KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ

Year 2019, Volume: 44 Issue: 3, 472 - 482, 15.05.2019

Elif Aykın Dinçer , Mustafa Erbaş

https://doi.org/10.15237/gida.GD18124

Cited By: 1

Abstract

Kurutma, eş zamanlı olarak ısı ve kütle transferi ile
gıdadan suyun uzaklaştırılmasına dayanan kompleks bir işlemdir. Kurutulmuş et
ürünleri; sığır, domuz, kümes hayvanları ve balık gibi farklı et kaynağı,
baharat, antioksidan ve stabilizatörler gibi fonksiyonel katkı maddeleri ve
kürleme, tütsüleme ve kurutma gibi üretim yöntemlerinin kullanılmasıyla çeşitli
şekillerde üretilir. Bu yöntemlerle elde edilen kurutulmuş et ürünlerine
pastırma, ham, jerky, pemmican, biltong, kaddid ve cecina örnek verilebilir.
Ancak, kurutma işlemi sıcaklık ve süre gibi çeşitli faktörler yönünden optimum
koşullarda yapılmadığında, et ürünlerinde esmerleşme reaksiyonları, renk kaybı,
lipit oksidasyonu, yoğun ve sert bir yapı, boyut küçülmesi, rehidrasyon
yeteneğinin azalması gibi birtakım olumsuz değişiklikler meydana gelebilir.
Ayrıca, depolama koşulları da kurutulmuş et ürünlerinin kalitesi üzerinde
önemli bir etkiye sahiptir. Bu makalede kurutulmuş et ürünlerinin kalite
özellikleri ve depolama işleminin ürün kalitesi üzerine etkileri derlenmiştir.

Keywords

Depolama, kalite, kurutma, kurutulmuş et ürünleri

QUALITY PROPERTIES OF DRIED MEAT PRODUCTS

Abstract

Drying is a complex process based
on simultaneous removal of water from food by heat and mass transfer. Dried
meat products are produced in various ways by using different meat sources such
as cattle, pig, poultry and fish; functional additives such as spices,
antioxidants and stabilizers; and production methods such as curing, smoking
and drying. Pastırma, ham, jerky, pemmican, biltong, kaddid and cecina can be
exemplified dried meat products obtained by these methods. However, some
negative changes such as browning reactions, discoloration, lipid oxidation,
intense and hard structure, reduction in dimension and lower rehydration
ability may occur in meat products when drying process isn’t carried out under
optimum conditions for factors, such as temperature and time. Furthermore,
storage conditions also have a significant impact on quality of dried meat
products. In this article, quality characteristics of dried meat products and
effects of storage process on product quality have been compiled.

Keywords

Storage, quality, drying, dried meat products

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