明仅微生物质量可能会高估 SV 烹调三文鱼的保质期。
