KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ

Abstract

Kurutma, eş zamanlı olarak ısı ve kütle transferi ile gıdadan suyun uzaklaştırılmasına dayanan kompleks bir işlemdir. Kurutulmuş et ürünleri; sığır, domuz, kümes hayvanları ve balık gibi farklı et kaynağı, baharat, antioksidan ve stabilizatörler gibi fonksiyonel katkı maddeleri ve kürleme, tütsüleme ve kurutma gibi üretim yöntemlerinin kullanılmasıyla çeşitli şekillerde üretilir. Bu yöntemlerle elde edilen kurutulmuş et ürünlerine pastırma, ham, jerky, pemmican, biltong, kaddid ve cecina örnek verilebilir. Ancak, kurutma işlemi sıcaklık ve süre gibi çeşitli faktörler yönünden optimum koşullarda yapılmadığında, et ürünlerinde esmerleşme reaksiyonları, renk kaybı, lipit oksidasyonu, yoğun ve sert bir yapı, boyut küçülmesi, rehidrasyon yeteneğinin azalması gibi birtakım olumsuz değişiklikler meydana gelebilir. Ayrıca, depolama koşulları da kurutulmuş et ürünlerinin kalitesi üzerinde önemli bir etkiye sahiptir. Bu makalede kurutulmuş et ürünlerinin kalite özellikleri ve depolama işleminin ürün kalitesi üzerine etkileri derlenmiştir.

Keywords

• Depolama,kalite,kurutma,kurutulmuş et ürünleri

QUALITY PROPERTIES OF DRIED MEAT PRODUCTS

Abstract

Drying is a complex process based on simultaneous removal of water from food by heat and mass transfer. Dried meat products are produced in various ways by using different meat sources such as cattle, pig, poultry and fish; functional additives such as spices, antioxidants and stabilizers; and production methods such as curing, smoking and drying. Pastırma, ham, jerky, pemmican, biltong, kaddid and cecina can be exemplified dried meat products obtained by these methods. However, some negative changes such as browning reactions, discoloration, lipid oxidation, intense and hard structure, reduction in dimension and lower rehydration ability may occur in meat products when drying process isn’t carried out under optimum conditions for factors, such as temperature and time. Furthermore, storage conditions also have a significant impact on quality of dried meat products. In this article, quality characteristics of dried meat products and effects of storage process on product quality have been compiled.

Keywords

• Storage,quality,drying,dried meat products

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