Mustafa ATASEVER, Hayrunnisa ÖZLÜ

6631

Gıda teknolojisinde kullanılan yüksek basınç sistemleri ve mikroorganizmalar üzerine yüksek basıncın etkisi

Yüksek basınç (YB) uygulaması, gıdaların özelliklerini değiştirmeksizin mikroorganizmaları ve enzimleri inaktive edebilme özelliğinden dolayı geleneksel termal koruma yöntemlerine alternatif bir metot haline gelmiştir. YB uygulaması mikroorganizmaların hücre zarını, hücrenin yapısını veya biyokimyasal reaksiyonlarını değiştirerek inaktivasyonuna sebep olmaktadır. Hücrenin inaktivasyonuna yol açan diğer önemli bir faktörde, YB’nin etkisiyle mikroorganizmalardaki enzimlerin denature olmasıdır. Besin kaynaklı patojenlerin YB’ye dirençleri farklıdır. Genellikle Gram-negatif bakteriler Gram-pozitif bakterilerden, ökaryotik mikroorganizmalar prokaryotik mikroorganizmalardan basınca karşı daha duyarlıdırlar. Bakteri sporlarının inaktivasyonu için basınç ve sıcaklığın birlikte uygulanması uygundur. Mikroorganizmanın tipi, gelişme fazı, uygulanan basıncın seviyesi, süresi, sıcaklığı, gıdanın bileşimi, pH ve su aktivitesi basınçla mikroorganizmaların inaktivasyonu üzerinde etkili faktörlerdir. Bu makalede, gıdalarda yüksek basınç uygulamaları ve bu gıdaların mikrobiyal niteliklerine etkileri incelenmiştir.

High pressure systems using in food technology and effect on microorganisms of High pressure

High pressure (HP) application has been an alternative method to conventional thermal preservation processes due to its ability to inactivate microorganisms and enzymes while the quality attributes of foods remain unchanged. HP aplication cause inactivation of microorganisms by changing cell membrane, morphology or biochemical reactions of cell. Another important factor leading to the cell inactivation is the denaturation of enzymes in microorganisms by HP. Resistance to HP of food-borne pathogens are different. In general Gram-negative bacteria are more sensitive to pressure than Gram-positive bacteria and eucaryotic microorganisms are generally more sensitive to pressure than procaryotic microorganisms. It is suitable that pressure and temperature are used together for inactvation of bacterial spores. Inactivation of microorganisms depend on on factors such as type, exponential phase of microorganism, temperature, pressure time and level, composition, pH and water activite of food. In this article, HP applications on foods and effects on microbiyal quality of foods of HP applications were examined.
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Atatürk Üniversitesi Veteriner Bilimleri Dergisi-Cover
  • ISSN: 1306-6137
  • Yayın Aralığı: Yılda 3 Sayı
  • Yayıncı: Atatürk Üniversitesi Veteriner Fakültesi
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