Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi

Year 2019, Volume: 1 Issue: 1, 23 - 34, 30.06.2019

Muhammed Yüceer , Cengiz Caner

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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