Evaluation of the Shelf Life of Tambaqui Fillet Processed by the Sous Vide Method

ABSTRACT

This study aimed to elaborate a convenience food – sous vide – and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 2² central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality.

KEYWORDS:

• Pasteurization
• sous vide
• tambaqui
• shelf life
• sensory analysis

Funding

This study received financial support from FINEP/SEBRAE, PROPESP (Pró-reitoria de Pesquisa), and CNPq/Brasil (Conselho Nacional de Desenvolvimento Científico e Tecnológico).

Additional information

Funding

This study received financial support from FINEP/SEBRAE, PROPESP (Pró-reitoria de Pesquisa), and CNPq/Brasil (Conselho Nacional de Desenvolvimento Científico e Tecnológico).