Yüksek Basınç Uygulamasının Et Kalitesi Üzerine Etkisi / The Effect of High Pressure Treatment on Meat Quality

ÖZET : Yüksek basınç uygulaması (YBU) gıdayı güvenli kılan ve raf ömrünü artıran bir gıda işleme metodudur. YBU özellikle etendüstrisi için iyi bir potansiyele sahiptir. Bu çalışmada YBU’nun et proteinleri, etin gevrekleştirilmesi, et enzimleri, etinmikrobiyolojik kalitesi, etin lipid oksidasyonu, etin rengi ve faz değişimi üzerine olan etkileri verilmiştir.Anahtar Kelimeler: Yüksek Basınç, Et, Et KalitesiThe Effect of High Pressure Treatment on Meat Quality ABSTRACT : High pressure treatment (HPT) is a method of food processing that makes food safer and extends its shelf life. HPThave especially a good potential for meat industry. In this review, it has been presented the effects of HPT on meat proteins,tenderization of meat, meat enzymes, and microbiologic quality of meat, lipid oxidation, and meat colour and phase transition.Keywords: High Pressure, Meat, Meat Quality

Anahtar Kelimeler:

Yüksek Basınç, Et, Et Kalitesi

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