BibTex RIS Kaynak Göster

Sous Vide Cooking and its Potential Applications in Meat Industry

Yıl 2013, Cilt: 11 Sayı: 2, 94 - 101, 01.06.2013

Öz

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

Kaynakça

  • [1] Nyati, H., 2000. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelflife products. Food Control 11: 471-476.
  • [2] Schellekens, M., 1996. New research issues in sous-vide cooking. Trends in Food Science and Technology 7: 256-262.
  • [3] Baldwin, D.E., 2012. Sous vide cooking: A review. International Journal of Gastronomy and Food Science 1: 15–30.
  • [4] Eades, M., Sous Vide Supreme Technology: How it Works. http://www.youtube.com/watch?v=pIAXI1rq9Gg. Erişim tarihi: 10.11.2012.
  • [5] Anonymous., 2010. http://www.cookingforengineers.com/article/283/AnIntroduction-to-Sous-Vide-Cooking erişim tarihi: 20.10.2012
  • [6] Ghazala, S., Aucoin,J., Alkanani,T., 1996. Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca groenlacdica). Journal of Food Science 61(3): 520– 523.
  • [7] Church, I., 1998. The Sensory Quality, Microbiological Safety and Shelf Life of Packaged Foods. In: Ghazala, S. (Ed.), Sous Vide and Cook– Chill Processing for the Food Industry. Aspen Publishers, Gaithersburg, Maryland, 190–205.
  • [8] Creed, P.G., 1998. Sensory and Nutritional Aspects of Sous Vide Processed Foods. In: Ghazala, S. (Ed.), Sous Vide and Cook–Chill Processing for the Food Industry. Aspen Publishers, Gaithersburg, Maryland, 57–88.
  • [9] Church, I.J., Parsons, A.L., 2000. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. International Journal of Food Science and Technology 35: 155–162.
  • [10] Lassen, A., Kall, M., Hansen, K., Ovesen, L., 2002. A Comparison of the retention of vitadks B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems. European Food Research and Technology 215: 194–199.
  • [11] Garcı´a-Linares, M. C., Gonzalez-Fandos, E., Garcı´a-Ferna´ ndez, M. C., Garcı´a-Arias, M. T., 2004. Microbiological and nutritional quality of sous vide or traditionally processed fish : influence of fat content. Journal of Food Quality 27: 371–387.
  • [12] Stea, T. H., Johansson, M., Ĵagerstad, M., Frólich, W., 2006. Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chemistry 101: 1095–1107.
  • [13] Norén,N., Arnold, D., 2009. Cooking Issues: The French Culinary. Institute’s Tech’n StuffBlog. URL /http://www.cookingissues.com/S.
  • [14] Baldwin, D.E., 2010. Sous Vide for the Home Cook. Paradox Press.
  • [15] Myhrvold, N., Young, C., Bilet, M., 2011. Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab.
  • [16] Blumenthal, H., 2008. The Big Fat Duck Cookbook. Bloomsbury.
  • [17] Keller, T., Benno, J., Lee, C., Rouxel, S., 2008. Cooking Sous Vide. Artisan.
  • [18] Kamozawa, A., Talbot, H. A., 2010. Ideas in Food: Great Recipes and Why They Work. Clarkson Potter.
  • [19] Mol, S., Özturan, S., 2009. Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheries Sciences 3: 68-75.
  • [20] Ozoğul. F., Polat, A., Ozoğul. Y., 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49-57.
