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Sandviç Üretimi, Çeşitleri, Özellikleri ve Ambalajlanması

Yıl 2022, Sayı: 38, 321 - 328, 31.08.2022
https://doi.org/10.31590/ejosat.1146986

Öz

Son yıllarda değişen yaşam tarzı insanları hazır gıda tüketimine yöneltmiştir. Son zamanlarda, artan “fast food” türü sağlıksız hazır gıdalar yerini, sağlıklı, fonksiyonel özellik içeren atıştırmalıklara bırakmıştır. Hazır gıda tüketiminin artmasıyla birlikte gıdanın raf ömrünü uzatmaya yönelik ambalajlama teknikleri ile ilgili çalışmalar da paralel olarak gün geçtikçe artmaya devam etmektedir. Ürünün tat, tekstür, besin öğelerinde minimum kayıp oluşturacak şekilde raf ömrü çalışmaları yapılmaktadır. Bu doğrultuda bu derleme çalışmasında son yıllarda hızla artan bir potansiyele sahip önemli bir atıştırmalık ürün olan sandviçlerin üretimi ve ambalajlanması ile ilgili son gelişmelere yer verilmiştir. Sandviçler genellikle ekmek, sebze, sos, et ve süt ürünleri gibi malzemelerden meydana gelmektedir. Sıcak veya soğuk çeşitleri bulunan sandviçlerin açık, kapalı, rulo gibi çeşitleri de bulunmaktadır. Sandviçlerde yaygın olarak beyaz, çavdar, tam buğday, tam tahıllı, lavaş, tortilla, focaccia ve Fransız ekmeği gibi ekmek çeşitleri kullanılmaktadır. Sandviçlerde modifiye atmosferde paketleme, en yaygın kullanılan ambalajlama tekniği olarak karşımıza çıkmaktadır. Hazır yiyecek sektöründe farklı şekillerde hazırlanabilen sandviçin önemi önümüzdeki yıllarda daha da artacağı düşünülmektedir.

