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APPLICATION OF PULSED ELECTRIC FIELD IN MEAT TECHNOLOGY

Yıl 2020, , 485 - 495, 15.06.2020

Emine Aşık Canbaz , Selçuk Çömlekçi , Atif Can Seydim

https://doi.org/10.15237/gida.GD19143
Cited By: 1

Öz

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.

Anahtar Kelimeler

Pulsed electric field non-thermal preservation meat technology

Kaynakça

  • Alahakoon, A.U., Faridnia, F., Bremer, P.J., Silcock, P., Oey, I. (2017). Pulsed Electric Fields Effects On Meat Tissue Quality And Functionallity. In Handbook of Electroporation, Miklavcic, D. (ed.) Springer, USA, pp. 2998.
  • Arroyo, C., Eslami, S., Brunton, N.P., Arimi, J.M., Noci, F., Lyng, J.G. (2015a). An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat. Poultry Science 94(5): 1088–1095.
  • Arroyo, C., Lascorz, D., O’Dowd, L., Noci, F., Arimi, J., Lyng, J.G. (2015b). Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle. Meat Science 99: 52-59.
  • Aşık Canbaz, E. 2018. Ambalajlı tavuk etinin soğukta muhafazasında yüksek voltajlı darbeli elektrik alanın etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda mühendisliği Ana bilim Dalı Doktora Tezi, Isparta, Türkiye, 89 s.
  • Baba, K., Kajiwara, T., Watanable, S., katsuki, S., Sasahara, R., Inoue, K. (2018). Low-temperature pasteurization of liquid whole egg using intense pulsed electric fields. Electronics and Communications in Japan 101(2): 668-673.
  • Barba, F. J., Parniakov, O., Pereira, S. A., Wiktor, A., Grimi, N., Boussetta, N., Vorobiev, E. (2015). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International, 77, 773–798.
  • Bekhit, A.E.A., Ven, R., Suwandy, V., Fahri, F., Hopkins, D.L. (2014). Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness. Food Bioprocess Technology 7: 3136–3146.
  • Bekhit, A.E.A., Suwandy, V., Carne, A., Ven, R., Hopkins, D.L. (2016). Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides. Meat Science 111: 139-146.
  • Bhat, A.F., Bekhit, A.E.D., Birch, J., Kanokruangrong, S., Carne, A., Farouk, M.F. (2019). Current and future prospects for the use of pulsed electric field in the meat industry. Critical Reviews in Food Science and Nutrition, 59(10): 1660–1674.
  • Carbonell-Capella, J.M., Buniowska, M., Cortes, C., Zulueta, A., Frigola, A., Esteve, M.J. (2017). Influence of pulsed electric field processing on thequality of fruit juice beverages sweetened with Stevia rebaudiana. Food and Bioproducts Processing 101: 214-222.
  • Dunn, J.E., Lacosta, R., Pearlman, J.S. (1987). Methods and apparatus for extending the shelf life of fluid products. United States Patent, 4, 695, 472.
  • Dunn, J. (2001). Pulsed Electric Field Processing: An Overview. In Pulsed Electric Field In Food Processing Fundamental Aspects and Applications. Barbosa-Canovas, G.V., Zhang. Q.H. Technomic Publishing, U.S.A., pp. 268.
  • Evrendilek, G.A., Celik, P., Agcam, E., Akyildiz, A. (2016). Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice. Journal of Food Process Engineering Doi: 10.1111/jfpe.12524
  • Evrendilek, G.A. (2017). Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice. Food Science and Technology International 23(8): 668-680.
  • Faridnia, F., Bekhit, A.E.A., Niven, B., Oey, I. (2014). Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles. International Journal of Food Science and Technology 49: 2339–2347.
  • Faridnia, F., Ma, Q.L., Bremer, P.J., Burritt, D.J., Hamid, N., Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science and Emerging Technologies 29: 31–40.
  • Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Topefl, S., Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial french fries production. Journal of Food Engineering 235: 16-22.
  • Garcia, D., Gomez, N., Condon, S., Pagan, R. (2003). Pulsed electric fields cause sublethal injury in Escherichia coli. Letters in Applied Microbiology 36: 140–144. González-Casado, S., Martín-Belloso, O., Elez-Martínez, P., Soliva-Fortuny, P. (2018). Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attributes. Postharvest Biology and Technology 137: 113–118.
  • Grahl, T., Markl, H. (1996). Killing of microorganisms by pulsed electric fields. Applied Microbiology and Biotechnology 45: 148-157.
