Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları

Orhan Kaya; Ezgi Ebrar Karatopan; Fatma Vural

Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları

Öz

Günümüzde et üretimi ve tüketimi küresel ölçekte artış göstermekte, özellikle gelişmekte olan ülkelerde bu eğilim daha belirgin bir şekilde izlenmektedir. İnsan beslenmesinde temel protein kaynaklarından biri olan et, yalnızca enerji ve protein kaynağı değil, aynı zamanda demir, çinko ve B12 vitamini gibi birçok temel besin öğesini de içermektedir. Bu özellikleri sayesinde et, bağışıklık sisteminin desteklenmesi, kemik sağlığının korunması ve genel metabolik işlevlerin sürdürülebilmesi açısından önemli bir gıda maddesi olarak değerlendirilmektedir. Özellikle kırmızı et, yüksek biyolojik değere sahip protein ve vücut tarafından kolaylıkla emilebilen demir içeriğiyle ön plana çıkmaktadır. Ayrıca, sinir sistemi sağlığı için elzem olan B12 vitamini bakımından da zengin bir kaynaktır. Uygun miktarlarda ve dengeli biçimde tüketildiğinde, beslenme yetersizliklerinin önlenmesine katkı sağlayabileceği gibi sağlıklı vücut ağırlığının korunmasında da rol oynamaktadır. Bununla birlikte, et ve et ürünlerinin yüksek su ve yağ içeriği nedeniyle mikrobiyal bozulmalara açık olduğu bilinmektedir. Bu sebeple, gıda güvenliğini sağlamak amacıyla çeşitli ısıl işlem teknikleri uygulanmaktadır. Ancak söz konusu işlemler, bazı besin öğelerinde kayıplara yol açabilmektedir. Bu bağlamda, hem besin değerini koruyan hem de enerji açısından daha verimli olan yeni nesil ısıl işlem teknolojilerine duyulan ihtiyaç artmaktadır. Bu derleme çalışması, et ve et ürünlerinde uygulanan modern elektriksel ısıtma yöntemlerinden ohmik ısıtma, mikrodalga ısıtma, radyofrekans ısıtma ve kızılötesi ısıtma tekniklerini kapsamlı bir şekilde ele almayı amaçlamakta; bu yöntemlerin ürün kalitesi, besin bileşenleri, mikrobiyal güvenlik, işlem verimliliği ve çevresel sürdürülebilirlik açısından avantaj ve dezavantajlarını karşılaştırmalı olarak değerlendirmektedir.

Anahtar Kelimeler

Kaynakça

Aboud, S. A., Altemimi, A. B., Al-HiIphy, A. R. S., Yi-Chen, L. ve Cacciola, F. (2019). A comprehensive review on infrared heating applications in food processing. Molecules, 24(22), 4125. https://doi.org/10.3390/molecules24224125
Alvarenga, V. O., Brito, L. M. ve Lacerda, I. C. A. (2022). Application of mathematical models to validate emerging processing technologies in food. Current Opinion in Food Science, 48, 100928. https://doi.org/10.1016/j.cofs.2022.100928
Atani, S. H., Hamdami, N., Dalvi-Isfahan, M., Soltanizadeh, N. ve Fallah-Joshaqani, S. (2022). Effects of microwave-assisted freezing on the quality attributes of lamb meat. International Journal of Refrigeration, 143, 192-198. https://doi.org/10.1016/j.ijrefrig.2022.03.019
Austin, E., Geisler, A. N., Nguyen, J., Kohli, I., Hamzavi, I., Lim, H. W. ve Jagdeo, J. (2021). Visible light. Part I: Properties and cutaneous effects of visible light. Journal of the American Academy of Dermatology, 84(5), 1219-1231. https://doi.org/10.1016/j.jaad.2021.02.048
Aykın Dinçer, E. (2023). Dried meat products obtained by different methods from past to present. Food Reviews International, 39(5), 2457-2476. https://doi.org/10.1080/87559129.2021.1956944
Baysal, T., İçier, F. ve Baysal, H. A. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya Yayınları, Çankaya, İzmir.
Beard, B. L. (2011). The use of ultraviolet and infrared electromagnetic radiation processing on packaged, ready-to-eat sausage. University of Arkansas.
Bedane, T. F., Erdogdu, F., Lyng, J. G. ve Marra, F. (2021). Effects of geometry and orientation of food products on heating uniformity during radio frequency heating. Food and Bioproducts Processing, 125, 149-160. https://doi.org/10.1016/j.fbp.2020.11.010

