Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi

Abstract

Yumurta ve yumurta ürünleri, toplumun sağlıklı beslenmesinde önemli rol oynayan, yüksek kaliteli protein, esansiyel yağ asidi ve temel besin öğeleri açısından en zengin kaynaklardan biridir. Günümüzde yumurta pastörize edilmiş olarak sıvı, dondurulmuş ve kurutulmuş halde, mayonez, sos, kek, sporcu ürünleri, makarna, dondurma, bebek bisküvisi, çorba, sporcu içecekleri, nuga, helva, mantı, erişte, makaron, wafl ve çikolata gibi birçok ürünlerde kullanım alanı bulmuş ve kullanıldığı ürünler giderek artmaktadır. Bu çalışma işlenmiş yumurta ürünlerini, üretiminin her aşamasında sağlık ve helal kriterleri açısından analiz ederek toplumda helal farkındalığını artırmayı amaçlamaktadır. Yumurta ürünleri, yumurta işleme tesislerinde üretilen ve depolama ile başlayarak, yıkama, sanitasyon, kırma, ayırma-santrifüjleme, standardizasyon, karıştırma, pastörize etme, soğutma, ultrafiltrasyon veya ters osmoz ile konsantre hale getirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, püskürterek kurutma, kuru pastörizasyon, paketleme, stoklama ve taşıma ile tamamlanan adımların her birini kapsayan kuşkulu unsurlar göz önünde bulundurularak yumurta ürünlerinin incelenmesi ve değerlendirilmesi yapılmıştır. Bu çalışmada, işlenmiş endüstriyel yumurta ürünlerinin üretiminin her aşaması “helal ve gıda güvenliği” üretim kriterleri ile gereksinimleri açısından detaylı bir şekilde araştırılmıştır.  

Keywords

• Yumurta ürünleri,pastörize sıvı yumurta,yumurta tozu,helal kriterleri,helal farkındalığı

An Assessment and Review of the Halal Food Certification Process Requirements of Industrial Egg Products

Abstract

Egg products are the best source of high quality protein, essential fatty acid and basic nutrients that play an important role in the human basic healthy diet and wide variety of recipes. Liquid, frozen, and dehydrated processed egg products are widely used in Food industry as functional and critical ingredients in preparation of foodservice such as mayonnaise, sauces, cakes, decorations, sports products, pasta, ice cream, baby biscuits, soups, sports drinks, nougat, halva, Turkish ravioli, noodles, macaron, waffles, chocolate and cream varieties. The presented work analyses the processing stages of all egg products on health and halal criteria and aims to increase halal awareness in the society. Egg products, refers to eggs processed at breaker-egg processing plants facilities with following steps starting from storing, washing, sanitizing, breaking, separating-centrifuging, standardizing, mixing/stirring, pasteurizing, cooling, concentrating with ultrafiltration or reverse osmosis, de-sugaring-fermentation with yeast/bacteria/enzyme, stabilizing, spray drying, dry-pasteurizing, packing, stocking and finished with transporting step. In this study, we investigated all egg processing step in terms of healthy food, Halal certification, and production criteria and requirements. 

Keywords

• Egg products,pasteurized liquid egg,egg powder,halal criteria,halal awareness

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