EFFECT OF PASTEURIZATION METHOD ON SHELF LIFE OF FARMED HUSO HUSO FISH FILLETS PACKAGED BY SOUS VIDE METHOD IN REFRIGERATOR

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SEIFZADEH M.; KHANIPOUR A.A.

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Journal: Journal of Molecular and Cellular Researches Year:2014 | Volume:26 | Issue:4 Page(s): 499-507

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Title

EFFECT OF PASTEURIZATION METHOD ON SHELF LIFE OF FARMED HUSO HUSO FISH FILLETS PACKAGED BY SOUS VIDE METHOD IN REFRIGERATOR

Author(s)

SEIFZADEH M. | KHANIPOUR A.A. | Issue Writer Certificate

Keywords

BACTERIAL ANALYSISQ2

FISH PACKAGING SENSORY ANALYSIS. SOUS VIDE PACKAGINGQ2

Abstract

This project was carried out to provide a new method of packaging for H. huso fillets, ready to eat and new products from this fish fillets, physicochemical properties monitoring of fish fillets packaged by Sous Vide method and preparation of product with high shelf life in refrigerator. Fish fillets were prepared by brine. Pasteurization was performed by HTST (High temperature short time) and LTLT (low temperature long time) methods. The pasteurized products were kept at 2oC. Examination were carried out for a period of twelve weeks. The Coliform, Escherichia coli and Serratia bacteria and Molds and yeasts contamination were negative until the end of storage period in samples processed by Sous Vide method. Total bacterial counts, Staphylococcus and Pseudomonas bacteria count were higher in samples pasteurized by HTST (5.83, 2.35 and 4.54 log cfu/g respectively) compared with samples pasteurized by LTLT method (5.03, 3.03 and 3.55 log cfu/g respectively). But salt absorption and pH values were lower in this samples (7%, 6.19) compared with samples pasteurized by LTLT method (8.5%, 6.27). Finally, according to results of bacterial experiments the pasteurized samples by HTST and LTLT method kept their high quality for a period of eight weeks and twelve weeks, respectively. However, statistically significant difference was not observed in their bacterial counts and chemical factors in among experimental (p>0.05).

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APA: Copy

SEIFZADEH, M., & KHANIPOUR, A.A.. (2014). EFFECT OF PASTEURIZATION METHOD ON SHELF LIFE OF FARMED HUSO HUSO FISH FILLETS PACKAGED BY SOUS VIDE METHOD IN REFRIGERATOR. JOURNAL OF MOLECULAR AND CELLULAR RESEARCH (IRANIAN JOURNAL OF BIOLOGY), 26(4), 499-507. SID. https://sid.ir/paper/248408/en

Vancouver: Copy

SEIFZADEH M., KHANIPOUR A.A.. EFFECT OF PASTEURIZATION METHOD ON SHELF LIFE OF FARMED HUSO HUSO FISH FILLETS PACKAGED BY SOUS VIDE METHOD IN REFRIGERATOR. JOURNAL OF MOLECULAR AND CELLULAR RESEARCH (IRANIAN JOURNAL OF BIOLOGY)[Internet]. 2014;26(4):499-507. Available from: https://sid.ir/paper/248408/en

IEEE: Copy

M. SEIFZADEH, and A.A. KHANIPOUR, “EFFECT OF PASTEURIZATION METHOD ON SHELF LIFE OF FARMED HUSO HUSO FISH FILLETS PACKAGED BY SOUS VIDE METHOD IN REFRIGERATOR,” JOURNAL OF MOLECULAR AND CELLULAR RESEARCH (IRANIAN JOURNAL OF BIOLOGY), vol. 26, no. 4, pp. 499–507, 2014, [Online]. Available: https://sid.ir/paper/248408/en

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