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Effects of Storage on The Quality of Sous Vide Processed Lamb Liver

This study aimed to assess the changes in quality of lamb liver sous vide during refrigerated storage. Liver sous vide was prepared and stored at (3 o C). Samples were packaged under vacuum into polyamide-polyethylene pouches, cooked in a boiling water bath at 80 o C for 40 min, and stored at 3°C for 0, 2, 4, 6, 8 and 10 weeks. Sensory, microbiological (total aerobic), chemical (pH), color (L*, a*, b* values), cooking weight loss and water content were performed on liver samples every week. Minor changes in water content, cooking weight loss, Hunter Lab color, and sensory score were observed through 10 weeks. Major microbiological change was observed in 5 weeks (2 log cfu/g). The liver sample was unacceptable after 8 weeks. Instrumental texture measures (texture profile analysis, TPA) showed a small change in hardness, springiness and chewiness values in sous vide processed samples during storage time.