An Alternative for Fish Processing Industry: Electrolyzed Waters

Yıl 2022, , 179 - 187, 29.12.2022

Soner Çetinkaya

https://doi.org/10.46384/jmsf.1141813

Öz

In this study, electrolyzed water (EW), which is being used for disinfection in various food production applications, is discussed. Today, research on green production has intensified, aiming to preserve food for a longer time, using fewer chemicals or none, in order to preserve the initial nutritional properties of the food and deliver it to the consumer. In this context, it is an undeniable fact that there is a need to improve existing methods and practices and develop new technologies for the long-term storage of foods without quality losses and health concerns. One of the methods developed for this purpose is the use of electrolyzed water in food disinfection. While the use of electrolyzed water in various stages of the food processing industry creates a relatively new field of application, many studies have focused on its antimicrobial and antioxidant activity. However, studies on the use of this method in the fish processing industry are very limited and need to be developed. Previous studies are mainly related to the antimicrobial properties of electrolyzed water and there are limited studies on the effects of seafood products on storage times (shelf life). However, in light of the studies, it is seen that electrolyzed water has potential uses for the seafood processing industry.

Anahtar Kelimeler

Acidic water, Basic water, Quality change, Freshness, Green production

Su Ürünleri İşleme Endüstrisi İçin Bir Seçenek: Elektrolize Sular

Öz

Bu çalışmada çeşitli gıda üretim alanlarında dezenfeksiyon amaçlı kullanımı yaygınlaşmakta olan elektrolize sular ele alınmıştır. Günümüzde gıdaların ilk andaki besin özelliklerinin korunarak tüketiciye ulaştırılması için daha az ya da hiç kimyasal kullanılmadan daha uzun süreli olarak saklanmasını amaçlayan yeşil üretime yönelik araştırmalar yoğunlaşmıştır. Bu kapsamda gıdaların kalite kayıpları olmaksızın ve sağlık endişeleri yaratmadan uzun süreli saklanmasına yönelik var olan yöntem ve uygulamaların iyileştirilmesi ve yeni teknolojilerin geliştirilmesine gereksinim olduğu da yadsınamaz bir gerçektir. Bu amaçla geliştirilen yöntemlerden birisi de gıda dezenfeksiyonunda elektrolize suların kullanımıdır. Gıda işleme endüstrisinin çeşitli aşamalarında elektrolize suların kullanımı görece yeni bir uygulama alanı oluştururken, son zamanlarda yapılan çalışmalarda özellikle antimikrobiyal ve antioksidan ajan olarak da üzerinde durulmaktadır. Buna karşın bu yöntemin su ürünlerinde kullanımına yönelik çalışmalar oldukça sınırlı olup, geliştirilmesine gereksinim bulunmaktadır. Önceki çalışmalar ağırlıklı olarak elektrolize suların antimikrobiyal özellikleri ile ilgilidir ve su ürünlerinin saklama sürelerine (raf ömrü) etkisi ile ilgili olarak sınırlı sayıda çalışma bulunmaktadır. Bununla birlikte yapılan çalışmalar ışığında elektrolize suyun su ürünleri işleme endüstrisinde potansiyel kullanımları olduğu görülmektedir.

Anahtar Kelimeler

Asidik su, Bazik su, Kalite değişimi, Tazelik, Yeşil üretim

Kaynakça

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