Gıdalara yüksek basınç uygulaması

Yüksek basınç (YB) uygulanmasıyla gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özellikleri korunarak sağlıklı ve raf ömrü uzun ürünlerin üretilmesine imkan tanıyan bir gıda muhafaza yöntemidir. YB uygulaması gıdalarda patojen mikroorganizmaların inaktivasyonuna, enzimlerin inaktivasyonuna veya aktivasyonuna neden olabilmesi, kovalent bağları etkilememesi ve proteinlerde yapısal değişimlere neden olmasından dolayı gıdaların tazeliğinin korunmasında, tekstür, renk, tat ve aroma özelliklerinin geliştirilmesinde ve su tutma kapasitesinin artırılmasında etkili olmaktadır. YB uygulaması emülsiyon tipi et ürünleri ve yoğurdun jel oluşumunu ve yapısal özelliklerini geliştirmektedir. Ayrıca, et ve et ürünlerinin, meyve ve sebzelerin YB ile dondurulması sonucu daha küçük buz kristalleri oluşmakta ve böylece donma ve çözünmenin istenmeyen etkileri ortadan kalkmaktadır. YB uygulamasının ısıl işlemler, enzimatik karışımlar, doğal antimikrobiyal ve antioksidan maddelerle birlikte kullanılabilir olması bu yöntemin etkinliğini artırmaktadır. Geleneksel ısıl işlem yöntemlerine göre uygulama süresinin daha kısa olması ve sıcaklıktan kaynaklanan zararların azaltılması bu tekniği diğer yöntemlere göre avantajlı hale getirmektedir. Bu derlemede yüksek basıncın, besinlerin bileşenlerine ve kalite özelliklerine etkileri ile gıda teknolojisindeki uygulamaları incelenmiştir.

High pressure aplication on foods

High pressure (HP) application is a conservation method which enabled the nutrient ingredient, functional and sensory properties of foods to protect, healthy and long shelf-life having food to produce. HP application is effective being caused inactivation of pathogen microorganisms, inactivation or activation of the enzymes in foods, maintaining the freshness and in developing the texture, color, natural taste and flavour features of foods due to won’t effect covalent bonds and leads to structural transformations in proteins and in improved water binding capacity. HP application develops gel forming and structural features of yoghurt and meat products of emulsion type. Furthermore smaller ice crystals occur after meat and meat products, fruits and vegetables have been frozen by HP and thus the side effects of freezing and melting disappear. Its availability to be used by thermal processing, enzymatic mixtures, natural antimicrobial and antioxidant substances increases the efficient of these method. Having less application time compared to traditional thermal processing methods and decresing the harms cause by heat this method is much more advantageous than the others. In this review, effects of HP on components and quality features of foods together with applications in food technology have been examined.

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