ET VE ET ÜRÜNLERİNDE MİKROBİYAL DEKONTAMİNASYON İÇİN BAZI ISIL OLMAYAN TEKNOLOJİLERİN KULLANIMI

Year 2019, , 202 - 215, 15.04.2019

Damla Bilecen Şen , Birol Kılıç , Ebru Demir , Gülden Başyiğit Kılıç

https://doi.org/10.15237/gida.GD18099

Cited By: 1

Abstract

Günümüzde nüfusun beslenme düzeyi kalkınmanın önemli
ölçütlerinden biri olarak sayılmakta ve bu nedenle nüfusun sağlıklı ve dengeli
beslenebilmesi açısından et ve et ürünlerinin kalitesinin ve güvenliğinin
iyileştirilmesi önem taşımaktadır. Bu nedenle et ve et ürünleri muhafazasında
çeşitli ısıl işlem uygulamaları kullanılarak, gıdaların raf ömrü uzatılmakta ve
mikrobiyal açıdan güvenlik sağlanmaktadır. Ancak bu teknolojinin uygulanması et
ve et ürünlerinin fiziksel ve kimyasal yapılarında değişimlere, organoleptik
özelliklerinin ve doğal bileşenlerinin bozulmasına neden olmaktadır. Bu nedenle
et ve et ürünlerinin muhafazasında ısıl olmayan teknolojiler üzerine çeşitli
araştırmalar yapılmıştır. Bu derleme ile et ve et ürünlerindeki
mikroorganizmaların dekontaminasyonunda kullanılan ışınlama, ultraviyole
ışınları, vurgulu elektrik alan, atımlı ışık, yüksek basınç ve ultrasonik ses
dalgaları gibi ısıl olmayan teknolojilerin özellikleri, uygulamaları ve
oluşturduğu etkiler hakkında bilgi verilmesi amaçlanmıştır.

Keywords

Mikrobiyal dekontaminasyon, ısıl olmayan teknolojiler, et ve et ürünleri

APPLICATIONS OF SOME NON-THERMAL TECHNOLOGIES FOR MICROBIAL DECONTAMINATION IN MEAT AND MEAT PRODUCTS

Abstract

Nowadays, the quality of nutrition level is regarded as
one of the most important criteria showing social development level. Therefore,
it is important to increase the safety and quality of meat and meat products in
order to provide healthy and balanced nutrition. Thus, heat treatment
applications have been commonly used for preservation of meat and meat
products, and this process provides improved shelf life and microbial safety.
However, this technology causes changes in physical and chemical structure,
organoleptic characteristics, and natural components of meat and meat products.
Therefore, many research about non-thermal technologies has been conducted on
muscle foods. This review aims to describe the basic principles, applications
and effects of non-thermal technologies including irradiation, ultraviolet
light, pulsed electric fields, pulsed light, high hydrostatic pressure and
ultrasound used for microbial decontamination of meat and meat products.

Keywords

Microbial decontamination, non-thermal methods, meat and meat products

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