Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi

Öz

Ambalajlama, gıdaların raf ömrünü belirleyen önemli aşamalardandır. Kolay bozulan et ve et ürünlerinin kalitesini korumak ve raf ömrünü uzatmak için yeni paketleme yöntemleri geliştirilmiştir. Antimikrobiyal paketleme sistemleri et ve et ürünlerinde kalite ve güvenliğin sağlanmasında önemli rol oynamaktadır. Amaç, mikroorganizmaların gelişimini belirli bir seviyede tutarak, yavaşlatarak veya durdurarak mikroorganizma gelişimini kontrol etmektir. Antimikrobiyal bileşiklerin gıdaya migrasyonu, çeşitli aktif bileşenlerin tek başına veya ambalaj malzemesine veya ortamına kombinasyon halinde eklenmesiyle sağlanır. Gıda güvenliğinin sağlanması, patojen veya bozulma nedeni olan mikroorganizmalar için bir engel mekanizması oluşturur. Bu çalışmada antimikrobiyal film ve kaplama uygulamalarının kırmızı et ve köftelerde mikrobiyal kaliteye etkileri tartışılacaktır.

Anahtar Kelimeler

• Antimikrobiyal film ve kaplamalar
• Kırmızı et
• Mikrobiyal kalite

The Effect Of Antimicrobial Films And Coatings On Microbial Quality Of Red Meat And Meatballs

Abstract

Packaging is one of the important stages of the shelf life of foods. New packaging methods have been developed to preserve the quality of perishable meat and meat products and to extend their shelf life. Antimicrobial packaging systems play a role in ensuring quality and safety in meat and meat quality. The aim is to control the growth of microorganisms by keeping the growth of microorganisms at a certain level, slowing down or stopping them. Migration of antimicrobial compounds into food is achieved in a controlled manner by adding various active ingredients alone or in combination with packaging material or media. Ensuring food safety creates a barrier mechanism for pathogens or microorganisms that cause spoilage. In this study, antimicrobial film and coating applications on microbial quality in red meat and meatballs will be discussed.

Keywords

• Antimicrobial films and coatings
• Red meat
• Microbial Quality

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