Yüksek Basınç Uygulamasının Et Kalitesi Üzerine Etkisi / The Effect of High Pressure Treatment on Meat Quality

Year 2006, Volume: 37 Issue: 2, 249 - 255, 10.01.2011

Fatih Öz Mükerrem Kaya

Abstract

ÖZET : Yüksek basınç uygulaması (YBU) gıdayı güvenli kılan ve raf ömrünü artıran bir gıda işleme metodudur. YBU özellikle et
endüstrisi için iyi bir potansiyele sahiptir. Bu çalışmada YBU’nun et proteinleri, etin gevrekleştirilmesi, et enzimleri, etin
mikrobiyolojik kalitesi, etin lipid oksidasyonu, etin rengi ve faz değişimi üzerine olan etkileri verilmiştir.
Anahtar Kelimeler: Yüksek Basınç, Et, Et Kalitesi
The Effect of High Pressure Treatment on Meat Quality

 

ABSTRACT : High pressure treatment (HPT) is a method of food processing that makes food safer and extends its shelf life. HPT
have especially a good potential for meat industry. In this review, it has been presented the effects of HPT on meat proteins,
tenderization of meat, meat enzymes, and microbiologic quality of meat, lipid oxidation, and meat colour and phase transition.
Keywords: High Pressure, Meat, Meat Quality

