Cemalettin SARIÇOBAN, Cengiz CANER, Mustafa KARAKAYA

6414

Et teknolojisinde yükek hidrostatik basınç kullanımı

Gıdaların muhafazasında ve modifikasyonunda yüksek hidrostatik basınç (YHB) uygulamasının (100-800 MPa) po-tansiyel faydaları son yıllarda çok sayıda yapılan araştırmalar ile ortaya konulmuştur. YHB uygulanmış gıdalar, gelişmiş ülke-lerde ticari olarak üretilmeye başlanmıştır. YHB işlemi ile taze gıdaların minimum ısıl işlemle besinsel ve duyusal özelliklerinin doğala yakın muhafaza edilerek, gıdanın patojen mikroorganizmaları inaktive edilmesiyle hem ürün muhafaza edilmekte hem de raf ömrü artırılmaktadır. YHB diğer önemli faydaları: işlem süresinin kısalığı, minimum ısı zararı, kovalent bağların etkilen-memesinden dolayı üründe tazeliğin, lezzetin, yapının ve rengin korunması da diğer avantajları arasında sayılabilir. YHB, sıvı ve et gibi esneyebilen birçok gıda maddesine başarıyla uygulanmaktadır. Bu çalışmada, YHB'ın avantaj-ları, dezavantajları ve temel uygulama prensipleri vurgulanmaya çalışılmıştır. YHB'ın kas dokusu enzimleri, et proteolizi, et ve et ürünlerinin duyusal özelliklerine (gevreklik, renk, lezzet, yağ oksidasyonu) değinilmiştir.

The use of high hydrostatic pressure in meat technology

Extensive researches in the last few years have revealed that the potential benefits of high pressure processing (HPP) for the preservation and modification of the foods. Pressurized foods have produced commercially in developed countries. HPP, offers both preservation and extension of the shelf life of the foods by inactivation of pathogen microorganism at low temperatures, keeps the retention of food nutrients and sensory properties. The unique advantages of the HPP: short processing time, minimum heat damages, retentions of the freshness, natural taste, texture and colors of foods due to unaffected of covalent bonds. HPP can be successfully applied on the flexible foods such as liquid and meat. In this paper, advantages, disadvantages and basic application principles of HPP were reviewed. Effect of high pressure on muscle enzymes, meat proteolysis, and sensory properties of the meat and meat products (tenderness, color, taste, lipid oxidations) were discussed.
PDF

