Et Teknolojisinde Antimikrobiyal Ambalajlama

Aktif ambalajlamanın bir formu olan antimikrobiyal ambalajlama, yapısı gereği özellikle mikrobiyolojik bozulmaya oldukça hassas olan et ve ürünlerinin korunmasında en yeni tekniklerden birisidir. Antimikrobiyal ambalajlamada esas, ambalaj materyaline ya da atmosferine dâhil edilen antimikrobiyal ajanın, gıdaya kontrollü salınımının sağlanarak ürünün daha uzun süre ve etkin bir şekilde korunmasıdır. Et teknolojisinde yaygın olarak uygulama alanı bulan antimikrobiyal gıda ambalaj formları ambalaja üründen sızan suyun kontrolünde etkili nem tutucuların kullanılması, uygulanacak antimikrobiyal maddelerin ambalaj materyaline dâhil edilmesi ve antimikrobiyal özellikte yenilebilir biyopolimer film ve kaplamalarla ambalajlama şeklinde özetlenebilir. Bu çalışmada, et teknolojisinde kullanılan antimikrobiyal ambalajlama sistemlerinin esası, uygulanma şekli ve ürün bazında kullanımı konu üzerinde son yıllarda yapılan araştırmalara yer verilerek incelenmiştir.

Anahtar Kelimeler:

Antimikrobiyal ambalajlama, et, et ürünleri.

Antimicrobial Packaging in Meat Technology (Turkish with English Abstract)

One of the novel techniques in preserving muscle foods, sensitive especially to microbiological spoilage, is antimicrobial packaging as a version of active packaging systems. The principle of antimicrobial packaging is to ensure controlled release of antimicrobial agents incorporated into packaging materials or package atmosphere, into the package contents, and thus, to protect the food effectively in a longer period of time. Antimicrobial packaging systems generally applied in meat technology are moisture absorbing and controlling systems, incorporation of antimicrobial agents in packaging materials, and packaging with antimicrobial biopolymer films and coatings. Present study reviews general principles and application of antimicrobial packaging systems used in meat technology based on current studies on the topic.

Keywords:

Antimicrobial packaging, meat, meat products. ,

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