Use of Encapsulation Technology in Meat Industry

Öz

Encapsulation technology used in food science area is the process of coating food components, flavors, sweeteners, colorants, vitamins, minerals, enzymes and microorganisms with different techniques using a coating material. Studies in this area started with the addition of encapsulated vitamins to infant formula and accelerated by the use of encapsulated fish oils in different food matrices. Due to the differences in technological, geographic and microbiological conditions, there are always problems in producing meat products with the same quality and reliability. In addition, inhibition of lactic acid bacteria in heat-treated products causes some quality defects such as inadequate taste and aroma formation. Thus, using encapsulation technology in fermentation process increase the efficiency and specific product characteristics development in meat products provided. Studies have shown that heat-treated meat products produced by using encapsulated cultures provided desired taste and flavor, and stable bacteria count during processing and storage of production.

Anahtar Kelimeler

• Encapsulation,meat products,antimicrobial,antioxidant

Et Ürünlerinde Enkapsülasyon Teknolojisinin Kullanımı

Öz

Gıda bilimi açısından enkapsülasyon teknolojisi gıda bileşenleri, aroma maddeleri, tatlandırıcılar, renklendiriciler, vitaminler, mineraller, enzimler ve mikroorganizmaların bir kaplama materyali kullanılarak farklı teknikler ile kaplanması işlemidir. Bebek mamalarına enkapsüle vitaminlerin ilavesiyle başlayan bu alandaki çalışmalar, balık yağlarının enkapsüle edilerek farklı gıda matrislerinde kullanılmasıyla hız kazanmıştır. Teknolojik, coğrafik ve mikrobiyolojik şartlardaki farklılıklardan dolayı her zaman aynı kalite ve güvenilirlikte et ürünü üretilmesinde sıkıntılar oluşmaktadır. Ayrıca ısıl işlem uygulanan ürünlerde laktik asit bakterilerinin inhibe olması, yetersiz tat ve aroma oluşumu gibi bazı kalite kusurlarının ortaya çıkmasına sebep olmaktadır. Bu kapsamda enkapsülasyon teknolojisinin et ürünlerinde kullanılmasıyla fermantasyon işleminin etkinliği arttırabilmekte ve spesifik ürün karakteristiği sağlanabilmektedir. Enkapsüle edilmiş kültürler kullanılarak üretilen ısıl işlem görmüş et ürünlerinde işleme sırasında istenilen tat ve aromanın oluştuğu ve depolama süresi boyunca enkapsüle bakteri sayısının stabil olduğu yapılan çalışmalarla kanıtlanmıştır. Ayrıca et ürünlerine ilave edilen esansiyel yağların enkapsülasyonu ile oksidasyon hızı yavaşlatılarak ürünlerin raf ömrünün uzatılabileceği gözlemlenmiştir. Bu çalışmada et ve et ürünlerinde enkapsülasyon teknolojisinin kullanımı hakkında bilgi verilmiştir.

Anahtar Kelimeler

• Enkapsülasyon,et ürünleri,antimikrobiyal,antioksidan

Kaynakça

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