Effects of plant extracts on the quality of sous vide meagre (Argyosomus regius) fillets

In this study, it was aimed to apply sous vide technology by treating the fillets of meagre (Argyrosomus regius Asso, 1801) with rosemary and oregano extracts, and to determine the changes in some quality characteristics during the cold preservation process at 4 ± 1 ° C. 25 different fatty acids were determined in the fatty acid composition analyzes. It was determined that 10 of these fatty acids were saturated fatty acids (SFA), 6 were monounsaturated fatty acids (MUFA) and 9 were polyunsaturated fatty acids (PUFA). Palmitic acid, oleic acid and linoleic acid were found to be the dominant fatty acids in SFA, MUFA and PUFA, respectively. According to the results of the chemical quality analysis, while a significant pH change was observed in raw vacuum packed fillet samples (P<0.05), it was observed that the pH in the sous vide samples during storage remained close to neutral levels. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV and Oregano SV sous vide groups. In the 7th and 35th days, TBA values of Oregano SV and Rosemary SV were found to be significantly lower than the Control SV group (P<0.05). Total number of mesophilic aerobic bacteria (TMAB) and psychrophilic aerobic bacteria (TPAB) on day 42 did not exceed the limit values in the Control SV, Rosemary SV and Oregano SV groups. Lactic acid bacteria, yeast and mould did not detect in sous vide applied groups during storage. According to the sensory analysis, it was determined that rosemary and oregano extracts improve the sensory quality of the product in terms of taste and smell, and sous vide meagre fish fillets are accepted by the panelists.