Nuran ERDEM, Mustafa KARAKAYA

Gıdalarda Sous Vide Uygulama Teknolojisi

Sous vide, Fransızca “vakum altında” anlamına gelmekte olup yöntem; gıdaların vakum ambalajda,tam olarak kontrol edilebilen sıcaklıklarda (≤100°C) su banyosu içinde pastörize edilmesiniiçermektedir. Sous vide aynı zamanda bir muhafaza yöntemidir. Pişirme işleminin ardından ürünhemen tüketilmekte veya 0-3°C sıcaklık aralığına hızlı bir şekilde soğutularak tekrar ısıtma ve tüketimaşamasına kadar 3-5 hafta süreyle depolanabilmektedir. Sous vide teknolojisi ile ürünün tekstür vekalite özelliklerine zarar verilmeden, dış yüzeyi aşırı kurumadan, istenen sıcaklıkta ve istenen süredehazırlanması sağlanmaktadır. Bu yöntemle et, balık, tavuk ve sebzeler pişirilebilmektedir. Sous videteknolojisi ile hazırlanan et ve et ürünleri hem daha lezzetli, sulu ve gevrek hem de bünyesindeki besinmaddelerini minimum düzeyde kaybetmektedir. Sous vide teknolojisi, depolama süresinin uzatılması,duyusal ve mikrobiyolojik kalitenin korunması gibi, birçok avantaj sağlamaktadır. Vakum ambalajlaanaerobik ortam sağlanması ve kontrollü sıcaklık uygulaması ile gıdalarda bulunan bakterilerinvejetatif formları inaktive edildiği için Sous vide teknolojisi ile pişirme birçok açıdan güvenilirolmaktadır.

Sous Vide Application Technology on Foods

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuumpackage in a water bath at fully controllable temperatures (≤100°C). Sous vide is also an enclosuremethod. The product is consumed immediately after cooking or quickly re-heating between 0-3°Cand can be stored for 3-5 weeks until consumption. With Sous vide technology, it is provided toprepare the product at the desired temperature and at the desired time without damaging the texturesand quality features, without excessive drying of the outer surface. Meat, fish, chicken and vegetablescan be cooked with this method. Meat and meat products prepared with sous vide technology aremore delicious, juicy and crunchy and lose their nutrients at minimum level. Sous vide technologyoffers many advantages such as prolonging storage time, sensory quality and maintainingmicrobiological quality. Sous vide technology is reliable in many respects since the vegetative formsof bacteria in the food are inactivated by providing anaerobic environment with vacuum packagingand controlled temperature application.

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