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ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR

Yıl 2021, Cilt: 46 Sayı: 4, 1053 - 1067, 17.05.2021
https://doi.org/10.15237/gida.GD21078

Öz

Sağlıklı beslenme anlayışı ile taze ve kaliteli gıdaya ulaşma talebi son zamanlarda giderek artmaktadır. Gıdaların tazeliğini ve kalitesini yitirmeye başlamış olması, tüketici güvenini ve memnuniyetini sarsmakla kalmamakta, ürünün risk durumuna göre tüketicinin sağlığını da tehlikeye atmaktadır. Beslenmede akla ilk gelen temel gıda maddelerinden olan et gibi besleyici ve ekonomik değeri yüksek bir gıdanın tazeliğinin belirlenmesinde zamanla yarış söz konusudur. Ne var ki, bu amaca yönelik klasik yöntemler fazla malzeme, işgücü ve zaman harcanan zorlu bir analiz sürecini beraberinde getirmekte, bu nedenle sözü geçen dezavantajların giderildiği alternatif yöntemlere ihtiyaç duyulmaktadır. Hatta tazelikteki değişimin izlenmesinde tüketicinin de dahil edildiği gerçek zamanlı tespitler mümkün hale getirilmeye çalışılmaktadır. Bu derlemede, çeşitli et ve et ürünlerinin tazeliğini belirlemeye yönelik özellikle renk indikatörleri, sensörler ve biyosensörler gibi yeni yaklaşımlar ele alınmıştır.

Kaynakça

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  • Ahmed, I., Lin, H., Zou, L., Li, Z., Brody, A. L., Qazi, I., M., Lv, L., Pavase, T. R., Khan, M. U., Khan, S., Sun, L. (2018). An overview of smart packaging technologies for monitoring safety and quality of meat and meat products. Packag Tech Sci. 31:449–471. DOI: 10.1002/pts.2380.
  • Albeda, J. A. V., Uzunoğlu, A., Santos, G. N. C., Stanciu, L. A. (2017). Graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness. Biosens Bioelectron. 89, p: 518–524.
  • Alizadeh-Sani, M., Tavassoli, M., Mohammadian, E., Ehsani, A., Khaniki, G. J., Priyadarshi, R., Rhim, J-W. (2020). pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. Int J Biol Macromol S0141-8130(20)34871-6. https://doi.org/10.1016/j.ijbiomac.2020.10.231.
  • Chen, Z., Lin, Y., Ma, X., Guo, L., Qiu, B., Chen, G., Lin, Z. (2017). Multicolor biosensor for fish freshness assessment with the naked eye. Sensor Actuat B-Chem Vol. 252: p: 201-208.
  • Chen, S., Wu, M., Lu, P., Gao, L., Yan, S., Wang, S. (2020a). Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil. Int J Biol Macromol. Vol. 149, p: 271-280.
  • Chen, M., Yan, T., Huang, J., Zhou, Y., Hu, Y. (2021). Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring. Int J Biol Macromol Vol. 179, p: 90-100.
  • Chen, J., Yu, L., Yan, F., Wu, Y., Huang, D., Weng, Z. (2019). A fluorescent biosensor based on catalytic activity of platinum nanoparticles for freshness evaluation of aquatic products. Food Chem 310: 125922.
  • Chen, H., Zhang, M., Bhandari, B., Yang, C. (2020b). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocoll 100: 105438.
  • Deligöz, E., Bilge, N. (2017). Sütle Gelen Tehdit: Aflatoksin M1. Turjaf 5 (8): 846-857.
  • Devi, R., Batra, B., Suman, L., Yadav, S. (2013). A method for determination of xanthine in meat by amperometric biosensor based on silver nanoparticles/cysteine modified Au electrode. Process Biochem. 48 (2): 242-249.
  • Dobrucka, R., Cierpiszewski, R. (2014). Active and Intelligent Packaging Food Research and Development- A Review. Pol J Food Nutr Sci 64 (1) p: 7–15.
  • Dudnyk, I., Janecek, E. R., Joset, J. V., Stellacci, F. (2018). Edible sensors for meat and seafood freshness. Sensor Actuat B-Chem 259: 1108–1112.
  • Etxabide, A., Kilmartin, P. A., Mate, J. I. (2021). Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development. Food Control 121: 107645.
  • Ezati, P., Bang, Y., Rhim, J-W. (2021). Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork. Food Chem 337: 127995.
  • Ezati, P., Rhim, J-W. (2020). pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles. Carbohyd Polym 230: 115638.
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DETECTION OF MEAT FRESHNESS: NEW APPROACHES

