IŞINLANMIŞ YUMURTA VE YUMURTA ÜRÜNLERİNDE KALİTE DEĞİŞİMLERİ

Year 2012, Issue: 12, 41 - 48, 08.08.2014

Mine Uygun Sarıbay Turhan Kösebay

Abstract

Yumurta ve yumurta ürünleri, Salmonella infeksiyonlarına neden olması sebebiyle risk oluşturmaktadır. Farklı gıdaların yanısıra yumurta ve yumurta ürünlerine de uygulanan ışınlama, hijyenik kaliteyi sağlamada etkin bir şekilde bir çok ülkede uygulanmaktadır. Işınlanmış yumurta ve yumurta ürünlerinin fizikokimyasal kalite özellikleri ise ışınlama dozlarına bağlı olarak değişmektedir. Amerikan Gıda ve İlaç Dairesi (FDA), 2000 yılında 3 kGy'lik ışınlama dozunun kabuklu yumurtada Salmonella seviyesini azalttığını onaylamıştır. Işınlama teknolojisi uygulayan her ülke kendine ait yasal düzenlemeleri oluşturmuştur. Ülkemizde 1999
yılında yayımlanarak yürürlüğe giren Gıda Işınlama Yönetmeliği uygulanmaktadır. Bu makale, ışınlanmış
kabuklu, sıvı, kurutulmuş ve dondurulmuş yumurta ürünlerinin kalite özellikleri konusunda yapılmış çalışmaların özetidir.

Anahtar kelimeler: Işınlama teknolojisi, radyasyon dozu, yumurta, yumurta ürünleri, kalite.

Keywords

Işınlama teknolojisi, radyasyon dozu, yumurta, yumurta ürünleri, kalite

QUALITY CHANGES OF IRRADIATED EGG AND EGG PRODUCTS

Abstract

Egg and egg products cause a risk due to Salmonella infections. Irradiation applied for many food products
as well as egg and egg products is an effective technology to ensure the hygenic quality in many
countries. US Food and Drug Administration approved irradiation of shell eggs with doses up to 3 kGy.
Each country established its own legal regulations. The Food Irradiation Regulation was published in 1999.
In this study, different studies quality of irradiated shell, liquid, dried and frozen egg products were
rewiewed.

Keywords

Irradiation technology, radiation dosage, egg, egg products, quality

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