Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 8, Pages S371-S376Publisher
WILEY
DOI: 10.1111/j.1750-3841.2009.01317.x
Keywords
salmon; sensory; shelf-life; sous vide; spoilage
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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.
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