  • Gudmundsson, M., Hafsteinsson, H. (2001). Effect of electric field pulses on microstructure of muscle foods and roes. Trends In Food Science & Technology 12: 122–128.
  • Gudmundsson, M., Hafsteinsson, H. (2005). Effect of high intensity electric field pulses on solid foods. In Emerging Technologies For Food Processing, Sun, D.W. Elsevier, USA, pp. 757.
  • Guo, M., Jin, T.Z., Geveke, D.J., Fan, X., Sites, J.E., Wang, L. (2014). Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system. Food Bioprocess Technology 7: 2112–2120.
  • Gupta, R.P., Murray, W. (1988). Pulsed High Electric Field Sterilization. IEEE Pulsed Power Conference Record 58-64.
  • Hamilton, W.A., Sale, A.J.H. (1967). Effects of high electric fields on microorganisms: ıı. mechanism of action of the lethal effect. Biochimica Et Biophysica Acta – General Subjects 148(3): 789–800.
  • Harrison, S.L., Barbosa-Canovas, G.V., Swanson, B.G. (1997). Saccharomyces cerevisiae structural changes induced by pulsed electric field treatment. LWT-Food Science and Technology 30: 236–240.
  • He, G., Yin, Y., Yan, X. Ve Yu, Q. (2014). Optimisation extraction of chondroitin sulfate from fish bone by high ıntensity pulsed electric fields. Food Chemistry 164: 205–210.
  • Haughton, P. N., Lyng, J. G., Morgan, D. J., Cronin, D. A., Noci, F., Fanning, S., Whyte, P. (2012). An evaluation of the potential of high-ıntensity ultrasound for ımproving the microbial safety of poultry. Food Bioprocess Technology 5: 992–998.
  • Huang, K., Yu, L., Wang, W. Gai, L. Ve Wang, J. (2014). Comparing the pulsed electric field resistance of the microorganisms in grape juice: application of the weibull model. Food Control 35: 241-251.
  • Hülsheger, H., Niemann, E.G. (1980). Lethal effects of high-voltage pulses on E. coli k12. Radiation and Environmental Biophysics 18: 281-288.
  • Jin, T.Z., Yu, Y., Gurtler, J.B. (2017). Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT-Food Science and Technology 77: 517-524.
  • Kantar, S.E., Boussetta, N., Lebovka, N., Foucart, F., Rajha, H.N., Maroun, R.G., Louka, N., Vorobiev, E. (2018). Pulsed electric field treatment of citrus fruits: improvement of juice and polyphenols extraction. Innovative Food Science and Emerging Technologies 46: 153–161.
  • Khan, A.A., Randhawai, M.A., Carne, A., Ahmed, I.A.M., Barr, D., R., M., Bekhit, A.E.A. (2017). Quality and nutritional minerals in chicken breast muscle treated with low and high pulsed electric fields. Food Bioprocess Technol Doi: 10.1007/s11947-017-1997-x.
  • Kumar, Y., Kumar Patel, K., Kumar, V. (2015). Pulsed electric field processing in food technology. International Journal of Engineering Studies and Technical Approach 1(2), 6–16.
  • Lee, S.H., Joo, S.T., Ryu, Y.C. (2010). Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Science 86: 166–170.
  • Leong, S.Y., Richter, L.K., Knorr, D., Oey, I. (2014). Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. nantes). Innovative Food Science and Emerging Technologies 26: 159–167.
  • Ma, Q., Hamid, N., Oey, I., Kantono, K., Faridnia, F., Yoo, M., Farouk, M. (2016). Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science and Emerging Technologies 37: 359–374.
  • McDonnell, C.K., Allen, P., Chardonnereau, F.S., Arimi, J.M., Lyng, J.G. (2014). The use of pulsed electric fields for accelerating the salting of pork. LWT - Food Science And Technology 59: 1054-1060.
  • Mead, G.C. (2004). Meat quality and consumer requirements. In Poultry meat processing and quality, Mead, G.C. CRC Press, USA, pp. 377.
  • Milani, E.A., Alkhafaji, S., Silva, F.V.M. (2015). Pulsed electric field continuous pasteurization of different types of beers. Food Control 50: 223-229.
  • Mok, J.H., Choi, W., Park, S.H., Lee, Sh., Jun, S. (2015). Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing. International Journal of Food Refrigeration 50: 137-145.
  • O'Dowd, L.P., Arimi, J.M., Noci, F., Cronin, D.A., Lyng, J.G. (2013). An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. Meat Science 93: 303-309.
