Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi

Yıl 2019, Cilt: 1 Sayı: 1, 23 - 34, 30.06.2019

Muhammed Yüceer , Cengiz Caner

Öz

Yumurta ve
yumurta ürünleri, toplumun sağlıklı beslenmesinde önemli rol oynayan, yüksek
kaliteli protein, esansiyel yağ asidi ve temel besin öğeleri açısından en
zengin kaynaklardan biridir. Günümüzde yumurta pastörize edilmiş olarak sıvı,
dondurulmuş ve kurutulmuş halde, mayonez, sos, kek, sporcu ürünleri, makarna,
dondurma, bebek bisküvisi, çorba, sporcu içecekleri, nuga, helva, mantı,
erişte, makaron, wafl ve çikolata gibi birçok ürünlerde kullanım alanı bulmuş
ve kullanıldığı ürünler giderek artmaktadır. Bu çalışma işlenmiş yumurta
ürünlerini, üretiminin her aşamasında sağlık ve helal kriterleri açısından
analiz ederek toplumda helal farkındalığını artırmayı amaçlamaktadır. Yumurta
ürünleri, yumurta işleme tesislerinde üretilen ve depolama ile başlayarak,
yıkama, sanitasyon, kırma, ayırma-santrifüjleme, standardizasyon, karıştırma,
pastörize etme, soğutma, ultrafiltrasyon veya ters osmoz ile konsantre hale
getirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, püskürterek
kurutma, kuru pastörizasyon, paketleme, stoklama ve taşıma ile tamamlanan
adımların her birini kapsayan kuşkulu unsurlar göz önünde bulundurularak
yumurta ürünlerinin incelenmesi ve değerlendirilmesi yapılmıştır. Bu çalışmada,
işlenmiş endüstriyel yumurta ürünlerinin üretiminin her aşaması “helal ve gıda
güvenliği” üretim kriterleri ile gereksinimleri açısından detaylı bir şekilde
araştırılmıştır.  

Anahtar Kelimeler

Yumurta ürünleri, pastörize sıvı yumurta, yumurta tozu, helal kriterleri, helal farkındalığı

An Assessment and Review of the Halal Food Certification Process Requirements of Industrial Egg Products

Öz

Egg
products are the best source of high quality protein, essential fatty acid and
basic nutrients that play an important role in the human basic healthy diet and
wide variety of recipes. Liquid, frozen, and dehydrated processed egg products
are widely used in Food industry as functional and critical ingredients in
preparation of foodservice such as mayonnaise, sauces, cakes, decorations,
sports products, pasta, ice cream, baby biscuits, soups, sports drinks, nougat,
halva, Turkish ravioli, noodles, macaron, waffles, chocolate and cream
varieties. The presented work analyses the processing stages of all egg
products on health and halal criteria and aims to increase halal awareness in
the society. Egg products, refers to eggs processed at breaker-egg processing
plants facilities with following steps starting from storing, washing,
sanitizing, breaking, separating-centrifuging, standardizing, mixing/stirring,
pasteurizing, cooling, concentrating with ultrafiltration or reverse osmosis,
de-sugaring-fermentation with yeast/bacteria/enzyme, stabilizing, spray drying,
dry-pasteurizing, packing, stocking and finished with transporting step. In
this study, we investigated all egg processing step in terms of healthy food,
Halal certification, and production criteria and requirements. 

