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Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi

Year 2019, Volume: 1 Issue: 1, 23 - 34, 30.06.2019

Abstract

Yumurta ve
yumurta ürünleri, toplumun sağlıklı beslenmesinde önemli rol oynayan, yüksek
kaliteli protein, esansiyel yağ asidi ve temel besin öğeleri açısından en
zengin kaynaklardan biridir. Günümüzde yumurta pastörize edilmiş olarak sıvı,
dondurulmuş ve kurutulmuş halde, mayonez, sos, kek, sporcu ürünleri, makarna,
dondurma, bebek bisküvisi, çorba, sporcu içecekleri, nuga, helva, mantı,
erişte, makaron, wafl ve çikolata gibi birçok ürünlerde kullanım alanı bulmuş
ve kullanıldığı ürünler giderek artmaktadır. Bu çalışma işlenmiş yumurta
ürünlerini, üretiminin her aşamasında sağlık ve helal kriterleri açısından
analiz ederek toplumda helal farkındalığını artırmayı amaçlamaktadır. Yumurta
ürünleri, yumurta işleme tesislerinde üretilen ve depolama ile başlayarak,
yıkama, sanitasyon, kırma, ayırma-santrifüjleme, standardizasyon, karıştırma,
pastörize etme, soğutma, ultrafiltrasyon veya ters osmoz ile konsantre hale
getirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, püskürterek
kurutma, kuru pastörizasyon, paketleme, stoklama ve taşıma ile tamamlanan
adımların her birini kapsayan kuşkulu unsurlar göz önünde bulundurularak
yumurta ürünlerinin incelenmesi ve değerlendirilmesi yapılmıştır. Bu çalışmada,
işlenmiş endüstriyel yumurta ürünlerinin üretiminin her aşaması “helal ve gıda
güvenliği” üretim kriterleri ile gereksinimleri açısından detaylı bir şekilde
araştırılmıştır.
 

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An Assessment and Review of the Halal Food Certification Process Requirements of Industrial Egg Products

Year 2019, Volume: 1 Issue: 1, 23 - 34, 30.06.2019

Abstract

Egg
products are the best source of high quality protein, essential fatty acid and
basic nutrients that play an important role in the human basic healthy diet and
wide variety of recipes. Liquid, frozen, and dehydrated processed egg products
are widely used in Food industry as functional and critical ingredients in
preparation of foodservice such as mayonnaise, sauces, cakes, decorations,
sports products, pasta, ice cream, baby biscuits, soups, sports drinks, nougat,
halva, Turkish ravioli, noodles, macaron, waffles, chocolate and cream
varieties. The presented work analyses the processing stages of all egg
products on health and halal criteria and aims to increase halal awareness in
the society. Egg products, refers to eggs processed at breaker-egg processing
plants facilities with following steps starting from storing, washing,
sanitizing, breaking, separating-centrifuging, standardizing, mixing/stirring,
pasteurizing, cooling, concentrating with ultrafiltration or reverse osmosis,
de-sugaring-fermentation with yeast/bacteria/enzyme, stabilizing, spray drying,
dry-pasteurizing, packing, stocking and finished with transporting step. In
this study, we investigated all egg processing step in terms of healthy food,
Halal certification, and production criteria and requirements.
 

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  • Asoodeh, A., Homayouni-Tabrizi, M., Shabestariyan, H., Emtenani, S., & Emtenani, S. (2016). Biochemical characterization of a novel antioxidant and angiotensin I-converting enzyme inhibitory peptide from Struthio camelus egg white protein hydrolysis. Journal of Food and Drug Analysis. doi:10.1016/j.jfda.2015.11.010
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  • Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. J. of the Sci. of Food and Agric., 85(11), 1897-1902. doi:10.1002/jsfa.2185
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  • Huopalahti, R., López-Fandiño, R., Anton, M., & Schade, R. (2007). Bioactive Egg Compounds. Berlin Heidelberg.: Springer-Verlag.
  • Imai, C. (1976). Effects of Bacteria Fermentation and Lipase Treatment on the Whipping Properties of Spray-Dried Egg White. Poult Sci, 55(6), 2409-2414. doi:10.3382/ps.0552409
  • Jin, Y.-G., Huang, D. A. N., Ding, T., Ma, M.-H., & Oh, D.-H. (2013). Effect of Phospholipase A1on the Physicochemical and Functional Properties of Hen's Egg Yolk, Plasma and Granules. Journal of Food Biochemistry, 37(1), 70-79. doi:10.1111/j.1745-4514.2011.00608.x
  • Kawai, S. (2004). Characterization of Diacylglycerol Oil Mayonnaise Emulsified Using Phospholipase A2-Treated Egg Yolk. JAOCS, 81(11), 993-998.
  • Kim, M.-R., Shim, J.-Y., Park, K.-H., Imm, B.-Y., & Oh, S. (2009). Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production. LWT - Food Sci. and Techn., 42, 250-255. doi:10.1016/j.lwt.2008.05.014
  • Kobayashi, T., Kato, I., Ohmiya, K., & Shimizu, S. (1980). Recovery of Foam Stability of Yolk-contaminated Egg White by Immobilized Lipase. Agricultural Biological Chemistry, 44(2), 413-418.
  • Koudele, J. W., & Heinsohn, E. C. (1960). The Egg Products Industry of The United States. Retrieved from Manhattan, USA:
  • Kovacs-Nolan, J., Phillips, M., & Mine, Y. (2005). Advances in the value of eggs and egg components for human health. J. Agric. Food Chem., 53, 8421-8431.
  • Kubal, B. S., & D'Souza, S. F. (2004). Immobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehyde. J. Biochem. Biophys. Methods, 59, 61-64. doi:10.1016/j.jbbm.2003.10.006
  • Kulchaiyawat, C. (2015). Modification of Egg Albumen to Improve Thermal Stability. (Ph.D. Dissertation (Doktora Tezi)), Iowa State University,, Ames, Iowa.
  • Kuropatwa, M., Tolkach, A., & Kulozik, U. (2009). Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocol., 23(8), 2174-2181. doi:10.1016/j.foodhyd.2009.05.001
  • Lechevalier, V., Jeantet, R., Arhaliass, A., Legrand, J., & Nau, F. (2007). Egg white drying: Influence of industrial processing steps on protein structure and functionalities. J. of Food Eng., 83(3), 404-413. doi:10.1016/j.jfoodeng.2007.03.033
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There are 74 citations in total.

Details

Primary Language Turkish
Subjects Health Care Administration
Journal Section Articles
Authors

Muhammed Yüceer 0000-0001-6709-1347

Cengiz Caner

Publication Date June 30, 2019
Acceptance Date June 21, 2019
Published in Issue Year 2019 Volume: 1 Issue: 1

Cite

APA Yüceer, M., & Caner, C. (2019). Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi. Academic Platform Journal of Halal Lifestyle, 1(1), 23-34.

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Academic Platform Journal of Halal Lifestyle