Kurutulmuş Fesleğen, Taze Sarımsak ve Dereotu ile Muamele Edilen Sous Vide Levrek (Dicentrarchus labrax, Linnaeus, 1758)Filetolarının Bazı Kalite Değişimlerinin Değerlendirilmesi

Kurutulmuş fesleğen (%0,5), taze sarımsak (%0,25) ve dere otu (%0,5) balık filetolarının üzerine eklenmiş, ardından bu kombinasyon sous vide tekniği ile pişirilmiş ve örnekler 3ºC’ de depolanmıştır. Toplam uçucu bazik azot (TVBN), pH, duyusal ve renk ölçüm analizleri, kalite farklılıklarını ortaya koymak için gerçekleştirilmiştir. TVBN sonuçları kurutulmuş fesleğen, taze sarımsak ve dereotu kullanımının sous vide tekniği ile pişirilen balıklardaki kimyasal kalite bozulmasını geciktirebileceğini ortaya koymuştur. Ayrıca bu kombinasyon duyusal bozulmayı da başarılı bir şekilde geciktirmiştir. Duyusal ve fizikokimyasal kalite testleri sous vide pişirme tekniği ile taze sarımsak, kurutulmuş fesleğen kombinasyonunun bozulmaya karşı etkili olduğunu ortaya koymuştur. Taze sarımsak, kurutulmuş fesleğen ve taze dereotu ile muamele edilen ve 65ºC de 20 dakika süresince pişirilen levrek balığı filetolarının 42 gün raf ömrüne sahip olduğu tespit edilmiştir.

Anahtar Kelimeler:

Sous vide, levrek kalite, kuru fesleğen, taze sarımsak, taze dereotu

Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed

Dried basil (0.5%), fresh garlic (0.25%), and dill weed (0.5%) were added onto fish fillets and then this combination was cooked by using sous vide technique. Total volatile basic nitrogen (TVBN), pH, sensory and color (L*, a*, and b*) measurement analysis were performed in order to reveal the quality differences. TVBN results revealed that the use of dried “basil, fresh garlic, and dill weed could delay the rapid deterioration in the chemical quality of fish fillets cooked by sous vide technique. The used herbs successfully preserved the sensory quality of the fish samples cooked by sous vide technique as well. Sensory and physicochemical quality assurance tests demonstrated that combination of dried basil and fresh garlic with sous vide cooking technique were effective against deterioration. The sea bass fillets that were treated with dried basil, fresh garlic, dill weed and cooked at 65°C for 20 minutes had the shelf life up to 42 days.

Keywords:

Sous vide, sea bass quality, dried basil, fresh garlic, fresh dill weed,

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