Vurgulu Elektrik Alan (PEF) Tekniğinin Et ve Su Ürünlerinin İşlenmesinde Kullanımı

Gıda endüstrisinde, geleneksel yöntemlere alternatif olabilecek yeni muhafaza ve işlemeteknolojilerinin kullanımı giderek önem kazanmaktadır. Bu yeni ve özellikle ısıl olmayan teknikleringıdaların güvenliğini arttırma, kalite kayıplarını azaltma, üretimde verim artışını sağlama gibi çokönemli avantajları bulunmaktadır. Bu yeni teknolojilerden biri olan Vurgulu Elektrik Alan (PulsedElectric Field-PEF) tekniği, son yıllarda üzerinde önemle durulan bir yöntem olarak gözeçarpmaktadır. Bu yöntem hem sıvı hem de katı gıdalarda değişik amaçlarla kullanılmakta olupoptimizasyona yönelik çeşitli çalışmalar yapılmaktadır. Diğer yandan, PEF tekniğinin et ve suürünlerinde de gerek muhafaza amacıyla, gerekse diğer meydana getirdiği olumlu özellikler (ürününfonksiyonel özelliklerini geliştirmesi, kurutma, kürleme ve dondurma gibi işlemleri hızlandırması)nedeniyle kullanımına dair yakın zamanda çeşitli çalışmalar mevcuttur. Bu bakımdan bu derlemeçalışmasında, PEF tekniğinin et ve su ürünlerinde hangi amaçlar için kullanılabileceği üzerine detaylıbilgiler verilmeye çalışılmıştır.

Utilization of Pulsed Electric Field (PEF) Technique in Meat and SeafoodProcessing

In the food industry, using of new preservation and processing technologies, which may be an alternative to traditional methods, is becoming increasingly important. These novel and particularly non-thermal techniques have very important advantages such as enhancing food safety, reducing quality losses, and increasing production efficiency. One of these new technologies, Pulsed electric field (PEF) technique, stands out as a novel method that has been emphasized in recent years. It is used for different purposes in both liquid and solid foods, also various studies are carried out for the optimization. On the other hand, recently, there are several studies using PEF technique in meats and seafoods for the preservation purposes, as well as other positive effects (improving the functional properties of the product, accelerating processes such as drying, curing and freezing). In this regard, detailed information about the purposes for which PEF technique can be used in meats and seafoods has been tried to be given in this comprehensive review study.

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