ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING
Yıl: 2014 Cilt: 8 Sayı: 3 Sayfa Aralığı: 238 - 251 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022
ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING
Öz: Su Ürünlerinde Alternatif Koruma Teknikleri: İyonize Radyasyon ve Yüksek Basınç Uygulamaları Su ürünleri ekonomik önemi yanında yüksek değerli gıda ürünleri içinde yer alır. Balık ve balık ürünlerinin kalitesinin belirlenmesinde en önemli kriter tazeliktir. Balık ürünleri, gıda zehirlenmelerinin önlenmesi yanında kalitesinin korunması bakımından etkili bir koruma uygulama gerektiren hassas bir ürün grubudur. Işınlama ve yüksek basınç uygulamaları balık ve balık ürünlerinde mikrobiyal inhibisyonda, su ürünlerinin raf ömrünün artırılmasında etkilidir. Işınlama gıda kaynaklı patojenlerin ve bozulmadan sorumlu mikroorganizmaların yıkımı ile gıdaların raf ömrünü ve gıda güvenliğini artırmak için alternatif bir yöntem olarak önerilmektedir. Yüksek basınç uygulaması ısıl işlem olmayıp pastörizasyona alternatif bir muhafaza metodudur. Yüksek basınç uygulamaları ürünün duyusal özelliklerini etkilemeden mikrobiyolojik tehlikeleri elimine eder ve stabilizasyonu sağlar. Bu derlemede, su ürünleri muhafazasındaki ışınlama ve yüksek basınç uygulamaları hakkında bilgi verilmiştir.
Anahtar Kelime: Konular:
Su Ürünlerinde Alternatif Koruma Teknikleri: İyonize Radyasyon ve Yüksek Basınç Uygulamaları
Öz: Seafood includes a number of high value food products with considerable economic importance. Fish freshness is the most important and fundamental single criterion for judging the quality of fish and fishery products. Fish is known to be a perishable product that requires effective preserving method to maintain quality and avoid food poisoning. Irradiation and high pressure treatment has been used to extend the shelf life of sea foods, especially fish and fish products, due to its microbial inhibition. Irradiation has been proposed as an alternative technique to thermal processing to destroy foodborne pathogens and spoilage organisms in order to enhance safety and shelf life of perishable foods. High hydrostatic pressure processing (HHP) is an alternative for pasteurization of food products as a non-thermal preservation method. HHP treatment can result in microbial destruction and product stabilization without affecting sensory qualities of foods. In this paper, the use of irradiation and high pressure treatments in seafood products preservation were reviewed.
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | ERKAN ÖZDEN N, GÜNLÜ A, YÜKSEL GENÇ İ (2014). ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. , 238 - 251. |
| Chicago | ERKAN ÖZDEN NURAY,GÜNLÜ ALİ,YÜKSEL GENÇ İsmail ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. (2014): 238 - 251. |
| MLA | ERKAN ÖZDEN NURAY,GÜNLÜ ALİ,YÜKSEL GENÇ İsmail ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. , 2014, ss.238 - 251. |
| AMA | ERKAN ÖZDEN N,GÜNLÜ A,YÜKSEL GENÇ İ ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. . 2014; 238 - 251. |
| Vancouver | ERKAN ÖZDEN N,GÜNLÜ A,YÜKSEL GENÇ İ ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. . 2014; 238 - 251. |
| IEEE | ERKAN ÖZDEN N,GÜNLÜ A,YÜKSEL GENÇ İ "ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING." , ss.238 - 251, 2014. |
| ISNAD | ERKAN ÖZDEN, NURAY vd. "ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING". (2014), 238-251. |
| APA | ERKAN ÖZDEN N, GÜNLÜ A, YÜKSEL GENÇ İ (2014). ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. Journal of FisheriesSciences.com, 8(3), 238 - 251. |
| Chicago | ERKAN ÖZDEN NURAY,GÜNLÜ ALİ,YÜKSEL GENÇ İsmail ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. Journal of FisheriesSciences.com 8, no.3 (2014): 238 - 251. |
| MLA | ERKAN ÖZDEN NURAY,GÜNLÜ ALİ,YÜKSEL GENÇ İsmail ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. Journal of FisheriesSciences.com, vol.8, no.3, 2014, ss.238 - 251. |
| AMA | ERKAN ÖZDEN N,GÜNLÜ A,YÜKSEL GENÇ İ ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. Journal of FisheriesSciences.com. 2014; 8(3): 238 - 251. |
| Vancouver | ERKAN ÖZDEN N,GÜNLÜ A,YÜKSEL GENÇ İ ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING. Journal of FisheriesSciences.com. 2014; 8(3): 238 - 251. |
| IEEE | ERKAN ÖZDEN N,GÜNLÜ A,YÜKSEL GENÇ İ "ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING." Journal of FisheriesSciences.com, 8, ss.238 - 251, 2014. |
| ISNAD | ERKAN ÖZDEN, NURAY vd. "ALTERNATIVE SEAFOOD PRESERVATION TECHNOLOGIES: IONIZING RADIATION AND HIGH PRESSURE PROCESSING". Journal of FisheriesSciences.com 8/3 (2014), 238-251. |
