ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI

Year 2018, , 139 - 150, 19.01.2018

Elif Aykın Dinçer , Mustafa Erbaş

https://doi.org/10.15237/gida.338797

Cited By: 2

Abstract

Tuzlama işlemi, etin raf ömrünü uzatma ve teknolojik
kalitesini geliştirme amacıyla uygulanmaktadır. Geleneksel yöntemlerden biri
olan yaş tuzlamada, et salamura içerisinde belli bir süre bekletilmekte ve
tuzun ete nüfuz etmesi sağlanmaktadır. 
Ancak, bu yöntemle tuzun ete nüfuzu oldukça yavaş olmaktadır. Son
yıllarda salamura çözeltisi ile et arasındaki kütle aktarım hızını arttırmak
için vakumlu emdirim yöntemi kullanılmaktadır. Vakumlu emdirim yönteminde,
kısmi bir vakum basıncı uygulanarak kapiler sistemdeki doğal sıvılar ve gazlar
uzaklaşmakta ve oluşan boşluklara arzu edilen çözelti nüfuz etmektedir. Kurutma
ve dondurma gibi işlemlerden önce ön işlem olarak uygulanabilme, işleme
süresini kısaltma, son ürünün kalitesini geliştirme ve üretim maliyetini azaltma
bu yöntemin sağladığı başlıca avantajlardır. Bu makalede; etin tuzlanmasında
vakumlu emdirim yönteminin kullanılmasıyla ilgili çalışmalar derlenmiştir.

