Minimal Processing Methods Applied to Seafood

Abstract

Seafood, which has a very important place in human life for healthy nutrition, is consumed mostly fresh/unprocessed all over the world. However, the need for processed seafood is increasing day by day due to the demands arising from the changing lifestyle and consumer trends of our age. Seafood, which has a much more delicate structure compared to other types of meat, is prone to rapid spoilage. When processed with traditional or classical industrial processing methods, high nutritional losses can occur, and additives used for long storage life can negatively affect consumer perception. For this reason, classical processing methods are now being replaced by new technologies that provide minimum loss and maximum preservation of nutritional values. These technologies are generally defined as minimal processing methods that increase the processing quality of seafood and extend shelf life. Minimal processing methods can be applied at every stage, from processing to storage and packaging of products. Minimal processing methods used in seafood are reviewed under the headings of non-thermal treatments (high hydrostatic pressure, pulsed electric field, irradiation, ultrasound, packaging), thermal treatments (sous vide, infrared heating, microwave heating, ohmic heating), and natural antimicrobials. Hurdle technology (multiple hurdle technology), which can be used in conjunction with minimal processing methods, is also discussed. In this review article, information is provided on the basic principles of minimal processing methods, their areas of application, and the researches conducted on this subject.

Keywords

• Seafood
• Minimal Processing Techniques
• Minimal Processing

Su Ürünlerinde Uygulanan Minimal İşleme Yöntemleri

Abstract

Sağlıklı beslenme için insan hayatında çok önemli bir yere sahip olan su ürünleri, dünya genelinde daha çok taze/işlenmemiş olarak tüketilmektedir. Bununla birlikte, çağımızın değişmekte olan yaşam biçimi ve tüketici yönelimlerinden ortaya çıkan taleplerle işlenmiş su ürünlerine olan ihtiyaç gün geçtikçe artış göstermektedir. Diğer et türlerine göre çok daha hassas bir yapıya sahip olan su ürünleri, çabuk bozulmaya elverişlidir. Geleneksel ya da klasik endüstriyel işleme yöntemleri ile işlendiklerinde yüksek besinsel kayıplar meydana gelebilmekte, uzun depolama ömrü için kullanılan katkı maddeleri ise tüketici algısını olumsuz yönde etkileyebilmektedir. Bu nedenle artık klasik işleme yöntemlerinin yerini besinsel değerlerde en az kayıp ve maksimum koruma sağlayan yeni teknolojiler almaktadır. Bu teknolojiler, genel olarak su ürünlerinin işleme kalitesini artıran, raf ömrünü uzatan minimal işleme teknikleri olarak tanımlanmaktadır. Minimal işleme yöntemleri ürünlerin işlenmesi, depolanması ve paketlenmesine kadar her aşamada uygulanabilmektedir. Su ürünlerinde kullanılan minimal işleme yöntemleri, ısıl olmayan işlemler (yüksek hidrostatik basınç, vurgulu elektrik alan, ışınlama, ultrases, paketleme), ısıl işlemler (sous vide, kızılötesi ısıtma, mikrodalga ısıtma, ohmik ısıtma) ve doğal antimikrobiyaller başlıkları altında incelenmiştir. Ayrıca minimal işlemeyi mümkün kılan uygulamaların birlikte kullanılabildiği hurdle teknolojisi (çoklu engel teknolojisi) de ele alınmıştır. Bu derleme makalesinde minimal işleme yöntemlerinin temel prensipleri, kullanım alanları ve konu ile ilgili yapılan araştırmalar hakkında bilgi verilmiştir.

Keywords

• Su Ürünleri
• Minimal İşleme
• Minimal İşleme Teknikleri

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