Kabuklu Yumurtada Isıl Olmayan İşleme ve Muhafaza Teknikleri: Güncel Yaklaşımlar ve Gelecek Perspektifler

Öz

Yumurta, yüksek biyolojik değere sahip proteinleri ve fonksiyonel özellikleri nedeniyle dünya genelinde en çok tüketilen hayvansal gıdalardan biridir. Ancak kabuklu yumurtalar, özellikle Salmonella Enteritidis gibi patojenlerle ilişkili gıda kaynaklı salgınlarda önemli bir risk faktörü oluşturmaktadır. Bundan dolayı geleneksel ısıl pastörizasyon yöntemleri, gıda güvenliğini sağlamada etkili olmakla birlikte, yumurtanın fonksiyonel ve duyusal özelliklerinde kayıplara yol açmaktadır. Son yıllarda ise kabuklu yumurtaların yüzey dezenfeksiyonu ve raf ömrünün uzatılmasına yönelik olarak ısıl olmayan teknolojilerin kullanımı giderek daha fazla önem kazanmaktadır. Bu kapsamda ultraviyole ışınlama, ozonlama, soğuk plazma, yüksek hidrostatik basınç, darbeli elektrik alan, ultrasonik uygulamalar ve elektrolize su gibi yenilikçi yöntemler üzerine yürütülen araştırmalar umut verici sonuçlar ortaya koymaktadır. Bu derlemede ise söz konusu tekniklerin mekanizmaları, avantaj ve dezavantajları ile literatürdeki uygulama örnekleri tartışılmakta; ayrıca yöntemlerin endüstriyel potansiyelleri karşılaştırmalı olarak değerlendirilmektedir. Bunun yanı sıra, mevcut bulgular ışığında geleceğe yönelik araştırma alanları ve olası gelişim perspektifleri sunulmaktadır.

Anahtar Kelimeler

• Yumurta
• Isıl olmayan teknolojiler
• Yüzey dezenfeksiyonu
• Gıda güvenliği
• Mikrobiyal inaktivasyon

Non-Thermal Processing and Preservation Techniques for Shell Eggs: Current Approaches and Future Perspectives

Öz

Eggs are one of the most widely consumed animal-based foods worldwide due to their proteins of high biological value and functional properties. However, shell eggs pose a significant risk factor in foodborne outbreaks associated with pathogens such as Salmonella Enteritidis. Although traditional thermal pasteurization methods are effective in ensuring food safety, they may lead to losses in the functional and sensory properties of eggs. In recent years, the use of non-thermal technologies for surface disinfection and shelf-life extension of shell eggs has gained increasing attention. In this context, research on innovative methods such as ultraviolet irradiation, ozonation, cold plasma, high hydrostatic pressure, pulsed electric fields, ultrasonic applications& electrolyzed water has yielded promising results. This review discusses the mechanisms, advantages& limitations of these techniques, along with examples of their application in the literature. It also provides a comparative assessment of their industrial potential. Furthermore, future research needs and possible development perspectives are presented in light of current findings.

Anahtar Kelimeler

• Eggs
• Non-thermal technologies
• Surface disinfection
• Food safety
• Microbial inactivation

Kaynakça

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