Anahtar Kelimeler

Egg products, pasteurized liquid egg, egg powder, halal criteria, halal awareness

Kaynakça

• Abousalham, A., & Verger, R. (2000). Zymogram of pancreatic lipases. Anal Biochem, 281(2), 234-236. doi:10.1006/abio.2000.4558
• Açıkgöz, Z., & Önenç, S. S. (2006). Fonksiyonel Yumurta Üretimi. Hay. Üret., 47(1), 36-46.
• Anonim. (2009). Tavuk Yumurtası - Kabuklu TS 6801. In. Ankara: Türk Standartları Enstitüsü.
• Anonim. (2012). Application Data Sheet Maxapal C10-GO4 Desugaring of Egg Products. In D. F. S. B.V. (Ed.). The Netherlands.
• Anonim. (2013). Bazı Kozmetiklerde Karşımıza Çıkan Sodyum Laureth / Lauril Sülfat (SLES/SLS). Retrieved from http://www.gidaraporu.com/sls-zarar_g.htm
• Anonim. (2014). Türk Gıda Kodeksi Yumurta Tebliği. In Gıda, Tarım ve Hayvancılık Bakanlığı. Ankara: Resmi Gazete 29211.
• Anonymous. (2011a). GCC Guide for Control on Imported Foods - Halal.
• Anonymous. (2011b). Guide To Good Manufacturing Practice for Liquid, Concentrated, Frozen and Dried Egg Products Used as Food Ingredients. 1-40.
• Anonymous. (2011c). Microbial and Enzymatic Methods of Glucose Removal from Egg White - Glucose Removal from Egg White. Retrieved from http://www.foodtech-portal.eu/index.php?title=Special:PdfPrint&page=Glucose+removal+from+egg+white
• Anonymous. (2012a). Application A1004 Phospholipase A2 As A Processing Aid (Enzyme) Explanatory Statement. Retrieved from Austria:
• Anonymous. (2012b). Application Data Sheet Maxapal A2 - A phospholipase A2 for the improvement of functionalities of egg-yolk based emulsions. In (pp. 1-3): DSM Food Specialties B. V.
• Anonymous. (2012c). Enzyme Data Sheet Maxapal A2. Retrieved from
• Anton, M., & Nau, F. (2006). Bioactive Egg Components and their Potential Uses. World's Poultry Sci. J., 62, 429-438. doi:10.1079/WPS2005105
• Asoodeh, A., Homayouni-Tabrizi, M., Shabestariyan, H., Emtenani, S., & Emtenani, S. (2016). Biochemical characterization of a novel antioxidant and angiotensin I-converting enzyme inhibitory peptide from Struthio camelus egg white protein hydrolysis. Journal of Food and Drug Analysis. doi:10.1016/j.jfda.2015.11.010
• Atılgan, M. R., & Unluturk, S. (2008). Rheological Properties of Liquid Egg Products (LEPS). International Journal of Food Properties, 11(2), 296-309. doi:10.1080/10942910701329658
• Aydın, H. (2012). Helal Gıdaya Tohum ve Helal Embriyo'dan Başlamak. In H. K. Büyüközer (Ed.), GİMDES Uluslararası Helal Gıda Konferansları-Türkiye 2009/2010/2011 (pp. 173). İstanbul: Altınoluk.
• Baldwin, R. R. (1950).
• Baldwin, R. R., Cambell, H. A., Theissen, R., & Lorant, G. J. (1953). The use of Glucose Oxidase in the Processing of Foods Wİth Special Emphasis on the Desugaring of Egg White. Food Technol., 7, 275-282.
• Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Eggs. In H.-D. Belitz, W. Grosch, & P. Schieberle (Eds.), Food Chemistry. USA: Springer-Verlag Berlin Heidelberg.
• Burdurlu, H. S., & Karadeniz, F. (2002). Gıdalarda Maillard Reaksiyonu. Gıda, 27(2), 77-83.
• Campbell, L., Raikos, V., & Euston, S. R. (2003). Modification of Functional Properties of Egg-White Proteins. Nahrung/Food, 6, 369-376.
• Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. J. of the Sci. of Food and Agric., 85(11), 1897-1902. doi:10.1002/jsfa.2185
