Araştırma Makalesi
Yıl 2021,
Cilt: 6 Sayı: 1, 29 - 34, 30.04.2021
Öz
Kaynakça
- Abd-Elhakim, Y. M., Hashem, M. M., Anwar, A., El-Metwally, A. E., Abo-El-Sooud, K., Moustafa, G. G., Ali, H. A. (2018). Effects of the food additives sodium acid pyrophosphate, sodium acetate, and citric acid on hemato-immunological pathological biomarkers in rats: Relation to PPAR-α, PPAR-γ and tnfα signaling pathway. Environmental toxicology and pharmacology, 62, 98-106. doi: 10.1016/j.etap.2018.07.002
- Aymerich, T., Jofre, A., Garriga, M., Hugas, M. (2005). Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. Journal of Food Protection, 68(1), 173-177. doi:10.4315/0362-028X-68.1.173
- Baharuddin, K., Kassim, N.A., Nordin, S.K. ve Buyong, S.Z. (2015). Understanding the halal concept and the ımportance of ınformation on halal food business needed by potential Malaysian entrepreneurs. International Journal Of Academic Research İn Business And Social Sciences, 5(2), 170-181. doi:10.6007/IJARBSS/v5-i2/1476
- Batu, A., Regenstein, J. M. (2014). Halal food certıfıcatıon challenges and theır ımplıcatıons for muslım socıetıes worldwıde. Electronic Turkish Studies, 9(11).
- Codex Stan. (2020, December 07) General standards for food additives. https:// www.bsmi.gov.tw/wSite/public/Data/f1295594710650.pdf
- Çelen, M. (2008). Gıda katkı maddelerinin helal olma şartları. 1.uluslararası helal gıda konferansı bildiri kitabı, 60-71.
- Ekşi, A. (2014). Başlıca gıda katkıları ve kullanılma amaçları. M. Tayfur (Ed.) A’dan Z’ye gıda katkı maddeleri içinde (ss.52-75). Ankara: Detay yayıncılık.
- Eaton, B. (2020, December 04) Food additives: Definition, history and debate. https://bruceeatonphd.wordpress.com/2016/04/08/food-additives-definition-history-and-debate/
- Halal E-Codes, (2020, December 05). Malaysian Halal Consultation and Training. http://halalmalaysia.net/HALAL_E-CODES.php
- Jahangir, M., Mehmood, Z., Bashir, Q., Mehboob, F., Ali, K. (2016). Halal status of ingredients after physicochemical alteration (Istihalah). Trends in Food Science & Technology, 47, 78-81. doi: 10.1016/j.tifs.2015.10.011
- Jain, A. ve Mathur, P. (2015). Evaluating hazards posed by additives in food a review of studies adopting a risk assessment approach. Current Research in Nutrition and Food Science, 3(3), 243-255. doi:10.12944/CRNFSJ.3.3.08
- Karaman, A. (2012). Gıda Ürünlerinde Helal ve Haramı Belirleme Yöntemi. C.Ü. İlahiyat Fakültesi Dergisi, 16(1), 453-478.
- Küçüköner, E. (2011). Helal gıda serti-fikasyonunda gıda katkı maddelerinin yeri. 1.Ulusal Helal ve Sağlıklı Gıda Kongresi Bildiriler Kitabı, 12- 17.
- Ma, L., Hu, L., Feng, X., Wang, S. (2018). Nitrate and nitrite in health and disease. Aging and Disease, 9(5), 938. doi: 10.14336 / AD.2017.1207
- OIC/SMIIC. (2020). General requirements for food additives and other added chemicals to halal food 24:2020.
- Özgen, I., Hazarhun, E. (2019). Gıda etiketlerindeki E-kodlu katkı maddelerinin helal gıda kapsamında incelenmesi. Balikesir University Journal of Social Sciences Institute, 22(41). doi: 10.31795/baunsobed.580561
- TDK, (2020, December 05) Halal word. https://www.tdk.gov.tr/
- Varvara, M., Bozzo, G., Celano, G., Disanto, C., Pagliarone, C. N., Celano, G. V. (2016). The use of ascorbic acid as a food additive: technical-legal issues. Italian Journal Of Food Safety, 5(1). 10.4081 / ijfs.2016.4313
- Verbruggen, R. (2002). Avrupa Birliği'ndeki gıda katkı maddeleri. Gıda Bilimi ve Teknolojisi, New York; Marcel Dekker, 109-198.
Yıl 2021,
Cilt: 6 Sayı: 1, 29 - 34, 30.04.2021
Öz
The increase in the world population, technological developments and the increase in the demand for food have increased the use of food additives due to the increasing demand for ready and long-lasting foods. The sources of food additives and the way they are obtained are questioned by people primarily for religious reasons. Muslim societies do not consume certain foods and additives added to them due to their religious beliefs. The aim of this study is to identify those suspected to be halal among E-coded additives on meat product labels. Within the scope of the study the label information of the meat products on sale in 5 different markets in the city center of Şanlıurfa were examined. Food labels of 122 products from different brands were examined. We identified 12 different doubtful food additives on the labels of meat products, and 11 labels included 1 food additive defined as non-halal according to the standard. As the Muslim population is spreading all over the world and the need for Halal products is rapidly increasing, the Halal food industry is growing and the importance of proper Halal certification of food products is increasing. It is necessary to clarify the Halal status of food additives in order to meet Halal requirements.
