Russo Giovanni Luca, Langellotti Antonio Luca, Buonocunto Gabriele, Puleo Sharon, Di Monaco Rossella, Anastasio Aniello, Vuoso Valeria, Smaldone Giorgio, Baselice Marco, Capuano Federico, Garofalo Francesca, Masi Paolo
CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.
Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy.
Foods. 2023 Jul 30;12(15):2900. doi: 10.3390/foods12152900.
This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.
本研究调查了不同烹饪温度、冻融过程和食品防腐剂对真空低温烹饪地中海贻贝的品质和保质期的影响。80°C及以上的烹饪温度显著改善了微生物质量，即使在冷藏储存21天后，细菌数量仍保持在人类食用可接受范围内。快速冷冻后缓慢解冻可保持最高水分含量，可能改善质地。感官分析表明，冷藏的真空低温烹饪贻贝与新鲜烹制的样品口感相当。通过微波加热的冷冻样品比平底锅加热的或新鲜贻贝表现出更浓郁的风味。食品添加剂，包括柠檬酸、苯甲酸钾和山梨酸钾，单独使用或与葡萄籽油联合使用，在储存28天期间显著降低了总挥发性盐基氮和硫代巴比妥酸反应性物质，表明腐败和脂质氧化减少。添加这些添加剂组合的贻贝在28天后氮含量低至22mg N/100g，远低于可接受限度（<35mg N/100g）。食品添加剂还抑制了细菌生长，28天后嗜温菌数量低于3.35 Log CFU/g，而对照样品中为5.37 Log CFU/g。本研究为开发真空低温烹饪海鲜的最佳烹饪和保存方法提供了有价值的见解，强调了对各种海鲜类型的最佳烹饪和冻融方案进行进一步研究的必要性。
