Buradasınız

Yüksek Basınç Uygulamalarının Et ve Et Ürünlerinin Duyusal, Fiziksel ve Biyokimyasal Özellikleri Üzerine Etkileri

The Effects of High Pressure Processing on the Sensorial, Physical and Biochemical Properties of Meat and Meat Products

Journal Name:

Publication Year:

Keywords (Original Language):

Abstract (2. Language): 
There has been a tremendous increase in new food manufacturing and preservation technologies of food which is containing whole nutrients, due to consumer demands. High pressure processing results in microbiological inhibition, while any important degredation of the vitamin, mineral salts, taste, color and appaerance does not occur. Therefore, this technology becomes an important alternative to heat treatments. High pressure processing can be succesfully utilized to liquid foods, also used for meat and meat product processing. This technology usually used for inhibition of microorganisms and enzymes, and also is utilized for tenderization and freezing-thawing processes of meat. High pressure processing has important effect on textural properties of meat due to changes of protein structure.
Abstract (Original Language): 
Tüketicilerin, besin değerini koruyacak şekilde işlenmiş gıdalara olan taleplerine paralel olarak gıda işleme ve muhafaza amacıyla yeni teknolojiler geliştirilmiştir. Yüksek Basınç (YB) uygulamaları, özellikle mikrobiyolojik inaktivasyon sağlarken gıdaların vitamin, mineral, tat, renk ve görünüşünde önemli bir değişikliğe neden olmamaktadır. Bu nedenle, ısıl işlem uygulamaları için önemli bir alternatif oluşturmaktadır. YB uygulamaları sıvı gıdalara başarıyla uygulanabildiği gibi et ve et ürünleri gibi gıdalara da uygulanabilmektedir. Etlerde, mikrobiyolojik ve enzimatik inaktivasyon sağlaması yanı sıra gevrekleştirme ve dondurma-çözündürme amacıyla da kullanılmaktadır. Proteinler üzerinde değişimlere neden olarak, etlerin tekstürel özelliklerinin geliştirilmesinde önemli etkiye sahiptir. Ayrıca, yeni ürünlerin geliştirilmesi için de oldukça önemli bir teknolojidir
1-7

REFERENCES

References: 

