Year 2020, Volume 7 , Issue 2, Pages 1182 - 1195 2020-12-30

Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü
The Role of High-Pressure Application for the Safety and Shelf Life of Meat and Meat Products

Cemalettin SARIÇOBAN [1] , Mahmood Shakir MAHMOOD [2] , Rand Kadhim Bahr AL-MURJAN [3]


Yüksek basınç (YB) ilk olarak 19. yüzyılın sonunda malzeme kimyası alanında tanıtılmıştır. Gıda endüstrisinde ilk yüksek basınç uygulaması ise Hite tarafından 1899'da süt ve meyve ürünlerini pastörize etmek için uygulanmıştır. Tüketicilerin, tükettikleri gıdaların besin değerinde kayıplar olmayacak şekilde işlenmiş gıdalara olan ilgisine paralel olarak gıda işleme ve muhafaza açısından yeni teknolojiler geliştirilmektedir. Bunlardan biri de yüksek basıncın gıdalara uygulanmasıdır. Yüksek basınçlı işleme, gıdaları birkaç dakika belirli bir sıcaklıkta 100 ila 600 MPa arasında yüksek bir basınç seviyesine maruz bırakmayı amaçlayan bir tekniktir. Yüksek Basınç (YB) uygulamaları, özellikle mikrobiyolojik inaktivasyon sağlamanın yanında gıdaların vitamin, mineral, tat, renk ve görünüşünde önemli bir değişikliğe neden olmamaktadır. Bu nedenle, ısıl işlem uygulamaları için önemli bir alternatif oluşturmaktadır. YB uygulamaları sıvı gıdalara başarıyla uygulanabildiği gibi et ve et ürünleri gibi gıdalara da uygulanabilmektedir. Yüksek basınç, raf ömrünün büyük ölçüde, özellikle dilimleme ve paketleme işlemleri sırasında iyi hijyen/üretim uygulamalarına bağlı olduğu hazır yemeklerde mikroorganizmaları etkisiz hale getirmenin uygun bir yoludur. Bu derlemede, et ve et ürünlerinin güvenliğini arttırmada ve raf ömrünü uzatmada yüksek basıncın rolüne değinilmiştir.

High pressure (HP) was first introduced into the field of material chemistry at the end of the 19th century. The first high pressure application in the food industry was applied by Hite in 1899 to pasteurize milk and fruit products. New technologies are being developed in terms of food processing and preservation in line with the interest of consumers in processed foods in such a way that there is no loss in nutritional value of the food they consume. One of these is the application of high pressure to foods. High pressure processing is a technique aimed at exposing food to a high-pressure level between 100 and 600 MPa at a given temperature for a few minutes. In addition to providing microbiological inactivation, High Pressure (HP) applications do not cause a significant change in the vitamin, mineral, taste, colour, and appearance of foods. Therefore, it constitutes an important alternative for heat treatment applications. HP applications can be successfully applied to liquid foods as well as foods, such as meat and meat products. High pressure is a convenient way of neutralizing microorganisms in ready meals, where its shelf life is largely dependent on good hygiene / production practices, especially during slicing and packaging processes. In this review, the role of high pressure in increasing the safety and extending shelf life of meat and meat products is discussed.

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Primary Language tr
Subjects Engineering
Journal Section Articles
Authors

Orcid: 0000-0001-9898-0884
Author: Cemalettin SARIÇOBAN (Primary Author)
Institution: Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
Country: Turkey


Orcid: 0000-0001-2345-6789
Author: Mahmood Shakir MAHMOOD
Institution: SELÇUK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
Country: Turkey


Orcid: 0000-0001-2345-6789
Author: Rand Kadhim Bahr AL-MURJAN
Institution: SELÇUK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
Country: Turkey


Dates

Application Date : April 22, 2020
Acceptance Date : September 14, 2020
Publication Date : December 30, 2020

APA Sarıçoban, C , Mahmood, M , Al-murjan, R . (2020). Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü . Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi , 7 (2) , 1182-1195 . Retrieved from https://dergipark.org.tr/en/pub/bseufbd/issue/56632/724957