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The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria

Soner Çetinkaya *

Abstract

The sage (Salvia officinalis, Linnaeus 1753) after grinding was applied on the fillet surface. The vacuum packaged fillets were sous-vide cooked, and rapidly cooled, then stored in the refrigerator. Total antioxidant effect of sage was 110.90±1.46%. The treatments applied to fish have not significant effects on the ash, protein, and total lipid values of samples. The decrease in the moisture content of the sage applied group (SAG) was found significant. The heat treatment significantly increased the pH values of samples. TVB-N values were determined between 13.03±0.22 and 22.69±0.15 mg/100g in SAG. TBARS values were lower in the SAG compared to the sous vide processed fish (SUG). The lowest sensorial values were obtained in the SAG for color, odor, texture and general appreciation on the 45th day, and for appearance and juiciness on the 40th day. With the sage treatment, the shelf life and acceptability of the samples were extended to at least 5 days. Application sage as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.

Keywords

Fatty acid, Oncorhynchus mykiss, quality change, sensory quality, total antioxidant capacity

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