Effect of combined processing (liquid smoke and sous vide) techniques on shelf life and nutrient composition of sea bass

In this research, the combined use of liquid smoke and sous vide technology's (cooking the vacuum-packaged product in hot water) impact on the nutrient quality and shelf life of sea bass (Dicentrarchus labrax Linneaus, 1758) cultivated in the Mediterranean was investigated. Sea bass fillets were seasoned with liquid smoke, salt, and sunflower oil, were vacuum-packed and prepared for sous vide application. Maintaining a constant time variable for all groups (20 minutes), sous vide processing was carried out at different temperatures [60°C (Group X), 65°C (Group Y), and 70°C (Group Z)]. After the cooking process, the groups were stored at +2°C for 44 days, and physical, chemical, microbiological, and sensory analyses were conducted every 4 days. On the 0th day, although Group Y had higher crude fat and crude protein contents than the other groups, at the end of storage, Group Z had a higher crude fat content, and Group X had a higher crude protein content (p<0.05). EPA and DHA levels increased somewhat in all groups due to the cooking process. The TVB-N value of fresh fish was determined as 13.33 mg/100g, and at the end of storage, the lowest TVB-N value was found in Group Z (24.41 mg/100g). It was observed that high-temperature cooking reduced the TBARs and TVB-N levels and slowed down microbial development. During storage, it was found that indicator analysis, particularly the microbiological analyzes performed, played a role in determining the shelf life of sous vide cooked sea bass with liquid smoke-flavor. The shelf life of flavored sea bass fillets cooked at 60 °C and 65 °C for 20 minutes was found to be 28 days, while the shelf life of Group Z, cooked at 70 °C for 20 minutes, was found to be 32 days.