Taze Balığın Raf Ömrünü Uzatmak için Termal Olmayan İşleme Teknikleri

Öz

Deniz ürünleri sektörü, müşterilerin taze, sağlıklı ve besleyici balık beklentilerini karşılamak için ürün kalitesini korumak ve raf ömrünü uzatmak konusunda önemli engellerle karşı karşıyadır. Geleneksel olarak kullanılan soğuk depolama veya dondurma teknikleri, balığın raf ömrünü belirli ölçüde uzatsa da mikrobiyal, enzimatik ve oksidatif bozulmaları istenilen düzeyde durduramadığı için yetersiz kalmaktadır. Bu nedenle, balığın kalitesini korumak ve gıda güvenliğini sağlamak için çeşitli termal olmayan yaklaşımlar kullanılmakta ve son yıllarda sürekli olarak geliştirilmektedir. Bu derlemede, yüksek basınçlı işleme (YBİ), soğuk plazma (SP), darbeli elektrik alan (DEA), ışınlama, aktif ambalajlama (AA) ve ultrases gibi yeni termal olmayan gıda işleme teknolojilerinin prensipleri ve antimikrobiyal etki mekanizmaları açıklanmakta ve özellikle mikrobiyal inaktivasyon ve fizikokimyasal özellikler açısından çeşitli balık türlerinde bu teknolojilerin uygulamalarından bahsedilmektedir. Ayrıca, bu teknolojilerin avantajları ve dezavantajları da incelenmektedir.

Anahtar Kelimeler

• Balık muhafazası
• yüksek basınç işlemi
• soğuk plazma
• darbeli elektrik alan
• ışınlama
• aktif ambalajlama
• ultrases

Non-Thermal Processing Techniques for Extending Shelf-Life of Fresh Fish

Öz

The seafood sector has substantial obstacles in maintaining product quality and prolonging shelf-life to satisfy consumer expectations for fresh, healthy, and nutritious fish. Traditionally used cold storage or freezing techniques extend the shelf life of fish to a certain extent, but they are insufficient because they cannot stop microbial, enzymatic, and oxidative deterioration to the desired level. Therefore, to guarantee safety and maintain the quality of fish, various non-thermal approaches have been used and are undergoing constant development in recent years. This review describes the principles and antimicrobial effects of new non-thermal food processing technologies such as high-pressure processing (HPP), cold plasma (CP), pulsed electric field (PEF), irradiation, active packaging (AP), and ultrasound. It discusses the principles and antimicrobial mechanisms of action of these new non-thermal food processing technologies and specifically addresses their applications in various fish species in terms of microbial inactivation and physicochemical properties. Furthermore, the benefits along with the drawbacks of these technologies are also examined.

Anahtar Kelimeler

• Fish preservation
• High pressure processing
• Cold plasma
• Pulsed electric field
• Irradiation
• Active packaging
• Ultrasound

Kaynakça

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