CHAPTER


DOI :10.26650/B/LSB23LSB24.2024.026.009   IUP :10.26650/B/LSB23LSB24.2024.026.009    Full Text (PDF)

Traditional Food Processing and Preservation Methods

Candan VarlıkNuray Erkanİdil Can Tunçelli

Salting, drying, smoking, and marination technologies are traditional methods for preserving and processing seafood. Salting reduces the water content in fish, inhibiting microbial growth and altering protein structures to enhance flavour and aroma characteristics. Drying prevents microbial growth and ensures long-term preservation by removing water under controlled conditions. Smoking, involving salting and thermal processes, reduces water content and transfers bactericidal substances from the smoke to the product, thereby increasing durability and imparting a distinctive taste and aroma. Marination involves soaking fish in acid and salt solutions, resulting in longlasting products with a unique flavour. These technologies prevent spoilage and add special tastes and flavours, meeting consumer expectations. Traditional methods like salting and drying offer cost-effective and efficient solutions, while smoking and marination technologies are preferred for fatty fish, extending shelf life. Moreover, the quality of the raw material, processing methods, and storage conditions determine the final product’s quality. These methods are widely used today, constantly evolving to meet food safety and quality standards. Traditional methods play a significant role in seafood processing technology, producing economically and culturally valuable products.


DOI :10.26650/B/LSB23LSB24.2024.026.009   IUP :10.26650/B/LSB23LSB24.2024.026.009    Full Text (PDF)

Geleneksel Gıda İşleme ve Muhafaza Yöntemleri̇

Candan VarlıkNuray Erkanİdil Can Tunçelli

Tuzlama, kurutma, dumanlama ve marinat teknolojileri, akuatik kaynaklı gıdaların korunması ve işlenmesi için kullanılan geleneksel yöntemlerdir. Tuzlama, balıklardaki su miktarını azaltarak mikroorganizmaların üremesini engeller ve protein yapısını değiştirerek tat ve aroma özelliklerini geliştirir. Kurutma, suyun kontrollü koşullarda uzaklaştırılmasıyla mikroorganizma gelişimini önler ve ürünlerin uzun süreli muhafazasını sağlar. Dumanlama, tuzlama ve ısıl işlemlerle suyun uzaklaştırılması ve dumandaki bakterisit maddelerin ürüne geçişi ile ürünlerin dayanıklılığını artırır ve özel tat ve aroma kazandırır. Marinat teknolojisi ise asit ve tuz içeren çözeltilerle balıkların olgunlaştırılmasıyla uzun süre dayanabilen ve özel bir lezzete sahip ürünler elde edilmesini sağlar. Bu teknolojiler, hem gıdaların bozulmasını önler hem de özel tat ve lezzetler kazandırarak tüketici beklentisini karşılar. Tuzlama ve kurutma gibi geleneksel yöntemler, düşük maliyetli ve etkin çözümler sunarken, dumanlama ve marinat teknolojileri, özellikle yağlı balıklar için tercih edilerek ürünlerin raf ömrünü uzatır. Ayrıca, kullanılan hammaddenin kalitesi, uygulanan işlemler ve depolama koşulları, son ürünün kalitesini belirler. Bu yöntemler, günümüzde de yaygın olarak kullanılmakta ve gıda güvenliği ile kalite standartlarını sağlamak için sürekli olarak geliştirilmektedir. Geleneksel yöntemler, su ürünleri işleme teknolojisinde önemli bir rol oynar ve hem ekonomik hem de kültürel açıdan değerli ürünlerin üretilmesini sağlamaktadırlar.



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