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Et ve et ürünlerinin üretimi ve saklanmasında antimikrobiyal ambalajlama sistemlerinin kullanımı

Year 2021, Volume: 7 Issue: 2, 150 - 163, 27.03.2021

Yasemin Çelebi Sezer , Hüseyin Bozkurt

https://doi.org/10.3153/FH21016

Abstract

Yapısı gereği daha kolay bozulma eğiliminde olan taze ve işlenmiş et ürünlerinin üretimi ve depolanması sürecinde birçok mikrobiyolojik, enzimatik, fizikokimyasal ve biyokimyasal değişim meydana gelmektedir. Bununla birlikte tüketiciler, katkı maddelerinin daha az kullanıldığı, doğal özellikleri en az düzeyde değişmiş, kolay hazırlanabilen, daha uzun raf ömrüne sahip, uygun maliyetli gıdaları daha çok tercih etmektedirler. Bu nedenlerle, gıda ambalajlama sanayi, özellikle gıdanın kalitesini ve güvenliğini koruma ve geliştirme amaçlı antimikrobiyal ambalajlama sistemleri gibi geleneksel paketleme yöntemlerinde bulunmayan farklı işlevler içeren yeni uygulamaları geliştirmeye yönelmiştir. Bu tür paketlemede, gıda güvenliğini ve kalitesini iyileştirmenin yanı sıra mikroorganizmaların gelişme hızları yavaşlatılarak ürün raf ömrü uzatılmakta böylece ürünün taşınması ve depolanması esnasında mevcut mikroorganizma gelişimi de engellenmektedir. Bu sayede gıdalarla insan vücuduna alınan koruyucu maddeler azaltılarak sağlık üzerindeki olumsuz etkiler de önlenmektedir. Bu sistemlerde antimikrobiyal gıda ambalaj bileşenlerinin ambalaj materyaline uygulanması; polimer içine antimikrobiyal maddelerin ilavesi, polimer yüzeylerinin antimikrobiyal maddelerle kaplanması, polimer üzerine antimikrobiyal maddelerin immobilize edilmesi ve antimikrobiyal özellikleri olan polimerlerin kullanımı şeklinde gerçekleştirilebilir. Bu derlemede genel olarak antimikrobiyal ambalajlama ve uygulama yöntemleri açıklanarak et ve et ürünlerinde yenilikçi paketleme sistemleri ve kullanımı değerlendirilmiştir. 

Keywords

Et ürünleri Aktif ambalajlama Antimikrobiyal paketleme

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Use of antimicrobial packaging systems in the production and storage of meat and meat products

Year 2021, Volume: 7 Issue: 2, 150 - 163, 27.03.2021

Yasemin Çelebi Sezer , Hüseyin Bozkurt

https://doi.org/10.3153/FH21016

Abstract

Many microbiological, enzymatic, physicochemical, and biochemical changes occur during the production and storage of fresh and processed meat products, which tend to deteriorate more easily by their nature. Nevertheless, consumers mainly prefer cost-effective foods that have a longer shelf life and minimally modified natural properties, can be easily prepared, and in which fewer additives are used. For these reasons, the food packaging industry has turned towards developing new applications with different functions that are not found in traditional packaging methods, such as antimicrobial packaging systems, especially for the protection and improvement of food quality and safety. In this type of packaging, in addition to improving food safety and quality, the shelf life of the product is extended by slowing down the growth rate of microorganisms. Thus, the existing growth of microorganisms during the transportation and storage of the product is also prevented. Therefore, the preservatives taken into the human body with foods are reduced, and the negative effects on health are also avoided. In these systems, the application of antimicrobial food packaging components to the packaging material can be performed by the addition of antimicrobial agents into the polymer, coating polymer surfaces with antimicrobial agents, immobilizing antimicrobial agents on the polymer, and using polymers with antimicrobial properties. In this review, antimicrobial packaging and application methods were generall

Keywords

Meat products Active packaging Antimicrobial packaging

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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Yasemin Çelebi Sezer 0000-0002-4495-0206

Hüseyin Bozkurt 0000-0003-4676-6354

Publication Date March 27, 2021
Submission Date November 17, 2020
Published in Issue Year 2021 Volume: 7 Issue: 2

Cite

APA Çelebi Sezer, Y., & Bozkurt, H. (2021). Et ve et ürünlerinin üretimi ve saklanmasında antimikrobiyal ambalajlama sistemlerinin kullanımı. Food and Health, 7(2), 150-163. https://doi.org/10.3153/FH21016
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