  • Pakhomova, O.N., Khorokhorina, V.A., Bowman, A.M., Rodaite, R.R., Saulis, G., Xiao, S., Pakhomov, A.G. (2012). Oxidative effects of nanosecond pulsed electric field exposure in cells and cell-free media. Archives of Biochemistry and Biophysics 527: 55–64.
  • Parniakov, O., Bals, O., Lebovka, N., Vorobiev, E. (2016). Pulsed electric field assisted vacuum freeze-drying of apple tissue. Innovative Food Science and Emerging Technologies 35, 52–57.
  • Raso, J., Frey, W., Ferrari, G., Pataro, G., Teissie, J. Ve Miklavčič, D. (2016). Recommendations guidelines on the key information to be reported ın studies of application of PEF technology in food and biotechnological processes. Innovative Food Science and Emerging Technologies 37: 312–321.
  • Saldaña, G., Cebrián, G., Abenoza, M., Sánchez-Gimeno, C., Álvarez, I., Raso, J. (2017). Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications. Innovative Food Science and Emerging Technologies 39: 179–187.
  • Sale, A.J.H., Hamilton, W.A. (1967). Effects of high electric fields on microorganisms: ı. killing of bacteria and yeasts. Biochimica Et Biophysica Acta (BBA) – General Subjects148(3): 781-788.
  • Sitzmann, W., Münch, E.W. (1987). Verarbeitung tierischer rohstoffe. European Journal of Lipid Science and Technology 89(9): 368-374.
  • Sitzmann, W., Vorobiev, E., Lebovka, N. (2016). Applications of electricity and specifically pulsed electric fields in food processing: Historical backgrounds. Innovative Food Science and Emerging Technologies 37: 302–311.
  • Soliva-Fortuny, R., Vendrell-Pacheco, M., Martín-Belloso, O., Elez-Martínez, P. (2017). Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures. LWT- Food Science and Technology 77: 517-524.
  • Stachelska, M.A., Stankiewicz-Szymczak, W., Jakubczak, A., Swislocka, R. Lewandowski, W. (2012). Influence of pulsed electric field on the survival of yersinia enterocolitica in minced beef meat: assessment of microbiological activity of selected cell lines of bacteria under ınfluence of physical-chemical factors. Aparatura Badawczai Dydaktyczna 2: 13-17.
  • Suwandy, V., Carne, A., Ven, R., Bekhit, A.E.D.A., Hopkins, D.L. (2015a). Effect of pulsed electric field on the proteolysis of cold boned beef M. longissimus lumborum and M. semimembranosus. Meat Science 100: 222–226.
  • Suwandy, V., Carne, A., Ven, R., Bekhit, A.E., Hopkins, D.L. (2015b). Effect of pulsed electric field treatment on the eating and keeping qualities of cold-boned beef loins: impact of initial pH and fibre orientation. Food Bioprocess Technol 8: 1355–1365.
  • Suwandy, V., Carne, A., Ven, R., Bekhit, A.E.D.A., Hopkins, D.L. (2015c). Effect of repeated pulsed electric field treatment on the quality of cold-boned beef loins and topsides. Food Bioprocess Technol 8: 1218–1228.
  • Toepfl, S., Heinz, V., Knorr, D. (2006a). Applications of Pulsed Electric Fields Technology for The Food Industry. In Pulsed Electric Fields Technology For The Food Industry Fundamentals and Applications, Raso, J., Heinz, V. Springer, USA, pp. 245.
  • Toepfl, S., Heinz, V., Knorr, D. (2006b). Pulsed electric fields (PEF) processing of meat. IUFOST. Doi: 10.1051/IUFOST:20060591.
  • Vega-Mercado, H., Gongora-Nieto, M.M., Barbosa-Canovas, G.V., Swanson, B.G. (2007). Pulsed electric fields in food preservation. In Handbook of Food Preservation, Rahman, M.S. CRC Press, USA, pp. 1068.
  • Wiktor, A., Schulz, M., Voigt, E., Witrowa-Rajchert, D., Knorr, D. (2015). The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue. Journal of Food Engineering 146: 8-16.
  • Wyk, S., Farid, M.M., Silva, F.V.M. (2018). SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage. Innovative Food Science and Emerging Technologies 48: 204–211.
  • Xue, D., Farid, M.M. (2015). Pulsed electric field extraction of valuable compounds from white button mushroom (Agaricus bisporus). Innovative Food Science and Emerging Technologies 29: 178–186.
  • Zhao, W., Yang, R., Zhang, H.Q., Zhang, W., Hua, X., Tang, Y. (2011). Quantitative and real time detection of pulsed electric field induced damage on escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control 22: 566-573.
  • Zimmerman, U., Pilwat, G., Riemann, F. (1974). Dielectric breakdown of cell membranes. Biophysical Journal 14: 881-899.

ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI

Yıl 2020, , 485 - 495, 15.06.2020

Emine Aşık Canbaz , Selçuk Çömlekçi , Atif Can Seydim

https://doi.org/10.15237/gida.GD19143
Cited By: 1

Öz

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.

Anahtar Kelimeler

darbeli elektrik alan ısıl olmayan muhafaza et teknolojisi

Kaynakça

  • Alahakoon, A.U., Faridnia, F., Bremer, P.J., Silcock, P., Oey, I. (2017). Pulsed Electric Fields Effects On Meat Tissue Quality And Functionallity. In Handbook of Electroporation, Miklavcic, D. (ed.) Springer, USA, pp. 2998.
  • Arroyo, C., Eslami, S., Brunton, N.P., Arimi, J.M., Noci, F., Lyng, J.G. (2015a). An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat. Poultry Science 94(5): 1088–1095.
  • Arroyo, C., Lascorz, D., O’Dowd, L., Noci, F., Arimi, J., Lyng, J.G. (2015b). Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle. Meat Science 99: 52-59.
  • Aşık Canbaz, E. 2018. Ambalajlı tavuk etinin soğukta muhafazasında yüksek voltajlı darbeli elektrik alanın etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda mühendisliği Ana bilim Dalı Doktora Tezi, Isparta, Türkiye, 89 s.
  • Baba, K., Kajiwara, T., Watanable, S., katsuki, S., Sasahara, R., Inoue, K. (2018). Low-temperature pasteurization of liquid whole egg using intense pulsed electric fields. Electronics and Communications in Japan 101(2): 668-673.
  • Barba, F. J., Parniakov, O., Pereira, S. A., Wiktor, A., Grimi, N., Boussetta, N., Vorobiev, E. (2015). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International, 77, 773–798.
  • Bekhit, A.E.A., Ven, R., Suwandy, V., Fahri, F., Hopkins, D.L. (2014). Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness. Food Bioprocess Technology 7: 3136–3146.
  • Bekhit, A.E.A., Suwandy, V., Carne, A., Ven, R., Hopkins, D.L. (2016). Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides. Meat Science 111: 139-146.
  • Bhat, A.F., Bekhit, A.E.D., Birch, J., Kanokruangrong, S., Carne, A., Farouk, M.F. (2019). Current and future prospects for the use of pulsed electric field in the meat industry. Critical Reviews in Food Science and Nutrition, 59(10): 1660–1674.
  • Carbonell-Capella, J.M., Buniowska, M., Cortes, C., Zulueta, A., Frigola, A., Esteve, M.J. (2017). Influence of pulsed electric field processing on thequality of fruit juice beverages sweetened with Stevia rebaudiana. Food and Bioproducts Processing 101: 214-222.
  • Dunn, J.E., Lacosta, R., Pearlman, J.S. (1987). Methods and apparatus for extending the shelf life of fluid products. United States Patent, 4, 695, 472.
  • Dunn, J. (2001). Pulsed Electric Field Processing: An Overview. In Pulsed Electric Field In Food Processing Fundamental Aspects and Applications. Barbosa-Canovas, G.V., Zhang. Q.H. Technomic Publishing, U.S.A., pp. 268.
  • Evrendilek, G.A., Celik, P., Agcam, E., Akyildiz, A. (2016). Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice. Journal of Food Process Engineering Doi: 10.1111/jfpe.12524
  • Evrendilek, G.A. (2017). Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice. Food Science and Technology International 23(8): 668-680.
  • Faridnia, F., Bekhit, A.E.A., Niven, B., Oey, I. (2014). Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles. International Journal of Food Science and Technology 49: 2339–2347.
  • Faridnia, F., Ma, Q.L., Bremer, P.J., Burritt, D.J., Hamid, N., Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science and Emerging Technologies 29: 31–40.
  • Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Topefl, S., Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial french fries production. Journal of Food Engineering 235: 16-22.
  • Garcia, D., Gomez, N., Condon, S., Pagan, R. (2003). Pulsed electric fields cause sublethal injury in Escherichia coli. Letters in Applied Microbiology 36: 140–144. González-Casado, S., Martín-Belloso, O., Elez-Martínez, P., Soliva-Fortuny, P. (2018). Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attributes. Postharvest Biology and Technology 137: 113–118.
  • Grahl, T., Markl, H. (1996). Killing of microorganisms by pulsed electric fields. Applied Microbiology and Biotechnology 45: 148-157.