___

  • Barbosa-Canovas G U, Pothakamury R, Palou E and Swanson G B. 1998. Nonthermal Preservation of Food. Marcel Deker.
  • Beilken S L Macfarlane J J and Jones P N. 1990. Effects of high pressure during heat treatment on the Warner-Bratzler she­ar for values of selected beef muscle. J. of Food Sci, 55(1) 15-18, 42.
  • Bouton P E Ford A L Haris P V Macfarlane J J and M.O'shea J. 1977. Pressure-heat treatment of post-rigor muscle: Effects on tenderness. J. of Food Sci, 42..132-135.
  • Caner C Hernandez R J and Pascall M A. 2000. Effect of high-pressure processing on the permenence of selected high-bar­rier laminated films. Packaging Technol. and Sci, (13): 183-195.
  • Carlez A Veciana-Nogues T and Cheftel J C. 1995. Changes in color and myoglobin of minced beef meat due to high pres­sure processing. Lebensm. Wiss. Technol, 28 528-538.
  • Cheah, P B and Ledward D A. 1996. High pressure effects on lipid oxidation in minced pork. Meat Sci, 43(3) 123-134.
  • Cheftel C J. 1992. Effects of high hydrostatic pressure on food constituents: an overview, p. 195-209. in: Proceedings of the First European Seminar on High Pressure and Biotechnology. John Eurotext, Montrouge, France.
  • Cheftel C J and Culioli J. 1996. Effects of high presssure on meat: A Review. Meat Sci, 58(3) 129-131.
  • Deschamps O Cottin P Largeteau A Demazeau G and Ducastaing A. 1992. In High Pressure and Biotechnology. Coll. IN- SERM, Paris, 224, 175.
  • Dufour E Dalgalarrondo M Herve G Goutefongea R and Aertle T. 1996. Proteolysis of type III collagen, colleganes, and catepsin B under hite hydrostatic pressure. Meat Sci, 42(3) 261-269.
  • Elgasim E A and Kennick W H. 1982. Effect of hydrostatic pressure on meat microstructure. Food Microstructure, 1, 75.
  • Farkas D and Hoover G D. 2000. High pressure processing. J. of Food Sci, 65(4) 47-64.
  • Gould G W. 2000. Emerging Technologies in Food Preservation and Processing in The Last 40 years, p. 1-11. in G. Bar- bosa-Canovas and G. W. Gould (Ed.), Innovations in Foods Nottingham University Press, Nothingham.
  • Hayashi R. 1989. Application of High Pressure to Food Processing and Preservation: Philosophy and Development; p. 815- 826. In E. L. Spiess and H. Schubert (Ed.), Engineering and Food. Vol. (2), Elsevier London.
  • Homma N Ikeuchi Y and Suzuki A. 1994. Effects of high pressure treatment on the proteolytics enzymes in meat. Meat Sci, 38(2)219-228.
  • Jonas J and Jonas A 1994. High Pressure NMR Spectroscopy of Proteins and Membranes. Annual Review of Biophysics and Biomolecular Structure, 23, 237-238.
  • Kennick W H Elgasim E A Holmes Z A and Meyer P F 1980. The effects of pressurization of pre-rigor muscle on post-rigor meat characteristics. Meat Sci, 4 33-40
  • Kennick W H and Elgasim E A. 1981. Tenderization of meat by pre-rigor presurization. Proc. 34. Annual Reciprocal Meat Conf. M. Meat Sci. Assoc. 68-71.
  • Knorr D. 1995. Hydrostatic Pressure Treatment of Food: Equipment and Processing, p. 134-159. In Gould, W. (Ed.), Ch 7. In New Methods of Food Preservation, Blackie Academic and Professional. New York, NY.
  • Leadley C E and Williams A. 1997. High pressure processing of food and drink an overwiev of recent developments and future potential. In: New Technologies, Bull. No. 14, Mar., CCFRA, Chipping Campden, Glos, UK.
  • Macfarlane J J. 1973. Pre-rigor pressurization of muscle: Effect on pH, shear value and taste panel assesment. J. of Food Sci, 38 294-298.
  • Macfarlane J. 1974. Pressure induced solubilization of meat proteins in salino solition. J. of Food Sci, 39:542.
  • Macfarlane J J Mckenzie I J and Turner R H. 1981. Piessure treatment of meat: Effects of thermal transitions and shear values. Meat Sci, 5 307-317.
  • Macfarlane J J. 1985. High Technology and Meat Quality. In Development in Meat Science 3. Lawrie, R. Ed. Elsevier Scien­ce Publish. London 1985. p. 155-184.
  • Ohmori T Shigehisa T Taji S and Hayashi R. 1991. Effects of high pressure on the protease activites in meat. Agric. Biol. Chem, (Tokyo) 55(2), 357-361.
  • O'Reilly E C Kelly A L Murphy M P Beresord P T. 2001. High presurre treatment: applications in cheese manufacture and ripening. Trend in Food Sci. Technol, 12(2):51-59.
  • O'shea J M Horgan D J and Macfarlane J J. 1979. Some effects of pressure treatment on actomyosin systems. Agust. J. Biol. Sci, Technol. 4: 370.
  • Oshima T Ushio H and Kizumic J. 1993. High pressure processing of fish and fish products. Trends Food Sci. Technol, 4: 370.
  • Palou E. Lopez M A, Barbosa-Canovas G and Swanson G B. 1999. High pressure treatment in food preservation, pp. 532- 576. In Rahman, S. (Ed.). Hand Book of Food Preservation. Marchel Dekker, Inc, New York, NY.
  • Pre G. 1992. Trends in food processing and packaging technologies. Packaging Technol. and Sci, (5): 265-269.
  • Shigehisa T Ohmori T Taji Sand Hayashi R. 1991. Effect of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Int. J. Food Microbiol, 12 207-216.
  • Suzuki T and Macfarlane J J. 1984. Modification of the heat-setting characteristics of myosin by pressure treatment. Meat Sci, 11 (4): 263-264.
  • Suzuki A Watanabe M Ikeuchi Y Saito M and Takahaski K. 1993. Effects of pressure treatment on the ultrastructure and ther­mal behavior of beef intramuscular collagen. Meat Sci, 35 17-23.
  • Tanaka M Zhua X Y Nagashima Y and Taguchi T 1991. Effect of high pressure on the lipid oxidation in Sardine meat. Bul- leting of the Japanase Societi of Sci. Fisheries, 57(5) 957-963.
  • Zipp A Ogunmala G Neumann R and Kauzmann W.1972. Effects of pressure on the visible absorbtion spectrum of metm- yoglobin fluoride. J. of the American Chem. Soc, 94 2541-2542.
  • Zipp A and Kauzmann W. 1973. Pressure denaturation of metmyoglobin. Biochem, 12: 4217-4227.
Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Arşiv
Sayıdaki Diğer Makaleler

Konvansiyonel Entegre ve Organik Yöntemlerle Yetiştirilen Greyfurt (Citrus Paradisi) Meyvesinin Bazı Kimyasal Özellikleri

Yağsız Soya Ununun Vanilyalı Dondurmaların Fiziksel, Kimyasal ve Duyusal Özelliklerine Etkisi

Et teknolojisinde yükek hidrostatik basınç kullanımı

Cemalettin SARIÇOBAN, Cengiz CANER, Mustafa KARAKAYA

Probiyotikler: Tanımı, Etki Mekanizması, Seçim ve Güvenilirlik Kriterleri

Farklı Şarap İşleme Yöntemlerinin Kalecik Karası Şarabının Fenol Bileşimi ve Antioksidan Kapasitesi Üzerine Etkisi

Zeytin Yağlarında Atomik Absorbsiyon Spektrometresi ile Yapılan Bazı Metal Analizleri ve Sorunlar

Maya Ekstraktı Üretimi

Keçi Sütü ve İnsan Beslenmesindeki Önemi

Goat Milk and Its Importance in Human Nutrition (Turkish with English Abstract)

Et Teknolojisinde Yüksek Hidrostatik Basınç Kullanımı