Özet:

This study aimed to determine the shelf life of rainbow trout ( Oncorhynchus mykiss) fillets, which were applied sous vide technique at different temperatures (55, 65 and 70°C) and stored at 4±1°C for 18 days. The fillets were subjected to chemical (total volatile basic nitrogen, thiobarbituric acid reacting substances and pH), microbiological (total aerobic mesophilic, psychrophilic bacteria and yeast-mold) and sensory analyzes (appearance, texture, odor and color). The results showed that the total number of mesophilic aerobic and psychrophilic bacteria did not exceed the limit values during the storage period in the groups treated with sous vide. In addition, temperature and storage time had a statistically significant (p<0.01) effect on all bacterial groups. The control group samples had higher TVB-N, TBARS and pH values during the storage period compared to the samples with the sous vide technique. When the sensory analysis results were examined, it was found that the most liked group among all groups, except for the odor parameter, was the group that was cooked at 55°C during storage time. As a result of the analysis, it was determined that the sous vide technique applied to the fish had a positive effect on the shelf life, and the most suitable cooking temperature and time were 15 minutes at 70°C.

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