Bhat, Z. F., Morton, J. D., Bekhit, A. E. D. A., Kumar, S. ve Bhat, H. F. (2021). Thermal processing implications on the digestibility of meat, fish and seafood proteins. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4511-4548. https://doi.org/10.1111/1541-4337.12802
Binnie, M. A., Barlow, K., Johnson, V. ve Harrison, C. (2014). Red meats: time for a paradigm shift in dietary advice. Meat Science, 98(3), 445-451. https://doi.org/10.1016/j.meatsci.2014.06.024
Boreddy, S. R. ve Subbiah, J. (2016). Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering, 168, 60-67. https://doi.org/10.1016/j.jfoodeng.2015.07.023
Bozkurt, H. ve Icier, F. (2010). Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96(4), 481-490. https://doi.org/10.1016/j.jfoodeng.2009.08.030
Bozkurt, H. ve Icier, F. (2010). Electrical conductivity changes of minced beef–fat blends during ohmic cooking. Journal of Food Engineering, 96(1), 86-92. https://doi.org/10.1016/j.jfoodeng.2009.06.048
Bozkurt, H. ve Icier, F. (2012). Ohmic thawing of frozen beef cuts. Journal of Food Process Engineering, 35(1), 16-36. https://doi.org/10.1111/j.1745-4530.2009.00569.x
Braeckman, L., Ronsse, F., Hidalgo, P. C. ve Pieters, J. (2009). Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties. Journal of Food Engineering, 93(4), 437-443. https://doi.org/10.1016/j.jfoodeng.2009.02.009
Chandrasekaran, S., Ramanathan, S. ve Basak, T. (2013). Microwave food processing—A review. Food Research International, 52(1), 243-261. https://doi.org/10.1016/j.foodres.2013.02.033
Chen, Y. N., Sun, D. W., Cheng, J. H. ve Gao, W. H. (2016). Recent advances for rapid identification of chemical information of muscle foods by hyperspectral imaging analysis. Food Engineering Reviews, 8, 336-350.
Cosgrove, M., Flynn, A. ve Kiely, M. (2005). Impact of disaggregation of composite foods on estimates of intakes of meat and meat products in Irish adults. Public Health Nutrition, 8(3), 327-337. https://doi.org/10.1079/PHN2004692
Çarkcıoğlu, E. (2017). Combined Effect of Microwave Drying with Salting and Tray Drying on the Quality Characteristics of Beef (Doctoral dissertation).
Dong, J., Kou, X., Liu, L., Hou, L., Li, R. ve Wang, S. (2021). Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process. Innovative Food Science & Emerging Technologies, 68, 102604. https://doi.org/10.1016/j.ifset.2021.102604
Döner, D., Çokgezme, Ö. F., Çevik, M. ve İçier, F. (2024). Design of ohmic thawing cell with hydrostatic pressure units: Application in minced beef. Food and Bioprocess Technology, 17, 925-938. https://doi.org/10.1007/s11947-023-03176-0
Döner, D. ve İçier, F. (2018). Gıdaların elektriksel yöntemlerle işlenmesinde uygulanan farklı frekans ve dalga şekillerinin proses etkinliği üzerine etkisi. Akademik Gıda, 16(4), 470-482. https://doi.org/10.24323/akademik-gida.505542
Duan, X., Zhang, M., Mujumdar, A. S. ve Wang, R. (2010). Trends in microwave-assisted freeze drying of foods. Drying Technology, 28(4), 444-453. https://doi.org/10.1080/07373931003609666
Ekezie, F. G. C., Sun, D. W., Han, Z. ve Cheng, J. H. (2017). Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Trends in Food Science & Technology, 67, 58-69. https://doi.org/10.1016/j.tifs.2017.05.014
Erdogdu, S. B., Eliasson, L., Erdogdu, F., Isaksson, S. ve Ahrné, L. (2015). Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation. Journal of Food Engineering, 161, 75-81. http://dx.doi.org/10.1016/j.jfoodeng.2015.03.036
Falowo, A. B. (2021). A comprehensive review of nutritional benefits of minerals in meat and meat products. Science Letters, 9(2), 55-64. http://thesciencepublishers.com/science_letters/v9i2abstract5.html
Farag, K. W., Lyng, J. G., Morgan, D. J. ve Cronin, D. A. (2008). Dielectric and thermophysical properties of different beef meat blends over a temperature range of− 18 to+ 10 C. Meat Science, 79(4), 740-747. https://doi.org/10.1016/j.meatsci.2007.11.005
Ferrari-John, R. S., Katrib, J., Palade, P., Batchelor, A. R., Dodds, C. ve Kingman, S. W. (2016). A tool for predicting heating uniformity in industrial radio frequency processing. Food and Bioprocess Technology, 9, 1865-1873. https://doi.org/10.1007/s11947-016-1762-6
