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Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi

Year 2023, Issue: 46, 9 - 16, 31.01.2023
https://doi.org/10.31590/ejosat.1104167

Abstract

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.

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

Year 2023, Issue: 46, 9 - 16, 31.01.2023
https://doi.org/10.31590/ejosat.1104167

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.

References

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  • Aleson-Carbonell, L, J Fernández-López, JA Pérez-Alvarez, and V Kuri. 2005. "Characteristics of beef burger as influenced by various types of lemon albedo." Innovative Food Science & Emerging Technologies 6(2):247-55.
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  • Antoniadou, D, A Govaris, I Ambrosiadis, and D Sergelidis. 2019. "Effect of chitosan coating on the shelf life of ready-to-eat bovine meatballs and the control of Listeria monocytogenes growth on their surface during refrigeration storage." Journal of the Hellenic Veterinary Medical Society 70(2):1495-502.
  • Arihara, Keizo. 2006. "Strategies for designing novel functional meat products." Meat science 74(1):219-29.
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  • Behbahani, Behrooz Alizadeh, Fakhri Shahidi, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, and Mohebbat Mohebbi. 2017. "Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage." International journal of biological macromolecules 94:515-26.
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  • Chauhan, Attar Singh, Pradeep Singh Negi, and Ramesh Shyam Ramteke. 2007. "Antioxidant and antibacterial activities of aqueous extract of Seabuckthorn (Hippophae rhamnoides) seeds." Fitoterapia 78(7-8):590-92.
  • Choe, Ju-Hui, Hack-Youn Kim, Yun-Sang Choi, Doo-Jeong Han, Ji-Hun Choi, Yong-Jae Kim, and Cheon-Jei Kim. 2011. "Effects of pumpkin (Cucurbita moschata Duch.) leaf ethanolic extracts on lipid oxidation and microbial activity in refrigerated raw ground pork." Food Science of Animal Resources 31(6):865-71.
  • Davidson, P Michael, John N Sofos, and A Larry Branen. 2005. Antimicrobials in food: CRC press.
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  • Emam‐Djomeh, Zahra, Arezoo Moghaddam, and Seyed Ali Yasini Ardakani. 2015. "Antimicrobial activity of pomegranate (Punica granatum L.) peel extract, physical, mechanical, barrier and antimicrobial properties of pomegranate peel extract‐incorporated sodium caseinate film and application in packaging for ground beef." Packaging Technology and Science 28(10):869-81.
  • Emiroğlu, Zehra Karagöz, Gökçe Polat Yemiş, Betül Kodal Coşkun, and Kezban Candoğan. 2010. "Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties." Meat science 86(2):283-88.
  • Fakhouri, Farayde Matta, Silvia Maria Martelli, Thiago Caon, José Ignacio Velasco, and Lucia Helena Innocentini Mei. 2015. "Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes." Postharvest Biology and Technology 109:57-64.
  • Ferawati, HP, YF Kurnia, and E Purwati. 2017. "Microbiological Quality and Safety of Meatball Sold in Payakumbuh City." West Sumatra, Indonesia. Fernandez-Lopez, J, N Zhi, L Aleson-Carbonell, JA and Pérez-Alvarez, and V Kuri. 2005. "Antioxidant and antibacterial activities of natural extracts: application in beef meatballs." Meat science 69(3):371-80.
  • Fernández‐Ginés, Jose M, Juana Fernández‐López, Estrella Sayas‐Barberá, and Jose A Pérez‐Alvarez. 2005. "Meat products as functional foods: A review." Journal of food science 70(2):R37-R43.
  • Genskowsky, E, LA Puente, JA Pérez-Álvarez, J Fernandez-Lopez, LA Muñoz, and M Viuda-Martos. 2015. "Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)." LWT-Food Science and Technology 64(2):1057-62.
  • Gonçalves, AA, and MDOC Rocha. 2017. "Safety and quality of antimicrobial packaging applied to seafood." MOJ Food Processing and Technology 4(1):00079.
  • Gutiérrez, Laura, Ramón Batlle, Sonia Andújar, Cristina Sánchez, and Cristina Nerín. 2011. "Evaluation of antimicrobial active packaging to increase shelf life of gluten‐free sliced bread." Packaging Technology and Science 24(8):485-94.
  • Gyawali, Rabin, and Salam A Ibrahim. 2014. "Natural products as antimicrobial agents." Food control 46:412-29.
  • Hamann, Daniele, Bruna Maria Saorin Puton, Rosicler Colet, Juliana Steffens, Giovana Cristina Ceni, Rogério Luis Cansian, and Geciane Toniazzo Backes. 2021. "Active edible films for application in meat products." Research, Society and Development 10(7):e13610716379-e79.
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There are 77 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Aysel İçöz 0000-0003-1445-2908

Bülent Eker 0000-0002-3542-9531

Early Pub Date January 31, 2023
Publication Date January 31, 2023
Published in Issue Year 2023 Issue: 46

Cite

APA İçöz, A., & Eker, B. (2023). Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi. Avrupa Bilim Ve Teknoloji Dergisi(46), 9-16. https://doi.org/10.31590/ejosat.1104167