Application of vacuum impregnation in muscle foods Applications of vacuum impregnation in muscle foods
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Abstract
The 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.
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Aykın-Dinçer E. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes. Meat Science, 2021, 176(2): 108469. https://doi.org/10.1016/j.meatsci.2021.108469
Aykın-Dinçer E., Dinçer C. Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation. Food Bioscience, 2023, 53(2): 102755. https://doi.org/10.1016/j.fbio.2023.102755
Bampi M., Domschke N., Schmidt F., Laurindo J. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT-Food Science and Technology, 2016, 74(12): 26-33. https://doi.org/10.1016/j.lwt.2016.07.009
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Bou R., Guerrero L., López M., Claret A., López-Mas L., Castellari M. Effect of vacuum impregnation and high hydrostatic pressure treatments on shelf life, physicochemical, and sensory properties of seabream fillets. Food and Bioprocess Technology, 2023, 16(1): 1089-1100. https://doi.org/10.1007/s11947-022-02980-4
Bugueño G., Escriche I., Martı́nez-Navarrete N., del Mar Camacho M., Chiralt A. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chemistry, 2003, 81(1): 85-90. https://doi.org/10.1016/S0308-8146(02)00381-3
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Hofmeister L., Souza J., Laurindo, J. Use of dyed solutions to visualize different aspects of vacuum impregnation of Minas cheese. LWT - Food Science and Technology, 2005, 38(4): 379-386. https://doi.org/10.1016/j.lwt.2004.05.019
Jiang Q., Jia R., Nakazawa N., Hu Y., Osako K., Okazaki E. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chemistry, 2019, 271(8): 550-560. https://doi.org/10.1016/j.foodchem.2018.07.219
Jittinandana S., Kenney P., Slider S., Kiser R. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets. Journal of Food Science, 2002, 67(6): 2095-2099. https://doi. org/10.1111/j.1365-2621.2002.tb095 07.x
Kirmizikaya E.S., Çinar, İ. Use of vacuum impregnation in food enrichment processes. Book of Abstracts of the 3rd International Energy & Engineering Congress, Gaziantep, Turkey, 2018, p. 913.
Kobus Z., Rydzak L., Guz T., Domin M., Nadulski R., Osmólska E. Impact of various vacuum impregnation methods on viability of cereal grains. Processes, 2021, 9(8): 1368. https://doi.org/10.3390/pr9081368
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Panayampadan A.S., Alam M.S., Aslam R., Kaur J. Vacuum impregnation process and its potential in modifying sensory, physicochemical and nutritive characteristics of food products. Food Engineering Reviews, 2022, 14(5): 1-28. https://doi.org/10.1007/s12393-022-09312-4
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Ramírez N., Vega‐Castro O., Simpson R., Ramirez C., Nuñez H. Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. Journal of Food Process Engineering, 2021, 44(3): e13627. https://doi.org/10.1111/jfpe.13627
Senturk Parreidt T., Schmid M., Müller K. Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon. Journal of Food Science, 2018, 83(4): 929-936. https://doi.org/10.1111/1750-3841.14091
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Aykın-Dinçer E., Dinçer C. Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation. Food Bioscience, 2023, 53(2): 102755. https://doi.org/10.1016/j.fbio.2023.102755
Bampi M., Domschke N., Schmidt F., Laurindo J. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT-Food Science and Technology, 2016, 74(12): 26-33. https://doi.org/10.1016/j.lwt.2016.07.009
Bekhit A.E.A., Holman B.W.B., Giteru S.G., Hopkins D.L. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends in Food Science & Technology, 2021, 109(3): 280-302. https://doi.org/10.1016/j.tifs.2021.01.006
Bosse R., Müller A., Gibis M., Weiss A., Schmidt H., Weiss J. Recent advances in cured raw ham manufacture. Critical Reviews in Food Science and Nutrition, 2018, 58(4): 610-630. https://doi.org/10.1080/10408398.2016.1208634
