Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı

Enver Bingöl; Kamil Bostan

doi:10.16988/iuvfd.86496

Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı

Abstract

ÖZET

Bir organik asit olan laktik asitin tuzu olan laktatlar yüksek etkime gücüne sahip olmaları ve tüketiciler için sağlık riski oluşturmamalarından dolayı gıda maddelerinin mikrobiyolojik güvenliğini sağlamak ve raf ömrünü artırmak için önerilmektedir. Laktatların antimikrobiyel etkisi et ve et ürünlerinde denenmiş; birçok patojen ve bozulma yapıcı mikroorganizmaya karşı etkili olduğu bildirilmiştir. Antimikrobiyel etkilerinin yanı sıra ürünlerin renk, tekstür ve lezzet gibi duyusal özelliklerini iyileştirdiği ve antioksidan etki gösterdiği de belirtilmiştir. Bu derleme çalışmasında bir katkı maddesi olarak laktik asit tuzlarının et ve et ürünlerindeki çok yönlü olumlu etkileri, konu hakkında yapılan çalışmalarla desteklenerek irdelenmiştir.

Anahtar Kelimeler: Laktat, antimikrobiyel etki, raf ömrü, et ürünleri

ABSTRACT

USAGE OF LACTATES IN MEAT AND MEAT PRODUCTS AS A FOOD ADDITIVE

Lactates, salts of lactic acid, have high reaction ability and create no risk for the health of the consumers; they are therefore recommended to be used as additives to maintain the microbiological safety and increase the shelf-life of food products. Antimicrobial effect of lactates has been investigated in meat and meat products; and they have been reported to be effective against many pathogenic and spoilage microorganisms. In addition to the antimicrobial effects, it has been reported that they improve the sensorial characteristics like colour, texture and flavour of the products and also exhibit an antioxidant effect. In this review, the many positive effects of lactic acid salts as additives on meat and meat products have been evaluated referring to many studies on the subject.

Key Words: Lactate, antimicrobial effect, shelf-life, meat products

Keywords

Laktat, antimikrobiyel etki, raf ömrü, et ürünleri

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Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Enver Bingöl This is me

Kamil Bostan This is me

Publication Date

November 1, 2011

Submission Date

November 1, 2011

Acceptance Date

-

Published in Issue

Year 2012 Volume: 38 Number: 1

DOI

https://doi.org/10.16988/iuvfd.86496

IZ

https://izlik.org/JA89BR96CH

Cite

RIS / Bibtex

APA

Bingöl, E., & Bostan, K. (2011). Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 38(1), 79-88. https://doi.org/10.16988/iuvfd.86496

AMA

1.Bingöl E, Bostan K. Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı. iuvfd. 2011;38(1):79-88. doi:10.16988/iuvfd.86496

Chicago

Bingöl, Enver, and Kamil Bostan. 2011. “Bir Gıda Katkı Maddesi Olarak Laktatların Et Ve Et Ürünlerinde Kullanımı”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 38 (1): 79-88. https://doi.org/10.16988/iuvfd.86496.

EndNote

Bingöl E, Bostan K (November 1, 2011) Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 38 1 79–88.

IEEE

[1]E. Bingöl and K. Bostan, “Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı”, iuvfd, vol. 38, no. 1, pp. 79–88, Nov. 2011, doi: 10.16988/iuvfd.86496.

ISNAD

Bingöl, Enver - Bostan, Kamil. “Bir Gıda Katkı Maddesi Olarak Laktatların Et Ve Et Ürünlerinde Kullanımı”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 38/1 (November 1, 2011): 79-88. https://doi.org/10.16988/iuvfd.86496.

JAMA

1.Bingöl E, Bostan K. Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı. iuvfd. 2011;38:79–88.

MLA

Bingöl, Enver, and Kamil Bostan. “Bir Gıda Katkı Maddesi Olarak Laktatların Et Ve Et Ürünlerinde Kullanımı”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, vol. 38, no. 1, Nov. 2011, pp. 79-88, doi:10.16988/iuvfd.86496.

Vancouver

1.Enver Bingöl, Kamil Bostan. Bir Gıda Katkı Maddesi Olarak Laktatların Et ve Et Ürünlerinde Kullanımı. iuvfd. 2011 Nov. 1;38(1):79-88. doi:10.16988/iuvfd.86496