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Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması

Son yıllarda gıda kaynakları dünya nüfusu ve ekolojik problemlerin artışına bağlı olarak büyük bir hızla tükenmektedir. Bu nedenle gıdaların üretilmesi kadar korunması ve dayanıklılığının geliştirilmesi de büyük önem taşımaktadır. Özellikle et ve balık ürünleri hassas gıdalar olduklarından uygun olmayan depolama koşulları altında çok çabuk bozulabilmektedir. Taze veya işlenmiş et ve balık ürünlerinde, depolama süresince biyokimyasal ve mikrobiyal bozulmaların bir sonucu olarak çeşitli kalite kayıpları meydana gelebilmektedir. Et ve balık ürünlerinde arzu edilen duyusal özelliklerin korunması, biyolojik, kimyasal ve mikrobiyolojik bozulmaların geciktirilmesi amacıyla kullanılan ambalajlama yöntemleri arasında ilgi çekici bir yaklaşım olarak yenilebilir film ve kaplama uygulamaları dikkat çekmektedir. Protein, lipit veya polisakkarit gibi doğal kaynaklardan elde edilen, çevre dostu ve biyolojik olarak parçalanabilir materyallerin kullanıldığı yenilebilir film ve kaplamalar düşük maliyetli ve kolay uygulanabilir olması nedeniyle ön plana çıkmaktadır. Ayrıca yenilebilir film ve kaplamalar antimikrobiyaller, antioksidanlar ve lezzet arttırıcı maddeler gibi aktif bileşenler için taşıyıcı olarak hareket edebilmektedir. Aktif bileşenleri içeren yenilebilir film ve kaplamalar, et ve balık ürünlerinin muhafaza edilmesi için uygundur. Söz konusu ambalajlama yöntemi nem kaybını engelleyerek, mikrobiyolojik bozulmaları geciktirerek ve patojen mikroorganizmaların üremesini kısıtlayarak, lipit, protein ve pigment oksidasyonunu yavaşlatarak ve ürünlerin duyusal özellikler açısından kabul edilebilirliğini uzatarak et ve balık ürünlerinin depolama süresini uzatmayı hedeflemektedir. Bu derlemede aktif bileşenler ile zenginleştirilmiş yenilebilir film ve kaplamaların et, balık ve türev ürünlerine uygulanması ve depolama süresince bu ürünlerde meydana gelebilecek mikrobiyal ve oksidatif bozulmalara ve duyusal kalite kayıplarına karşı gösterdiği koruyucu etki hakkında bilgi verilmiştir.

Application of Edible Film and Coatings Enriched with Active Compounds for Fresh and Processed Meat and Fish Products

Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and coatings can act as carriers for active ingredients such as antimicrobials, antioxidants and flavorings. Edible film and coatings containing active ingredients are suitable for preservation of meat and fish products. These edible packaging treatments improve the storage time of meat and fish products by preventing moisture loss, retarding microbiological spoilage and restricting the growth of pathogenic microorganisms, slowing the oxidation of lipid, protein and pigment and extending the sensory acceptability of products. In this review, information was given about the applications of edible film and coatings enriched with active ingredients to meat, fish and derived products and the protective effect against microbial spoilage and oxidative deterioration and sensory quality losses occurring in these products during the storage period.

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