Yüksek Basınç Uygulamasının Et Kalitesi Üzerine Etkisi / The Effect of High Pressure Treatment on Meat Quality

Yıl 2006, Cilt: 37 Sayı: 2, 249 - 255, 10.01.2011

Fatih Öz Mükerrem Kaya

Öz

ÖZET : Yüksek basınç uygulaması (YBU) gıdayı güvenli kılan ve raf ömrünü artıran bir gıda işleme metodudur. YBU özellikle et
endüstrisi için iyi bir potansiyele sahiptir. Bu çalışmada YBU’nun et proteinleri, etin gevrekleştirilmesi, et enzimleri, etin
mikrobiyolojik kalitesi, etin lipid oksidasyonu, etin rengi ve faz değişimi üzerine olan etkileri verilmiştir.
Anahtar Kelimeler: Yüksek Basınç, Et, Et Kalitesi
The Effect of High Pressure Treatment on Meat Quality

 

ABSTRACT : High pressure treatment (HPT) is a method of food processing that makes food safer and extends its shelf life. HPT
have especially a good potential for meat industry. In this review, it has been presented the effects of HPT on meat proteins,
tenderization of meat, meat enzymes, and microbiologic quality of meat, lipid oxidation, and meat colour and phase transition.
Keywords: High Pressure, Meat, Meat Quality

Anahtar Kelimeler

Yüksek Basınç, Et, Et Kalitesi

Kaynakça

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