Yıl 2021, Cilt: 46 Sayı: 4, 1053 - 1067, 17.05.2021
https://doi.org/10.15237/gida.GD21078

Öz

Recently, there has been an increasing demand for fresh and high quality food as a result of healthy eating awareness. Depending on the risk status of the product, consumer health and safety get into danger as well as breaking consumer reliance and satisfaction due to the foods which have started to become unfresh and lose quality at the time of purchasing. Nutritious and economically valuable foods such as meat has been one of the major product groups which is needed to be checked for its freshness against time. However, classical methods require much labor and chemical usage as well as being time consuming. Therefore, there has been a need for alternative methods which can eliminate present disadvantages. Moreover, it is aimed to make possible real time detection of meat freshness including consumer based controls. This review evaluates new detection methods such as color indicators, sensors and biosensors to determine freshness of several kinds of meat.

Kaynakça

  • Aghaei, Z., Ghorani, B., Emadzadeh, B., Kadkhodaee, R., Tucker, N. (2020). Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness. Food Control Vol. 111, 107065.
  • Ahmed, I., Lin, H., Zou, L., Li, Z., Brody, A. L., Qazi, I., M., Lv, L., Pavase, T. R., Khan, M. U., Khan, S., Sun, L. (2018). An overview of smart packaging technologies for monitoring safety and quality of meat and meat products. Packag Tech Sci. 31:449–471. DOI: 10.1002/pts.2380.
  • Albeda, J. A. V., Uzunoğlu, A., Santos, G. N. C., Stanciu, L. A. (2017). Graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness. Biosens Bioelectron. 89, p: 518–524.
  • Alizadeh-Sani, M., Tavassoli, M., Mohammadian, E., Ehsani, A., Khaniki, G. J., Priyadarshi, R., Rhim, J-W. (2020). pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. Int J Biol Macromol S0141-8130(20)34871-6. https://doi.org/10.1016/j.ijbiomac.2020.10.231.
  • Chen, Z., Lin, Y., Ma, X., Guo, L., Qiu, B., Chen, G., Lin, Z. (2017). Multicolor biosensor for fish freshness assessment with the naked eye. Sensor Actuat B-Chem Vol. 252: p: 201-208.
  • Chen, S., Wu, M., Lu, P., Gao, L., Yan, S., Wang, S. (2020a). Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil. Int J Biol Macromol. Vol. 149, p: 271-280.
  • Chen, M., Yan, T., Huang, J., Zhou, Y., Hu, Y. (2021). Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring. Int J Biol Macromol Vol. 179, p: 90-100.
  • Chen, J., Yu, L., Yan, F., Wu, Y., Huang, D., Weng, Z. (2019). A fluorescent biosensor based on catalytic activity of platinum nanoparticles for freshness evaluation of aquatic products. Food Chem 310: 125922.
  • Chen, H., Zhang, M., Bhandari, B., Yang, C. (2020b). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocoll 100: 105438.
  • Deligöz, E., Bilge, N. (2017). Sütle Gelen Tehdit: Aflatoksin M1. Turjaf 5 (8): 846-857.
  • Devi, R., Batra, B., Suman, L., Yadav, S. (2013). A method for determination of xanthine in meat by amperometric biosensor based on silver nanoparticles/cysteine modified Au electrode. Process Biochem. 48 (2): 242-249.
  • Dobrucka, R., Cierpiszewski, R. (2014). Active and Intelligent Packaging Food Research and Development- A Review. Pol J Food Nutr Sci 64 (1) p: 7–15.
  • Dudnyk, I., Janecek, E. R., Joset, J. V., Stellacci, F. (2018). Edible sensors for meat and seafood freshness. Sensor Actuat B-Chem 259: 1108–1112.
  • Etxabide, A., Kilmartin, P. A., Mate, J. I. (2021). Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development. Food Control 121: 107645.
  • Ezati, P., Bang, Y., Rhim, J-W. (2021). Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork. Food Chem 337: 127995.
  • Ezati, P., Rhim, J-W. (2020). pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles. Carbohyd Polym 230: 115638.
  • Ezati, P., Rhim, J-W., Moradi, M., Tajik, H., Molaei, R. (2020). CMC and CNF-based alizarin incorporated reversible pH-responsive color T indicator films. Carbohyd Polym 246: 116614.
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  • Zhai, X., Shi, J., Zou, X., Wang, S., Jiang, C., Zhang, J., Huang, X., Zhang, W., Holmes, W. (2017). Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring. Food Hydrocoll Vol. 69, p: 308-317.
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  • Zhai, X., Zou, X., Shi, J., Huang, X., Sun, Z., Li, Z., Sun, Y., Li, Y., Wang, X., Holmes, M., Gong, Y., Povey, M., Xiao, J. (2020a). Amine-responsive bilayer films with improved illumination stability and T electrochemical writing property for visual monitoring of meat spoilage. Sensor Actuat B-Chem. 302: 127130.
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  • Zhang, J., Huang, X., Zou, X., Shi, J., Zhai, X., Liu, L., Li, Z., Holmes, M., Gong, Y., Povey, M., Xiao, J. (2021). A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii. J. Food Eng. 292: 110290.
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Toplam 82 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Pelin Özkaya 0000-0001-6198-8313

