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Aplicação do processo de cozimento SOUS - VIDE a filetes de cavala (Scomber colias)
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Abstract(s)
O presente trabalho teve como objetivo aplicar o método de cozimento sous-vide a filetes de cavala (S. colias) e estudar os seus parâmetros físico-químicos e sensoriais. O método sous-vide consiste no cozimento em banho-maria, de alimentos dispostos em bolsas de vácuo termoestáveis, em condições de temperatura e tempo controlados e seguida de rápida refrigeração. Testaram-se os binómios temperatura-tempo 50, 60 e 70 °C e 1, 3 e 6 min. para avaliar os parâmetros de qualidade (teores de perda por gotejamento e por cozimento, textura, cor, pH, teor de humidade e atividade da água, capacidade de retenção da água, perda de água e perda de gordura). Selecionou-se o binómio temperatura-tempo 60 °C durante 3 minutos, pois exibiu caraterísticas intermédias e pertinentes nos parâmetros, nomeadamente, nos vários atributos da textura e cor, e também no teor de humidade e perda de gordura. Este binómio foi utilizado para o cozimento sous-vide de filetes seguindo diferentes preparações, utilizando ingredientes que reconhecidamente possuem potencial para estender o tempo de conservação útil e/ou garantir a segurança alimentar do produto: salmoura; azeite, alho e orégãos; infusão de hortelã da ribeira; vinagre de gengibre; vinagre de framboesa; e sumo de limão. Nestes filetes avaliaram-se os mesmos parâmetros e, complementarmente, avaliaram-se diversas características organoléticas das preparações, assim como a preferência e intenção de compra recorrendo a um painel sensorial. Os filetes de cavala preparados com azeite, alho e orégãos, foram eleitos como os mais apreciados em todos os parâmetros sensoriais, obtendo uma apreciação geral de 5,5 ± 0,9 (numa escala de 1 a 6). Foram também escolhidos como receita preferida por 67,7%, especulando-se uma preferência por filetes com maior dureza (3,97 ± 0,49 N), gomosidade (202,26 ± 27,92 g) e mastigabilidade (473,47 ± 52,84 g.mm). Os filetes controlo foram os menos apreciados quanto à aparência (4,7 ± 0,9), cor (4,6 ± 1,0), textura (5,1 ± 0,7) e odor (4,6 ± 1,1), com uma apreciação geral de 4,6 ± 1,1. Cerca de 87% dos provadores relataram que comprariam os filetes com azeite, alho e orégãos. Os filetes com salmoura também apresentaram elevada aceitabilidade e intenção de compra (74%). Este trabalho explorou o potencial da aplicação do cozimento sous-vide a filetes de cavala e elaboração de um produto pronto-a-consumir ou de conveniência.
The present work aimed to apply the sous-vide cooking method to mackerel fillets (S. colias) and to study its physical-chemical and sensory parameters. The sous-vide method consists of cooking food in a bain-marie, placed in thermostable vacuum bags, under controlled temperature and time conditions, followed by rapid refrigeration. The temperature-time binomials 50, 60 and 70 °C and 1, 3 and 6 min were tested. to evaluate the quality parameters (drip and cooking loss, texture, color, pH, moisture content and water activity, water holding capacity, water loss and fat loss). The temperature-time binomial 60 °C for 3 minutes was selected, as it exhibited intermediate and relevant characteristics in the parameters, namely, in the various texture and color attributes, and in the moisture content and fat loss. This binomial was used for the sous-vide cooking of fillets following different preparations, using ingredients that are known to have the potential to extend the shelf life and/or guarantee the food safety of the product: brine; olive oil, garlic, and oregano; river mint infusion; ginger vinegar; raspberry vinegar; and lemon juice. In these fillets, the same parameters were evaluated, and, in addition, various organoleptic characteristics of the preparations were evaluated, as well as preference and purchase intention using a sensory panel. Mackerel fillets prepared with olive oil, garlic and oregano were chosen as the most appreciated in all sensory parameters, obtaining a general appreciation of 5,5 ± 0,9 (on a scale of 1 to 6). They were also chosen as the preferred recipe by 67,7%, speculating a preference for fillets with greater hardness (3,97 ± 0,49 N), gumminess (202,26 ± 27,92 g) and chewiness (473,47 ± 52,84 g.mm). Control fillets were the least appreciated in terms of appearance (4,7 ± 0,9), color (4,6 ± 1,0), texture (5,1 ± 0,7) and odor (4,6 ± 1,1), with an overall appreciation of 4,6 ± 1,1. About 87% of tasters reported that they would buy fillets with olive oil, garlic, and oregano. Fillets with brine also showed high acceptability and purchase intent (74%). This work explored the potential of applying sous-vide cooking to mackerel fillets and preparing a ready-to-eat or convenience product.
The present work aimed to apply the sous-vide cooking method to mackerel fillets (S. colias) and to study its physical-chemical and sensory parameters. The sous-vide method consists of cooking food in a bain-marie, placed in thermostable vacuum bags, under controlled temperature and time conditions, followed by rapid refrigeration. The temperature-time binomials 50, 60 and 70 °C and 1, 3 and 6 min were tested. to evaluate the quality parameters (drip and cooking loss, texture, color, pH, moisture content and water activity, water holding capacity, water loss and fat loss). The temperature-time binomial 60 °C for 3 minutes was selected, as it exhibited intermediate and relevant characteristics in the parameters, namely, in the various texture and color attributes, and in the moisture content and fat loss. This binomial was used for the sous-vide cooking of fillets following different preparations, using ingredients that are known to have the potential to extend the shelf life and/or guarantee the food safety of the product: brine; olive oil, garlic, and oregano; river mint infusion; ginger vinegar; raspberry vinegar; and lemon juice. In these fillets, the same parameters were evaluated, and, in addition, various organoleptic characteristics of the preparations were evaluated, as well as preference and purchase intention using a sensory panel. Mackerel fillets prepared with olive oil, garlic and oregano were chosen as the most appreciated in all sensory parameters, obtaining a general appreciation of 5,5 ± 0,9 (on a scale of 1 to 6). They were also chosen as the preferred recipe by 67,7%, speculating a preference for fillets with greater hardness (3,97 ± 0,49 N), gumminess (202,26 ± 27,92 g) and chewiness (473,47 ± 52,84 g.mm). Control fillets were the least appreciated in terms of appearance (4,7 ± 0,9), color (4,6 ± 1,0), texture (5,1 ± 0,7) and odor (4,6 ± 1,1), with an overall appreciation of 4,6 ± 1,1. About 87% of tasters reported that they would buy fillets with olive oil, garlic, and oregano. Fillets with brine also showed high acceptability and purchase intent (74%). This work explored the potential of applying sous-vide cooking to mackerel fillets and preparing a ready-to-eat or convenience product.
Description
Keywords
Filetes de cavala Sous-vide Binómio temperatura-tempo Preparações/receitas Parâmetros físico-químicos Análise sensorial