ET VE ET ÜRÜNLERİNDE TÜR TAYİNİNDE KULLANILAN BAZI KROMATOGRAFİK YÖNTEMLER

Abstract

Ülkemizde et ve et ürünleri katma değerli gıdalar içerisinde yer almaktadır. Bundan dolayı et işleme ve ürüne dönüştürme süreçleri maliyetlidir. Bazı işletmeler tarafından değeri yüksek gıda ürünleri içerisine daha ucuz ikame maddeleri katkılanarak daha fazla kâr elde etme ve ürün maliyetini düşürmek amacıyla taklit-tağşiş vb çeşitli hilelere başvurulmaktadır. Domuz eti veya kanatlı etlerinin sığır etine göre daha ucuz olması sebebiyle genellikle kırmızı etten yapılan ürünlerin içerisine karıştırılarak yasa dışı üretim gerçekleştirilmektedir. Müslüman ve Yahudi tüketicilerin dini inançları gereği domuz eti ve türevlerine karşı diyet kısıtlamaları vardır. Buna ek olarak et ürünlerinde yapılan taklit ve tağşişler bazı alerjik hastalıkları olan tüketicilerin sağlığını da olumsuz etkileyebilmektedir. Ancak, et endüstrisindeki gıda tahrifatının son yıllarda dünya genelinde daha da artış gösterdiği bildirilmektedir. Et ürünlerinde tür belirleme yöntemleri ve taklit-tağşiş gibi hileleri tespit etme metotları da uzmanlık ve teknik donanım gerektirmektedir. Bu derleme çalışmasında et ve et ürünlerinde kimlik doğrulaması ve taklit-tağşiş unsurlarının belirlenmesinde kullanılan kromatografik yöntemler ele alınmıştır.

Keywords

• et ve et ürünleri
• taklit
• tağşiş
• kromatografi

SOME CHROMATOGRAPHIC METHODS USED FOR SPECIES DETERMINATION IN MEAT AND MEAT PRODUCTS

Abstract

In this country, meat and meat products are usually considered a value added food product. Because of this, the processes of processing meat and converting it into a product are costly. Imitation and adulterations are committed by some enterprises in order to get more profit and reduce the cost of products by adding cheaper substitutes to high value food products. Due to the fact that pork or poultry meat is comparatively cheaper than the beef, it is often mixed in illegal production of the products made from red meat. Muslim and Jewish consumers have dietary restrictions against pork and its derivatives due to their religious beliefs. In addition, imitations and/or adulterations made in meat products may also negatively affect the health of the consumers with certain allergic diseases. However, it is reported that food adulteration in the meat industry has increased worldwide in recent years, and methods for identifying the species in meat products and the methods for detecting adulterations require high expertise and technical equipment. In this review, the chromatographic methods used to determine imitation, or the species identification in the meat and meat products are discussed.

Keywords

• Meat and meat products
• imitation
• adulteration
• chromatography

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