Nutritional and quality changes in a sous vide product pasteurized at various temperatures

Aucoin, E. Jane (1997) Nutritional and quality changes in a sous vide product pasteurized at various temperatures. Masters thesis, Memorial University of Newfoundland.

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Abstract

A test product using harp seal (Phoca groenlandica) meat (Seal Meat Shepherd's Pie) was developed and processed by the sous vide method. Changes in nutrient content were tested after the product was pasteurized at five different time/temperature schedules (65°, 70°, 75°, 80° and 85°C for 105, 60, 43, 35 and 30 min respectively) and were also tested after the product was prepared by the conventional method of cooking. A non-pasteurized sample acted as control. The nutrients tested were thiamin, fatty acids, protein and amino acids. Percent fat and moisture content and pH and water activity were recorded for all the variations studied. Results showed small variations in the amounts of nutrients as a result of some of the treatments when compared statistically with the non-pasteurized sample. Microbial changes in the product processed at the 85°C for 30 min pasteurizing schedule, non-pasteurized product and conventionally prepared samples were monitored. Changes in the texture of the meat were tested after the heat treatments and in the non-pasteurized samples. Optimum pasteurization schedules were determined for some of the factors as follows: for Ω-3 fatty acids (65°C for 105 min), for amino acids (85°C for 30 min) and for texture (70° to 80°C for 60 to 35 min). The pasteurized product did not show any increase in the growth of aerobic and anaerobic bacteria when stored at both 2.2°C and 8°C for 21 days.

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