Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed

Dried basil (0.5%), fresh garlic (0.25%), and dill weed (0.5%) were added onto fish fillets and then this combination was cooked by using sous vide technique. Total volatile basic nitrogen (TVBN), pH, sensory and color (L*, a*, and b*) measurement analysis were performed in order to reveal the quality differences. TVBN results revealed that the use of dried “basil, fresh garlic, and dill weed could delay the rapid deterioration in the chemical quality of fish fillets cooked by sous vide technique. The used herbs successfully preserved the sensory quality of the fish samples cooked by sous vide technique as well. Sensory and physicochemical quality assurance tests demonstrated that combination of dried basil and fresh garlic with sous vide cooking technique were effective against deterioration. The sea bass fillets that were treated with dried basil, fresh garlic, dill weed and cooked at 65°C for 20 minutes had the shelf life up to 42 days