Use of Encapsulation Technology in Meat Industry

Year 2019, Volume: 10 Issue: 1, 102 - 110, 29.07.2019

Ali Soyuçok , Birol Kılıç , Gülden Başyiğit Kılıç

https://doi.org/10.29048/makufebed.530102

Cited By: 2

Abstract

Encapsulation technology used in food science area is the process of
coating food components, flavors, sweeteners, colorants, vitamins, minerals,
enzymes and microorganisms with different techniques using a coating material.
Studies in this area started with the addition of encapsulated vitamins to
infant formula and accelerated by the use of encapsulated fish oils in
different food matrices. Due to the differences in technological, geographic
and microbiological conditions, there are always problems in producing meat products
with the same quality and reliability. In addition,
inhibition of lactic acid bacteria in heat-treated products causes some quality
defects such as inadequate taste and aroma formation. Thus, using encapsulation technology in fermentation process
increase the efficiency and specific product characteristics development in
meat products provided. Studies have
shown that heat-treated meat products produced by using encapsulated cultures
provided desired taste and flavor, and stable bacteria count during processing
and storage of production.

Keywords

Encapsulation, meat products, antimicrobial, antioxidant

Et Ürünlerinde Enkapsülasyon Teknolojisinin Kullanımı

Abstract

Gıda bilimi açısından enkapsülasyon teknolojisi gıda bileşenleri, aroma maddeleri, tatlandırıcılar, renklendiriciler,
vitaminler, mineraller, enzimler ve mikroorganizmaların bir kaplama materyali
kullanılarak farklı teknikler ile kaplanması işlemidir. Bebek mamalarına
enkapsüle vitaminlerin ilavesiyle başlayan bu alandaki çalışmalar, balık
yağlarının enkapsüle edilerek farklı gıda matrislerinde kullanılmasıyla hız
kazanmıştır. Teknolojik, coğrafik ve mikrobiyolojik şartlardaki farklılıklardan
dolayı her zaman aynı kalite ve güvenilirlikte et ürünü üretilmesinde sıkıntılar
oluşmaktadır. Ayrıca ısıl işlem uygulanan ürünlerde laktik asit bakterilerinin
inhibe olması, yetersiz tat ve aroma oluşumu gibi bazı kalite kusurlarının
ortaya çıkmasına sebep olmaktadır. Bu kapsamda enkapsülasyon teknolojisinin et
ürünlerinde kullanılmasıyla fermantasyon işleminin etkinliği arttırabilmekte ve
spesifik ürün karakteristiği sağlanabilmektedir. Enkapsüle edilmiş kültürler
kullanılarak üretilen ısıl işlem görmüş et ürünlerinde işleme sırasında
istenilen tat ve aromanın oluştuğu ve depolama süresi boyunca enkapsüle bakteri
sayısının stabil olduğu yapılan çalışmalarla kanıtlanmıştır. Ayrıca et
ürünlerine ilave edilen esansiyel yağların enkapsülasyonu ile oksidasyon hızı
yavaşlatılarak ürünlerin raf ömrünün uzatılabileceği gözlemlenmiştir. Bu çalışmada
et ve et ürünlerinde enkapsülasyon teknolojisinin kullanımı hakkında bilgi
verilmiştir.

Keywords

Enkapsülasyon, et ürünleri, antimikrobiyal, antioksidan

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