naa a22 4500 510724191 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0572-0 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0572-0 The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting ( Merlangius merlangus euxinus , Nordmann, 1840) [Elektronische Daten] [Serap Cosansu, Suhendan Mol, Didem Ucok Alakavuk, Samime Ozturan] Sous vide technology provides ready-to-eat seafoods having an extended shelf life. The aim of this study was to evaluate the effect of lemon juice, citric acid, on the quality of sous vide whiting (Merlangius merlangus euxinus, Nordmann, 1840). Whiting fish were salted (0.2%) and divided into two groups. First group was vacuum packaged, pasteurized, and stored at 4 ± 1°C (SV). The second group was treated with lemon juice for 30min, then packaged, pasteurized, and stored similarly (LSV). The shelf life of SV samples was considered as 35days since their mesophilic (6.79 ±0.07logcfu/g) and psychrophilic (7.28 ± 0.04logcfu/g) aerobic bacteria counts and TBARS values (9.04 ± 0.03mgMDA/kg) were above the limits at that day, and samples were not accepted by the panelists in sensory test (3.9 ± 0.2). LSV samples rejected on the 56th day (2.9 ± 1.3), however, gave better sensory scores than SV samples. On the 42nd day of storage, the contents of TVB-N (32.46 ± 8.69mg/100g) and TMA-N (14.24 ± 4.17mg/100g) of LSV samples exceeded the limits, but the mesophilic (6.23 ± 0.10logcfu/g) and psychrophilic (6.01 ± 0.11logcfu/g) aerobic bacteria counts were acceptable until the 56th and 63rd days, respectively. Treating sous vide packaged whiting with lemon juice reduced bacterial load and extended shelf life and acceptability by at least 7days compared with untreated samples. Springer Science + Business Media, LLC, 2011 Sous vide nationallicence Fish nationallicence Whiting nationallicence Lemon juice nationallicence Seafood nationallicence Refrigeration nationallicence Cosansu Serap Food Engineering Department, Engineering Faculty, Sakarya University, 54187, Sakarya, Turkey aut Mol Suhendan Faculty of Fisheries, Istanbul University, Ordu st. no: 200 34470 Laleli, Istanbul, Turkey aut Ucok Alakavuk Didem Faculty of Fisheries, Istanbul University, Ordu st. no: 200 34470 Laleli, Istanbul, Turkey aut Ozturan Samime Faculty of Fisheries, Istanbul University, Ordu st. no: 200 34470 Laleli, Istanbul, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 283-289 1935-5130 6:1<283 2013 6 11947 https://doi.org/10.1007/s11947-011-0572-0 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0572-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cosansu Serap Food Engineering Department, Engineering Faculty, Sakarya University, 54187, Sakarya, Turkey aut NATIONALLICENCE 700 1- Mol Suhendan Faculty of Fisheries, Istanbul University, Ordu st. no: 200 34470 Laleli, Istanbul, Turkey aut NATIONALLICENCE 700 1- Ucok Alakavuk Didem Faculty of Fisheries, Istanbul University, Ordu st. no: 200 34470 Laleli, Istanbul, Turkey aut NATIONALLICENCE 700 1- Ozturan Samime Faculty of Fisheries, Istanbul University, Ordu st. no: 200 34470 Laleli, Istanbul, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 283-289 1935-5130 6:1<283 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer