ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI

Vurgulu elektrik alan (PEF; pulsed electric field) yöntemi, günümüzde algısı ve beklentisi değişen bireylerin sadece güvenilir değil aynı zamanda duyusal ve besleyici yönden cazibesi yüksek doğal gıdalara olan talebini karşılamak üzere geliştirilmiş ısıl olmayan yeni bir muhafaza yöntemidir. İlk çağlardan beri farklı tekniklerle muhafaza edilen taze et ve et ürünlerinin çekiciliğini artırmak ve doğala yakın özelliklerini korumak için bilinen yöntemlere alternatif olarak değerlendirilen PEF uygulaması, etin sertliği, su tutma kapasitesi, renk ve mikrobiyel yük gibi kalite kriterlerini önemli ölçüde etkilemektedir. Bu derlemede et teknolojisinde prosesi iyileştirme, verimi artırma ve son ürün kalitesini iyileştirme potansiyeli olan PEF uygulamaları ile ilgili çalışmalar özetlenmiştir.

APPLICATION OF PULSED ELECTRIC FIELD IN MEAT TECHNOLOGY

Pulsed electric field (PEF) is a novel non-thermal technique that meets the increasing demand of consumers for both safe and nutritional foods. Meat and meat products have been  preserved by traditional methods for a very long time, however in order to maintain the nature of these products, PEF is offered as an alternative method. PEF has already been suggested as effective as traditional methods on hardness, water binding capacity, color and microbial quality of meat and meat products. Thus, this review summarized the current applications of PEF in meat technology.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Sayıdaki Diğer Makaleler

SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ İLE ÜRETİLEN BİBER TURŞUSUNUN BAZI KALİTE PARAMETRELERİNİN ARAŞTIRILMASI

Recep GÜNEŞ, Bayram ÇETİN

ORTAGONAL MERKEZİ KOMPOZİT TASARIM VE YÜZEY CEVAP METODOLOJİSİNDEN FAYDALANARAK BALIK YAĞI GIDA TAKVİYELERİNİN YAĞ ASİDİ KOMPOZİSYONLARININ GAZ KROMATOGRAFİSİ İLE TAYİNİ İÇİN YENİ BİR ESTERLEŞTİRME METODUNUN GELİŞTİRİLMESİ

İsmail TARHAN

GELENEKSEL BİR ÜRÜNÜMÜZ OLAN KATIK KEŞİNİN BAZI ÖZELLİKLERİ

Hayri COŞKUN, Ercan SARICA, Büşranur BÜYÜKTANIR, Nizamettin BAŞ, Emine TANRIKULU, Kübra Nur BIÇAK, Cansu GÜZEL, Burcu EMECEN

FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Cüneyt DİNÇER, Timur TONGUR, Taner ERKAYMAZ

GIDA AMBALAJI İÇİN BİYOSİDAL ALLİSİN / MT / MMA / PEG / POSS NANOKOMOZİTLERİNİN SENTEZİ VE İN VİTRO SİTOTOKSİSİTE ANALİZİ

Gülay BAYSAL

ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI

Emine AŞIK CANBAZ, Selçuk ÇÖMLEKÇİ, Atif Can SEYDİM

GIDA ENDÜSTRİSİNDE NANOSİSTEMLERİN KULLANIMI

Gülay BAYSAL

LACTOBACILLUS CİNSİ BAKTERİLERİN LİYOFİLİZE EKZOPOLİSAKKARİTLERİNİN BİFİDOBAKTERİLERİN GELİŞİMİNİ DÜZENLEYİCİ ETKİSİNİN BELİRLENMESİ

Dilek UZUNDAĞ, Zehranur YUKSEKDAG, Mustafa ULUDAĞ

BAYBURT CİVİL PEYNİRİNİN BAZI KİMYASAL, BİYOKİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ İLE MİNERAL VE AĞIR METAL İÇERİKLERİ

Ayla ARSLANER, Mehmet Ali SALIK

SÜS ELMASI (MALUS FLORIBUNDA) SUYUNUN KÖPÜK KURUMA DAVRANIŞI VE TOZ ÜRÜNÜN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Hülya ÇAKMAK