Gao, J., Cheng, S., Sun, X., Bai, Y., Yu, X., Zeng, X., ... ve Han, M. (2024). Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying. Ultrasonics Sonochemistry, 110, 107047. https://doi.org/10.1016/j.ultsonch.2024.107047
Gawat, M., Boland, M., Chen, J., Singh, J. ve Kaur, L. (2024). Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility. Food Chemistry, 434, 137442. https://doi.org/10.1016/j.foodchem.2023.137442
Geveke, D. J., Bigley, A. B., Brunkhorst, C. D., Jones, D. R. ve Tilman, E. D. (2018). Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction. International Journal of Food Science and Technology, 53(11), 2500-2508. https://doi.org/10.1111/ijfs.13843
Gibson, S. ve Ashwell, M. (2003). The association between red and processed meat consumption and iron intakes and status among British adults. Public Health Nutrition, 6(4), 341-350. https://doi.org/10.1079/PHN2002442
Giromini, C. ve Givens, D. I. (2022). Benefits and risks associated with meat consumption during key life processes and in relation to the risk of chronic diseases. Foods, 11(14), 2063. https://doi.org/10.3390/foods11142063 Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., ... ve Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), eaam5324. https://doi.org/10.1126/science.aam5324
Guo, Q., Sun, D. W., Cheng, J. H. ve Han, Z. (2017). Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology, 67, 236-247. https://doi.org/10.1016/j.tifs.2017.07.007
Guzik, P., Kulawik, P., Zając, M. ve Migdał, W. (2022). Microwave applications in the food industry: An overview of recent developments. Critical Reviews in Food Science and Nutrition, 62(29), 7989-8008. https://doi.org/10.1080/10408398.2021.1922871
Ha, J. W. ve Kang, D. H. (2015). Enhanced inactivation of food-borne pathogens in ready-to-eat sliced ham by near-infrared heating combined with UV-C irradiation and mechanism of the synergistic bactericidal action. Applied and Environmental Microbiology, 81(1), 2-8. https://doi.org/10.1128/AEM.01862-14
Ha, J. W., Ryu, S. R. ve Kang, D. H. (2012). Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham. Applied and environmental microbiology, 78(18), 6458-6465. https://doi.org/10.1128/AEM.00942-12
Hassoun, A., Heia, K., Lindberg, S. K. ve Nilsen, H. (2020). Spectroscopic techniques for monitoring thermal treatments in fish and other seafood: A review of recent developments and applications. Foods, 9(6), 767. https://doi.org/10.3390/foods9060767
Hassoun, A., Måge, I., Schmidt, W. F., Temiz, H. T., Li, L., Kim, H. Y., ... ve Cozzolino, D. (2020). Fraud in animal origin food products: Advances in emerging spectroscopic detection methods over the past five years. Foods, 9(8), 1069. https://doi.org/10.3390/foods9081069
Hassoun, A., Ojha, S., Tiwari, B., Rustad, T., Nilsen, H., Heia, K., ... ve Wold, J. P. (2020). Monitoring thermal and non-thermal treatments during processing of muscle foods: A comprehensive review of recent technological advances. Applied Sciences, 10(19), 6802. https://doi.org/10.3390/app10196802
Headey, D., Hirvonen, K. ve Hoddinott, J. (2018). Animal sourced foods and child stunting. American Journal of Agricultural Economics, 100(5), 1302-1319. https://doi.org/10.1093/ajae/aay053
Hematyar, N., Rustad, T., Sampels, S. ve Kastrup Dalsgaard, T. (2019). Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5), 1393-1403. https://doi.org/10.1111/are.14012
Hernández-Hernández, H. M., Moreno-Vilet, L. ve Villanueva-Rodríguez, S. J. (2019). Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. Innovative Food Science & Emerging Technologies, 58, 102233. https://doi.org/10.1016/j.ifset.2019.102233
Hodgson, J. M., Burke, V., Beilin, L. J. ve Puddey, I. B. (2006). Partial substitution of carbohydrate intake with protein intake from lean red meat lowers blood pressure in hypertensive persons. The American Journal of Clinical Nutrition, 83(4), 780-787. https://doi.org/10.1093/ajcn/83.4.780
