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Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları

Year 2017, Volume: 15 Issue: 1, 84 - 94, 15.04.2017
https://doi.org/10.24323/akademik-gida.306077

Abstract

Ambalajlama endüstrisindeki
hızlı gelişime paralel olarak, son yıllarda, bariyer özelliğinden dolayı
sınırlı etki gösteren klasik ambalajlama teknikleri yanında, ek avantajlar
sağlayan yeni ambalaj materyalleri ve teknolojileri de geliştirilmektedir.
Bu
teknolojilerden biri olan yenilebilir film ve kaplamalar, raf ömrünü uzatmak amacıyla gıda maddelerinin ambalajlanmasında
kullanılan ve gıda ile birlikte tüketilebilen ambalajlardır. Önceleri,
genellikle depolama ve taşıma sırasında nem kaybını önlemek amacıyla kullanılan
bu ambalajlar, günümüzde gıdaların kalite özelliklerinin iyileştirilmesi ve raf
ömrünün uzatılması amacıyla kullanılmaktadır. Ayrıca bu ambalajlar, antioksidan
ve antimikrobiyal bileşiklerle kombine edilerek gıdalarda istenmeyen renk
oluşumunu, lipit oksidasyonunu ve mikrobiyolojik bozulmaları engellerler. Kaslı
gıdalar, depolama sırasında
meydana gelen mikrobiyal ve biyokimyasal değişiklikler nedeniyle çabuk bozulan
ve raf ömrü nispeten kısa olan ürünlerdir. Bu yüzden, kaslı gıdaların depolama
süresince bozulmalarının geciktirilerek korunmalarında modern ambalajlama
teknolojileri önem taşımaktadır. Bu derlemede, bu teknolojilerden olan yenilebilir
film ve kaplamaların özellikleri ve kaslı gıdalarda kullanımları konusunda
günümüze kadar yapılan çalışmalar özetlenmiştir. 

References

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Edible Films and Coatings: Their Production, Application Methods, Functions and Uses in Muscle Foods

Year 2017, Volume: 15 Issue: 1, 84 - 94, 15.04.2017
https://doi.org/10.24323/akademik-gida.306077

Abstract

In recent years, novel packaging materials and
methods with additional advantages have been developed in parallel with the
rapid development in packaging industry besides
classical
packaging that may show limited barrier effect
. Edible
film and coating production is one of the technologies where packages are used for
extend the shelf life and can be consumed with foods. Typically,
food packages have been generally used to prevent moisture loss during
storage and transportation of foods, and nowadays they are being used both to
improve the quality characteristics and to extent shelf life of foods. In
addition, these packages are combined with antioxidant and antimicrobial
compounds to inhibit undesirable color formation, lipid oxidation and
microbiological spoilage in foods. Muscle foods are perishable and have relatively
short shelf life due to microbial and biochemical changes during storage. Therefore,
modern packaging technologies are important for delaying the deterioration of
muscular foods during storage. In this review, studies on the properties of
edible films and coatings and their application in muscle foods are presented.