Kaynakça

  • Ahmed, Z., Afreen, A., Hassan, M.U., Ahmad, H., Anjum, N., Waseem, M. 2017. Exposure of food safety knowledge and inadequate practices among food vendors at Rawalpindi; the fourth largest city of Pakistan. J Food Nutr Res., 5, 63–73.
  • Alyaaqoubi, S.J.M., Sani, N.A., Abdullah, A., Rahman, R.D.A. 2009. Microbiological quality of selected ready-to-eat food at Hulu Langat district, Malaysia. Prosiding Seminar Kimia Bersama UKM-ITB VIII 9-11 June 2009, 421-433.
  • Anonim. 2022. Erişim adres: https://www.misterno.com.tr/tr/urunler/tumu
  • Baş, A. 2022. Sandwich Lesson Book. Erişim adres: https://pdfcoffee.com/sandwich-lesson-book-prepared-by-a-bas-pdf-free.html (Erişim tarihi: 05.07.2019). .
  • Brocklehurst, T.F. 1994. Delicatessen salads and chilled prepared fruit and vegetable products. In: Man, C.M.D & Jones, A.A. (Eds) Shelf Life Evaluation of Foods, Chapman & Hall, pp.87-123.
  • Buckley, M., Cowan, C., McCarthy, M. 2007. The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments. Appetite, 49(3), 600-617.
  • Cossu, F., Spanu, C., Deidda, S., Mura, E., Casti, D., Pala, C., De Santis, E.P.L. 2016. Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines. Italian Journal of Food Safety, 5(5500) 61-64.
  • Coşkuner, Y., Karababa, E., Ercan, R. (1999). Düz Ekmeklerin Üretim Teknolojisi. Gıda, 24 (2) 89-97.
  • Yılmaz, E., Sarıışık, M., Doğrubay, M., Kurnaz, A., Güldemir, O., Mil, B., Durlu Özkaya, F. 2018. Dünya Mutfakları I. T.C Anadolu Üniversitesi Yayını No:3309. Açıköğretim Fakültesi Yayını No:2171.
  • Faridi, H.A. 1988. Flat Breads. Pages. 457-506 in: Wheat Chemistry and Technology Vol. 2. Pomeranz, Y., ed. A.A.C.C Publ., St. Paul, Minessota, U.S.A.
  • Hui, Y.A. 1994. Bakery special products (Ed.) in: Encylopedia of Food Sci. And Tech. Vol 1. 152-153.
  • Jones, A.A., Man, C. M. D. (1994). Ambient-stable sauces and pickles. In Shelf Life Evaluation of Foods (pp. 275-295). Springer, Boston, MA.
  • Kendra, S. 2016. Food Production, NSQF Level-2 Student Handbook.
  • Kontominas, M.G., Badeka, A.V., Kosma, I.S., Nathanailides, C.I. 2021. Recent developments in seafood packaging technologies. Foods, 10(5), 940.
  • Mahros, M. A., Abd-Elghany, S. M., Sallam, K. I. 2021. Multidrug-, methicillin and vancomycin resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern. International Journal of Food Microbiology, 346, 109165.
  • McLauchlin, J., Aird, H., Amar, C., Boyd, G., Brindle, A., Dallman, T., Swindlehurst, M. 2021. Listeriosis associated with pre-prepared sandwich consumption in hospital in England, 2017. Epidemiology & Infection, 149, e220.
  • Mohamed, E., Ramadan, H., Abd-Elghany, S., Mahros, M. 2021. Isolation and characterization of enterotoxigenic coagulase-positive and methicillin-resistant Staphylococcus aureus contaminating beef burger and hot dog sandwiches retailed in Mansoura city. Mansoura Veterinary Medical Journal, 22(1), 20-24.
  • Nikiema, M.E.M., Pardos de la Gandara, M., Compaore, K.A.M., Ky Ba, A., Soro, K.D., Nikiema, P.A., Weill, F.X. 2021. Contamination of street food with multidrug-resistant Salmonella, in Ouagadougou, Burkina Faso. PLoS One, 16(6): e0253312.
  • Paeratakul, S., Ferdinand, D.P., Champagne, C.M., Ryan, D.H., Bray, G.A. 2003. Fast-food consumption among US adults and children: dietary and nutrient intake profile. Journal of the American Dietetic Association, 103 (10), 1332– 1338.
  • Pasqualone, A. 2018. Flatbreads: ancient products with a future life. Tecnica Molitoria International, 68 (19/A), 46-63.
  • Penfield, M.P., Campbell, A.M. 1990. Yeast Breads: Flat breads. in: Experimental Food Science. 3rd Ed. Academic Press, pp. 438-441.
  • Pourkomailian, B. 2000. Sauces and dressings. In The Stability and Shelf-life of Food. Kilcast D, Subramaniam P, eds. Woodhead Publishing, Cambridge, UK. 311-331.
  • Qarooni, J. 1996. Flat bread technology. pp.206. Chapman & Hall, NY, U.S.A.
  • Quail, K.J. 1996. Arabic bread production. pp. 148. AACC publ. St. Paul, Minessota, U.S.A. Quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches. Microbial Risk Analysis, 9, 11-21.
  • Saghaian, S, Mohammadi, H. 2018. Factors affecting frequency of fast food consumption. J Food Distribut Res., 49, 22–29.
  • Smith, J.P., Daifas, D.P., El-Khoury, W., Koukoutsis, J., El-Khoury, A. 2004. Shelf life and safety concerns of bakery products a review. Critical Reviews in Food Science and Nutrition, 44(1), 19-55.
  • Smith, J.P., Simpson, B.K. 1996. Modified atmosphere packaging. In Baked Goods Freshness, p. 205. Eds. R.E. Hebeda and H.F. Zobel, Marcel Dekker, New York, 1995.
  • Sungur, B., Ercan, R. 2013. Effects of combining added hydrocolloids and surfactant and frozen storage on the baking quality of frozen bread dough. 38(5), 283-290.
  • Tirloni, E., Stella, S., De Knegt, L. V., Gandolfi, G., Bernardi, C., Nauta, M. J. 2018. A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches. Microbial Risk Analysis, 9, 11-21.
  • Uyanık, T. 2022. Samsun İlindeki Hastane Kantinlerinde Satışa Sunulan Tüketime Hazır Sandviçlerde Genişlemiş Spektrumlu Beta-Laktamaz Üreten Escherichia coli Varlığının Araştırılması. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 19(1), 37-42.
  • Wassef, H. 2004. Food habits of the Egyptians: newly emerging trends. EMHJ Eastern Mediterranean Health Journal, 10 (6), 898-915.
  • Xue, H., Wu, Y., Wang, X., Wang, Y. 2016. Time trends in fast food consumption and its association with obesity among children in China. PLoS One, 11, e0151141.
  • Young, L.L., Reviere, R.D., Cole, A.B. 1988. Fresh red meats: A place to apply modified atmospheres. Food Technol., 42, 65-69.

