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

ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65ºC for 40 min, was determined as 28 days at 4ºC while 15 days at 12ºC. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

摘要
本研究旨在探究低温慢煮（sous vide）火鸡肉排在4℃与12℃储存条件下的品质与货架期。实验中将样品真空封装于聚酰胺-聚丙烯复合袋中，采用低温慢煮工艺（65℃/40min）烹制，随后于3℃下预冷，再分别置于4℃与12℃下储存5周。
本研究测定了微生物、理化及感官三类指标：微生物指标包括嗜温需氧菌总数（TMAB）、乳酸菌、肠杆菌科、霉菌与酵母菌、沙门氏菌属（*Salmonella* spp.）、单核细胞增生李斯特菌（*L. monocytogenes*）、产气荚膜梭菌（*Cl. perfringens*）；理化指标包括pH值、水分活度、硫代巴比妥酸反应物（TBARS）、L*a*b*色空间参数、质构剖面分析以及剪切力；感官指标包括外观、色泽、气味、风味、多汁性、咀嚼性与整体可接受度。
基于嗜温菌计数与感官分析结果，经65℃、40min低温慢煮烹制的火鸡肉排，在4℃下的货架期为28天，12℃下则为15天。储存期间，所有火鸡肉排样品均未检出沙门氏菌属、单核细胞增生李斯特菌与产气荚膜梭菌。
研究表明，低温慢煮工艺可制备便捷即食的火鸡肉排产品，并有效延长其货架期。