Etlerin Korunmasında Kullanılan Kimyasal Yöntemler

Year 2019, Volume: 16 Issue: 2, 231 - 236, 31.12.2019

Dilek Keskin , Bülent Bozdoğan

https://doi.org/10.25308/aduziraat.552371

Abstract

Et ve et ürünleri
tüketicilerin çoğunlukla tercih ettiği, hayvansal orjinli protein kaynağıdır.
Et tüketimi dünya çapında artış göstermektedir. Bu nedenle etlerin
hazırlanması, tüketime sunulması ve uzun süre saklanabilmesi önem arz
etmektedir. Et bozulması sonucunda dokunun rengi, tonu değişmekte, yapışkan
hale gelmekte, kötü koku ve tat görülmektedir. Hayvan etlerinin bozulmasından
sorumlu mikroorganizmalar arasında funguslardan Cladosporium, Sporotrichum, Geotrichum, Penicillium, Mucor, Candida,
Cryptococcus, Rhodotorula, bakterilerden ise Brochothrix, Pseudomonas, Micrococcus, Streptococcus, Sarcina,
Lactobacillus, Salmonella, Escherichia, Clostridium ve Bacillus’a ait türler sayılabilir. Bu mikroorganizmaların
gelişimini önlemek için farklı yöntemler kullanılmaktadır. Kullanılan yöntemler
fiziksel, kimyasal ve biyolojik olmak üzere üç bölüme ayrılabilir. Etleri
korumada kullanılan tuzlama yöntemi eski çağlardan beri kullanılan bir kimyasal
yöntemdir. Gıda katkı maddesi olarak kabul edilen diğer kimyasal maddeler de et
koruması için kullanılmaktadır. Bu derlemede etlerin korunmasında kullanılan
kimyasal yöntemler anlatılmıştır.

Keywords

kimyasal koruma, et, raf ömrü

Chemical Preservation Methods Used for Meats

Abstract

Meat and meat products are the
preferred protein with animal origin for consumers. Meat consumption increases
worldwide. For this reason, it is important to prepare meats, to offer them for
consumption and to be kept for a long time. As a result of meat putrefication,
the color of the tissue and tone is changed, it becomes sticky, bad smell and
taste are seen. Microorganisms responsible for the deterioration of animal meat
include from molds, Cladosporium, Sporotrichum, Geotrichum, Penicillium, Mucor,
Candida, Cryptococcus, Rhodotorula from bacteria, Brochothrix, Pseudomonas,
Micrococcus, Streptococcus, Sarcina, Lactobacillus, Salmonella, Escherichia,
Clostridium and Bacillus. Different methods are used to prevent the growth of
these microorganisms. The methods used can be divided into three parts:
physical, chemical and biological. The salting method is used for preservation
of meat as a chemical method since ancient times. Other chemicals which are
considered as food additives are also used for meat protection in this review,
chemical methods used for preservation of meat are described.

Keywords

chemical preservation, meat, shelf life

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