Abstract
The aim of the study was to investigate the influence of temperature and time combination on the quality of pikeperch fillets and to propose settings which allow high nutritional quality fish fillets to be obtained. The material for the study consisted of 24 farmed pikeperch (Sander lucioperca) fillets, which were evaluated raw and after sous vide (SV) cooking proceeded at 65 °C for 45 min (SV65), 75 °C for 20 min (SV75), and 90 °C for 10 min (SV90). The chemical composition was affected by SV procedure; SV90 was similar to raw samples in terms of moisture, protein, and fat content, whereas SV65 differed the most. Carnosine contents decreased in all SV samples compared with raw ones, and anserine only decreased in SV90. There were no differences in terms of fatty acid composition (% of total) between SV and raw samples. In SV75 and SV90 total viable counts, Enterobacteriaceae, Enterococcus sp., and Staphylococcus sp. were reduced below a detection level but not in SV65. These samples also showed a better sensory quality than SV65. Therefore, SV75 and SV90 might be recommended for pikeperch fillets preparation, taking into account safety and nutritional aspects.