Huang, L. (2004). Infrared surface pasteurization of turkey frankfurters. Innovative Food Science & Emerging Technologies, 5(3), 345-351. https://doi.org/10.1016/j.ifset.2004.03.007
Huang, L. ve Sites, J. (2007). Automatic control of a microwave heating process for in-package pasteurization of beef frankfurters. Journal of Food Engineering, 80(1), 226-233. https://doi.org/10.1016/j.jfoodeng.2006.05.019
Huang, L. H. ve Sites, J. (2008). Elimination of Listeria monocytogenes on hotdogs by infrared surface treatment. Journal of Food Science, 73(1), M27-M31. https://doi.org/10.1111/j.1750-3841.2007.00589.x
Icier, F., Izzetoglu, G. T., Bozkurt, H. ve Ober, A. (2010). Effects of ohmic thawing on histological and textural properties of beef cuts. Journal of Food Engineering, 99(3), 360-365. https://doi.org/10.1016/j.jfoodeng.2010.03.018
Icier, F. ve Kaya, O. (2022). Mathematical modeling of continuous induction heating of sour cherry juice. Journal of Food Process Engineering, 45(12), e14180. https://doi.org/10.1111/jfpe.14180
Inmanee, P., Kamonpatana, P. ve Pirak, T. (2019). Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization. Lwt, 108, 183-189. https://doi.org/10.1016/j.lwt.2019.03.027
Johnston, J., Prynne, C. J., Stephen, A. M. ve Wadsworth, M. E. J. (2007). Haem and non-haem iron intake through 17 years of adult life of a British Birth Cohort. British Journal of Nutrition, 98(5), 1021-1028. https://doi.org/10.1017/S0007114507749255
Jiang, H., Shen, Y., Zhen, L., Li, W. ve Zhang, Q. (2019). Evaluation of strawberries dried by radio frequency energy. Drying Technology, 37(3), 312-321. https://doi.org/10.1080/07373937.2018.1439503
Jiao, Y., Tang, J., Wang, Y. ve Koral, T. L. (2018). Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology, 9, 105-127. https://doi.org/10.1146/annurev-food-041715-033038
Kaur, N. ve Singh, A. K. (2016). Ohmic heating: concept and applications—a review. Critical Reviews in Food Science and Nutrition, 56(14), 2338-2351. https://doi.org/10.1080/10408398.2013.835303
Kendirci, P., Icier, F., Kor, G. ve Onogur, T. A. (2014). Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs. Meat Science, 97(2), 123-129. https://doi.org/10.1016/j.meatsci.2014.01.020
Khonje, M. G., Ricker-Gilbert, J., Muyanga, M. ve Qaim, M. (2022). Farm-level production diversity and child and adolescent nutrition in rural sub-Saharan Africa: a multicountry, longitudinal study. The Lancet Planetary Health, 6(5), e391-e399. https://doi.org/10.1016/S2542-5196(22)00071-7
Kim, J., Mun, S. C., Ko, H. U., Kim, K. B., Khondoker, M. A. H. ve Zhai, L. (2012). Review of microwave assisted manufacturing technologies. International Journal of Precision Engineering and Manufacturing, 13, 2263-2272. https://doi.org/10.1007/s12541-012-0301-2
Kor, G. ve Icier, F. (2016). Thermal imaging during infrared final cooking of semi-processed cylindrical meat product. Infrared Physics & Technology, 79, 242-251. https://doi.org/10.1016/j.infrared.2016.11.002
Kubo, M. T., Siguemoto, É. S., Funcia, E. S., Augusto, P. E., Curet, S., Boillereaux, L., ... ve Gut, J. A. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. https://doi.org/10.1016/j.cofs.2020.01.004
Laycock, L., Piyasena, P. ve Mittal, G. S. (2003). Radio frequency cooking of ground, comminuted and muscle meat products. Meat Science, 65(3), 959-965. https://doi.org/10.1016/S0309-1740(02)00311-X
Layman, D. K., Clifton, P., Gannon, M. C., Krauss, R. M. ve Nuttall, F. Q. (2008). Protein in optimal health: heart disease and type 2 diabetes. The American Journal of Clinical Nutrition, 87(5), 1571S-1575S. https://doi.org/10.1093/ajcn/87.5.1571S
Leroy, F. ve Cofnas, N. (2020). Should dietary guidelines recommend low red meat intake? Critical Reviews in Food Science and Nutrition, 60(16), 2763-2772. https://doi.org./10.1080/10408398.2019.1657063
Li, F., Zhu, Y., Li, S., Wang, P., Zhang, R., Tang, J., ... ve Jiao, Y. (2021). A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control, 123, 107719. https://doi.org/10.1016/j.foodcont.2020.107719