Keywords

Et, tuzlama, vakum impregnasyon

References

• Bampi, M., Domschke, N.N., Schmidt, F.C., Laurindo, J.B. (2016). Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT - Food Sci Technol, 74: 26-33, doi: 10.1016/j.lwt.2016.07.009.
• Barat, J.M., Grau, R., Fito, P., Chiralt, A. (2006). Vacuum salting treatment for the accelerated processing of dry-cured ham. In: Food Scıence and Technology, Nollet L.M.L. and Toldrá, F. (eds.), Marcel Dekker, New York, pp. 353-369.
• Barat, J.M., Pérez-Esteve, E., Aristoy, M.C., Toldrá, F. (2012). Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant Soil, 368 (1-2): 179-188, doi: 10.1007/s11104-012-1461-7.
• Barbieri, G., Barbieri, Ge., Bergamaschi, M., Francheschini, M., Berizi, E. (2016). Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata). LWT - Food Sci Technol, 73: 700-706, doi: 10.1016/j.lwt.2016.06.057.
• Betoret, E., Betoret, N., Rocculi, P., Rosa, M.D. (2015). Strategies to improve food functionality: Structureeproperty relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol, 46: 1-12, doi: 10.1016/j.tifs.2015.07.006.
• Bolger, Z., Brunton, N.P., Lyng, J.G., Monah, F.J. (2016). Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. J Food Sci Technol, 53(11): 3948-3959, doi: 10.1007/s13197-016-2385-7.
• Bolin, H.R., Huxsoll, C.C. (1993). Partial drying of cut pears to improve freeze/ thaw texture. J Food Sci, 58: 357-360, doi: 10.1111/j.1365-2621.1993.tb04274.x.
• Bugueño, G., Escriche, I., Martínez-Navarrete, N., Camacho, M.d.M., Chiralt, A. (2003). Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chem, 81: 85-90, doi: 10.1016/S0308-8146(02)00381-3.
• Caballero, D., Caro, A., Rodríguez, P.G., Durán, M.L., Ávila, M.d.M., Palacios, R., Antequera, T., Pérez-Palacios, T. (2016). Modeling salt diffusion in Iberian ham by applying MRI and data mining. J Food Eng, 189: 115-122, doi: 10.1016/j.jfoodeng.2016.06.003.
• Carciofi, B.A.N., Prat, M., Laurindo, J.B. (2012). Dynamics of vacuum impregnation of apples: experimental data and simulation results using a VOF model. J Food Eng, 113: 337-343, doi: 10.1016/j.jfoodeng.2012.05.023.
• Choi, Y.S., Jeong, T.J., Hwang, K.E., Song, D.H., Ham, Y.K., Kim, Y.B., Jeon, K.H., Kim, H.W., Kim, C.J. (2016). Effects of various salts on physicochemical properties and sensory characteristics of cured meat. Korean J Food Sci An, 36 (2): 152-158, doi: 10.5851/kosfa.2016.36.2.152.
• Codoñer-Franch, P., Betoret, E., Betoret, N., López-Jaén, A.B., Fito, P., Valls-Bellés, V. (2013). Dried apple snacks enriched with mandarin juice improves antioxidant capacity and decreases inflammation in obese children. Plant Foods Hum Nutr, 28(3): 1177-1183, doi: 10.3305/nh.2013.28.4.6580.
• Corral, S., Salvador, A., Flores, M. (2013). Salt reduction in slow fermented sausages affects the generation of aroma active compounds. Meat Sci, 93(3): 776-785, doi: 10.1016/j.meatsci.2012.11.040.
• De Prados, M., Garcia-Perez, J.V., Benedito, J. (2016). Ultrasonic characterization and online monitoring of pork meat dry salting process. Food Control, 60: 646-655, doi: 10.1016/j.foodcont.2015.09.009.
• Derossi, A., De Pilli, T., La Penna, M.P., Severini, C. (2011). pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification. LWT- Food Sci Technol, 44: 1901-1907, doi: 10.1016/j.lwt.2011.01.011.
• Derossi, A., De Pilli, T., Severini, C. (2012). The application of vacuum impregnation techniques in food industry. In: Scientific, health and social aspects of the food industry. InTech, pp. 25-56.
• Deumier, F., Bohuon, P., Trystram, G., Saber, N., Collignan, A. (2003). Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer. J Food Eng, 58: 75-83, doi: 10.1016/S0260-8774(02)00366-7.
• Deumier, F., Trystram, G., Collignan, A., Guédider, L., Bohuon, P. (2003). Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanisms. J Food Eng, 58: 85-93, doi: 10.1016/S0260-8774(02)00367-9.
• Devine, C., Dikeman, M. (2014). Encyclopedia of meat sciences. 2nd Edition, Academic Press, Elsevier Ltd, Oxford, the UK, 1712 p.
• Feiner, G. (2006). Meat products handbook: Practical science and technology. CRC Press, Elsevier Ltd, Boca Raton, FL, USA, 648 p.
• Fito, P. (1994). Modelling of vacuum osmotic dehydration of foods. In: Water in foods: Fundamental aspects and their significance in relation to processing of foods, Fito, P., Mulet, A. and Mckenna B. (eds), Elsevier Applied Science, London, pp. 313–328.
• Goli, T., Ricci, J., Bohuon, P., Marchesseau, S., Collignan, A. (2014). Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Meat Sci, 96: 1133-1140, doi: 10.1016/j.meatsci.2013.10.031.
• Gomez-Galindo, F., Yusof, N.L. (2015). New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences. J Sci Food Agric, 95: 1127-1130, doi: 10.1002/jsfa.6777.
• Huang, T.C., Nip, W.K. (2001). Intermediate-Moisture Meat and Dehydrated Meat. In: Meat Science and Applications, Hui, Y.H., Nip, W.K., Rogers R.W. and Young O.A. (eds), Marcel Dekker Inc, New York, 674 p.
• Inguglia, E.S., Zhang, Z., Burgess, C., Kerry, J.P., Tiwari, B.K. (2017). Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing. Ultrasonics. In Press, doi: 10.1016/j.ultras.2017.03.017.
• Jin, G., He, L., Wang, Q., Liu, C., Jin, Y., Huang, F., Ma, M. (2014). Pulsed pressure assisted brining of porcine meat. Innov Food Sci Emerg, 22: 76-80, doi: 10.1016/j.ifset.2013.12.014.