  • Gudmundsson, M., Hafsteinsson, H. (2001). Effect of electric field pulses on microstructure of muscle foods and roes. Trends In Food Science & Technology 12: 122–128.
  • Gudmundsson, M., Hafsteinsson, H. (2005). Effect of high intensity electric field pulses on solid foods. In Emerging Technologies For Food Processing, Sun, D.W. Elsevier, USA, pp. 757.
  • Guo, M., Jin, T.Z., Geveke, D.J., Fan, X., Sites, J.E., Wang, L. (2014). Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system. Food Bioprocess Technology 7: 2112–2120.
  • Gupta, R.P., Murray, W. (1988). Pulsed High Electric Field Sterilization. IEEE Pulsed Power Conference Record 58-64.
  • Hamilton, W.A., Sale, A.J.H. (1967). Effects of high electric fields on microorganisms: ıı. mechanism of action of the lethal effect. Biochimica Et Biophysica Acta – General Subjects 148(3): 789–800.
  • Harrison, S.L., Barbosa-Canovas, G.V., Swanson, B.G. (1997). Saccharomyces cerevisiae structural changes induced by pulsed electric field treatment. LWT-Food Science and Technology 30: 236–240.
  • He, G., Yin, Y., Yan, X. Ve Yu, Q. (2014). Optimisation extraction of chondroitin sulfate from fish bone by high ıntensity pulsed electric fields. Food Chemistry 164: 205–210.
  • Haughton, P. N., Lyng, J. G., Morgan, D. J., Cronin, D. A., Noci, F., Fanning, S., Whyte, P. (2012). An evaluation of the potential of high-ıntensity ultrasound for ımproving the microbial safety of poultry. Food Bioprocess Technology 5: 992–998.
  • Huang, K., Yu, L., Wang, W. Gai, L. Ve Wang, J. (2014). Comparing the pulsed electric field resistance of the microorganisms in grape juice: application of the weibull model. Food Control 35: 241-251.
  • Hülsheger, H., Niemann, E.G. (1980). Lethal effects of high-voltage pulses on E. coli k12. Radiation and Environmental Biophysics 18: 281-288.
  • Jin, T.Z., Yu, Y., Gurtler, J.B. (2017). Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT-Food Science and Technology 77: 517-524.
  • Kantar, S.E., Boussetta, N., Lebovka, N., Foucart, F., Rajha, H.N., Maroun, R.G., Louka, N., Vorobiev, E. (2018). Pulsed electric field treatment of citrus fruits: improvement of juice and polyphenols extraction. Innovative Food Science and Emerging Technologies 46: 153–161.
  • Khan, A.A., Randhawai, M.A., Carne, A., Ahmed, I.A.M., Barr, D., R., M., Bekhit, A.E.A. (2017). Quality and nutritional minerals in chicken breast muscle treated with low and high pulsed electric fields. Food Bioprocess Technol Doi: 10.1007/s11947-017-1997-x.
  • Kumar, Y., Kumar Patel, K., Kumar, V. (2015). Pulsed electric field processing in food technology. International Journal of Engineering Studies and Technical Approach 1(2), 6–16.
  • Lee, S.H., Joo, S.T., Ryu, Y.C. (2010). Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Science 86: 166–170.
  • Leong, S.Y., Richter, L.K., Knorr, D., Oey, I. (2014). Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. nantes). Innovative Food Science and Emerging Technologies 26: 159–167.
  • Ma, Q., Hamid, N., Oey, I., Kantono, K., Faridnia, F., Yoo, M., Farouk, M. (2016). Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science and Emerging Technologies 37: 359–374.
  • McDonnell, C.K., Allen, P., Chardonnereau, F.S., Arimi, J.M., Lyng, J.G. (2014). The use of pulsed electric fields for accelerating the salting of pork. LWT - Food Science And Technology 59: 1054-1060.
  • Mead, G.C. (2004). Meat quality and consumer requirements. In Poultry meat processing and quality, Mead, G.C. CRC Press, USA, pp. 377.
  • Milani, E.A., Alkhafaji, S., Silva, F.V.M. (2015). Pulsed electric field continuous pasteurization of different types of beers. Food Control 50: 223-229.
  • Mok, J.H., Choi, W., Park, S.H., Lee, Sh., Jun, S. (2015). Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing. International Journal of Food Refrigeration 50: 137-145.
  • O'Dowd, L.P., Arimi, J.M., Noci, F., Cronin, D.A., Lyng, J.G. (2013). An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. Meat Science 93: 303-309.
  • Pakhomova, O.N., Khorokhorina, V.A., Bowman, A.M., Rodaite, R.R., Saulis, G., Xiao, S., Pakhomov, A.G. (2012). Oxidative effects of nanosecond pulsed electric field exposure in cells and cell-free media. Archives of Biochemistry and Biophysics 527: 55–64.