Keywords

Yüksek Basınç, Et, Et Kalitesi

References

• Angsupanich, K., Ledward, D.A., 1998. High Pressure Treatment Effects on Cod (Gadus morhua) Muscle. Food Chemistry, 63: 39–50.
• Beltran, E., Pla, R., Yuste, J., Mor-Mur, M., 2003. Lipid Oxidation of Pressurized and Cooked Chicken: Role of Sodium Chloride and Mechanical Processing on TBARS and Hexanal Values. Meat Science, 64: 19–25.
• Bertram, H.C., Whittaker, A.K., Shorthose, W.R., Andersen, H.J., Karlsson, A.H., 2004. Water Characteristics in Cooked Beef as Influenced by Ageing and High-Pressure Treatment-an NMR Micro Imaging Study. Meat Science, 66: 301–306.
• Carballo, J., Cofrades, S., Solas, M.T., Jiménez-Colmenero, F., 2000. High Pressure/Thermal Treatment of Meat Batters Prepared from Freze-Thawed Pork. Meat Science, 54: 357– 364.
• Carlez, A., Veciana-Nogues, T., Cheftel, J.-C., 1995. Changes in Colour and Myoglobin of Minced Beef Meat due to High Pressure Processing. Lebensm.-Wiss. u.-Technol.,28: 528- 538.
• Cheah, P.B., Ledward, D.A., 1996. High Pressure Effects on Lipid Oxidation in Minced Pork. Meat Science, 43: 123–134.
• Cheah, P.B., Ledward, D.A., 1997. Inhibition of Metmyoglobin Formation in Fresh Beef by Pressure Treatment. Meat Science, 45: 411–418.
• Cheftel, J.C., Culioli, J., 1997. Effects of High Pressure on Meat: A Review. Meat Science, 46: 211–236.
• Crehan, C.M., Troy, D.J., Buckley, D.J., 2000. Effects of Salt Level and High Hydrostatic Pressure Processing on Frankfurters Formulated with 1,5 and 2,5% Salt. Meat Science, 55: 123–130.
• Chevalier, D., Le Bail, A., Ghoul, M., 2001. Effects of High Pressure Treatment (100-200 MPa) at Low Temperature on Turbot (Scophtalmus maximus) Muscle. Food Research International, 34: 425–429.
• Garriga, M., Grèbol, N., Aymerich, M.T., Monfort, J.M., Hugas, M., 2004. Microbial Inactivation after High-Pressure Processing at 600 MPa in Commercial Meat Products over its Shelf Life. Innovative Food Science and Emerging Technologies, 5: 451–457.
• Gökalp, H.Y., Kaya, M., Zorba, Ö., 2000. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları.
• Hajόs, Gy., Polgár, M., Farkas, J., 2004. High-Pressure Effects on IgE Immunoreactivity of Proteins in a Sausage Batter. Innovative Food Science and Emerging Technologies, 5: 443–449.
• Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., Weemaes, C., 1998. Effects of High Pressure on Enzymes Related to Food Quality. Trends in Food Science & Technology, 9: 197–203.
• Homma, N., Ikeuchi, Y., Suzuki, A., 1994. Effects of High Pressure Treatment on the Proteolytic Enzymes in Meat. Meat Science, 38: 219–228.
• Hsu, K.-C., Ko, W.-C., 2001. Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis niloticus) Myosin. J. of Food Science, 66: 1158–1162.
• Hugas, M., Garriga, M., Monfort, J.M., 2002. New Mild Technologies in Meat Processing: High Pressure as a Model Technology. Meat Science 62: 359–371.
• Ikeuchi, Y., Tanji, H., Kim, K., Suzuki, A., 1992. Mechanism of Heat-Induced Gelation of Pressurized Actomyosin: Pressure- Induced Changes in Actin and Myosin in Actomyosin. J. Agric. Food Chem., 40: 1756-1761.
• Jiménez-Colmenero, F., Cofrades, S., Carballo, J., Fernández, P., Fernández-Martín, F., 1998. Heating of Chicken and Pork Meat Batters under Pressure Conditions: Protein Interactions. J. Agric. Food Chem., 46: 4706-4711.
• Jiménez Colmenero, F., 2002. Muscle Protein Gelation by Combined Use of High Pressure/Temperature. Trends in Food Science & Technology, 13: 22–30.
• Jung, S., de Lamballerie-Anton, M., Ghoul, M., 2000a. Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure. Lebensm.-Wiss. u.-Technol., 33: 313-319.
• Jung, S., de Lamballerie-Anton, M., Taylor, R.G., Ghoul, M., 2000b. High-Pressure Effects on Lysosome Integrity and Lysosomal Enzyme Activity in Bovine Muscle. J. Agric. Food Chem., 48: 2467-2471.
• Jung, S., Ghoul, M., de Lamballerie-Anton, M., 2000c. Changes in Lysosomal Enzyme Activities and Shear Values of High Pressure Treated Meat During Ageing. Meat Science, 56: 239–246.
• Jung, S., Ghoul, M., de Lamballerie-Anton, M., 2003. Influence of High Pressure on the Color and Microbial Quality of Beef Meat. Lebensm.-Wiss. u.-Technol., 36: 625-631.
• Kamiyama, K., Ikeuchi, Y., Suzuki, A., Kim, K., Hayashi, T., Ito, T., 2001. An Immunological Assessment of Myosin Degradation in Pressurized Chicken Muscle. J. of Food Science, 66: 1126–1129.
• Karakaya, M., Caner, C., Sarıçoban, C., 2004. Et Teknolojisinde Yüksek Hidrostatik Basınç Kullanımı. Türkiye 8. Gıda Kongresi, 26-28 Mayıs, Bursa, Türkiye.
• Knorr, D., 1993. Effects of High-Hydrostatic-Pressure Processes on Food Safety and Quality. Food Technology, June, 156– 161.
• Ko, W.-C., Jao, C.-L., Hwang, J.-S., Hsu, K.-C., 2006. Effect of High-Pressure Treatment on Processing Quality of Tilapia Meat Fillets. J. of Food Engineering, 77:1007-1011.
• Li, B., Sun, D.-W., 2002. Novel Methods for Rapid Freezing and Thawing of Foods- A Review. J. of Food Engineering, 54: 175-182.
• Ma, H.-J., Ledward, D.A., 2004. High Pressure/Thermal Treatment Effects on the Texture of Beef Muscle. Meat Science, 68: 347–355.
• Moerman, F., Mertens, B., Demey, L., Huyghebaert, A., 2001. Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in Meat Batters by Temperature- High Hydrostatic Pressure Pasteurizaiton. Meat Science, 59: 115–125.
• Smelt, J.P.P.M., 1998. Recent Advances in the Microbiology of High Pressure Processing. Trends in Food Science & Technology, 9: 152–158.
• Ueno, Y., Ikeuchi, Y., Suzuki, A., 1999. Effects of High Pressure Treatments on Intramuscular Connective Tissue. Meat Science, 52: 143–150.
• Yetim, H., Kesmen, Z., Kayacıer, A., 2003. Et Endüstrisinde Yüksek Basınç Uygulamaları. 3. Gıda Mühendisliği Kongresi, 2-4 Ekim 2003, Ankara, Türkiye.
• Yuste, J., Mor-Mur, M., Capellas, M., Pla, R., 1999. Listeria innocua and Aerobic Mesophiles during Chill Storage of Inoculated Mechanically Recovered Poultry Meat Treated with High Hydrostatic Pressure. Meat Science, 53: 251–257.
• Yuste, J., Pla, R., Capellas, M., Mor-Mur, M., 2002. Application of High-Pressure Processing and Nisin to Mechanically Recovered Poultry Meat for Microbial Decontamination. Food Control, 13: 451-455.
• Zhao, Y., Flores, R.A., Olson, D.G., 1998. High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef. J. of Food Science, 63: 272–275.