TY  - JOUR
T1  - Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları
AU  - Kaya, Orhan
AU  - Karatopan, Ezgi Ebrar
AU  - Vural, Fatma
PY  - 2025
DA  - September
Y2  - 2025
JF  - Akademik Et ve Süt Kurumu Dergisi
JO  - AESKD
PB  - Et ve Süt Kurumu
WT  - DergiPark
SN  - 2757-5470
SP  - 49
EP  - 68
IS  - 10
LA  - tr
AB  - Günümüzde et üretimi ve tüketimi küresel ölçekte artış göstermekte, özellikle gelişmekte olan ülkelerde bu eğilim daha belirgin bir şekilde izlenmektedir. İnsan beslenmesinde temel protein kaynaklarından biri olan et, yalnızca enerji ve protein kaynağı değil, aynı zamanda demir, çinko ve B12 vitamini gibi birçok temel besin öğesini de içermektedir. Bu özellikleri sayesinde et, bağışıklık sisteminin desteklenmesi, kemik sağlığının korunması ve genel metabolik işlevlerin sürdürülebilmesi açısından önemli bir gıda maddesi olarak değerlendirilmektedir. Özellikle kırmızı et, yüksek biyolojik değere sahip protein ve vücut tarafından kolaylıkla emilebilen demir içeriğiyle ön plana çıkmaktadır. Ayrıca, sinir sistemi sağlığı için elzem olan B12 vitamini bakımından da zengin bir kaynaktır. Uygun miktarlarda ve dengeli biçimde tüketildiğinde, beslenme yetersizliklerinin önlenmesine katkı sağlayabileceği gibi sağlıklı vücut ağırlığının korunmasında da rol oynamaktadır. Bununla birlikte, et ve et ürünlerinin yüksek su ve yağ içeriği nedeniyle mikrobiyal bozulmalara açık olduğu bilinmektedir. Bu sebeple, gıda güvenliğini sağlamak amacıyla çeşitli ısıl işlem teknikleri uygulanmaktadır. Ancak söz konusu işlemler, bazı besin öğelerinde kayıplara yol açabilmektedir. Bu bağlamda, hem besin değerini koruyan hem de enerji açısından daha verimli olan yeni nesil ısıl işlem teknolojilerine duyulan ihtiyaç artmaktadır. Bu derleme çalışması, et ve et ürünlerinde uygulanan modern elektriksel ısıtma yöntemlerinden ohmik ısıtma, mikrodalga ısıtma, radyofrekans ısıtma ve kızılötesi ısıtma tekniklerini kapsamlı bir şekilde ele almayı amaçlamakta; bu yöntemlerin ürün kalitesi, besin bileşenleri, mikrobiyal güvenlik, işlem verimliliği ve çevresel sürdürülebilirlik açısından avantaj ve dezavantajlarını karşılaştırmalı olarak değerlendirmektedir.
KW  - Et ve et ürünleri
KW  - alternatif ısıl işlemler
KW  - ohmik ısıtma
KW  - mikrodalga ısıtma
KW  - radyofrekans
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UR  - https://dergipark.org.tr/tr/pub/aeskd/issue//1708326
L1  - https://dergipark.org.tr/tr/download/article-file/4910698
ER  -