• Caner, C., & Cansız, Ö. (2007). Effectiveness of chitosan-based coating in improving shelf-life of eggs. J. of the Sci. of Food and Agric., 87(2), 227-232. doi:10.1002/jsfa.2698
• Cluff, K., Konda Naganathan, G., Jonnalagada, D., Mortensen, I., Wehling, R., & Subbiah, J. (2016). Determination of yolk contamination in liquid egg white using Raman spectroscopy. Poult Sci. doi:10.3382/ps/pew095
• Conrad, K. M., Mast, M. G., Ball, H. R., Froning, G., & Mac Neil, J. H. (1993). Concentration of Liquid Egg White by Vacuum Evaporation and Reverse Osmosis. J Food Sci, 58(5), 1017-1020. doi:10.1111/j.1365-2621.1993.tb06102.x
• Freeland-Graves, J. H., & Peckman, G. C. (1987). Eggs. In J. H. Freeland-Graves & G. C. Peckman (Eds.), Foundation of Food Prep. (pp. 415-440). New York: Macmillan Publishing.
• Huopalahti, R., López-Fandiño, R., Anton, M., & Schade, R. (2007). Bioactive Egg Compounds. Berlin Heidelberg.: Springer-Verlag.
• Imai, C. (1976). Effects of Bacteria Fermentation and Lipase Treatment on the Whipping Properties of Spray-Dried Egg White. Poult Sci, 55(6), 2409-2414. doi:10.3382/ps.0552409
• Jin, Y.-G., Huang, D. A. N., Ding, T., Ma, M.-H., & Oh, D.-H. (2013). Effect of Phospholipase A1on the Physicochemical and Functional Properties of Hen's Egg Yolk, Plasma and Granules. Journal of Food Biochemistry, 37(1), 70-79. doi:10.1111/j.1745-4514.2011.00608.x
• Kawai, S. (2004). Characterization of Diacylglycerol Oil Mayonnaise Emulsified Using Phospholipase A2-Treated Egg Yolk. JAOCS, 81(11), 993-998.
• Kim, M.-R., Shim, J.-Y., Park, K.-H., Imm, B.-Y., & Oh, S. (2009). Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production. LWT - Food Sci. and Techn., 42, 250-255. doi:10.1016/j.lwt.2008.05.014
• Kobayashi, T., Kato, I., Ohmiya, K., & Shimizu, S. (1980). Recovery of Foam Stability of Yolk-contaminated Egg White by Immobilized Lipase. Agricultural Biological Chemistry, 44(2), 413-418.
• Koudele, J. W., & Heinsohn, E. C. (1960). The Egg Products Industry of The United States. Retrieved from Manhattan, USA:
• Kovacs-Nolan, J., Phillips, M., & Mine, Y. (2005). Advances in the value of eggs and egg components for human health. J. Agric. Food Chem., 53, 8421-8431.
• Kubal, B. S., & D'Souza, S. F. (2004). Immobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehyde. J. Biochem. Biophys. Methods, 59, 61-64. doi:10.1016/j.jbbm.2003.10.006
• Kulchaiyawat, C. (2015). Modification of Egg Albumen to Improve Thermal Stability. (Ph.D. Dissertation (Doktora Tezi)), Iowa State University,, Ames, Iowa.
• Kuropatwa, M., Tolkach, A., & Kulozik, U. (2009). Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocol., 23(8), 2174-2181. doi:10.1016/j.foodhyd.2009.05.001
• Lechevalier, V., Jeantet, R., Arhaliass, A., Legrand, J., & Nau, F. (2007). Egg white drying: Influence of industrial processing steps on protein structure and functionalities. J. of Food Eng., 83(3), 404-413. doi:10.1016/j.jfoodeng.2007.03.033
• Ledesma-Hernandez, B., & Hsieh, C.-C. (2013). Bioactive food peptides in health and disease. Croatia: InTech (interchopen.com).
• Li-Chan, E. C. Y., & Nakai, S. (1989). Biochemical basis for the properties of egg white. Critical Reviews in Poultry Biololgy, 2, 21-58.
