APPLICATION OF PULSED ELECTRIC FIELD IN MEAT TECHNOLOGY

Year 2020, Volume: 45 Issue: 3, 485 - 495, 15.06.2020

Emine Aşık Canbaz , Selçuk Çömlekçi , Atif Can Seydim

https://doi.org/10.15237/gida.GD19143

Cited By: 1

Abstract

Pulsed electric field (PEF) is a novel non-thermal technique that meets the increasing demand of consumers for both safe and nutritional foods. Meat and meat products have been  preserved by traditional methods for a very long time, however in order to maintain the nature of these products, PEF is offered as an alternative method. PEF has already been suggested as effective as traditional methods on hardness, water binding capacity, color and microbial quality of meat and meat products. Thus, this review summarized the current applications of PEF in meat technology.

Keywords

Pulsed electric field, non-thermal preservation, meat technology

ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI

Abstract

Vurgulu elektrik alan (PEF; pulsed electric field) yöntemi, günümüzde algısı ve beklentisi değişen bireylerin sadece güvenilir değil aynı zamanda duyusal ve besleyici yönden cazibesi yüksek doğal gıdalara olan talebini karşılamak üzere geliştirilmiş ısıl olmayan yeni bir muhafaza yöntemidir. İlk çağlardan beri farklı tekniklerle muhafaza edilen taze et ve et ürünlerinin çekiciliğini artırmak ve doğala yakın özelliklerini korumak için bilinen yöntemlere alternatif olarak değerlendirilen PEF uygulaması, etin sertliği, su tutma kapasitesi, renk ve mikrobiyel yük gibi kalite kriterlerini önemli ölçüde etkilemektedir. Bu derlemede et teknolojisinde prosesi iyileştirme, verimi artırma ve son ürün kalitesini iyileştirme potansiyeli olan PEF uygulamaları ile ilgili çalışmalar özetlenmiştir.

Keywords

darbeli elektrik alan, ısıl olmayan muhafaza, et teknolojisi

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