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Et ve et ürünlerinin üretimi ve saklanmasında antimikrobiyal ambalajlama sistemlerinin kullanımı

Yıl 2021, Cilt: 7 Sayı: 2, 150 - 163, 27.03.2021

Yasemin Çelebi Sezer , Hüseyin Bozkurt

https://doi.org/10.3153/FH21016

Öz

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. 

Anahtar Kelimeler

Et ürünleri Aktif ambalajlama Antimikrobiyal paketleme

Kaynakça

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

Yıl 2021, Cilt: 7 Sayı: 2, 150 - 163, 27.03.2021

Yasemin Çelebi Sezer , Hüseyin Bozkurt

https://doi.org/10.3153/FH21016

Öz

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

Anahtar Kelimeler

Meat products Active packaging Antimicrobial packaging

Kaynakça

  • Ahmed, I., Lin, H., Zou, L., Brody, A.L., Li, Z., Qazi, I. M., Pavasea, T.R., Lv, L. (2017). A comprehensive review on the application of active packaging technologies to muscle foods. Food Control, 82, 163-178. https://doi.org/10.1016/j.foodcont.2017.06.009
  • Akbar, Anal A.K. (2014). Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food Control, 38, 88-95. https://doi.org/10.1016/j.foodcont.2013.09.065
  • Alves-Silva, J. M, dos Santos, S.M.D., Pintado, M.E., Pe´rez-A´ lvarez, J.A., Fern´andez-L´opez, J., Viuda-Martos, M. (2013). Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal. Food Control, 32(2), 371-78. https://doi.org/10.1016/j.foodcont.2012.12.022
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  • Ayhan, Z. (2013). Potential applications of nanomaterials in food packaging and interactions of nanomaterials with food. In: Silvestre C, Cimmino S, editors. Ecosustainable polymer nanomaterials for food packaging: Innovative solutions, characterization needs, safety and environmental issues. Boca Raton, Florida, U.S.A: CRC Press. p 243-79.
  • Aymerich, T., Picouet, P.A., , Monfort, J.M. (2008). Decontamination technologies for meat products. Meat Science, 78, 111-129. https://doi.org/10.1016/j.meatsci.2007.07.007
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  • Limjaroen, P., Ryser, E., Lockhart, H., Harte, B. (2005). Inactivation of Listeria monocytogenes on beef Bologna and Cheddar cheese using polyvinyl-idene chloride films containing sorbic acid. Journal of Food Science, 70(5), M267-M71. https://doi.org/10.1111/j.1365-2621.2005.tb09982.x
  • Marcos, B., Aymerich, T., Monfort, J. M., Garriga, M. (2007). Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. International Journal of Food Microbiology, 120(1-2), 152-158. https://doi.org/10.1016/j.ijfoodmicro.2007.06.003
  • Mauriello, G., Ercolini, D., La Storia, A., Casaburi, A., Villani, F. (2004). Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus. Journal of Applied Microbiology, 97, 314-322. https://doi.org/10.1111/j.1365-2672.2004.02299.x
  • McMillin, K.W. (2017). Advancements in meat packaging. Meat science, 132, 153-162. https://doi.org/10.1016/j.meatsci.2017.04.015
  • Min, S., Harris, L.J., Krochta, J.M. (2005). Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7. Journal of Food Science, 70(7), 332-338. https://doi.org/10.1111/j.1365-2621.2005.tb11476.x
  • Millette, M., Le Tien, C., Smoragiewicz, W., Lacroix, M. (2007). Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads. Food Control, 18, 878-884. https://doi.org/10.1016/j.foodcont.2006.05.003
  • Ming, X., Weber, G., Ayres, J., Sandine, W. (1997). Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science, 62, 413-415. https://doi.org/10.1111/j.1365-2621.1997.tb04015.x