  • Parniakov, O., Bals, O., Lebovka, N., Vorobiev, E. (2016). Pulsed electric field assisted vacuum freeze-drying of apple tissue. Innovative Food Science and Emerging Technologies 35, 52–57.
  • Raso, J., Frey, W., Ferrari, G., Pataro, G., Teissie, J. Ve Miklavčič, D. (2016). Recommendations guidelines on the key information to be reported ın studies of application of PEF technology in food and biotechnological processes. Innovative Food Science and Emerging Technologies 37: 312–321.
  • Saldaña, G., Cebrián, G., Abenoza, M., Sánchez-Gimeno, C., Álvarez, I., Raso, J. (2017). Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications. Innovative Food Science and Emerging Technologies 39: 179–187.
  • Sale, A.J.H., Hamilton, W.A. (1967). Effects of high electric fields on microorganisms: ı. killing of bacteria and yeasts. Biochimica Et Biophysica Acta (BBA) – General Subjects148(3): 781-788.
  • Sitzmann, W., Münch, E.W. (1987). Verarbeitung tierischer rohstoffe. European Journal of Lipid Science and Technology 89(9): 368-374.
  • Sitzmann, W., Vorobiev, E., Lebovka, N. (2016). Applications of electricity and specifically pulsed electric fields in food processing: Historical backgrounds. Innovative Food Science and Emerging Technologies 37: 302–311.
  • Soliva-Fortuny, R., Vendrell-Pacheco, M., Martín-Belloso, O., Elez-Martínez, P. (2017). Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures. LWT- Food Science and Technology 77: 517-524.
  • Stachelska, M.A., Stankiewicz-Szymczak, W., Jakubczak, A., Swislocka, R. Lewandowski, W. (2012). Influence of pulsed electric field on the survival of yersinia enterocolitica in minced beef meat: assessment of microbiological activity of selected cell lines of bacteria under ınfluence of physical-chemical factors. Aparatura Badawczai Dydaktyczna 2: 13-17.
  • Suwandy, V., Carne, A., Ven, R., Bekhit, A.E.D.A., Hopkins, D.L. (2015a). Effect of pulsed electric field on the proteolysis of cold boned beef M. longissimus lumborum and M. semimembranosus. Meat Science 100: 222–226.
  • Suwandy, V., Carne, A., Ven, R., Bekhit, A.E., Hopkins, D.L. (2015b). Effect of pulsed electric field treatment on the eating and keeping qualities of cold-boned beef loins: impact of initial pH and fibre orientation. Food Bioprocess Technol 8: 1355–1365.
  • Suwandy, V., Carne, A., Ven, R., Bekhit, A.E.D.A., Hopkins, D.L. (2015c). Effect of repeated pulsed electric field treatment on the quality of cold-boned beef loins and topsides. Food Bioprocess Technol 8: 1218–1228.
  • Toepfl, S., Heinz, V., Knorr, D. (2006a). Applications of Pulsed Electric Fields Technology for The Food Industry. In Pulsed Electric Fields Technology For The Food Industry Fundamentals and Applications, Raso, J., Heinz, V. Springer, USA, pp. 245.
  • Toepfl, S., Heinz, V., Knorr, D. (2006b). Pulsed electric fields (PEF) processing of meat. IUFOST. Doi: 10.1051/IUFOST:20060591.
  • Vega-Mercado, H., Gongora-Nieto, M.M., Barbosa-Canovas, G.V., Swanson, B.G. (2007). Pulsed electric fields in food preservation. In Handbook of Food Preservation, Rahman, M.S. CRC Press, USA, pp. 1068.
  • Wiktor, A., Schulz, M., Voigt, E., Witrowa-Rajchert, D., Knorr, D. (2015). The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue. Journal of Food Engineering 146: 8-16.
  • Wyk, S., Farid, M.M., Silva, F.V.M. (2018). SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage. Innovative Food Science and Emerging Technologies 48: 204–211.
  • Xue, D., Farid, M.M. (2015). Pulsed electric field extraction of valuable compounds from white button mushroom (Agaricus bisporus). Innovative Food Science and Emerging Technologies 29: 178–186.
  • Zhao, W., Yang, R., Zhang, H.Q., Zhang, W., Hua, X., Tang, Y. (2011). Quantitative and real time detection of pulsed electric field induced damage on escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control 22: 566-573.
  • Zimmerman, U., Pilwat, G., Riemann, F. (1974). Dielectric breakdown of cell membranes. Biophysical Journal 14: 881-899.
Toplam 61 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Emine Aşık Canbaz 0000-0003-1326-9159