Sandwich Production, Types, Properties and Packaging

Yıl 2022, Sayı: 38, 321 - 328, 31.08.2022
https://doi.org/10.31590/ejosat.1146986

Öz

In recent years, the changing lifestyle has led people to consume ready-made food. Recently, the increasing type of "fast food" has left the place of unhealthy ready-made foods to healthy, functional snacks. With the increase in ready-to-eat food consumption, studies on packaging techniques to extend the shelf life of food continue to increase in parallel. Shelf life studies are carried out to create minimum loss in taste, texture and nutritional elements of the product. In this direction, in this review study, the latest developments in the production and packaging of sandwiches, an important snack product with a rapidly increasing potential in recent years, are included. Sandwiches usually consist of ingredients such as bread, vegetables, sauces, meat and dairy products. Sandwiches, which have hot or cold varieties, also have varieties such as open, closed and rolls. Bread varieties such as white, rye, whole wheat, whole grain, lavash, tortilla, Focaccia and French bread are commonly used in sandwiches. Modified atmosphere packaging is the most widely used packaging technique for sandwiches. It is thought that the importance of the sandwich, which can be prepared in different ways in the ready-made food sector, will increase in the coming years.

Kaynakça

  • Ahmed, Z., Afreen, A., Hassan, M.U., Ahmad, H., Anjum, N., Waseem, M. 2017. Exposure of food safety knowledge and inadequate practices among food vendors at Rawalpindi; the fourth largest city of Pakistan. J Food Nutr Res., 5, 63–73.
  • Alyaaqoubi, S.J.M., Sani, N.A., Abdullah, A., Rahman, R.D.A. 2009. Microbiological quality of selected ready-to-eat food at Hulu Langat district, Malaysia. Prosiding Seminar Kimia Bersama UKM-ITB VIII 9-11 June 2009, 421-433.
  • Anonim. 2022. Erişim adres: https://www.misterno.com.tr/tr/urunler/tumu
  • Baş, A. 2022. Sandwich Lesson Book. Erişim adres: https://pdfcoffee.com/sandwich-lesson-book-prepared-by-a-bas-pdf-free.html (Erişim tarihi: 05.07.2019). .
  • Brocklehurst, T.F. 1994. Delicatessen salads and chilled prepared fruit and vegetable products. In: Man, C.M.D & Jones, A.A. (Eds) Shelf Life Evaluation of Foods, Chapman & Hall, pp.87-123.
  • Buckley, M., Cowan, C., McCarthy, M. 2007. The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments. Appetite, 49(3), 600-617.
  • Cossu, F., Spanu, C., Deidda, S., Mura, E., Casti, D., Pala, C., De Santis, E.P.L. 2016. Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines. Italian Journal of Food Safety, 5(5500) 61-64.
  • Coşkuner, Y., Karababa, E., Ercan, R. (1999). Düz Ekmeklerin Üretim Teknolojisi. Gıda, 24 (2) 89-97.
  • Yılmaz, E., Sarıışık, M., Doğrubay, M., Kurnaz, A., Güldemir, O., Mil, B., Durlu Özkaya, F. 2018. Dünya Mutfakları I. T.C Anadolu Üniversitesi Yayını No:3309. Açıköğretim Fakültesi Yayını No:2171.
  • Faridi, H.A. 1988. Flat Breads. Pages. 457-506 in: Wheat Chemistry and Technology Vol. 2. Pomeranz, Y., ed. A.A.C.C Publ., St. Paul, Minessota, U.S.A.
  • Hui, Y.A. 1994. Bakery special products (Ed.) in: Encylopedia of Food Sci. And Tech. Vol 1. 152-153.
  • Jones, A.A., Man, C. M. D. (1994). Ambient-stable sauces and pickles. In Shelf Life Evaluation of Foods (pp. 275-295). Springer, Boston, MA.
  • Kendra, S. 2016. Food Production, NSQF Level-2 Student Handbook.
  • Kontominas, M.G., Badeka, A.V., Kosma, I.S., Nathanailides, C.I. 2021. Recent developments in seafood packaging technologies. Foods, 10(5), 940.
  • Mahros, M. A., Abd-Elghany, S. M., Sallam, K. I. 2021. Multidrug-, methicillin and vancomycin resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern. International Journal of Food Microbiology, 346, 109165.