  • [21] Schellekens, M., Martens, T., 1992. Sous Vide Cooking Part 1: Scientific Literature Review; Composition of the European Communities Directorate General XII, Research and Development.
  • [22] PolyScience, 2012. Web sitesi. http://www.cuisinetechnology.com/blog/introductionto-sous-vide-cooking/. Erişim tarihi: 12.11.2012
  • [23] Mossel, D. A. A., Struijk, C. B., 1991. Public health implication of refrigerated pasteurized (‘sous-vide’) foods. International Journal of Food Microbiology 13: 187-206.
  • [24] Hesser, A., 2005. New York Times, August. Erişim tarihi:28.10.2012
  • [25] Roca, J., Brugués, S., 2005. Sous-Vide Cuisine. Montagud Editores, S. A.
  • [26] Potter, J., 2010. Cooking for Geeks: Real Science, Great Hacks, and Good Food. O’Reilly.
  • [27] Peck, M. W, Goodburn, K. E., Betts, R. P., Stringer, S. C., 2006. Clostridium botulinum in Vacuum Packed (VP) and Modified Atmosphere Packed (MAP) Chilled Foods. Final Project Report (B13006). Technical Report. Institute of Food Research.
  • [28] SVAC., 1991. Code of Practice for Sous Vide Catering System. SVAC, Tetbury, Gloucestershire, UK.
  • [29] McGee, H., 2004. On Food and Cooking: The Science and Lore of The Kitchen. Scribner, New York.
  • [30] Belitz, H.D., Grosch, W., Schieberle, P., 2004. Food Chemistry third ed. Springer.
  • [31] Charley, H., Weaver, C., 1998. Foods: A Scientific Approach, third ed. Prentice-Hall, Inc.
  • [32] Sebastiá, C., Soriano, J. M., Iranzo, M., Rıco, H., 2010. Microbiological quality of sous vide cook-chill preserved food at different shelf life. Journal of Food Processing and Preservation 34: 964-974.
  • [33] Díaz, P., Nieto, G., Garrido, M. D., Bañón, S., 2008. Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Science 80: 287–292.
  • [34] Gonzalez-Fandos, E., Garcia-Lınares, M.C., Villaniro-Rodriguez, A., Garcia-Arias, M.T., GarciaFernandez, M.C., 2004. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology 21: 193- 201.
  • [35] Gonzalez-Fandos, E., Garcia-Linares, M. C.,Villaniro-Rodriguez, A., Garcia-Arias, M. T., Garcia-Fernandez, M.C., 2005. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 16: 77-85.
  • [36] Mol, S., Özturan, S., Cosansu, S., 2012. Determination of the Quality and shelf life of sous vide packaged bonito (Sarda sarda, BLOCH, 1793) stored at 4 and 12C. Journal of Food Quality 35:137-143.
  • [37] FDA., 2011. Fish and Fishery Products Hazards and Controls Guidance, fourth ed. Technical Report. U.S. Department of Health and Human Services.
  • [38] Anonymous, 2008. Response to the questions posed by the food and drug administration and the national marine fisheries service regarding determination of cooking parameters for safe seafood for consumers, national advisory committee on microbiological criteria for food. Journal of Food Protection 71(6): 1287–1308.
  • [39] Snyder, O.P., 1995. The Applications of HACCP for MAP and Sous Vide Products. In: Farber, J.M., Dodds, K.L. (Eds.), Principles of ModifiedAtmosphere and Sous Vide Product Packaging. Technomic Publishing Co, Inc., 325–383.
  • [40] Rybka-Rodgers, S., 2001. Improvement of food safety design of cook- chill foods. Food Research International 34: 449–455.

Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları

Yıl 2013, Cilt: 11 Sayı: 2, 94 - 101, 01.06.2013

Öz

“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

Kaynakça

  • [1] Nyati, H., 2000. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelflife products. Food Control 11: 471-476.
  • [2] Schellekens, M., 1996. New research issues in sous-vide cooking. Trends in Food Science and Technology 7: 256-262.
  • [3] Baldwin, D.E., 2012. Sous vide cooking: A review. International Journal of Gastronomy and Food Science 1: 15–30.
  • [4] Eades, M., Sous Vide Supreme Technology: How it Works. http://www.youtube.com/watch?v=pIAXI1rq9Gg. Erişim tarihi: 10.11.2012.
  • [5] Anonymous., 2010. http://www.cookingforengineers.com/article/283/AnIntroduction-to-Sous-Vide-Cooking erişim tarihi: 20.10.2012
  • [6] Ghazala, S., Aucoin,J., Alkanani,T., 1996. Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca groenlacdica). Journal of Food Science 61(3): 520– 523.
  • [7] Church, I., 1998. The Sensory Quality, Microbiological Safety and Shelf Life of Packaged Foods. In: Ghazala, S. (Ed.), Sous Vide and Cook– Chill Processing for the Food Industry. Aspen Publishers, Gaithersburg, Maryland, 190–205.
  • [8] Creed, P.G., 1998. Sensory and Nutritional Aspects of Sous Vide Processed Foods. In: Ghazala, S. (Ed.), Sous Vide and Cook–Chill Processing for the Food Industry. Aspen Publishers, Gaithersburg, Maryland, 57–88.
  • [9] Church, I.J., Parsons, A.L., 2000. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. International Journal of Food Science and Technology 35: 155–162.
  • [10] Lassen, A., Kall, M., Hansen, K., Ovesen, L., 2002. A Comparison of the retention of vitadks B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems. European Food Research and Technology 215: 194–199.
  • [11] Garcı´a-Linares, M. C., Gonzalez-Fandos, E., Garcı´a-Ferna´ ndez, M. C., Garcı´a-Arias, M. T., 2004. Microbiological and nutritional quality of sous vide or traditionally processed fish : influence of fat content. Journal of Food Quality 27: 371–387.
  • [12] Stea, T. H., Johansson, M., Ĵagerstad, M., Frólich, W., 2006. Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chemistry 101: 1095–1107.
  • [13] Norén,N., Arnold, D., 2009. Cooking Issues: The French Culinary. Institute’s Tech’n StuffBlog. URL /http://www.cookingissues.com/S.
  • [14] Baldwin, D.E., 2010. Sous Vide for the Home Cook. Paradox Press.
  • [15] Myhrvold, N., Young, C., Bilet, M., 2011. Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab.
  • [16] Blumenthal, H., 2008. The Big Fat Duck Cookbook. Bloomsbury.
  • [17] Keller, T., Benno, J., Lee, C., Rouxel, S., 2008. Cooking Sous Vide. Artisan.
  • [18] Kamozawa, A., Talbot, H. A., 2010. Ideas in Food: Great Recipes and Why They Work. Clarkson Potter.
  • [19] Mol, S., Özturan, S., 2009. Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheries Sciences 3: 68-75.
  • [20] Ozoğul. F., Polat, A., Ozoğul. Y., 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49-57.
  • [21] Schellekens, M., Martens, T., 1992. Sous Vide Cooking Part 1: Scientific Literature Review; Composition of the European Communities Directorate General XII, Research and Development.
  • [22] PolyScience, 2012. Web sitesi. http://www.cuisinetechnology.com/blog/introductionto-sous-vide-cooking/. Erişim tarihi: 12.11.2012
  • [23] Mossel, D. A. A., Struijk, C. B., 1991. Public health implication of refrigerated pasteurized (‘sous-vide’) foods. International Journal of Food Microbiology 13: 187-206.
  • [24] Hesser, A., 2005. New York Times, August. Erişim tarihi:28.10.2012
  • [25] Roca, J., Brugués, S., 2005. Sous-Vide Cuisine. Montagud Editores, S. A.
  • [26] Potter, J., 2010. Cooking for Geeks: Real Science, Great Hacks, and Good Food. O’Reilly.
  • [27] Peck, M. W, Goodburn, K. E., Betts, R. P., Stringer, S. C., 2006. Clostridium botulinum in Vacuum Packed (VP) and Modified Atmosphere Packed (MAP) Chilled Foods. Final Project Report (B13006). Technical Report. Institute of Food Research.
  • [28] SVAC., 1991. Code of Practice for Sous Vide Catering System. SVAC, Tetbury, Gloucestershire, UK.
  • [29] McGee, H., 2004. On Food and Cooking: The Science and Lore of The Kitchen. Scribner, New York.
  • [30] Belitz, H.D., Grosch, W., Schieberle, P., 2004. Food Chemistry third ed. Springer.
  • [31] Charley, H., Weaver, C., 1998. Foods: A Scientific Approach, third ed. Prentice-Hall, Inc.
  • [32] Sebastiá, C., Soriano, J. M., Iranzo, M., Rıco, H., 2010. Microbiological quality of sous vide cook-chill preserved food at different shelf life. Journal of Food Processing and Preservation 34: 964-974.
  • [33] Díaz, P., Nieto, G., Garrido, M. D., Bañón, S., 2008. Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Science 80: 287–292.
  • [34] Gonzalez-Fandos, E., Garcia-Lınares, M.C., Villaniro-Rodriguez, A., Garcia-Arias, M.T., GarciaFernandez, M.C., 2004. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology 21: 193- 201.
  • [35] Gonzalez-Fandos, E., Garcia-Linares, M. C.,Villaniro-Rodriguez, A., Garcia-Arias, M. T., Garcia-Fernandez, M.C., 2005. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 16: 77-85.
  • [36] Mol, S., Özturan, S., Cosansu, S., 2012. Determination of the Quality and shelf life of sous vide packaged bonito (Sarda sarda, BLOCH, 1793) stored at 4 and 12C. Journal of Food Quality 35:137-143.
  • [37] FDA., 2011. Fish and Fishery Products Hazards and Controls Guidance, fourth ed. Technical Report. U.S. Department of Health and Human Services.
  • [38] Anonymous, 2008. Response to the questions posed by the food and drug administration and the national marine fisheries service regarding determination of cooking parameters for safe seafood for consumers, national advisory committee on microbiological criteria for food. Journal of Food Protection 71(6): 1287–1308.
  • [39] Snyder, O.P., 1995. The Applications of HACCP for MAP and Sous Vide Products. In: Farber, J.M., Dodds, K.L. (Eds.), Principles of ModifiedAtmosphere and Sous Vide Product Packaging. Technomic Publishing Co, Inc., 325–383.
  • [40] Rybka-Rodgers, S., 2001. Improvement of food safety design of cook- chill foods. Food Research International 34: 449–455.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Güliz Haskaraca Bu kişi benim