Anahtar Kelimeler
Kaynakça
- Abd-Elhakim, Y. M., Hashem, M. M., Anwar, A., El-Metwally, A. E., Abo-El-Sooud, K., Moustafa, G. G., Ali, H. A. (2018). Effects of the food additives sodium acid pyrophosphate, sodium acetate, and citric acid on hemato-immunological pathological biomarkers in rats: Relation to PPAR-α, PPAR-γ and tnfα signaling pathway. Environmental toxicology and pharmacology, 62, 98-106. doi: 10.1016/j.etap.2018.07.002
- Aymerich, T., Jofre, A., Garriga, M., Hugas, M. (2005). Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. Journal of Food Protection, 68(1), 173-177. doi:10.4315/0362-028X-68.1.173
- Baharuddin, K., Kassim, N.A., Nordin, S.K. ve Buyong, S.Z. (2015). Understanding the halal concept and the ımportance of ınformation on halal food business needed by potential Malaysian entrepreneurs. International Journal Of Academic Research İn Business And Social Sciences, 5(2), 170-181. doi:10.6007/IJARBSS/v5-i2/1476
- Batu, A., Regenstein, J. M. (2014). Halal food certıfıcatıon challenges and theır ımplıcatıons for muslım socıetıes worldwıde. Electronic Turkish Studies, 9(11).
- Codex Stan. (2020, December 07) General standards for food additives. https:// www.bsmi.gov.tw/wSite/public/Data/f1295594710650.pdf
- Çelen, M. (2008). Gıda katkı maddelerinin helal olma şartları. 1.uluslararası helal gıda konferansı bildiri kitabı, 60-71.
- Ekşi, A. (2014). Başlıca gıda katkıları ve kullanılma amaçları. M. Tayfur (Ed.) A’dan Z’ye gıda katkı maddeleri içinde (ss.52-75). Ankara: Detay yayıncılık.
- Eaton, B. (2020, December 04) Food additives: Definition, history and debate. https://bruceeatonphd.wordpress.com/2016/04/08/food-additives-definition-history-and-debate/
- Halal E-Codes, (2020, December 05). Malaysian Halal Consultation and Training. http://halalmalaysia.net/HALAL_E-CODES.php
- Jahangir, M., Mehmood, Z., Bashir, Q., Mehboob, F., Ali, K. (2016). Halal status of ingredients after physicochemical alteration (Istihalah). Trends in Food Science & Technology, 47, 78-81. doi: 10.1016/j.tifs.2015.10.011
- Jain, A. ve Mathur, P. (2015). Evaluating hazards posed by additives in food a review of studies adopting a risk assessment approach. Current Research in Nutrition and Food Science, 3(3), 243-255. doi:10.12944/CRNFSJ.3.3.08
- Karaman, A. (2012). Gıda Ürünlerinde Helal ve Haramı Belirleme Yöntemi. C.Ü. İlahiyat Fakültesi Dergisi, 16(1), 453-478.
- Küçüköner, E. (2011). Helal gıda serti-fikasyonunda gıda katkı maddelerinin yeri. 1.Ulusal Helal ve Sağlıklı Gıda Kongresi Bildiriler Kitabı, 12- 17.
- Ma, L., Hu, L., Feng, X., Wang, S. (2018). Nitrate and nitrite in health and disease. Aging and Disease, 9(5), 938. doi: 10.14336 / AD.2017.1207
- OIC/SMIIC. (2020). General requirements for food additives and other added chemicals to halal food 24:2020.
- Özgen, I., Hazarhun, E. (2019). Gıda etiketlerindeki E-kodlu katkı maddelerinin helal gıda kapsamında incelenmesi. Balikesir University Journal of Social Sciences Institute, 22(41). doi: 10.31795/baunsobed.580561
- TDK, (2020, December 05) Halal word. https://www.tdk.gov.tr/
- Varvara, M., Bozzo, G., Celano, G., Disanto, C., Pagliarone, C. N., Celano, G. V. (2016). The use of ascorbic acid as a food additive: technical-legal issues. Italian Journal Of Food Safety, 5(1). 10.4081 / ijfs.2016.4313
- Verbruggen, R. (2002). Avrupa Birliği'ndeki gıda katkı maddeleri. Gıda Bilimi ve Teknolojisi, New York; Marcel Dekker, 109-198.
Toplam 19 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Yayımlanma Tarihi | 30 Nisan 2021 |
| Gönderilme Tarihi | 28 Ocak 2021 |
| Kabul Tarihi | 23 Mart 2021 |
| Yayımlandığı Sayı | Yıl 2021 Cilt: 6 Sayı: 1 |
