Taze tavuk etlerinde aktif ambalajlama uygulamaları

Tavuk eti yüksek protein ve nem içeriği nedeniyle hem mikrobiyal hem de biyokimyasal bozulmalara oldukça açık olmasından dolayı raf ömrü kısa olan bir gıdadır. Ayrıca gerek gıdanın doğası gerek işleme koşulları nedeniyle patojen mikroorganizmalarla kontamine olma ihtimalinden dolayı taze tavuk etinin güvenilir bir şekilde üretimini arttırmak ve son tüketiciye ulaşana kadar israf olmasını önlemek amacıyla mikrobiyal güvenilirliğini sağlamak oldukça önemlidir. Taze tavuk etlerinde koruyucu katkı maddeleri ilavesi, ısıl işlem uygulamaları ve/veya dondurma vb. gıda muhafaza yöntemleri kullanılmadığından üründe gerçekleşebilecek biyokimyasal değişimler ve mikrobiyal bozulmaları önlemek için ambalajlama teknolojilerinden yararlanılması işlenmiş gıda ürünlerine göre daha da önem kazanmaktadır. Yenilikçi ambalajlama teknolojileri ile taze tavuk etlerinin kalitesi arttırılıp raf ömrü uzatılabilir ve böylece güvenilirliği de daha iyi sağlanabilir. Bu bağlamda aktif ambalajlama  teknolojilerinden yararlanılabilir. Bu amaçla ambalaj malzemesine ya da ambalaj ortamına eklenen antimikrobiyal maddeler, antioksidan maddeler, CO2, etanoL vs. gibi aktif maddelerin etkisiyle gıdanın özellikleri ambalajlandıktan sonra da iyi bir şekilde muhafaza edilebilmektedir. Son yıllarda taze tavuk etlerinin aktif ambalajlama teknolojisi ile ilgili olarak yapılan çalışmalarda; antimikrobiyal ya da antioksidan özelliklerde esansiyel yağlar ile doğal bitki ya da gıda sanayii atıklarından elde edilen ekstraktlar kullanılarak hazırlanan sentetik ve/veya biyobozunur polimerler kullanılmaya başlanmıştır. Bu teknoloji ile ambalajlanmış taze tavuk etlerinde bozulma yapan mikroorganizmaların üreme hızlarının yavaşlatıldığı, patojen mikroorganizmaların üremesinin engellendiği ve/veya lipid oksidasyon hızının azaltıldığına yönelik sonuçlar bulunmaktadır. Bu derleme makalesinde aktif ambalajlama uygulamalarının son yıllarda gerçekleştirilen bilimsel çalışmalar temelinde taze tavuk etlerinin kalitesi, güvenilirliği ve raf ömrü açısından etkileri incelenmiştir.

Active packaging applications in fresh chicken meat

 Chicken meat is a food, with a short shelf life due to its high protein and moisture content, which is highly susceptible to both microbial and biochemical degradation. Furthermore, to increase the reliable production of fresh chicken meat and to ensure its microbial safety in order to prevent wasting until reaching the end consumer are very important due to the possibility of contamination with pathogenic microorganisms which are caused by the food nature and processing conditions. In fresh chicken meats, since food preservation methods like the addition of preservatives, heat treatment applications and/or freezing etc. are not used; the use of packaging technologies to prevent biochemical changes and microbial deterioration in the product becomes more important than processed food products. With innovative packaging technologies, the quality of fresh chicken meats can be increased and the shelf life extended, thus Ensuring better food safety. Active packaging technologies can be utilized in this context. For this purpose, by the action of active ingredients such as antimicrobial substances, antioxidant substances, CO 2 , ethanol, etc. added to the packaging material or packaging medium, the properties of the food can also be maintained well after packaging. In recent years, in the studies on the active packaging technology of fresh chicken meat; synthetic/biodegradable polymers are started to be used which are prepared by using essential oils, extracts from natural plant or food industry wastes, with antimicrobial or antioxidant properties. For fresh chicken meats packed with this technology; there are results that the reproduction rate of the degrading microorganisms is slowed, the growth of pathogen microorganisms is inhibited and/or lipid oxidation rate is reduced. In this review, scientific studies investigating the effects of active packaging applications on the quality, safety and shelf life of fresh chicken meats were evaluated. 

Kaynakça

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Bolumar T, Andersen ML, Orlien V, (2011). Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry. 129 (4), 1406–1412. http://dx.doi.org/10.1016/j.foodchem.2011.05.082

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Fang Z, Zhao Y, Warner RD, Johnson SK, (2017). Active and intelligent packaging in meat industry. Trends in Food Science & Technology. 61 (2), 60–71. https://doi.org/10.1016/j.tifs.2017.01.002

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Higueras L, López-Carballo G, Hernández-Muñoz P, Catalá R, Gavara R, (2014). Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin film. International Journal of Food Microbiology. 188, 53–59. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.07.018

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Konuk Takma D, Korel F, (2018). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life.. https://doi.org/10.1016/j.fpsl.2018.11.002

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Kaynak Göster

APA Kızılırmak Esmer, Ö , Özer, Ö , Naserifar, F . (2020). Taze tavuk etlerinde aktif ambalajlama uygulamaları . Etlik Veteriner Mikrobiyoloji Dergisi , 31 (1) , 87-92 . DOI: 10.35864/evmd.623386

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