  • McLauchlin, J., Aird, H., Amar, C., Boyd, G., Brindle, A., Dallman, T., Swindlehurst, M. 2021. Listeriosis associated with pre-prepared sandwich consumption in hospital in England, 2017. Epidemiology & Infection, 149, e220.
  • Mohamed, E., Ramadan, H., Abd-Elghany, S., Mahros, M. 2021. Isolation and characterization of enterotoxigenic coagulase-positive and methicillin-resistant Staphylococcus aureus contaminating beef burger and hot dog sandwiches retailed in Mansoura city. Mansoura Veterinary Medical Journal, 22(1), 20-24.
  • Nikiema, M.E.M., Pardos de la Gandara, M., Compaore, K.A.M., Ky Ba, A., Soro, K.D., Nikiema, P.A., Weill, F.X. 2021. Contamination of street food with multidrug-resistant Salmonella, in Ouagadougou, Burkina Faso. PLoS One, 16(6): e0253312.
  • Paeratakul, S., Ferdinand, D.P., Champagne, C.M., Ryan, D.H., Bray, G.A. 2003. Fast-food consumption among US adults and children: dietary and nutrient intake profile. Journal of the American Dietetic Association, 103 (10), 1332– 1338.
  • Pasqualone, A. 2018. Flatbreads: ancient products with a future life. Tecnica Molitoria International, 68 (19/A), 46-63.
  • Penfield, M.P., Campbell, A.M. 1990. Yeast Breads: Flat breads. in: Experimental Food Science. 3rd Ed. Academic Press, pp. 438-441.
  • Pourkomailian, B. 2000. Sauces and dressings. In The Stability and Shelf-life of Food. Kilcast D, Subramaniam P, eds. Woodhead Publishing, Cambridge, UK. 311-331.
  • Qarooni, J. 1996. Flat bread technology. pp.206. Chapman & Hall, NY, U.S.A.
  • Quail, K.J. 1996. Arabic bread production. pp. 148. AACC publ. St. Paul, Minessota, U.S.A. Quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches. Microbial Risk Analysis, 9, 11-21.
  • Saghaian, S, Mohammadi, H. 2018. Factors affecting frequency of fast food consumption. J Food Distribut Res., 49, 22–29.
  • Smith, J.P., Daifas, D.P., El-Khoury, W., Koukoutsis, J., El-Khoury, A. 2004. Shelf life and safety concerns of bakery products a review. Critical Reviews in Food Science and Nutrition, 44(1), 19-55.
  • Smith, J.P., Simpson, B.K. 1996. Modified atmosphere packaging. In Baked Goods Freshness, p. 205. Eds. R.E. Hebeda and H.F. Zobel, Marcel Dekker, New York, 1995.
  • Sungur, B., Ercan, R. 2013. Effects of combining added hydrocolloids and surfactant and frozen storage on the baking quality of frozen bread dough. 38(5), 283-290.
  • Tirloni, E., Stella, S., De Knegt, L. V., Gandolfi, G., Bernardi, C., Nauta, M. J. 2018. A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches. Microbial Risk Analysis, 9, 11-21.
  • Uyanık, T. 2022. Samsun İlindeki Hastane Kantinlerinde Satışa Sunulan Tüketime Hazır Sandviçlerde Genişlemiş Spektrumlu Beta-Laktamaz Üreten Escherichia coli Varlığının Araştırılması. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 19(1), 37-42.
  • Wassef, H. 2004. Food habits of the Egyptians: newly emerging trends. EMHJ Eastern Mediterranean Health Journal, 10 (6), 898-915.
  • Xue, H., Wu, Y., Wang, X., Wang, Y. 2016. Time trends in fast food consumption and its association with obesity among children in China. PLoS One, 11, e0151141.
  • Young, L.L., Reviere, R.D., Cole, A.B. 1988. Fresh red meats: A place to apply modified atmospheres. Food Technol., 42, 65-69.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Hilal Dikmen 0000-0002-3917-4804

Özlem Çabir 0000-0001-9718-0981

Neslihan Polat 0000-0002-3183-2163

Osman Sağdıç 0000-0002-2063-1462

Erken Görünüm Tarihi 26 Temmuz 2022
Yayımlanma Tarihi 31 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 38

Kaynak Göster

APA Dikmen, H., Çabir, Ö., Polat, N., Sağdıç, O. (2022). Sandviç Üretimi, Çeşitleri, Özellikleri ve Ambalajlanması. Avrupa Bilim Ve Teknoloji Dergisi(38), 321-328. https://doi.org/10.31590/ejosat.1146986