Nuray Kolsarıcı Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 11 Sayı: 2

Kaynak Göster

APA Haskaraca, G., & Kolsarıcı, N. (2013). Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları. Akademik Gıda, 11(2), 94-101.
AMA Haskaraca G, Kolsarıcı N. Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları. Akademik Gıda. Haziran 2013;11(2):94-101.
Chicago Haskaraca, Güliz, ve Nuray Kolsarıcı. “Sous Vide Pişirme Ve Et Teknolojisinde Uygulama Olanakları”. Akademik Gıda 11, sy. 2 (Haziran 2013): 94-101.
EndNote Haskaraca G, Kolsarıcı N (01 Haziran 2013) Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları. Akademik Gıda 11 2 94–101.
IEEE G. Haskaraca ve N. Kolsarıcı, “Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları”, Akademik Gıda, c. 11, sy. 2, ss. 94–101, 2013.
ISNAD Haskaraca, Güliz - Kolsarıcı, Nuray. “Sous Vide Pişirme Ve Et Teknolojisinde Uygulama Olanakları”. Akademik Gıda 11/2 (Haziran 2013), 94-101.
JAMA Haskaraca G, Kolsarıcı N. Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları. Akademik Gıda. 2013;11:94–101.
MLA Haskaraca, Güliz ve Nuray Kolsarıcı. “Sous Vide Pişirme Ve Et Teknolojisinde Uygulama Olanakları”. Akademik Gıda, c. 11, sy. 2, 2013, ss. 94-101.
Vancouver Haskaraca G, Kolsarıcı N. Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları. Akademik Gıda. 2013;11(2):94-101.

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