Soner ÇETİNKAYA, ŞENGÜL BİLGİN, Ömer Osman ERTAN

Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler

Kaliteli ürünlerin kaliteli kaynaktan ve en yüksek düzeyde sağlık koşullarına uyarak üretilmesi gerekir. Su ürünleri kolay bozulur gıdalar grubunda yer alır. Gıda endüstrisinin mamul madde üretiminde hammadde olarak su ürünleri de kullanılmaktadır. Tüketici sağlığının korunması için, üretim işlem basamaklarına geçilmeden uygun yöntemlerle hammaddenin kalite ve tazeliğinin kontrol ve denetimi gerekir. Bu kontrol ve denetim uluslar arası ticaret için de önemlidir. Bu çalışmada su ürünlerinin tazelik ve kalite denetimlerinde geçmişten bugüne kullanılmakta olan fiziksel, kimyasal, mikrobiyolojik ve duyusal yöntemler incelenmiştir.

Clasical methods on the seafood freshness and quality determination

Quality products must be made by complying with the quality products and the highest level of quality resources for health conditions. Seafood is located in perishable food group. Seafood is also used in production of manufactured goods of the food industry as a raw material. For the protection of consumer health, the control of the quality and freshness of raw materials must be provided with appropriate methods before the production process steps. This control process is important to international trade, also. In this study, the physical, chemical, microbiological and sensory methods, being used in fressness and quality control of seafood from the past to present have been investigated.

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