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  • Neetoo, H., Ye, M., Chen, H., Joerger, R.D., Hicks, D.T., Hoover, D.G. (2008). Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. International Journal of Food Microbiology, 122(1-2), 8-15. https://doi.org/10.1016/j.ijfoodmicro.2007.11.043
  • Panea, B., Ripoll, G., Gonza´lez J., Ferna´ndez-Cuello, A., Albert´ı P. (2014). Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering, 123, 104-112. https://doi.org/10.1016/j.jfoodeng.2013.09.029
  • Quesada, J., Sendra, E., Navarro, C., Sayas-Barber´a, E. (2016). Antimicrobial active packaging including chitosan films with Thymus vulgaris L. essential oil for ready-to-eat meat. Foods, 5(3), 57. https://doi.org/10.3390/foods5030057
  • Quintavalla, S., Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat Science, 62, 373-380. https://doi.org/10.1016/S0309-1740(02)00121-3
  • Quattara, B., Simard, R. E., Piette, G., Be´gin, A., Holley, R.A. (2000). Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with Chitosan. International Journal of Food Microbiology, 62, 139-148. https://doi.org/10.1016/S0168-1605(00)00407-4
  • Radusin, T.I., Ristić, I.S., Pilić, B.M., Novaković, A.R. (2016). Antimicrobial nanomaterials for food packaging applications. Food and Feed Research, 43(2), 119-126. https://doi.org/10.5937/FFR1602119R
  • Realini, C. E., Marcos, B. (2014). Active and intelligent packaging systems for a modern society. Meat Science, 98, 404-419. https://doi.org/10.1016/j.meatsci.2014.06.031
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  • Santiago-Silva, P., Soares, N.F.F., Nobrega, J.E., Junior, M.A.W., Barbosa, K.B.F., Volp, A.C.P., Zerdas, E.R.M.A., Würlitzer, N.J. (2009). Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on preservation of sliced ham. Food Control, 20, 85-89. https://doi.org/10.1016/j.foodcont.2008.02.006
  • Scannell, A.G.M., Hill, C., Ross, R.P., Marx, S., Hartmeier, W., Arendt, E.K. (2000). Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin. International Journal of Food Microbiology, 60, 241-249. https://doi.org/10.1016/S0168-1605(00)00314-7
  • Sezer, U.A., Sanko, V., Yuksekdag, Z.N., Uzundağ, D., Sezer, S. (2016). Use ofoxidized regenerated cellulose as bactericidal filler for food packaging applications. Cellulose, 23(5), 3209-3219. https://doi.org/10.1007/s10570-016-1000-4
  • Seydim, A.C., Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5), 639-644. https://doi.org/10.1016/j.foodres.2006.01.013
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  • Sofos, J.N. (2008). Challenges to meat safety in the 21st century, Meat Sciences, 78, 3-13. https://doi.org/10.1016/j.meatsci.2007.07.027
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  • Yıldırım, S., Röcker, B., Pettersen, M. K., Nilsen‐Nygaard, J., Ayhan, Z., Rutkaite, R., Radusin, T., Suminska, P., Marcos, B., Coma, V. (2018). Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety, 17(1), 165-199. https://doi.org/10.1111/1541-4337.12322
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  • Zhou, G.H., Xu, X.L., Liu, Y. (2010). Preservation Technologies for Fresh Meat. Meat Science, 86, 119-128. https://doi.org/10.1016/j.meatsci.2010.04.033
  • Zinoviadou, K.G., Koutsoumanis, K.P., Biliaderis, C.G. (2010). Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef. Food Hydrocolloids, 24(1), 49-59. https://doi.org/10.1016/j.foodhyd.2009.08.003
Toplam 73 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Yasemin Çelebi Sezer 0000-0002-4495-0206

Hüseyin Bozkurt 0000-0003-4676-6354

Yayımlanma Tarihi 27 Mart 2021
Gönderilme Tarihi 17 Kasım 2020
Yayımlandığı Sayı Yıl 2021Cilt: 7 Sayı: 2

Kaynak Göster

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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