Sous Vide Cooking and its Potential Applications in Meat Industry

Year 2013, Volume: 11 Issue: 2, 94 - 101, 01.06.2013

Güliz Haskaraca Nuray Kolsarıcı

Abstract

Sous vide technology is a pasteurization of vacuum packaged foods in the temperature controlled water bath. With this technology, foods are cooked for a long time while they are pasteurized at low temperatures. During cooking of meat and meat products with traditional methods, water present in the structure of meat evaporates, some of the flavor components remove with this vapor and eating quality is adversely affected by the reduction of tenderness. On the other hand, meat and meat products do not lose their moisture and flavor components during sous vide cooking since they are cooked in vacuum package. As a result of sous vide cooking, juicier, delicious and tender products can be produced. In addition, food can be processed without burning, in desirable time- temperature conditions and cooking degree rare-medium-well done . This study summarizes the advantages and disadvantages of sous vide technology and its potential use in meat and meat products

Keywords

Sous vide, Meat and meat products, Vacuum packaging, Pasteurization

Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları

Abstract

“Sous vide” pişirme teknolojisi gıdaların vakum ambalajda, tam olarak kontrol edilebilen sıcaklıklarda, su banyosu içerisinde pastörize edilmesidir. Bu teknolojisi sayesinde ürün, bir yandan düşük sıcaklıkta pastörize edilirken bir yandan da uzun süre uygulaması ile pişirilir. Et ve et ürünlerinin geleneksel pişirme yöntemleri ile pişirilmeleri sırasında yapılarında bulunan su buharlaşır, buharla birlikte aroma bileşenlerinin bir kısmı uzaklaşır ve gevrekliklerindeki azalma nedeniyle yeme kaliteleri kötü yönde etkilenir. Sous vide pişirme ile etler vakum ambalaj içerisinde pişirildiğinden pişme esnasında buharla nemini ve aroma bileşenlerini kaybetmez böylece daha sulu, lezzetli ve gevrek ürünler elde edilir. Ayrıca yanmadan istenen süre -sıcaklıkta ve istenen pişme derecesinde az, orta ve çok pişmiş olarak hazırlanabilirler. Bu çalışma sous vide teknolojisinin et ve et ürünlerinde kullanımının avantaj ve dezavantajlarıyla ortaya koyulması amacıyla yapılmıştır

Keywords

Sous vide, Et ve et ürünleri, Vakum ambalajlama, Pastörizasyon

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