Seval Dağbağlı 0000-0001-9465-0116

Semra Kayaardı 0000-0003-1747-0976

Yayımlanma Tarihi 17 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 4

Kaynak Göster

APA Özkaya, P., Dağbağlı, S., & Kayaardı, S. (2021). ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR. Gıda, 46(4), 1053-1067. https://doi.org/10.15237/gida.GD21078
AMA Özkaya P, Dağbağlı S, Kayaardı S. ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR. GIDA. Mayıs 2021;46(4):1053-1067. doi:10.15237/gida.GD21078
Chicago Özkaya, Pelin, Seval Dağbağlı, ve Semra Kayaardı. “ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR”. Gıda 46, sy. 4 (Mayıs 2021): 1053-67. https://doi.org/10.15237/gida.GD21078.
EndNote Özkaya P, Dağbağlı S, Kayaardı S (01 Mayıs 2021) ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR. Gıda 46 4 1053–1067.
IEEE P. Özkaya, S. Dağbağlı, ve S. Kayaardı, “ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR”, GIDA, c. 46, sy. 4, ss. 1053–1067, 2021, doi: 10.15237/gida.GD21078.
ISNAD Özkaya, Pelin vd. “ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR”. Gıda 46/4 (Mayıs 2021), 1053-1067. https://doi.org/10.15237/gida.GD21078.
JAMA Özkaya P, Dağbağlı S, Kayaardı S. ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR. GIDA. 2021;46:1053–1067.
MLA Özkaya, Pelin vd. “ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR”. Gıda, c. 46, sy. 4, 2021, ss. 1053-67, doi:10.15237/gida.GD21078.
Vancouver Özkaya P, Dağbağlı S, Kayaardı S. ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR. GIDA. 2021;46(4):1053-67.

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