Damla BİLECEN ŞEN, Birol KILIÇ, Ebru DEMİR, Gülden BAŞYİĞİT KILIÇ

ET VE ET ÜRÜNLERİNDE MİKROBİYAL DEKONTAMİNASYON İÇİN BAZI ISIL OLMAYAN TEKNOLOJİLERİN KULLANIMI

Günümüzde nüfusun beslenme düzeyi kalkınmanın önemli ölçütlerinden biri olarak sayılmakta ve bu nedenle nüfusun sağlıklı ve dengeli beslenebilmesi açısından et ve et ürünlerinin kalitesinin ve güvenliğinin iyileştirilmesi önem taşımaktadır. Bu nedenle et ve et ürünleri muhafazasında çeşitli ısıl işlem uygulamaları kullanılarak, gıdaların raf ömrü uzatılmakta ve mikrobiyal açıdan güvenlik sağlanmaktadır. Ancak bu teknolojinin uygulanması et ve et ürünlerinin fiziksel ve kimyasal yapılarında değişimlere, organoleptik özelliklerinin ve doğal bileşenlerinin bozulmasına neden olmaktadır. Bu nedenle et ve et ürünlerinin muhafazasında ısıl olmayan teknolojiler üzerine çeşitli araştırmalar yapılmıştır. Bu derleme ile et ve et ürünlerindeki mikroorganizmaların dekontaminasyonunda kullanılan ışınlama, ultraviyole ışınları, vurgulu elektrik alan, atımlı ışık, yüksek basınç ve ultrasonik ses dalgaları gibi ısıl olmayan teknolojilerin özellikleri, uygulamaları ve oluşturduğu etkiler hakkında bilgi verilmesi amaçlanmıştır.

Anahtar Kelimeler:

Mikrobiyal dekontaminasyon, ısıl olmayan teknolojiler, et ve et ürünleri

APPLICATIONS OF SOME NON-THERMAL TECHNOLOGIES FOR MICROBIAL DECONTAMINATION IN MEAT AND MEAT PRODUCTS

Nowadays, the quality of nutrition level is regarded as one of the most important criteria showing social development level. Therefore, it is important to increase the safety and quality of meat and meat products in order to provide healthy and balanced nutrition. Thus, heat treatment applications have been commonly used for preservation of meat and meat products, and this process provides improved shelf life and microbial safety. However, this technology causes changes in physical and chemical structure, organoleptic characteristics, and natural components of meat and meat products. Therefore, many research about non-thermal technologies has been conducted on muscle foods. This review aims to describe the basic principles, applications and effects of non-thermal technologies including irradiation, ultraviolet light, pulsed electric fields, pulsed light, high hydrostatic pressure and ultrasound used for microbial decontamination of meat and meat products.

Keywords:

Microbial decontamination, non-thermal methods, meat and meat products,

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