Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid

References

• Andrés-Bello A, García-Segovia P, and Martínez-Monzó J. 2009. Effects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata), J. Aquat. Food Prod. Technol. 18:79–89.
   Web of Science ®Google Scholar
• AOAC. 2000. Official methods of analysis. In: Book Official methods of analysis Editor (Ed.)^(eds.).
   Google Scholar
• Apituley DAN, Loppies CRM, and Tentua E 2020. Fatty acid profiles of Paper Squid (Loligo edulis, Hoyle). In IOP Conference Series: Earth and Environmental Science, IOP Publishing, 564(1):p.012044.
   Google Scholar
• Arechavala-Lopez P, Capó X, Oliver-Codorniú M, Sillero-Rios J, Busquets-Cortés C, Sanchez-Jerez P, Sureda A. 2019. Fatty acids and elemental composition as biomarkers of Octopus vulgaris populations: Does origin matter? Mar Pollut Bull. 139:299–310.
   PubMedGoogle Scholar
• Babiker EE, Uslu N, Al Juhaimi F, Ahmed IAM, Ghafoor K, Özcan MM, and Almusallam IA 2021. Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds. LWT Food Sci Technol. 139:110537.
   Google Scholar
• Baldwin DE. 2012. Sous vide cooking: A review. Int J Gastron Food Sci. 1:15–30.
   Google Scholar
• Barbosa A, Vaz-Pires P. 2004. Quality index method (QIM): Development of a sensorial scheme for common octopus (Octopus vulgaris). Food Control. 15(3):161–68.
   Web of Science ®Google Scholar
• Bastı´as JM, Balladares P, Acuña S, Quevedo R, and Muñoz O. 2017. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PloS One, 12(7):e0180993.
   PubMedGoogle Scholar
• Becker A, Boulaaba A, Pingen S, Krischek C, Klein G. 2016. Low temperature cooking of pork meat – physicochemical sensory aspects. Meat Sci. 118:82–88.
   PubMed Web of Science ®Google Scholar
• Belitz H, Grosch W. 2009. Quı´mica de los Alimentos. Segunda edicio´n. España.
   Google Scholar
• Bıyıklı M, Akoğlu A, Kurhan Ş, Akoğlu İT. 2020. Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet. Int J Gastron Food Sci. 20:10020.
   Google Scholar
• Bongiorno T, Tulli F, Comi G, Sensidoni A, Andyanto D, Iacumin L. 2018. Sous vide cook-chill mussel (Mytilus galloprovincialis): Evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C). LWT Food Sci Technol. 91:117–24.
   Web of Science ®Google Scholar
• Botinestean C, Hossain M, Mullen AM, Kerry JP, Hamill RM 2021. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products. Meat Sci. 177:108491.
   PubMedGoogle Scholar
• Bulat FN, Kılınç B, Demir Atalay S. 2020. Microbial ecology of different sardine parts stored at different temperatures and the development of prediction models. Food Biosci. 38:100770.
   Google Scholar
• Cadun A, Sukran Ç, Caklı T, Dinçer T, Şen EB. 2016. Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirosfris). J Food Saf Food Qual. 67:29–60.
   Google Scholar
• Campo M, Muela E, Olleta J, Moreno L, Santaliestra-Pası´as A, Mesana R, Sañudo C. 2013. Influence of cooking method on the nutrient composition of Spanish light lamb. J Food Compos Anal. 31(2):185–90.
   Web of Science ®Google Scholar
• Ceylan A. 2021. Sous-Vide pişirme tekniğinin kalamar (Loligo vulgaris) kasının tekstür ve fizikokimyasal özelliklerine etkisinin araştırılması. In: Editor (Ed.) (Eds.). Book Sous-Vide pişirme tekniğinin kalamar (Loligo vulgaris) kasının tekstür ve fizikokimyasal özelliklerine etkisinin araştırılması. Antalya: Akdeniz Üniversitesi.
   Google Scholar
• Chong G, Cossius AR. 1983. A differential polarized flurometric study of the effects of high hydrostatic pressure upon the fluidity of cellular membranes. Biochemistry. 22:409–15.
   PubMed Web of Science ®Google Scholar
• Crehan C, Hughes E, Troy D, Buckley D. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55(4):463–69.
   PubMedGoogle Scholar
• Cui Z, Dubova H, Mo H. 2019. Effects of sous vide cookıng on physicochemical properties of squid. J Hygienic Eng Des. 641.526:[637.56’8:594.582:35–40.
   Google Scholar
• Delgado-Andrade C, Seiquer I, Navarro M. 2008. Maillard reaction products consumption Magnesium bioavailability and bone mineralization in rat. Food Chem. 107(2):631–39.
   Google Scholar
• Ersoy B, Yanar Y, Küçükgülmez A, Çelik M. 2006. Effect of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentratchus labrax Linne, 1785). Food Chem. 99(4):748–51.