Bou R., Guerrero L., López M., Claret A., López-Mas L., Castellari M. Effect of vacuum impregnation and high hydrostatic pressure treatments on shelf life, physicochemical, and sensory properties of seabream fillets. Food and Bioprocess Technology, 2023, 16(1): 1089-1100. https://doi.org/10.1007/s11947-022-02980-4
Bugueño G., Escriche I., Martı́nez-Navarrete N., del Mar Camacho M., Chiralt A. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chemistry, 2003, 81(1): 85-90. https://doi.org/10.1016/S0308-8146(02)00381-3
Çelik S. Soğan suyunun et marinasyonunda kullanılabilirliğinin incelenmesi Fen Bilimleri Enstitüsü, 2019. Available at: https://acikbilim.yok.gov.tr/handle/20.500.12812/103024
De Lima M.M., Tribuzi G., de Souza J.A.R., de Souza I.G., Laurindo J.B., Carciofi B.A.M. Vacuum impregnation and drying of calcium-fortified pineapple snacks. LWT-Food Science and Technology, 2016, 72(10): 501-509. https://doi.org/10.1016/j.lwt.2016.05.016
Demir H., Çelik S., Sezer Y. Ç. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. Food Science and Technology International, 2022, 28(4): 340-352. https://doi.org/10.1177/10820132211012919
Deumier F., Bohuon P., Trystram G., Saber N., Collignan A. Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer. Journal of Food Engineering, 2003, 58(1): 75-83. https://doi.org/10.1016/S0260-8774(02)00366-7
Dinçer E.A., Erbaş M. Etin tuzlanmasi işleminde vakumlu emdirim tekniğinin kullanilmasi. Gıda, 2018, 43(1): 139-150. https://doi.org/10.15237/gida.338797
Du X., Sun Y., Pan D., Wang Y., Ou C., Cao J. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry‐cured duck during processing. Journal of the Science of Food and Agriculture, 2018, 98(8): 3140-3147. https://doi.org/10.1002/jsfa.8815
Duarte-Correa Y., Díaz-Osorio A., Osorio-Arias J., Sobral P. J., Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Food Science & Emerging Technologies, 2020, 64(8): 102437. https://doi.org/10.1016/j.ifset.2020.102437
Dullien, F.A. Porous media: fluid transport and pore structure. Academic press, 2012. ISBN: 9780323151351. Available at: https://shop.elsevier.com/books/porous-media-fluid-transport-and-pore-structure/dullien/978-0-12-223650-1
Ergezer, H., Gökçe, R., Hozer, Ş., Akcan, T. Et ve ürünlerinde protein oksidasyonu: etki mekanizması, tespit yöntemleri ve etkileri. Akademik Gıda, 2016, 14(1): 54-60. Available at: https://dergipark.org.tr/en/pub/akademik-gida/issue/55785/763622
Ergezer, H., Kaya, H.İ. and Şimşek Ö. Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties. Journal of Food Measurement and Characterization, 2018, 12(2018): 982-991. https://doi.org/10.1007/s11694-017-9713-0
Figueroa, C., Ramírez, C., Núñez, H., Jaques, A., & Simpson, R. Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process. Innovative Food Science & Emerging Technologies, 2020, 66(12): 102500. https://doi.org/10.1016/j.ifset.2020.102500
Fito P., Pastor R. Non-diffusional mechanisms occurring during vacuum osmotic dehydration. Journal of Food Engineering, 1994, 21(4): 513-519. https://doi.org/10.1016/0260-8774(94)90070-1
Hofmeister L., Souza J., Laurindo, J. Use of dyed solutions to visualize different aspects of vacuum impregnation of Minas cheese. LWT - Food Science and Technology, 2005, 38(4): 379-386. https://doi.org/10.1016/j.lwt.2004.05.019
Jiang Q., Jia R., Nakazawa N., Hu Y., Osako K., Okazaki E. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chemistry, 2019, 271(8): 550-560. https://doi.org/10.1016/j.foodchem.2018.07.219
Jittinandana S., Kenney P., Slider S., Kiser R. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets. Journal of Food Science, 2002, 67(6): 2095-2099. https://doi. org/10.1111/j.1365-2621.2002.tb095 07.x
Kirmizikaya E.S., Çinar, İ. Use of vacuum impregnation in food enrichment processes. Book of Abstracts of the 3rd International Energy & Engineering Congress, Gaziantep, Turkey, 2018, p. 913.