Angsupanich, K., Ledward, D.A. 1998. High Pressure Treatment Effects on Cod (Gadus Morhua) Muscle. Food Chemistry, vol. 63(1), 39–50. Carlez, A. Rosec., J.P., Richard, N., Cheftel, J.C. 1994. Bacterial Growth During Chilled Storage of Pressure Treated Minced Meat. Lebens. Wiss. Technol., 27, 48–54. Carlez, A., Veciana-Nouges, T., Cheftel, J.C. 1995. Changes in color and Myoglobin of Minced Beef Meat Due to High Pressure Processing. Lebens. Wiss. Technol. 28, 528-538. Cheah, P.B., Ledward, D.A. 1996. High Pressure Effects on Lipid Oxidation in Minced Pork. Meat Sci., 43(3), 123-134. Cheftel, J.C., Culioli, J. 1997. Effects of High Pressure on Meat: A Review. Meat Sci., 46(3), 211-236 Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi. (1. cilt ), 226–227. Crehan, C.M., Troy, D.J., Buckley, D.J. 2000. Effects of Salt Level and High Hidrostatic Pressure Processing on Frankfurters Formulated with 1.5 and 2.5% Salt. Meat Sci., 55, 125-130. Cruz-Romeno, M., Kelly, A.L., Kerry, J.P. 2006. Effects of High-Pressure Heat Treatments on Physical and Biochemical Characteristics of Oysters (Crassostrea gigas). Innov. Food Sci. Em. Tech. (Article in Pres). Des Champs. O., Cottin, P., Largeteau, A., Demazeav, G., Ducastaing, A. 1992. In High Pressure and Biotechnology Eds. C. Balny, R., Hayashi, K. Heremans and P. Masson. coll. INSERM, 175–224, Paris. Earnshaw, R. 1996. High Pressure Food Processing. Nutrition & Food Science Number 2 – March/April,. 8–11. Hugas, M., Garriga, M., Monfort, J.M. 2002. New Mild Technologies in Meat Processing: High Pressure as a Model Technology. Meat Sci., 62, 358-371. Jung, S., de Lamballerie-Anton, M., Ghoul, M. 2000. Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure. Lebens. Wiss. Technol., 33, 319–319. Jung, S. Ghoul, M., de Lamballerie-Anton, M. 2003. Influence of High Pressure on The Color and Microbial Quality of Beet Meat Lebens. Wiss. Technol., In Pres. Karakaya, M., Caner, C. Sarıçoban, C. 2004. Et Teknolojisinde Yüksek Hidrostatik Basınç Kullanımı. Gıda, 29 (6) 465–470. Kennick, W.H., Elgasim,E.A., Holmes, Z.A., Meyer, P.F. 1980. The Effects of Pressurization of Pre–Rigor Muscle on Post-Rigor Meat Characteristics Meat Sci. 4, 33–40. Ko, W.C., Jao, C.L., Hwang, J.S., Hsu, K. C. 2005. Effect of High Pressure Treatment on Processing Quality of Tilapia Meat Fillets. Journal of Food Eng., 85, 295-350.
300
200
100
50
0.1
0,1
Ü.ERSOY, B.COŞAR
7
Lamballerie-Anton, M., Enitiaa, N., Taylor, R.G., Culioli, J., Theix, I. 2002. High Pressure Processing of Meat. “Meat Processing: Improving Quality” Ed. Kerry, J., Kerry, J. and Ledward, D. S, 313-331. Macfarlane, J.J. 1973. Pre-Rigor Pressurization of Muscle = Effects on pH, shear value and Taste Panel Assessment. J. Food Sci., 38, 294–298. Mor-Mur , M., Yuste, J. 2003. High Pressure Processing Applied to Cooked Sausage Manufacture:Physical Properties and Sensory Analysis. Meat Sci., 65, 1187-1191. Murchie, L.W., Cruz-Romero, M., Kerry, J.P., Linton, M., Patterson, M.F., Smiddy, M., Kelly, A.L. 2005. High Pressure Processing of Shellfish: A Review of Microbiological and Other Quality Aspects. Innov. Food Sci. Em. Tech. 6, 257-270. Oshima, T., Ushio,H., Kizumic, J. 1993. High Pressure Processing of Fish and Fish Products. Trends Food Sci. Technol., 4, 370. Ramirez-Suarez, J.C., Morrissey, M.T. 2006. Effect of High Pressure Processing (HPP) on Shelf Life of Albacore Tuna (Thunnus alalunga) Minced Muscle. Innov. Food Sci. Em. Tech. 7, 19-27. Rubio, B., Martinez, B., Garcia-Cachan, M.D., Rovira, J., Jaime, I.. 2006. Effect of High Pressure Preservation on The Quality of Dry Cured Beef “Cecina de Leon”. Innov. Food Sci. Em. Tech., (Article in Pres). Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, H.S., Simpson, B.K. 2006. Physicochemical Changes Induced in Carp (Cyprinus carpio) Fillets by High Pressure Processing at Low Temperature. Innov. Food Sci. Em. Tech., 7,13-18 Serra, X., Sarraga, C., Grebol, N., Guardia, M.D., Guerrero, L., Gou, P., Masoliver, P., Gassiot, M., Monfort, J.M., Arnau, J. 2007a. High Pressure Applied to frozen Ham at Different Process Stages. 1. Effect on The Final Physicochemical Parameters and on The Antioxidant and Proteolytic Enzyme Activities of Dry-Cured Ham. Meat Sci., 75, 12-20. Serra, X., Grebol, N., Guardia, M.D., Guerrero, L., Gou, P., Masoliver, P., Gassiot, M., Sarraga, C., Monfort, J.M., Arnau, J. 2007b. High Pressure Applied to Frozen Ham at Different Process Stages. 2. Effect on The Sensory Attributes and on The Colour Characteristics of Dry-Cured Ham. Meat Sci., 75, 21-28 Şanal, İ. S., Çalımlı, A. 2000. Yüksek Hidrostatik Basınç Teknolojisi ve Gıda Endüstrisinde Uygulamaları. Gıda, 25 ( 3 ): 193 – 201. Trespalacios, P., Pla, R. 2007. Simultaneous Application of Transglutaminase and High Pressure to Improve Functional Properties of Chicken Meat Gels. Food Chem., 100, 264-272. Troy, D., Crehan, C. 2002. Enhancing the Texture and Sensory Quality of Meat Products - Use of High Pressure Treatment. The National Food Centre. Tuboly, E., Lebovics, V.K., Gaal, Ö., Meszaros, L., Farkas, J. 2003. Microbiological and Lipid Oxidation Studies on Mechanically Deboned Turkey Meat Treated by High Hydrostatic Pressure. J. Food Eng., 56, 241-244 Yetim, H., Kesmen, Z., Kayacier, 2003. Et Endüstrisinde Yüksek Basınç Uygulamaları. 3. Gıda Mühendisliği Kongresi. ANKARA. Zorba, Ö., Kurt, Ş. 2005. Yüksek Basınç Uygulamalarının Et ve Et Ürünleri Kalitesi Üzerine Etkisi. YYÜ. Vet. Fak. Derg., 16(1), 71-76.

Thank you for copying data from http://www.arastirmax.com