Türkçe Alanyazında Sous Vide Yöntemi (Sous Vide Technique in Turkish Literature)

Muhammed YILDIZ; Meral YILMAZ

doi:10.21325/jotags.2020.662

Yazarlar

Muhammed YILDIZ
Meral YILMAZ

DOI:

https://doi.org/10.21325/jotags.2020.662

Anahtar Kelimeler:

Gastronomy- Sous vide- Cooking

Öz

Since the emergence of a new cooking technique called "sous vide" (French word for "under vacuum"), this method has been widely used in the cooking of various foods, especially the meat group. Sous vide is a technique that food is cooked using water in circulation at a certain temperature in a vacuumed package. It is an advantageous technique in terms of contributing to sensory properties of foods and providing food safety because of the controllability of both temperature and time. Also, because of the vacuum package that used in this method, nutritional value of food is prevented from passing into cooking liquid. Since it is a special method, it has various advantages and disadvantages compared to traditional methods. The aim of this study is to evaluate the sous vide technique and to examine the studies made in Turkish literature. For this purpose, Turkish literature about sous vide was investigated and document analysis was conducted within the scope of qualitative research. According to findings, 33 studies on sous vide were found in the Turkish literature. In these studies, fish and red meat were generally focused on, and factors such as cooking loss, sensory properties, microbiological properties and storage time were examined. The limitation of studies that investigated sous vide technique and limitation of food groups such as poultry and vegetables are also among the findings. This method, which is reported to be suitable in catering systems and is considered to provide significant convenience in tourism establishments, has reached the conclusion that it has not been accepted yet when evaluated in terms of Turkish food habits. In addition, it was concluded that Turkish studies are limited compared to foreign literature, and various suggestions have been made to the industry and the academy.

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