This study aimed to determine the changes in quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during cold storage (4±1 °C). Saturated fatty acids, monounsaturated polyunsaturated acids dominant fish were found be palmitic acid, oleic linoleic respectively. pH values fluctuated samples. It was determined total volatile basic nitro...

Abstract: In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries restaurants worldwide. SV is considered a transformation of traditional cooking into more nutritionally, healthier cooking. the advantages in precise control heating temperature time, improve quality, color, flavor, nutritional value food. this review, we first desc...