References

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  • [3] Çağrı Mehmetoğlu, A., 2010. Yenilebilir filmlerin ve kaplamaların özelliklerini etkileyen faktörler. Akademik Gıda 8(5): 37-43.
  • [4] Gennadios, A., Milford, A.H., Lyndon, B.K., 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT - Food Science and Technology 30(4): 337-350.
  • [5] Weller, C.L., Gennaidos, A., Saraiva, R.A., 1998. Edible bilayer films from zein and grain sorghum wax or carnauba wax. LWT – Food Science and Technology 31(3): 279-285.
  • [6] Robertson, G.L., 2013. Food Packaging: Principle and Practice. Third Edition, CRC Press, Boca Raton, 703p.
  • [7] McHugh, T.H., 2000. Protein lipid interactions in edible films and coatings. Nanrung 44(3): 148-151.
  • [8] Falgueraa, V., Quinterob, J.P., Jimenezc, A., Munozb, J.A., Ibarza, A., 2011. Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science and Technology 22(6): 292-303.
  • [9] Sallam, K.I., Ishioroshi, M., Samejima, K., 2004. Antioxidant and antimicrobial effects of garlic in chicken sausages. Lebensmittel-Wissenschaft und-Technologie 37(8): 849-855.
  • [10] Turhan, S., Üstün, N.Ş., 2001. Et ve su ürünlerinde lipid oksidasyonu. OMÜ Ziraat Fakültesi Dergisi 16(1): 89-95.
  • [11] Üstünol, Z., 2009. Edible Films and Coatings for Meat and Poultry. In Edible Films and Coatings for Food Applications, Edited by Milda E. Embuscado, Kerry C. Huber, Springer Dordrecht Heidelberg London New York, 403p.
  • [12] Dursun, S., Erkan, N., 2009. Yenilebilir protein filmler ve su ürünlerinde kullanımı. Journal of Fisheries Science 3(4): 352-373.
  • [13] Dhanapal, A., Sasikala, P., Rajamani, L., Kavitha V., Yazhini. G., Banu, M.S., 2012. Edible films from polysaccharides. Food Science and Quality Management 3: 1-10.
  • [14] Polat, H., 2007. İşlenmiş Et Ürünlerinde Yenilebilir Filmlerin ve Kaplamaların Uygulamaları. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Afyon.
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  • [16] Debeaufort, F., Gallo, J.A.Q., Voilley, A., 1998. Edible films and coatings: tomorrow’s packagings: a review. Critical Reviewers in Food Science 38(4): 299-313.
  • [17] Ouattara, B., Simard, R.E., Piette, G., Begin, A., Holley, R.A., 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology 62(1–2): 139-148.
  • [18] Vargas, M., Albors, A.., Chiralt, A., 2011. Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science 1(1): 39-43.
  • [19] Park, S.I., Marsh, K.S., Dawson, P., 2010. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension. Meat Science 85(3): 493-499.
  • [20] Beverlya, R.L., Janes, M.E., Prinyawiwatkula, W., No, H.K., 2008. Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes. Food Microbiology 25(3): 534-537.
  • [21] Mu, Y., Hudaa, N., Haiqiang, C., 2008. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films. Food Microbiology 25(2): 260-268.
  • [22] Baranenko, D.A., Kolodyaznaya, V.S., Zabelina, N.A., 2013. Effect of composition and properties of chitosan-based edible coatings on microflora of meat and meat products. Acta Scientiarum Polonorum Technologia Alimentaria 12(2): 149-157.
  • [23] Chidanandaiah, Keshri, R.C., Sanyal, M.K., 2009. Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 ±1 C) storage. Journal of Muscle Foods 20(3): 275-292.
  • [24] Wu, Y., Rhim, J.W., Weller, C.L., Hamouz, F., Cuppett, S., Schnepf, M., 2001. Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films. Sensory and Nutritive Qualities of Foods 66(3): 486-493.
  • [25] Yu, X.L., Li, X.B., Xu, X.L., Zhou, G.H., 2008. Coating with sodium alginate and its effects on the functional properties and structure of frozen pork. Journal of Muscle Foods 19(4): 333-351.
  • [26] Lim, G.O., Hong, Y.H., Song, K.B., 2010. Application of Gelidium corneum edible films containing carvacrol for ham packages. Journal of Food Science 75(1): 90-93.
  • [27] Zinoviadou, K.G., Koutsoumanis, K.P., Biliaderis, C.G., 2010. Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef. Food Hydrocolloids 24(1): 49-59.
  • [28] Zinoviadou, K.G., Koutsoumanis, K.P., Biliaderis, C.G., 2009. Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science 82(3): 338-345.
  • [29] Ünalan, I.U., Korel, F., Yemenicioglu, A., 2011. Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na(2)EDTA. International Journal of Food Science and Technology 46(6): 1289-1295.
  • [30] Ku, K.J., Hong, Y.H., Song, K.B., 2008. Mechanical properties of a Gelidium corneum edible film containing catechin and its application in sausages. Journal of Food Science 73(3): 217-221.
  • [31] Herring, J.L., Jonnalongadda, S.C., Narayanan, V.C., Coleman, S.M., 2010. Oxidative stability of gelatin coated pork at refrigerated storage. Meat Science 85(4): 651-656.
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There are 68 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Papers
Authors

Serpil Tural

Furkan Türker Sarıcaoğlu This is me

Sadettin Turhan

Publication Date April 15, 2017
Submission Date April 13, 2017
Published in Issue Year 2017 Volume: 15 Issue: 1

Cite

APA Tural, S., Sarıcaoğlu, F. T., & Turhan, S. (2017). Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları. Akademik Gıda, 15(1), 84-94. https://doi.org/10.24323/akademik-gida.306077
AMA Tural S, Sarıcaoğlu FT, Turhan S. Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları. Akademik Gıda. April 2017;15(1):84-94. doi:10.24323/akademik-gida.306077
Chicago Tural, Serpil, Furkan Türker Sarıcaoğlu, and Sadettin Turhan. “Yenilebilir Film Ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları Ve Kaslı Gıdalarda Kullanımları”. Akademik Gıda 15, no. 1 (April 2017): 84-94. https://doi.org/10.24323/akademik-gida.306077.
EndNote Tural S, Sarıcaoğlu FT, Turhan S (April 1, 2017) Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları. Akademik Gıda 15 1 84–94.
IEEE S. Tural, F. T. Sarıcaoğlu, and S. Turhan, “Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları”, Akademik Gıda, vol. 15, no. 1, pp. 84–94, 2017, doi: 10.24323/akademik-gida.306077.
ISNAD Tural, Serpil et al. “Yenilebilir Film Ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları Ve Kaslı Gıdalarda Kullanımları”. Akademik Gıda 15/1 (April 2017), 84-94. https://doi.org/10.24323/akademik-gida.306077.
JAMA Tural S, Sarıcaoğlu FT, Turhan S. Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları. Akademik Gıda. 2017;15:84–94.
MLA Tural, Serpil et al. “Yenilebilir Film Ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları Ve Kaslı Gıdalarda Kullanımları”. Akademik Gıda, vol. 15, no. 1, 2017, pp. 84-94, doi:10.24323/akademik-gida.306077.
Vancouver Tural S, Sarıcaoğlu FT, Turhan S. Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları. Akademik Gıda. 2017;15(1):84-9.

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Eda GÜNEŞ
https://doi.org/10.18016/ksutarimdoga.vi.707642



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Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).