   Web of Science ®Google Scholar
• FAO. 2020. Global capture production. p. 1950–2018.
   Google Scholar
• Faxholm PL, Schmidt CV, Brønnum LB, Sun YT, Clausen MP, Flore R, Olsen K, Mouritsen OG. 2018. Squids of the North: Gastronomy and gastrophysics of Danish squid. Inter J Gastron Food Sci. 14:66–76.
   Google Scholar
• García-Arias MT., Pontes EA, García-Linares MC, García-Fernández MC, Sánchez-Muniz FJ 2003. Cooking-Freezing-Reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chem. 83(3):349–56.
   Web of Science ®Google Scholar
• Garrido-Maestu A, Lozano-Leon A, RodriguezSouto RR, Vieites-Maneiro R, Chapela MJ, Cabado AG 2016. Presence of pathogenic Vibrio species in fresh mussels harvested in the southern Rias of Galicia (NW Spain). Food Control. 59:759–65.
   Google Scholar
• Gladyshev M, Sushchik N, Anishchenko O, Makhutova O, Kalachova G, Gribouskaya I. 2009. Benefit-Risk ratio of food intake as the source of essential fatty acids vs. heavy metals: A case study of Siberian grayling from the Yenisei River. Food Chem. 115(2):545–50.
   Web of Science ®Google Scholar
• Gökalp H, Kaya M, Tülek Y, Zorba Ö. 2000. Et ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Klavuzu. Atatürk üniv Zir. Fak. Yay.
   Google Scholar
• Hassoun A, Cropotova J, Rustad T, Heia K, Lindberg SK, Nilsen H. 2020. Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. Sensors. 20(8):2410.
   Google Scholar
• Herrera FC, Santos JA, Otero A, GarcíaLópez ML 2006. Occurrence of foodborne pathogenic bacteria in retail prepackaged portions of marine fish in Spain. J Appl Microbiol. 100(3):527–36.
   PubMedGoogle Scholar
• Hildrum KI, Rødbotten R, Høy M, Berg J, Narum B, Wold JP. 2009. Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force. Meat Sci. 83(2):302–07.
   PubMedGoogle Scholar
• ICMSF. 1986. Sampling plans for fish and shellfish. In: Editor (Ed.)^(eds.). Book Sampling plans for fish and shellfish. Canada: University of Toronto Press. p. 181–96.
   Google Scholar
• İ̇rkin R, Korukoğlu M, Tavşanlı H. 2007. Microbial properties of some sea products intended for export. Türk Hijyen ve Deneysel Biyoloji Dergisi. 64(1):26–30.
   Google Scholar
• James BJ, and Yang SW. 2012. Effect of cooking method on the toughness of bovine M Semitendinosus. Inter J Food Eng. 8(2):1–20.
   Google Scholar
• Kaba N, Erkoyuncu İ. 2011. Değişik İ̇şlemler Uygulanan Midyelerde (Mytilus galloprovincialis Lamarck, 1819. Soğuk Depolama Sırasında Kalite Değişiminin Belirlenmesi Akademik Gıda. 9(6):29–37.
   Google Scholar
• Lawal-Are AO, Moruf OR, Junaid DA, Oke MO 2018. Chemical bio-compounds and functional properties of raw and processed cuttlefish, Sepia officinalis (Mollusca: Cephalopoda). Food Environ Saf. 17(3):332–40.
   Google Scholar
• Lourenço HM, Anacleto P, Afonso C, Ferraria V, Martins MF, Carvalho ML, Nunes ML 2009. Elemental composition of cephalopods from Portuguese continental waters. Food Chem Champaign. 113(4):1146–53.
   Google Scholar
• Manrique J, and Jensen HH. 2001. Spanish household demand for seafood. J. Agric. Econ. 52(3):23–37.
   Google Scholar
• Martelli R, Dalle Zotte A, Bonelli A, Lupi P, Franci O, Parisi G. 2013. Macronutrient and fatty acid (argyrosomus regius) fillets profiles of meagre as influenced by harvesting time and boiling. Italian J Animal Sci. 12(e88):537–45.
   Google Scholar
• Martinez-Alvarez O, Lopez-Caballero ME, Gomez-Guillen MC, Montero P. 2009. The effect of several cooking treatments on subsequ ent chilled storage of thawed deepwater pin k shrimp (ParapenaeLis iongiroslris) treated with different melanosisinhibiting formulas. LWT. 42:1335–44.
   Web of Science ®Google Scholar
• Matan N, Puangjinda K, Phothisuwan S, Nisoa M. 2015. Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit. Food Control. 50:291–96.
   Web of Science ®Google Scholar
• Modzelewska-Kapituła M, Pietrzak-Fiećko R, Tkacz K, Draszanowska A, Więk A. 2019. Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from holstein-friesian bulls. Meat Sci. 157:107877.
