Application of sous-vide technology on zucchini and eggplant

In this study, sous-vide technique was applied at 85°C for zucchini and eggplant slices at 75 and 55 minutes, respectively. Products were then stored at + 3°C for 48 days. Samples were examined in terms of physical (moisture content, pH, color, texture, weight loss), sensory and chemical qualities (total phenolic content) at specific time intervals. The moisture content was detected in fresh samples remained almost constant by sous-vide process. During the storage period, statistically insignificant differences were observed in both vegetable groups at pH value. No weight losses observed during the storage period in cooked eggplant and zucchini slices. There was no statistically difference in total weight losses between zucchini and eggplant samples (p>0.05). Texture analysis of zucchini and eggplant samples were showed statistically differences (p<0.05). By the effect of sous-vide cooking, L* value was decreased in both vegetable slice samples according to the control samples. Fluctuations were observed both vegetable samples at a* value of both vegetable samples during the storage time. b* value of eggplant and zucchini slices showed similarities to that of control samples. There were also fluctuations in total phenolic content of both samples. According to results of sensory analysis, products kept their characteristics during the storage period. Key words: Sous- vide technology, zucchini, eggplant