Selçuk Çömlekçi 0000-0003-1389-6435

Atif Can Seydim 0000-0003-3808-509X

Yayımlanma Tarihi 15 Haziran 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Aşık Canbaz, E., Çömlekçi, S., & Seydim, A. C. (2020). ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI. Gıda, 45(3), 485-495. https://doi.org/10.15237/gida.GD19143
AMA Aşık Canbaz E, Çömlekçi S, Seydim AC. ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI. GIDA. Haziran 2020;45(3):485-495. doi:10.15237/gida.GD19143
Chicago Aşık Canbaz, Emine, Selçuk Çömlekçi, ve Atif Can Seydim. “ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI”. Gıda 45, sy. 3 (Haziran 2020): 485-95. https://doi.org/10.15237/gida.GD19143.
EndNote Aşık Canbaz E, Çömlekçi S, Seydim AC (01 Haziran 2020) ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI. Gıda 45 3 485–495.
IEEE E. Aşık Canbaz, S. Çömlekçi, ve A. C. Seydim, “ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI”, GIDA, c. 45, sy. 3, ss. 485–495, 2020, doi: 10.15237/gida.GD19143.
ISNAD Aşık Canbaz, Emine vd. “ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI”. Gıda 45/3 (Haziran 2020), 485-495. https://doi.org/10.15237/gida.GD19143.
JAMA Aşık Canbaz E, Çömlekçi S, Seydim AC. ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI. GIDA. 2020;45:485–495.
MLA Aşık Canbaz, Emine vd. “ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI”. Gıda, c. 45, sy. 3, 2020, ss. 485-9, doi:10.15237/gida.GD19143.
Vancouver Aşık Canbaz E, Çömlekçi S, Seydim AC. ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI. GIDA. 2020;45(3):485-9.

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Ege Journal of Fisheries and Aquatic Sciences
https://doi.org/10.12714/egejfas.40.2.09

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