scholarly journals DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C

2012 ◽  
Vol 35 (2) ◽  
pp. 137-143 ◽  
Author(s):  
SUHENDAN MOL ◽  
SAMIME OZTURAN ◽  
SERAP COSANSU
Keyword(s):  
Shelf Life ◽  
Sous Vide ◽  
Sarda Sarda ◽  
Quality And Shelf Life

scholarly journals Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

2018 ◽  
Vol 20 (1) ◽  
pp. 1-8 ◽  
Author(s):  
IT Akoğlu ◽  
M Bıyıklı ◽  
A Akoğlu ◽  
Ş Kurhan
Keyword(s):  
Shelf Life ◽  
Sous Vide ◽  
Quality And Shelf Life

Determination of cold storage quality and shelf life of a new Asian pear cultivar ‘Chojuro Nashi’

2020 ◽  
pp. 105-112
Author(s):  
T. Dilmaçünal ◽  
A.N. Yıldırım ◽  
B. Şan ◽  
F. Yıldırım ◽  
M.A. Koyuncu
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Quality ◽  
Pear Cultivar ◽  
Asian Pear ◽  
Quality And Shelf Life

Determination of Shelf Life of Sous Vide Salmon (Salmo Salard) Based on Sensory Attributes

2009 ◽  
Vol 74 (8) ◽  
pp. S371-S376 ◽  
Author(s):  
Pedro Díaz ◽  
Gema Nieto ◽  
Sancho Bañón ◽  
María Dolores Garrido
Keyword(s):  
Shelf Life ◽  
Sensory Attributes ◽  
Sous Vide

DETERMINATION OF EXPIRATION DATE OF FROZEN CULINARY PRODUCTS DERIVED FROM AZOV SEA GOBIIDAE USING SOUS VIDE TECHNOLOGY

Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 112-118
Author(s):  
Olga Krivonos ◽  
Natalya Dolganova ◽  
Valeriya Bogomolova
Keyword(s):  
Shelf Life ◽  
Physicochemical Parameters ◽  
Quality And Safety ◽  
Expiration Date ◽  
High Quality ◽  
Microbiological Safety ◽  
Azov Sea ◽  
Sous Vide

The quality and safety of frozen culinary products fabricated using the Sous-Vide technology were studied. The developed technology helps to preserve the structure of the product, its taste and aroma, and also saves a more delicate and juicy consistency. The object of the research was culinary products - frozen cutlets made from the Azov bull. Based on the results of the study of a complex of microbiological, organoleptic, physicochemical parameters, the shelf life of culinary products was established, during which the high quality and microbiological safety of the product is guaranteed.

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