• Kang, D., Wang, A., Zhou, G., Zhang, W., Xu, S., Guo, G. (2016). Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. Innov Food Sci Emerg, 35: 36-44, doi: 10.1016/j.ifset.2016.03.009.
• Li, F., Zhuang, H., Qiao, W., Zhang, J., Wang, Y. (2016). Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon. J Food Sci Technol, 53(10): 3795-3805, doi: 10.1007/s13197-016-2366-x.
• Liu, D., Qu, J., Sun, D.W., Pu, H., Zeng, X.A. (2013). Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process. Innov Food Sci Emerg, 20: 316-323, doi: 10.1016/j.ifset.2013.09.002.
• Mao, J., Zhang, L., Chen, F., Lai, S., Yang, B., Yang, H. (2017). Effect of vacuum ımpregnation combined with calcium lactate on the firmness and polysaccharide morphology of kyoho grapes (Vitis vinifera x V. labrusca). Food Bioprocess Technol, 10: 699-709, doi: 10.1007/s11947-016-1852-5.
• Martins, M.G., Martins, D.E.G., Pena, R.d.S. (2015). Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT - Food Sci Technol, 62: 144-151, doi: 10.1016/j.lwt.2015.01.010.
• McDonald, K., Sun, W.W. (2001). The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling. J Food Eng, 47(3): 175-183, doi: 10.1016/S0260-8774(00)00111-4.
• McDonnell, C.K., Lyng, J.G., Allen, P. (2014). The use of power ultrasound for accelerating the curing of pork. Meat Sci, 98(2): 142-149, doi: 10.1016/j.meatsci.2014.04.008.
• Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E., Almonacid, S. (2012). Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). J Food Eng, 110: 310-316, doi: 10.1016/j.jfoodeng.2011.03.005.
• Panarese, V., Dejmek, P., Rocculi, P., Gomez-Galindo, F. (2013). Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation. Innov Food Sci Emerg, 18: 169-176, doi: 10.1016/j.ifset.2013.01.008.
• Panarese, V., Herremans, E., Cantre, D., Demir, E., Vicente, A., Galindo, F.G., Nicolai, B., Verboven, P. (2016). X-ray microtomography provides new insights into vacuum impregnation of spinach leaves. J Food Eng, 188: 50-57, 10.1016/j.jfoodeng.2016.05.013.
• Papazoglou, D.D., Katsanidis, E. (2016). Mass transfer kinetics during osmotic processing of beef meat using ternary solutions. Food Bioprod Process, 100: 560-569, doi: 10.1016/j.fbp.2016.09.001.
• Pegg, R.B., Shahidi, F. (2006). Processing of nitrite-free cured meats. In: Advanced Technologıes For Meat Processıng, Nollet L.M.L. and Toldrá F. (eds), CRC Press, Florida, pp. 309-329.
• Schmidt, F.C., Carciofi, B.A.M., Laurindo, J.B. (2008). Salting operational diagrams for chicken breast cuts: Hydration-dehydration. J Food Eng, 88: 36-44, doi: 10.1016/j.jfoodeng.2007.12.005.
• Serio, A., Chaves-López, C., Rossi, C., Pittia, P., Rosa, M.D., Paparella, A. (2017). Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae. Ital J Food Saf, 6: 23-27, doi: 10.4081/ijfs.2017.6178.
• Shao, J.H., Deng, Y.M., Jia, N., Li, R.R., Cao, J.X., Liu, D.Y., Li, J.R. (2016). Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition. Food Chem, 200: 308-314, doi: 10.1016/j.foodchem.2016.01.013.
• Tappi, S., Tylewicz, U., Romani, S., Siroli, L., Patrignani, F., Rosa, M.D., Rocculi, P. (2016). Optimization of vacuum impregnation with calcium lactate of minimally processed melon and shelf-life study in real storage conditions. J Food Sci, 81 (11): 2734-2742, doi: 10.1111/1750-3841.13513.
• Tobin, B.D., O’Sullivan, M.G., Hamill, R.M., Kerry, J.P. (2013). The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Sci, 93(2): 145-152, doi: 10.1016/j.meatsci.2012.08.008.
• Tribuzi, G., Schmidt, F.C., Laurindo, J.B. (2014). Operational diagrams for salting-marination processes and quality of cooked mussels. LWT - Food Sci Technol, 59(2): 746-753, doi: 10.1016/j.lwt.2014.06.048.
• Tylewicz, U., Lundin, P., Cocola, L., Dymek, K., Rocculi, P., Svanberg, S., Dejmek, P., Galindo, G.F. (2012). Gas in scattering media absorption spectroscopy (GASMAS) detected persistent vacuum in apple tissue after vacuum impregnation. Food Biophys, 7(1): 28-34, doi: 10.1007/s11483-011-9239-7.
• Vodyanova, I.V., Storrø, I., Olsen, A., Rustad, T. (2012). Mathematical modelling of mixing of salt in minced meat by bowl-cutter. J Food Eng, 112: 144-151, doi: 10.1016/j.jfoodeng.2012.03.020.
• Wang, Z., Xu, W., Kang, N., Shen, Q., Zhang, D. (2016). Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining. Meat Sci, 113: 132-138, doi: 10.1016/j.meatsci.2015.11.015.
• Wu, H., Yan, W., Zhuang, H., Huang, M., Zhao, J., Zhang, J. (2016). Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Food Chem, 201: 237-242, doi: 10.1016/j.foodchem.2016.01.025.
• Yang, H., Wu, Q., Ng, L.Y., Wang, S. (2017). Effects of vacuum ımpregnation with calciumlactate and pectin methylesterase on quality attributes and chelate-soluble pectin morphology of fresh-cut papayas. Food Bioprocess Technol, 10: 901-913, doi: 10.1007/s11947-017-1874-7.
• Yılmaz, F.M., Bilek, S.E. (2017). Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. Int J Food Sci Technol, 52: 1508-1516, doi: 10.1111/ijfs.13426.
• Żochowska-Kujawska, J. (2016). Effects of fibre type and structure of longissimus lumborum (Ll), biceps femoris (Bf) and semimembranosus (Sm) deer muscles salting with different NaCl addition on proteolysis index and texture of dry-cured meats. Meat Sci, 121: 390-396, doi: 10.1016/j.meatsci.2016.07.001.
• Zunin, P., Turrini, F., Leardi, R., Boggia, R. (2017). Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment. J Food Sci Technol, 54(2): 481-487, doi: 10.1007/s13197-017-2489-8.