Influence of grilling pretreatment and optimization ofsous videprocessing parameters on the physicochemical and microbiological quality of pirarucu fillet

摘要

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize thesous videprocess parameters. Before and after thesous videprocess, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 celcius/120 s was selected because of its water-holding capacity (%) 79.40 +/- 0.31, texture (N) 1.91 +/- 0.40 and value ofL* 74.44 +/- 0.38 in the fillets. Cooking at 60 celcius for 568.8 s were the bestsous videparameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, Delta E* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination withsous videproved it is a potential solution for developing pirarucu products even at an industrial scale.