Simge AKTOP, Veli GÖK, Mehmet ÖZKAN, Recep KARA

Et ve Et Ürünlerinde Soğuk Plazma Uygulamaları

Et ve et ürünlerinin dayanıklılığının arttırılması için birçok yöntem kullanılmaktadır. Et endüstrisinde yaygın olarak kullanılan pişirme, haşlama ve soğutma gibi ısıl işlemler, ette bazı değişikliklere neden olabilmektedir. Bu ısıl işlemlere alternatif olarak ısıl olmayan teknolojiler ortaya çıkmıştır. Bu teknolojiler arasında, tat, koku ve yapıda önemli değişikliklere neden olmayan, çevre dostu olan ve proseste toksik maddelerin kullanılmadığı soğuk plazma teknolojisi ön plana çıkmaktadır. Radyo frekansı ve dielektrik (yalıtkan) bariyer boşaltıcı gibi plazma sistemlerinden elde edilen soğuk plazma, et ve et ürünlerinde mikrobiyolojik bozulmaya neden olan mikroorganizmaların inaktivasyonunda kullanılabilmektedir. Bu derlemenin amacı, birçok gıda ürününde denemeleri yapılan soğuk plazma teknolojisinin et ve et ürünlerindeki uygulamalarını inceleyerek, et endüstrisindeki uygulanabilirliği hakkında bilgi vermektir.

Anahtar Kelimeler:

Et ve et ürünleri, Dekontaminasyon, İnaktivasyon, Novel (yeni nesil) teknolojiler, Soğuk plazma

Applications of Cold Plasma in Meat and Meat Products

Many methods are used to increase durability of meat and meat products. Thermal treatments such as cooking, scalding and cooling which are used in meat industry widespreadly, can cause to some changes in meat. Non-thermal technologies emerged as alternative to this thermal treatments. Cold plasma which do not cause to changes in flavor, odor and texture, is environvent friendly and do not be used toxic substances in process, attract attention among this technologies. Cold plasma which can be obtained from systems of plasma such as radio frequency and dielectric barier discharge (DBD), is used in inactivation of microorganisms which cause to microbiyological spoilage in meat and meat products. The aim of this review is to investigate that the applications of cold plasma technologies in meat and meat products and also to inform about its feasibility in meat industry.

Keywords:

Meat and meat products, Decontamination, Inactivation, Novel Technologies, Cold plasma,

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