Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris)

The objective of the study was to determine the effect of sous-vide cooking on the physical, chemical, sensorial and microbiological quality of deep water pink shrimp (Parapenaeus longirostris) stored at 4 degrees C. Four different temperature-time combinations were studied (75 degrees C/10 min, 75 degrees C/15 min, 95 degrees C/10 min, 95 degrees C/15 min). According to sensory and microbiological results, the treatment at 95 degrees C for 15 minutes was the most effective treatment for shrimp to extend the shelf life. According to microbiological analysis, maximum shelf life of the groups processed at 75 degrees C/10 min, 75 degrees C/15 min, 95 degrees C/10 min, 95 degrees C/15 min were found to be 5 days, 9 days, 23 days and 26 days respectively. Overall acceptability scores of sensory analysis had high correlation with the microbiological results.