Li, Y., Cai, R., Fu, C., Qi, L., Yuan, Y., Yue, T., Ge, Q., Zhao, Z. ve Wang, Z. (2023). Degradation of patulin in apple juice by pulsed light and its effect on the quality. Food and Bioprocess Technology, 16(4), 870-880. https://doi.org/10.1007/s11947-022-02978-y
Li, S., Tang, S., Yan, L. ve Li, R. (2019). Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat. Journal of Applied Animal Research, 47(1), 262-272.
Li, Y., Wang, J. H., Wang, E. C., Tang, Z. S., Han, Y., Luo, X. E., Zeng, X., Woo, M. ve Han, Z. (2023). The microstructure and thermal properties of pulsed electric field pretreated oxidized starch. International Journal of Biological Macromolecules, 235, 123721. https://doi.org/10.1016/j.ijbiomac.2023.123721
Li, X., Xie, X., Zhang, C. H., Zhen, S. ve Jia, W. (2018). Role of mid-and far-infrared for improving dehydration efficiency in beef jerky drying. Drying Technology, 36(3), 283-293. https://doi.org/10.1080/07373937.2017.1326129
Luo, J., Taylor, C., Nebl, T., Ng, K. ve Bennett, L. E. (2018). Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins. Food Chemistry, 254, 292-301. https://doi.org/10.1016/j.foodchem.2018.01.164
Manaf, Y. N. ve Yusof, Y. A. (2021). Emerging Trends in Sustainable Food Processing Industry. In IOP Conference Series: Earth and Environmental Science, 757(1), 012076. IOP Publishing. https://doi.org/10.1088/1755-1315/757/1/012076
Manyatsi, T. S., Al-Hilphy, A. R., Majzoobi, M., Farahnaky, A. ve Gavahian, M. (2023). Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods. Critical Reviews in Food Science and Nutrition, 63(24), 6840-6859. https://doi.org/10.1080/10408398.2022.2043820
Marra, F., Zhang, L. ve Lyng, J. G. (2009). Radio frequency treatment of foods: Review of recent advances. Journal of Food Engineering, 91(4), 497-508. https://doi.org/10.1016/j.jfoodeng.2008.10.015
Meijer, G. W., Lähteenmäki, L., Stadler, R. H. ve Weiss, J. (2021). Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies. Critical Reviews in Food Science and Nutrition, 61(1), 97-115. https://doi.org/10.1080/10408398.2020.1718597
Mitelut, A., Popa, M., Geicu, M., Niculita, P., Vatuiu, D., Vatuiu, I., Gilea, B., Balint, R. ve Cramariuc, R. (2011). Ohmic treatment for microbial inhibition in meat and meat products. Romanian Biotechnological Letters, 16(1), 149-152.
Musto, M., Faraone, D., Cellini, F. ve Musto, E. (2014). Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating. Journal of the Science of Food and Agriculture, 94(4), 785-791. https://doi.org/10.1002/jsfa.6441
Özbay-Doğu, S. (2016). Determination of effect of pre-treatments applying to round of meat (M. semitendinosus) on microwave drying (Doctoral dissertation, Master thesis of Selçuk University (in Turkish), Turkey).
Özcan, A. U. ve Bozkurt, H. (2015). Physical and chemical attributes of a ready-to-eat meat product during the processing: effects of different cooking methods. International Journal of Food Properties, 18(11), 2422-2432. https://doi.org/10.1080/10942912.2014.982256
Özcan, A. U., Maskan, M., Bedir, M. ve Bozkurt, H. (2018). Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle. Grasas y Aceites, 69(4), e279. https://doi.org/10.3989/gya.0101181
Özdemir, E., Başaran, P., Kartal, S. ve Akan, T. (2023). Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4484-4515. https://doi.org/10.1111/1541-4337.13231
Pan, Z. ve Atungulu, G. G. (2010). Infrared heating for food and agricultural processing. CRC press. https://doi.org/10.1201/9781420090994
Papier, K., Fensom, G. K., Knuppel, A., Appleby, P. N., Tong, T. Y., Schmidt, J. A., ... ve Perez-Cornago, A. (2021). Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study. BMC Medicine, 19, 1-14. https://doi.org/10.1186/s12916-021-01922-9
Piazena, H., Meffert, H. ve Uebelhack, R. (2017). Spectral Remittance and Transmittance of Visible and Infrared‐A Radiation in Human Skin—Comparison Between in vivo Measurements and Model Calculations. Photochemistry and Photobiology, 93(6), 1449-1461. https://doi.org/10.1111/php.12785
Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H. S. ve Awuah, G. B. (2003). Radio frequency heating of foods: principles, applications and related properties—a review. Critical Reviews in Food Science and Nutrition, 43(6), 587-606. https://doi.org/10.1080/10408690390251129
Półtorak, A., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M., Stelmasiak, A., Rafalska, U., ... ve Sun, D. W. (2015). Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield. International Journal of Food Science and Technology, 50(4), 958-965. https://doi.org/10.1111/ijfs.12729
Pu, H., Kamruzzaman, M. ve Sun, D. W. (2015). Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review. Trends in Food Science & Technology, 45(1), 86-104. https://doi.org/10.1016/j.tifs.2015.05.006
Rastogi, N. K. (2012). Recent trends and developments in infrared heating in food processing. Critical reviews in food science and nutrition, 52(9), 737-760. https://doi.org/10.1080/10408398.2010.508138
Rathod, N. B., Ranveer, R. C., Benjakul, S., Kim, S. K., Pagarkar, A. U., Patange, S. ve Ozogul, F. (2021). Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4182-4210. https://doi.org/10.1111/1541-4337.12787
Raw, P. (2012). Composition of foods raw, processed, prepared usda national nutrient database for standard reference, release 25. United States Department of Agriculture (USDA). https://doi.org/10.13140/RG.2.1.1551.1284
Rosell, M., Appleby, P., Spencer, E. ve Key, T. (2006). Weight gain over 5 years in 21 966 meat-eating, fish-eating, vegetarian, and vegan men and women in EPIC-Oxford. International Journal of Obesity, 30(9), 1389-1396. https://doi.org/10.1038/sj.ijo.0803305
Sakai, N. ve Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends in Food Science & Technology, 5(11), 357-362. https://doi.org/10.1016/0924-2244(94)90213-5
Schlisselberg, D. B., Kler, E., Kalily, E., Kisluk, G., Karniel, O. ve Yaron, S. (2013). Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy. International Journal of Food Microbiology, 160(3), 219-226. https://doi.org/10.1016/j.ijfoodmicro.2012.10.017
Scoles, S. (2016). What Do Radio Waves Tell Us about the Universe? Front. Young Minds, 4(2). https://doi.org/10.3389/frym.2016.00002
Sengun, I. Y., Icier, F. ve Kor, G. (2017). Effects of combined ohmic–infrared cooking treatment on microbiological inactivation of meatballs. Journal of Food Process Engineering, 40(1), e12309. https://doi.org/10.1111/jfpe.12309
Sengun, I. Y., Turp, G. Y., Icier, F., Kendirci, P. ve Kor, G. (2014). Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes. LWT-Food Science and Technology, 55(1), 232-239. https://doi.org/10.1016/j.lwt.2013.08.005
Sheridan, P. ve Shilton, N. (1999). Application of far infra-red radiation to cooking of meat products. Journal of Food Engineering, 41(3-4), 203-208. https://doi.org/10.1016/S0260-8774(99)00091-6
Sheridan, P. S. ve Shilton, N. C. (2002). Analysis of yield while cooking beefburger patties using far infrared radiation. Journal of Food Engineering, 51(1), 3-11. https://doi.org/10.1016/S0260-8774(01)00029-2
Silva, F. V. M. ve Evelyn. (2023). Pasteurization of food and beverages by high pressure processing (HPP) at room temperature: inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and other microbial pathogens. Applied Sciences, 13(2), 1193. https://doi.org/10.3390/app13021193
Skjöldebrand, C. (2001). Infrared heating. In Thermal technologies in food processing (pp. 208-228). Woodhead Publishing.
Sobral, M. M. C., Cunha, S. C., Faria, M. A. ve Ferreira, I. M. (2018). Domestic cooking of muscle foods: Impact on composition of nutrients and contaminants. Comprehensive Reviews in Food Science and Food Safety, 17(2), 309-333. https://doi.org/10.1111/1541-4337.12327
Soni, A., Smith, J., Thompson, A. ve Brightwell, G. (2020). Microwave-induced thermal sterilization-A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends in Food Science & Technology, 97, 433-442. https://doi.org/10.1016/j.tifs.2020.01.030
Spencer, E. A., Appleby, P. N., Davey, G. K. ve Key, T. J. (2003). Diet and body mass index in 38 000 EPIC-Oxford meat-eaters, fish-eaters, vegetarians and vegans. International Journal of Obesity, 27, 728-734. https://doi.org/10.1038/sj.ijo.0802300
