Pınar OĞUZHAN YILDIZ, Pakize ÇALIŞ ERÜMİT

Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique

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

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