Year 2019, Volume 44, Issue 3, Pages 472 - 482 2019-05-15

QUALITY PROPERTIES OF DRIED MEAT PRODUCTS
KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ

Elif Aykın Dinçer [1] , Mustafa ERBAŞ [2]

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Drying is a complex process based on simultaneous removal of water from food by heat and mass transfer. Dried meat products are produced in various ways by using different meat sources such as cattle, pig, poultry and fish; functional additives such as spices, antioxidants and stabilizers; and production methods such as curing, smoking and drying. Pastırma, ham, jerky, pemmican, biltong, kaddid and cecina can be exemplified dried meat products obtained by these methods. However, some negative changes such as browning reactions, discoloration, lipid oxidation, intense and hard structure, reduction in dimension and lower rehydration ability may occur in meat products when drying process isn’t carried out under optimum conditions for factors, such as temperature and time. Furthermore, storage conditions also have a significant impact on quality of dried meat products. In this article, quality characteristics of dried meat products and effects of storage process on product quality have been compiled.

Kurutma, eş zamanlı olarak ısı ve kütle transferi ile gıdadan suyun uzaklaştırılmasına dayanan kompleks bir işlemdir. Kurutulmuş et ürünleri; sığır, domuz, kümes hayvanları ve balık gibi farklı et kaynağı, baharat, antioksidan ve stabilizatörler gibi fonksiyonel katkı maddeleri ve kürleme, tütsüleme ve kurutma gibi üretim yöntemlerinin kullanılmasıyla çeşitli şekillerde üretilir. Bu yöntemlerle elde edilen kurutulmuş et ürünlerine pastırma, ham, jerky, pemmican, biltong, kaddid ve cecina örnek verilebilir. Ancak, kurutma işlemi sıcaklık ve süre gibi çeşitli faktörler yönünden optimum koşullarda yapılmadığında, et ürünlerinde esmerleşme reaksiyonları, renk kaybı, lipit oksidasyonu, yoğun ve sert bir yapı, boyut küçülmesi, rehidrasyon yeteneğinin azalması gibi birtakım olumsuz değişiklikler meydana gelebilir. Ayrıca, depolama koşulları da kurutulmuş et ürünlerinin kalitesi üzerinde önemli bir etkiye sahiptir. Bu makalede kurutulmuş et ürünlerinin kalite özellikleri ve depolama işleminin ürün kalitesi üzerine etkileri derlenmiştir.

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Primary Language tr
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Orcid: 0000-0003-4427-9819
Author: Elif Aykın Dinçer (Primary Author)
Institution: AKDENİZ ÜNİVERSİTESİ
Country: Turkey


Author: Mustafa ERBAŞ
Institution: AKDENİZ ÜNİVERSİTESİ
Country: Turkey


Dates

Publication Date: May 15, 2019

Bibtex @review { gida500675, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {472 - 482}, doi = {10.15237/gida.GD18124}, title = {KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ}, key = {cite}, author = {Aykın Dinçer, Elif and ERBAŞ, Mustafa} }
APA Aykın Dinçer, E , ERBAŞ, M . (2019). KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. GIDA, 44 (3), 472-482. DOI: 10.15237/gida.GD18124
MLA Aykın Dinçer, E , ERBAŞ, M . "KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ". GIDA 44 (2019): 472-482 <http://dergipark.org.tr/gida/issue/44377/500675>
Chicago Aykın Dinçer, E , ERBAŞ, M . "KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ". GIDA 44 (2019): 472-482
RIS TY - JOUR T1 - KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ AU - Elif Aykın Dinçer , Mustafa ERBAŞ Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD18124 DO - 10.15237/gida.GD18124 T2 - GIDA JF - Journal JO - JOR SP - 472 EP - 482 VL - 44 IS - 3 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18124 UR - https://doi.org/10.15237/gida.GD18124 Y2 - 2019 ER -
EndNote %0 THE JOURNAL OF FOOD KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ %A Elif Aykın Dinçer , Mustafa ERBAŞ %T KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ %D 2019 %J GIDA %P 1300-3070-1309-6273 %V 44 %N 3 %R doi: 10.15237/gida.GD18124 %U 10.15237/gida.GD18124
ISNAD Aykın Dinçer, Elif , ERBAŞ, Mustafa . "KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ". GIDA 44 / 3 (May 2019): 472-482. https://doi.org/10.15237/gida.GD18124
AMA Aykın Dinçer E , ERBAŞ M . KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. GIDA. 2019; 44(3): 472-482.
Vancouver Aykın Dinçer E , ERBAŞ M . KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. GIDA. 2019; 44(3): 482-472.