Suleman, R., Hui, T., Wang, Z., Liu, H. ve Zhang, D. (2020). Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties. International Journal of Food Science and Technology, 55(3), 1057-1068. https://doi.org/10.1111/ijfs.14388
Ştefănoiu, G. A., Tănase, E. E., Miteluţ, A. C. ve Popa, M. E. (2016). Unconventional treatments of food: Microwave vs. radiofrequency. Agriculture and Agricultural Science Procedia, 10, 503-510. https://doi.org/10.1016/j.aaspro.2016.09.024
Tang, Z., Mikhaylenko, G., Liu, F., Mah, J. H., Pandit, R., Younce, F. ve Tang, J. (2008). Microwave sterilization of sliced beef in gravy in 7-oz trays. Journal of Food Engineering, 89(4), 375-383. https://doi.org/10.1016/j.jfoodeng.2008.04.025
Turp, G. Y. (2016). Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Science, 121, 40-46. https://doi.org/10.1016/j.meatsci.2016.05.016
Uslu, M. K. ve Certel, M. (2006). Dielektrik ısıtma ve gıda işlemede kullanımı. Teknolojik Araştırmalar GTED, 3(1), 61-69.
Wang, Y., Li, Y., Wang, S., Zhang, L., Gao, M. ve Tang, J. (2011). Review of dielectric drying of foods and agricultural products. International Journal of Agricultural and Biological Engineering, 4(1), 1-19. https://doi.org/10.3965/j.issn.1934-6344.2011.01.001-019
Wang, R. ve Farid, M. M. (2015). Corrosion and health aspects in ohmic cooking of beef meat patties. Journal of Food Engineering, 146, 17-22. https://doi.org/10.1016/j.jfoodeng.2014.08.011
Wang, Y., Zhang, M., Mujumdar, A. S. ve Mothibe, K. J. (2013). Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce slices—Effect on product quality. Food and Bioprocess Technology, 6, 3530-3543. https://doi.org/10.1007/s11947-012-1017-0
Wang, K., Huang, L., Xu, Y., Cui, B., Sun, Y., Ran, C., ... ve Wang, Y. (2022). Evaluation of pilot-scale radio frequency heating uniformity for beef sausage pasteurization process. Foods, 11(9), 1317. https://doi.org/10.3390/foods11091317
Wray, D. ve Ramaswamy, H. S. (2015). Novel concepts in microwave drying of foods. Drying Technology, 33(7), 769-783. https://doi.org/10.1080/07373937.2014.985793
Yarmand, M. S. ve Homayouni, A. (2009). Effect of microwave cooking on the microstructure and quality of meat in goat and lamb. Food Chemistry, 112(4), 782-785. https://doi.org/10.1016/j.foodchem.2008.06.033
Zaharia, S., Ghosh, S., Shrestha, R., Manohar, S., Thorne-Lyman, A. L., Bashaasha, B., ... ve Webb, P. (2021). Sustained intake of animal-sourced foods is associated with less stunting in young children. Nature Food, 2(4), 246-254. https://doi.org/10.1038/s43016-021-00259-z
Zell, M., Lyng, J. G., Morgan, D. J. ve Cronin, D. A. (2009). Development of rapid response thermocouple probes for use in a batch ohmic heating system. Journal of Food Engineering, 93(3), 344-347. https://doi.org/10.1016/j.jfoodeng.2009.01.039
Zell, M., Lyng, J. G., Cronin, D. A. ve Morgan, D. J. (2009). Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients. Meat Science, 83(3), 563-570. https://doi.org/10.1016/j.meatsci.2009.07.005
Zell, M., Lyng, J. G., Cronin, D. A. ve Morgan, D. J. (2010). Ohmic cooking of whole beef muscle—Evaluation of the impact of a novel rapid ohmic cooking method on product quality. Meat Science, 86(2), 258-263. https://doi.org/10.1016/j.meatsci.2010.04.007
Zhao, Y., Flugstad, B. E. N., Kolbe, E., Park, J. W. ve Wells, J. H. (2000). Using capacitive (radio frequency) dielectric heating in food processing and preservation–a review. Journal of Food Process Engineering, 23(1), 25-55. https://doi.org/10.1111/j.1745-4530.2000.tb00502.x
Zhang, L., Lyng, J. G. ve Brunton, N. P. (2004). Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product. Meat Science, 68(2), 257-268. https://doi.org/10.1016/j.meatsci.2004.03.011
Zhang, C., Lyu, X., Aadil, R. M., Tong, Y., Zhao, W. ve Yang, R. (2023). Microwave heating instead of blanching to produce low-fat French fries. Innovative Food Science & Emerging Technologies, 84, 103298. https://doi.org/10.1016/j.ifset.2023.103298

Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Derleme

Yazarlar

Orhan Kaya ^*
0000-0001-7602-4736
Türkiye

Ezgi Ebrar Karatopan Bu kişi benim
0000-0003-0050-8384
Türkiye

Fatma Vural Bu kişi benim
0009-0003-8959-4473
Türkiye

Erken Görünüm Tarihi

30 Eylül 2025

Yayımlanma Tarihi

30 Eylül 2025

Gönderilme Tarihi

29 Mayıs 2025

Kabul Tarihi

30 Eylül 2025

Yayımlandığı Sayı

Yıl 2025 Sayı: 10

IZ

https://izlik.org/JA29ZJ88PD

Kaynak Göster

RIS / Bibtex

APA

Kaya, O., Karatopan, E. E., & Vural, F. (2025). Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. Akademik Et ve Süt Kurumu Dergisi, 10, 49-68. https://izlik.org/JA29ZJ88PD

AMA

1.Kaya O, Karatopan EE, Vural F. Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. AESKD. 2025;(10):49-68. https://izlik.org/JA29ZJ88PD

Chicago

Kaya, Orhan, Ezgi Ebrar Karatopan, ve Fatma Vural. 2025. “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”. Akademik Et ve Süt Kurumu Dergisi, sy 10: 49-68. https://izlik.org/JA29ZJ88PD.

EndNote

Kaya O, Karatopan EE, Vural F (01 Eylül 2025) Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. Akademik Et ve Süt Kurumu Dergisi 10 49–68.

IEEE

[1]O. Kaya, E. E. Karatopan, ve F. Vural, “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”, AESKD, sy 10, ss. 49–68, Eyl. 2025, [çevrimiçi]. Erişim adresi: https://izlik.org/JA29ZJ88PD

ISNAD

Kaya, Orhan - Karatopan, Ezgi Ebrar - Vural, Fatma. “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”. Akademik Et ve Süt Kurumu Dergisi. 10 (01 Eylül 2025): 49-68. https://izlik.org/JA29ZJ88PD.

JAMA

1.Kaya O, Karatopan EE, Vural F. Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. AESKD. 2025;:49–68.

MLA

Kaya, Orhan, vd. “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”. Akademik Et ve Süt Kurumu Dergisi, sy 10, Eylül 2025, ss. 49-68, https://izlik.org/JA29ZJ88PD.

Vancouver

1.Orhan Kaya, Ezgi Ebrar Karatopan, Fatma Vural. Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. AESKD [Internet]. 01 Eylül 2025;(10):49-68. Erişim adresi: https://izlik.org/JA29ZJ88PD