Infrared Spectroscopy In Meat and Meat Products

Year 2021, Issue: 1, 52 - 62, 31.03.2021

Batuhan Tarcan Özlem Küplülü

Abstract

    Foods, which have the highest physical and chemical complex structure have to be analyzed for a variety of reasons. Legal authorities carry out analyzes to check whether foods comply with the regulations in the codex. The aim is to prevent unfair economic gain and the possibility of damaging consumers. Besides food analysis are also important for food manufacturers. They carry out these analyzes to ensure that the raw materials and the foods they produce meet the desired quality characteristics during the storage, production and shipping stages. Academic studies on food are in the direction of developing new and more easily applicable analysis methods, preventing the above-mentioned unwanted situations, elaborating the compounds contained in food and producing new foods with high economic value. In recent years, consumers have also become more demanding for the analytical determination of the quality of food. The frequent occurrence of food scandals in the press might be the cause of this situation. So, the rapid analysis of foods has gained importance in recent years. There are two main approaches to rapid analysis of foods. The first is to use the physical properties of foods as a source of information, the other one is to automate chemical methods. Most of the rapid analysis methods based on physical properties of foods are based on spectroscopic methods. Infrared spectroscopy is one of those spectroscopic methods.

Keywords

Food analysis, Infrared rays, Meat products

Kızılötesi (IR) Spektroskopinin Et ve Et Ürünlerinde Kullanımı

Abstract

    Son derece kompleks yapıya sahip gıdalar çok çeşitli nedenlerden dolayı analiz edilmek durumundadırlar. Yasa yapıcılar gıdaların Türk Gıda Kodeksine ve ilgili yönetmeliklere ve kalite parametrelerine uygunluğunun kontrolü için analizleri gerçekleştirmektedir. Analizin amacı haksız ekonomik kazancın ve tüketicilere muhtemel bir zararın oluşmasının önüne geçmektir. Bunun yanında gıda analizleri gıda üreticileri için de oldukça önemlidir. Gıda üreticileri ham maddelerin ve ürettikleri gıdaların depolama, üretim ve sevkiyat aşamalarında istenilen kalite özelliklerini taşıdıklarından emin olmak için bu analizleri gerçekleştirmektedirler. Gıda ile ilgili akademik çalışmalar ise sürekli yeni ve daha kolay uygulanabilir yöntemlerin geliştirilmesi, tüketici haklarının korunması, gıdanın içerdiği bileşiklerin detaylı bir şekilde ortaya konması ve ekonomik değeri yükseltilmiş yeni gıdaların üretilmeleri yönündedir. Son yıllarda tüketiciler de gıdaların kalitelerinin analitik olarak tespit edilmeleri hususunda daha talepkâr duruma gelmişlerdir. Bu durumun oluşmasında gıda kökenli skandalların kitle iletişim araçlarında sıkça yer almaları da etkili olmuştur. Gıdaların hızlı analizlerinde başlıca iki yaklaşım bulunmaktadır. Bunlardan ilki gıdaların fiziksel özelliklerinin bir bilgi kaynağı olarak kullanmak, diğeri ise kimyasal metotların otomatize edilmesidir. Gıdaların fiziksel özelliklerine dayanan hızlı analiz yöntemlerinin büyük bir çoğunluğu spektroskopik yöntemlere dayanmaktadır. Kızılötesi spektroskopi de bu yöntemlerden biridir.

Keywords

Et ürünleri, Gıda analizi, Kızılötesi ışınları

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