Helal gıda belgelendirmesinde biyokimya laboratuvarının rolü

Hasan Basri Savaş; Tahir Çatalbaş; Fatih Gültekin

doi:10.30565/medalanya.257522

Review

The role of biochemistry laboratory in halal food certification

Year 2017, , 28 - 32, 23.04.2017

Hasan Basri Savaş , Tahir Çatalbaş Fatih Gültekin

https://doi.org/10.30565/medalanya.257522

Cited By: 2

Abstract

ABSTRACT:

"Halal" word is defined as “not
contrary to religious rules” in Turkish language. "Halal Food" concept is used to
mean "Food which is allowed by
Islamic rules". Halal food certificates; documents the product of
an issuer certification at all production stages until it reaches the consumer
halal produce comply with the rules. The world halal food market has quite a
large economic volume. Trusted laboratory analyses are needed for international
acceptance of the halal certification. In order to ensure this trust, the existence
of specialized biochemistry laboratories in the area of halal food are very
important.

Keywords

Halal Food, Biochemistry, Labaratory

References

1. Gültekin F. Fark Etmeden Yediklerimiz Gıda Katkı Maddeleri. 1. Baskı, İstanbul, Türkiye, Server, 2014; 125-9.
2. The-Economist. Cut-throat competition: feding Europe’s Muslims is a growing business. The Economist. (17/09/2009).
3. Hashim DD. The quest for a global halal standard. Paper presented at the Meat Industry Association of New Zealand annual conference, 19-20 September 2010, Christ church.
4. WHF. (2009). Halal market potential e a regional focus. Paper presented at the World halal forum, 17-18 November 2009, The Hague, the Netherlands.
5. van der Spiegel M, van der Fels-Klerx HJ, Sterrenburg P, van Ruth SM, Scholtens-TomaI. M.J., KokE.J. Halal assurance in food supply chains: Verification of halal certificates using audit sand laboratory analysis. Trends in Food Science&Technology 2012;27:109-119.
6. Kozan Hİ, Sarıçoban C, Gökmen S, Yetim H. Et ve Et Ürünlerinin Orijinlerini Belirlemede Kullanılan Bazı Enstrümental Metodlar. In: 2. Helal ve Sağlıklı Gıda Kongresi, Konya, Türkiye, 2013; 612.
7. Che Man YB, Aida AA, Raha AR, Son R. Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for halal verification. Food Control 2007;18:885–889.
8. Murugaiah C, Noor ZM, Mastakim M, Bilung LM, Selamat J, Radu S. Meat species identification and Halal authentication analysis using mitochondrial DNA. Meat Science 2009;83:57–61.
9. Murugaiah C, Noor ZM, Mastakim M, Bilung LM,Selamat J, Radu S. Meat species identification and Halal authentication analysis using mitochondrial DNA. Meat Science 83 (2009) 57–61.
9. Boran G, & Regenstein J.M. Chapter 5. Fish gelatin. Advances in Food and Nutrition Research, 2010;60:119–143.
10. Demirhan Y, Ulca P, Senyuva HZ. Detection of porcine DNA in gelatine and gelatine-containing processed food products—Halal/Kosher authentication. Meat Science 2012;90: 686–689.
11. Mafra I, Ferreira I.M.P.L.V.O, & Oliveira M.B.P.P. Food authentication by PCR-based methods. European Food Research and Technology, 2008; 227:649–665.
12. Yılmaz MT, Kesmen Z, Baykal B, Sağdıç O, Kulen O, Kaçar Ö, Yetim H, Baykal AT. Gıda Ürünlerine Katılan Sığır ve Domuz Jelatinlerinin Orijinlerinin Yeni Bir Metod ile Belirlenmesi. In: 2. Helal ve Sağlıklı Gıda Kongresi, Konya, Türkiye, 2013; 622.
13. Rohman A, Sismindari, Erwanto Y, Che Man YB. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Science 2011;88:91–95.
14. Alkan S, Burnaz NA, Karaçelik AA, Doğan H, Arslan D, Küçük M. Türkiye’de Marketlerde Satılan Alkolsüz İçeceklerdeki Etanol Seviyeleri. In: 2. Helal ve Sağlıklı Gıda Kongresi, Konya, Türkiye, 2013; 668-669.
15. Gültekin F. Bir Bakışta Gıda Katkı Maddeleri. 1. Baskı, İstanbul, Türkiye, Server, 2014; 60-62.