مقايسه و بررسي وجود باكتريهاي سرمادوست در فيله فيل ماهي پرورشي بسته بندي شده به روش SOUS VIDE در يخچال و انجماد

Comparison and Monitoring of Psychrophiiic Bacteria in Fish Fillet Packaged by Sous-vide Method in Refrigerator and Freezer

Beluga, Huso huso, fillet was prepared by the sous-vide method and stored at 2 and -18°C. Totally 55 packages of fillet were evaluated from physicochemical and quality aspects for a period of tweleve weeks. Organoleptic test as well as microbiological and biochemical examination were carried out for quality control of the processed samples. Microbiological tests included total bacterial load as well as psychrophiiic bacterial counts such as Pseudomonas, Aeromonas and Serratia. Salt absorption percentage and pH values were measured. Salt absorption and pH were higher for fish samples processed with LTLT (Low temperature long time) method compared with those prepared by HTST (High temperature short time). The Aeromonas bacterial contamination was negative until the end of storage period. The total bacterial count and Pseudomonas bacterial contamination occurred in samples prepared, but Serratia bacterial count was only observed in sample prepared by HTST. The Pseudomonas bacteria and total bacterial count were higher for fish samples processed with HTST method compared with those prepared by LTLT. Statistically significant difference was observed in Pseudomonas counts in samples processed with HTST and LTLT preserved in 2 and -18"C (p