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Evaluation of the Sous Vide Technique in terms of Quality and Safety
Emerging sensibilities in consumption have increased the importance of food safety and quality in food production. The techniques preferred during the food production stage should intend to ensure food safety in all processing, cooking and preservation phases, thus enabling the quality to be maintained at a maximum level. The purpose of this study is to evaluate the sous vide technique in terms of food safety and quality. Existing studies in the literature refer to sous vide as a technique that is effective and integrated with all stages of food processing, cooking and preservation. The main objective of the technique is to minimize the risk of oxidation by means of transferring food into vacuum-sealed packages after necessary preparations are made and by cooking the food at a constant temperature so as to increase microbiological quality as well as preserve its shelf life and sensory properties. The results of the analysis of different types of food show that the food cooked and preserved by the sous vide technique completely preserves their sensory properties. Another fact the results revealed is that the extracts added during the processing phase of the food create a rich taste. On the other hand, the technique lowers oxidation risk in food, which in turn extends their shelf life and microbiological quality. With the abovementioned features, the sous vide technique is preferable in terms of efficient stock management and sustainability of the supply chain for small- and medium-sized food production establishments.

Anahtar Kelimeler
Food, Sous Vide, Quality, Safety

Gelişmiş Arama


Duyurular

    Yayına Kabul Edilecek Bilimsel Alanlar

    Beşeri ve Sosyal Bilimler alanında makaleler yayınlayan JoHUT, hakemlik sürecindeki sorunlar nedeniyle ve TR Dizin v.b indekslerde taranma şartlarından biri olan belirli bir alana yönelik yayın yapma şartını yerine getirmek amacıyla alan sınırlamasına gitmektedir. Bu bağlamada, 2021 yılından başlayarak Türk Dili ve Edebiyatı, İngiliz Dili ve Edebiyatı, Resim, Müzik, Eğitim Bilimleri, Hukuk, Ekonomi, Ekonometri, Üretim Yönetimi, Maliye, Muhasebe ve Finans, Dış Ticaret, İlahiyat alanlarındaki makaleler kabul edilmeyecektir.  Yazar ve hakemlere duyurulur.


    Eylül 2020 Sayısı

    Dergimizin Eylül 2020 Sayısı (Cilt: 10, Sayı:3) yayınlanmıştır. Tüm hakem ve yazarlarımıza katkıları için teşekkür ederiz.


Derginin Yeni Adı (2020 yılı 10. ciltten itibaren)
Journal of Humanities and Tourism Research
Derginin Eski Adı
Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi (2010-2020)
ISSN: 1309-436X eISSN:2147-7841 (2013-2020)

Adres :Journal of Humanities and Tourism Research
Telefon :0370 418 86 00 Faks :0 370 418 83 33
Eposta :nturker@karabuk.edu.tr

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