ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR

Year 2021, Volume: 46 Issue: 4, 1053 - 1067, 17.05.2021

Pelin Özkaya , Seval Dağbağlı , Semra Kayaardı

https://doi.org/10.15237/gida.GD21078

Cited By: 1

Abstract

Sağlıklı beslenme anlayışı ile taze ve kaliteli gıdaya ulaşma talebi son zamanlarda giderek artmaktadır. Gıdaların tazeliğini ve kalitesini yitirmeye başlamış olması, tüketici güvenini ve memnuniyetini sarsmakla kalmamakta, ürünün risk durumuna göre tüketicinin sağlığını da tehlikeye atmaktadır. Beslenmede akla ilk gelen temel gıda maddelerinden olan et gibi besleyici ve ekonomik değeri yüksek bir gıdanın tazeliğinin belirlenmesinde zamanla yarış söz konusudur. Ne var ki, bu amaca yönelik klasik yöntemler fazla malzeme, işgücü ve zaman harcanan zorlu bir analiz sürecini beraberinde getirmekte, bu nedenle sözü geçen dezavantajların giderildiği alternatif yöntemlere ihtiyaç duyulmaktadır. Hatta tazelikteki değişimin izlenmesinde tüketicinin de dahil edildiği gerçek zamanlı tespitler mümkün hale getirilmeye çalışılmaktadır. Bu derlemede, çeşitli et ve et ürünlerinin tazeliğini belirlemeye yönelik özellikle renk indikatörleri, sensörler ve biyosensörler gibi yeni yaklaşımlar ele alınmıştır.

Keywords

Et, tazelik, renk indikatörleri, sensör, biyosensör

DETECTION OF MEAT FRESHNESS: NEW APPROACHES

Abstract

Recently, there has been an increasing demand for fresh and high quality food as a result of healthy eating awareness. Depending on the risk status of the product, consumer health and safety get into danger as well as breaking consumer reliance and satisfaction due to the foods which have started to become unfresh and lose quality at the time of purchasing. Nutritious and economically valuable foods such as meat has been one of the major product groups which is needed to be checked for its freshness against time. However, classical methods require much labor and chemical usage as well as being time consuming. Therefore, there has been a need for alternative methods which can eliminate present disadvantages. Moreover, it is aimed to make possible real time detection of meat freshness including consumer based controls. This review evaluates new detection methods such as color indicators, sensors and biosensors to determine freshness of several kinds of meat.

Keywords

Meat, freshness, color indicators, sensor, biosensor

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