Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3 °C)

P>Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 degrees C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g-1, in CP, VP and CCC packs; and 3 log cfug-1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g-1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g-1. Total bacilli were detected in CP and VP at 3 log cfu g-1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g-1. Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g-1 level on the final day.