   PubMedGoogle Scholar
• Mohan CO. 2004. Thermal processing of prawn kuruma (Penaeus indicus) in retortable pouch and aluminium can. In: Editor (Ed.)^(Eds.). Book thermal processing of prawn kuruma (penaeus indicus) in retortable pouch and aluminium can. Mumbai, India:Central Institute of Fisheries Education. p. 125.
   Google Scholar
• Mohan CO, Ravishankar CN, Srinivasa Gopal TK, Lalitha KV 2010. Sous vide processing of condiment incorporated Indian white shrimp. Coastal Fishery Resour India: Conserv Sustainable Utilisation.
   Google Scholar
• Mohan CO, Ravishankar CN, Srinivasa Gopal TK. 2017. Effect of vacuum packaging and sous vide processing on the quality of Indian white shrimp (Fenneropenaeus indicus) during chilled storage. J Aquat Food Prod Technol. 26(10):1280–92.
   Web of Science ®Google Scholar
• Niamnuy C, Devahastin S, Soponronnarit S. 2007. Quality changes of shrimp during boiling in salt solution. J Food Sci. 72:289–97.
   PubMed Web of Science ®Google Scholar
• Okonko IO, Ogunnusi TA, Ogunjobi AA, Adedeji AO, Adejoye OD, Babalola ET, Ogun AA. 2018. Microbial studies on frozen shrimps processed in Ibadan and Lagos, Nigeria. Sci Res Essays. 3:537–46.
   Google Scholar
• Olatunde OO, Benjakul S. 2021. Sous-Vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat. LWT – Food Sci Technol. 142(111004):1–8.
   Google Scholar
• Onyango C, Wanjala GW. 2018. Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: thin porridge. African J of Food Sci. 12(4):89–96.
   Google Scholar
• Pietrasik Z, Dhanda JS, Pegg RB, Shand PJ. 2005. The effects of marination and cooking regimes on the waterbinding properties and tenderness of beef and bison top round roasts. J Food Sci. 70(2):S102–S106.
   Google Scholar
• Ramos FCP, Lúcia FHL, Joele MRSP, Consuelo LSCA. 2016. Tambaqui (Colossoma macropomum) sous vide: Characterization and quality parameters. Semina: Ciências Agrárias, Londrina. 1:117–30.
   Google Scholar
• Raya MCL, García JIU, Zavala CAS, Mata MÁC, Morales LFB. 2006. Diagnóstico Del consumidor de calamar gigante en México y en sonora. Economia, Sociedad y Territorio. 6(22):1–30.
   Google Scholar
• Saito E, Yoshida N, Kawano J, Shimizu A, Igimi S. 2011. Isolation of staphylococcus aureus from raw fish in relation to culture methods. J Vet Med Sci. 73:287–92.
   PubMed Web of Science ®Google Scholar
• Sangiuliano D, Rubio C, Gutiérrez AJ, González-Weller D, Revert C, Hardisson A, Paz S. 2017. Metal concentrations in samples of frozen cephalopods (cuttlefish, octopus, squid, and shortfin squid): An evaluation of dietary intake. J Food Prot. 80(11):1867–71.
   Google Scholar
• Santi A, Metusalach DG, Genisha D, Mahendradatta M. 2019. Proximate and mineral composition of cuttlefish (Sepia sp). IJSRST. 6(4):130–37.
   Google Scholar
• Schellekens M. 1996. New research issues in sous-vide cooking. Trends in Food Sci Technol. 7:256–62.
   Web of Science ®Google Scholar
• Schmidt CV, Plankensteiner L, Faxholm PL, Olsen K, Mouritsen OG, Frøst MB. 2021. Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response. Inter J Gastron Food Sci. 23:100298.
   Web of Science ®Google Scholar
• Skujins S. 1998. Handbook for ICP-AES (Varian-Vista). A short guide to vista series ICP-AES operation. Varian Int. AG, Zug, Version.
   Google Scholar
• Standardization., I.-I. O. f. 1978. Animal and vegetable fats and oils preparation of methyl esters of fatty acids. In: Editor (Ed.)^(eds.). Book Animal and vegetable fats and oils preparation of methyl esters of fatty acids. Geneve: ISO. p. 1–6.
   Google Scholar
• Tarladgis BG, Watts BM, Younathan MT, Dugan L Jr. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J of the American Oil Chem Soc. 37(1):44–48.
   Web of Science ®Google Scholar
• Thanonkaew A, Benjakul S, Visessanguan W. 2006. Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle. J Food Comp Anal. 19:127–33.
   Web of Science ®Google Scholar
• Villanueva R, Bustamante P. 2006. Composition in essential and non-essential elements of early stages of cephalopods and dietary effects on the elemental profiles of Octopus vulgaris paralarvae. Aquaculture. 261(1):225–40.
   Google Scholar
• Wan J, Cao A, Cai L. 2019. Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides). Inter J Gastron Food Sci. 18: 100181.
   Web of Science ®Google Scholar