Application of vacuum impregnation in muscle foods

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dc.authorscopusid57359273400
dc.authorscopusid56046095800
dc.contributor.authorSharefiabadi, E.
dc.contributor.authorSerdaroğlu, M.
dc.date.accessioned2024-08-25T18:51:41Z
dc.date.available2024-08-25T18:51:41Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractThe vacuum impregnation technique has a key role in mass transfer through the pores of animal or vegetable tissues by using different pressures. Removing the internal liquids and gases trapped in the capillaries by applying vacuum pressure and replacing them with the desired solution after the atmospheric pressure is restored is possible. The technique is aimed to impregnate chemical/organic compounds into the capillary structure of biological tissues by utilizing the empty fractions of foods. Vacuum impregnation is used for various products in the food industry to ease the impregnation of ingredients e.g. salt, binding agents, coating materials, antioxidant or antimicrobial agents, etc. To successfully apply this technique, it is important to know the characteristics of the food and to choose the application parameters appropriately. The processing efficiency and quality of the food to be processed should be considered carefully. Purpose-oriented processes are important in the preparation of materials. Vacuum impregnation has excellent potential for improving the overall quality and increasing the shelf life of meat and fishery products. © 2023 The Authors. UFT Academic publishing house, Plovdiv.en_US
dc.description.sponsorshipEge Üniversitesi: 23867en_US
dc.identifier.doi10.30721/fsab2023.v6.i2.271
dc.identifier.endpage214en_US
dc.identifier.issn2603-3380
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85176239252en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage200en_US
dc.identifier.urihttps://doi.org/10.30721/fsab2023.v6.i2.271
dc.identifier.urihttps://hdl.handle.net/11454/102679
dc.identifier.volume6en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniversity of Food Technologies Plovdiven_US
dc.relation.ispartofFood Science and Applied Biotechnologyen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240825_Gen_US
dc.subjectbriningen_US
dc.subjectcoatingen_US
dc.subjectmarinationen_US
dc.subjectmeat and marine productsen_US
dc.subjectnovel techniqueen_US
dc.subjectvacuum impregnationen_US
dc.titleApplication of vacuum impregnation in muscle foodsen_US
dc.typeReview Articleen_US

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