VACUUM IMPREGNATION TECHNIQUE AND ITS USE IN MEAT PRODUCTS

Abstract

Vacuum Impregnation (VI) has emerged as a prominent marination technique in recent food technology applications. This pressure-differential-based method facilitates the infusion of desired compounds into the porous structure of food matrices submerged in a solution. VI significantly improves product quality, serves as an effective pre-treatment, and imparts novel functionalities to food products. Its primary advantages include being a non-thermal process and preserving the structural integrity of the matrix. Furthermore, its efficiency can be synergistically enhanced when combined with emerging technologies such as ultrasound, ohmic heating, high-pressure processing, microperforation, pulsed electric fields, and electron beam irradiation. While VI is extensively utilized in fruit and vegetable processing, its application in meat products has traditionally focused on salting. However, beyond conventional brines, solutions enriched with onion juice, organic acids, phenolic compounds, vitamins, and enzymes have been successfully implemented. This comprehensive review aims to provide a detailed analysis and summary of the mechanism of VI technology, its application areas, and its potential for enhancing the functionality of meat and meat products.

Keywords

• Deformation-relaxation phenomenon
• functional food
• vacuum impregnation

VAKUMLU EMDİRİM TEKNİĞİ VE ET ÜRÜNLERİNDE KULLANIMI

Abstract

Vakumlu emdirim (VE) son dönemde gıda teknolojisinde adından söz ettiren bir marinasyon yöntemidir. Basınç farklılıklarına dayanan bu teknik, çözelti içerisine daldırılan gıdanın gözeneklerinden istenilen bileşiklerin geçmesi olayıdır. Ürün kalitesini iyileştirebilmekte, ön işlem olarak uygulanabilmekte ve gıdalara yeni özellikler kazandırabilmektedir. Isıl işlem olmaması ve gıda bütünlüğünü koruması sağladığı avantajlar arasında yer almaktadır. Farklı tekniklerle (ultrases, ohmik ısıtma, yüksek basınçlı işleme mikroperforasyon, darbeli elektrik alan, elektron ışınlama) kombine uygulanıp verim artırılabilmektedir.  Meyve ve sebzeler için oldukça yaygın olan VE, et ürünlerinde daha çok tuzlama amacıyla kullanılmıştır. Emdirim çözeltisi olarak salamura dışında soğan suyu, çeşitli asitler, fenolik maddeler, vitaminler ve enzimler bakımından zengin çözeltiler başarıyla uygulanmıştır. Bu derleme çalışması vakumlu emdirim teknolojisinin mekanizmasını, uygulama alanlarını, et ve et ürünlerinin fonksiyonelliğini geliştirmedeki potansiyelini ayrıntılı bir şekilde inceleyip özetlemeyi hedeflemektedir.

Keywords

• Deformasyon-gevşeme
• fonksiyonel gıda
• vakumlu emdirim

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