Kobus Z., Rydzak L., Guz T., Domin M., Nadulski R., Osmólska E. Impact of various vacuum impregnation methods on viability of cereal grains. Processes, 2021, 9(8): 1368. https://doi.org/10.3390/pr9081368
Kolev, N. Natural antioxidants - an alternative for reduction of nitrites in cooking meat products. Food Science and Applied Biotechnology, 2022, 5(1): 64-76. https://doi.org/10.30721/fsab2022.v5.i1.167
Larrazábal‐Fuentes M. J., Escriche‐Roberto I., Camacho‐Vidal M. D. M. Use of immersion and vacuum impregnation in marinated salmon (Salmo salar) production. Journal of Food Processing and Preservation, 2009, 33(5): 635-650. https://doi.org/10.1111/j.1745-4549.2008.00278.x
Le D., Konsue N. Mass transfer behavior during osmotic dehydration and vacuum impregnation of “Phulae” pineapple and the effects on dried fruit quality. Current Research in Nutrition and Food Science Journal, 2021, 9(1): 308-319. https://doi.org/10.12944/CRNFSJ.9.1.29
Leal-Ramos M.Y., Alarcón-Rojo A.D., Gutiérrez-Méndez N., Mújica-Paz H., Rodríguez-Almeida F., Quintero-Ramos A. Improving cull cow meat quality using vacuum impregnation. Foods, 2018, 7(5): 74. https://doi.org/10.3390/foods7050074
Liu S., Zhang Y., Zhou G., Bao Y., Ren X., Zhu Y., Peng Z. Protein degradation, color and textural properties of low sodium dry cured beef. International Journal of Food Properties, 2019, 22(1): 487-498. https://doi.org/10.1080/10942912.2019.1591444
Lopez Navarro S.V.Vacuum Frying of Potato Chips Vacuum Impregnated with Green Tea Phenolic Compounds. PhD thesis, 2018.
Martinez O., Salmeron J., Guillen M., Casas C. Sensorial and physicochemical characteristics of salmon (Salmo salar) treated by different smoking processes during storage. Food Science and Technology International, 2007, 13(6): 477-484. https://doi.org/10.1177/1082013207087816
Martins M.G., Chada P.S.N., da Silva Pena R. Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet. Food Research International, 2019, 120(3): 407-414. https://doi.org/10.1016/j.foodres.2019.03.016
Nian L., Cao A., Cai L., Ji H., Liu, S. Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@ Fe3O4 nanoparticles during freeze-thaw cycles. Food Chemistry, 2019, 291(9): 139-148. https://doi.org/10.1016/j.foodchem.2019.04.017
Panarese V., Dejmek P., Rocculi P., Galindo F. G. Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation. Innovative Food Science & Emerging Technologies, 2013, 18(4): 169-176. https://doi.org/10.1016/j.ifset.2013.01.008
Panayampadan A.S., Alam M.S., Aslam R., Kaur J. Vacuum impregnation process and its potential in modifying sensory, physicochemical and nutritive characteristics of food products. Food Engineering Reviews, 2022, 14(5): 1-28. https://doi.org/10.1007/s12393-022-09312-4
Pittia P., Antonello P. Safety by control of water activity: Drying, smoking, and salt or sugar addition. In Regulating Safety of Traditional and Ethnic Foods Elsevier, 2016, pp. 7-28. https://doi.org/10.1016/B978-0-12-800605-4.00002-5
Radziejewska-Kubzdela E., Biegańska-Marecik R., Kidoń M. Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products - a review. International Journal of Molecular Sciences, 2014, 15(9): 16577-16610. https://doi.org/10.3390/ijms150916577
Ramírez N., Vega‐Castro O., Simpson R., Ramirez C., Nuñez H. Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. Journal of Food Process Engineering, 2021, 44(3): e13627. https://doi.org/10.1111/jfpe.13627
Senturk Parreidt T., Schmid M., Müller K. Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon. Journal of Food Science, 2018, 83(4): 929-936. https://doi.org/10.1111/1750-3841.14091
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How to Cite
SHAREFIABADI, Elnaz; SERDAROGLU, Meltem.
Application of vacuum impregnation in muscle foods.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 200-214, oct. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/271>. Date accessed: 09 oct. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i2.271.