Vakumda Paketlenip Pişirilmiş Kuzu Karaciğerinin Depolanma Esnasındaki Kalite Parametreleri

Bu çalışma da vakum altında paketlenip pişirilmiş (Sous vide) sonrasında da buzdolabı sıcaklığında (3 °C) saklanan kuzu ciğerinin kalitesindeki değişimler incelenmiştir. Numuneler vakum altında poliamid polietilen torbalar içine paketlenerek 40 dakika boyunca 80 °C'lik bir su banyosunda pişirilmiş ve 0, 2 ,4, 6, 8 ve 10 hafta süreyle 3 °C'de saklanmıştır. Her hafta ciğer örnekleri üzerinde duyusal, mikrobiyolojik (toplam aerobik), kimyasal (pH), CIE lab renk (L *, a *, b * değerleri), pişme ağırlığı kaybı ve su miktarı analizleri yapılmıştır. On hafta depolama esnasında su miktarında, pişme ağırlığı kaybı değerlerinde, CIE Lab renk değerlerinde ve duyusal analiz puanlarında küçük değişiklikler belirlenmiştir. Mikrobiyolojik olarak en fazla değişim beşinci haftada (2 log kob /g) gözlenmiştir. Ciğer örneklerinin 8 hafta sonra kabul edilemez hale geldikleri belirlenmiştir. Enstrümantal doku ölçümlerinde (doku profil analizi, TPA), depolama süresince numunelerde sertlik, adezif yapışkanlık kohezif yapışkanlık ve esneklik bakımından küçük değişiklikler olduğu gözlenmiştir.

Effects of Storage on The Quality of Sous Vide Processed Lamb Liver

This study aimed to assess the changes in quality of lamb liver sous vide during refrigerated storage.Liver sous vide was prepared and stored at (3 oC). Samples were packaged under vacuum intopolyamide-polyethylene pouches, cooked in a boiling water bath at 80 oC for 40 min, and stored at 3°Cfor 0, 2, 4, 6, 8 and 10 weeks. Sensory, microbiological (total aerobic), chemical (pH), color (L*, a*, b*values), cooking weight loss and water content were performed on liver samples every week. Minorchanges in water content, cooking weight loss, Hunter Lab color, and sensory score were observedthrough 10 weeks. Major microbiological change was observed in 5 weeks (2 log cfu/g). The liver samplewas unacceptable after 8 weeks. Instrumental texture measures (texture profile analysis, TPA) showed asmall change in hardness, springiness and chewiness values in sous vide processed samples duringstorage time.

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