ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI

Tuzlama işlemi, etin raf ömrünü uzatma ve teknolojik kalitesini geliştirme amacıyla uygulanmaktadır. Geleneksel yöntemlerden biri olan yaş tuzlamada, et salamura içerisinde belli bir süre bekletilmekte ve tuzun ete nüfuz etmesi sağlanmaktadır.  Ancak, bu yöntemle tuzun ete nüfuzu oldukça yavaş olmaktadır. Son yıllarda salamura çözeltisi ile et arasındaki kütle aktarım hızını arttırmak için vakumlu emdirim yöntemi kullanılmaktadır. Vakumlu emdirim yönteminde, kısmi bir vakum basıncı uygulanarak kapiler sistemdeki doğal sıvılar ve gazlar uzaklaşmakta ve oluşan boşluklara arzu edilen çözelti nüfuz etmektedir. Kurutma ve dondurma gibi işlemlerden önce ön işlem olarak uygulanabilme, işleme süresini kısaltma, son ürünün kalitesini geliştirme ve üretim maliyetini azaltma bu yöntemin sağladığı başlıca avantajlardır. Bu makalede; etin tuzlanmasında vakumlu emdirim yönteminin kullanılmasıyla ilgili çalışmalar derlenmiştir.
Anahtar Kelimeler:

Et, tuzlama, vakum impregnasyon

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