Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları

Orhan Kaya; Ezgi Ebrar Karatopan; Fatma Vural

Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları

Öz

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.

Anahtar Kelimeler

Et ve et ürünleri, alternatif ısıl işlemler, ohmik ısıtma, mikrodalga ısıtma, radyofrekans

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Derleme

Yazarlar

Orhan Kaya ^*
0000-0001-7602-4736
Türkiye

Ezgi Ebrar Karatopan Bu kişi benim
0000-0003-0050-8384
Türkiye

Fatma Vural Bu kişi benim
0009-0003-8959-4473
Türkiye

Erken Görünüm Tarihi

30 Eylül 2025

Yayımlanma Tarihi

30 Eylül 2025

Gönderilme Tarihi

29 Mayıs 2025

Kabul Tarihi

30 Eylül 2025

Yayımlandığı Sayı

Yıl 2025 Sayı: 10

IZ

https://izlik.org/JA29ZJ88PD

APA

Kaya, O., Karatopan, E. E., & Vural, F. (2025). Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. Akademik Et ve Süt Kurumu Dergisi, 10, 49-68. https://izlik.org/JA29ZJ88PD

AMA

1.Kaya O, Karatopan EE, Vural F. Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. AESKD. 2025;(10):49-68. https://izlik.org/JA29ZJ88PD

Chicago

Kaya, Orhan, Ezgi Ebrar Karatopan, ve Fatma Vural. 2025. “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”. Akademik Et ve Süt Kurumu Dergisi, sy 10: 49-68. https://izlik.org/JA29ZJ88PD.

EndNote

Kaya O, Karatopan EE, Vural F (01 Eylül 2025) Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. Akademik Et ve Süt Kurumu Dergisi 10 49–68.

IEEE

[1]O. Kaya, E. E. Karatopan, ve F. Vural, “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”, AESKD, sy 10, ss. 49–68, Eyl. 2025, [çevrimiçi]. Erişim adresi: https://izlik.org/JA29ZJ88PD

ISNAD

Kaya, Orhan - Karatopan, Ezgi Ebrar - Vural, Fatma. “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”. Akademik Et ve Süt Kurumu Dergisi. 10 (01 Eylül 2025): 49-68. https://izlik.org/JA29ZJ88PD.

JAMA

1.Kaya O, Karatopan EE, Vural F. Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. AESKD. 2025;:49–68.

MLA

Kaya, Orhan, vd. “Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları”. Akademik Et ve Süt Kurumu Dergisi, sy 10, Eylül 2025, ss. 49-68, https://izlik.org/JA29ZJ88PD.

Vancouver

1.Orhan Kaya, Ezgi Ebrar Karatopan, Fatma Vural. Et ve Et Ürünlerinde Yenilikçi Isıl İşlem Uygulamaları. AESKD [Internet]. 01 Eylül 2025;(10):49-68. Erişim adresi: https://izlik.org/JA29ZJ88PD

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