Application of Sous vide technology on a several meat product; tripe

Sous-vide technology is the process of pasteurization of product with hot water bath at the desired temperature and time by using vacuum bags. Sous-vide technology is basically a method of cooking under vacuum, so it is aimed to minimize the aroma and taste loss in the food product. Many foods can be cooked using this technology. By using Sous vide technology; it is aimed to make the chemical, microbiological and sensorial analysis of the tripe by cooking at a certain temperature and cooking at the specified temperature and time. The most suitable cooking temperature and duration were determined as 86 ° C and 90 minutes. Samples of tripe taken from the slaughterhouse brought to the laboratory immediately on the day of the experiment; weighing, cleaning, vacuum packaging processes were done. It was placed in salt and hot water solution, and cleaned from dirt and cut in appropriate sizes, weighed and then packed in vacuum bags and ready for cookery. Food samples were cooked in a hot water bath at 86°C for 90 minutes, after the cooking process they were immersed into a cold water bath. In the cooking and cooling processes, instantaneous temperature changes were recorded with food thermometers using the Scan link program. After the initial day analysis, it was kept at + 4 ° C for weekly analysis. The aim of this study was to investigate acidity, color measurement, TBARs and texture profile analysis (TPA), and total aerobic mesophilic bacteria count, Salmonella, and Enterobacteriaceae as microbiological analyzes. The panelists selected for the sensorial analysis carried out weekly scoring. At the end of the eight-week storage period, it is observed that the tripe sample preserved as a fresh on the side of chemical, microbiological and physical aspects.