The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Summary This study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)-packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum-packaged in a gas barrier plastic pouch, pasteurised (70 °C, 10 min) and stored at 4 ± 1 °C. The second group [(lemon juice-treated sous vide (LSV)] was treated with lemon juice, vacuum-packaged, pasteurised and stored similarly. LSV samples had lower pH, mesophilic and psychrophilic aerobic counts than SV samples (P < 0.05), and they had better sensory quality. SV samples spoiled on the 35th day, while the LSV samples were acceptable until 49th day of storage. This result shows that treatment with lemon juice increased the acceptability and shelf life of SV packaged bonito for 2 weeks (40%). When compared to several other mild preservation procedures, addition of lemon juice to SV fish is inexpensive and uncomplicated method.