• Lindon, G., & Lorient, D. (1999). Egg Products. In New Ingredients in Food Processing Biochemistry and Agriculture (pp. 134). Abington: Woodhead Publishing Limited.
• Macherey, L. N. (2007). Using Lipase to Improve the Functional Properties of Yolk-Contaminated Egg Whites. (MSc Dissertation (Yüksek Lisans Tezi)), Virginia Polytechnic Institute and State University, Blackburg, Virigina, USA.
• Macherey, L. N., Conforti, F. D., Eigel III, W., & O’Keefe, S. F. (2011). Use of mucor miehei lipase to improve functional properties of yolk-contaminated egg whites. J Food Sci, 76(4), C651-C655. doi:10.1111/j.1750-3841.2011.02138.x
• McCluskey, V. K. K. (2007). Microbial Analysis of Shelled Eggs and Chemical and Functional Analysis of Liquid Eggs. (PhD Dissertation (Doktora Tezi)), Auburn University, Auburn, Alabama, USA. Retrieved from https://etd.auburn.edu/bitstream/handle/10415/121/Kretszchmar Waugh_Vanessa_22.pdf;sequence=1
• Mine, Y. (2002). Recent Advances in Egg Protein Functionality in the Food System. World's Poult. Sci. J., 58, 31-39.
• Mine, Y. (2007). Egg Bioscience and Biotechnology. Hoboken, New Jersey, USA: Wiley-Interscience & Sons, Inc., Publication.
• Muthukumarappan, K., O'Donnell, C. P., & Cullen, P. J. (2010). Ozone Utilization. In K. Muthukumarappan, C. P. O'Donnell, & P. J. Cullen (Eds.), Encyclopedia of Agricultural, Food, and Biological Engineering: Taylor & Francis.
• Nielsen, H. (2000). Application of Chemical Methods to the Determination of Egg Yolk Contamination in Commercial Productions of Egg White Compared to Enzymatic Determination. LWT - Food Science and Technology, 33(2), 151-154. doi:10.1006/fstl.1999.0618
• Noyes, R. (1969). Eggs. In Dehydration Process of Convenience Foods (pp. 102): Noyes Development Corp.
• Otles, S. Egg Processing with Lipase (Lipase-Catalase and Glucose Oxidase). Retrieved from http://eng.ege.edu.tr/~otles/Enzymes/enzymesused/ensymes/egg_processing__with_lipase.htm
• Radvanyi, D., Juhasz, R., Nemeth, C., Suhajda, Balla, C., & Barta, J. (2012). Evaluation of the Stability of Whipped Egg White. Czech J. Food Sci., 30(5), 412-420.
• Reed, G. (1966). Food Science and Technology A Series of Monographs. New York: Academiz Press, ınc.
• Rossi, M., Nys, Y., Anton, M., Bain, M., De Ketelaere, B., De Reu, K., . . . Sirri, F. (2013). Developments in understanding and assessment of egg and egg product quality over the last century. World's Poultry Science Journal, 69(02), 414-429. doi:10.1017/s0043933913000408
• Sebring, M. (1995). Desugarization of Egg Products. In W. J. Stadelman & O. J. Cotterill (Eds.), Egg Science and Technology (pp. 324). New York.: The Haworth Press Inc.
• Sisak, C., Csanadi, Z., Ronay, E., & Szajani, B. (2006). Elimination of glucose in egg white using immobilized glucose oxidase. Enzyme and Microbial Technology, 39, 1002-1007. doi:10.1016/j.enzmictec.2006.02.010
• Stadelman, W. J., & Cotterill, O. J. (1995a). Egg science and technology. New York.: The Haworth Press Inc.
• Stadelman, W. J., & Cotterill, O. J. (1995b). Egg Science and Technology New York.: The Haworth Press Inc - Food Products Press.
• Surai, P., & Sparks, N. (2001). Designer eggs: from improvement of egg composition to functional food. Trends in Food Sci. & Tech., 12, 7-16. doi:10.1016/S0924-2244(01)00048-6
• Svensson, G. (2012). Discoloration of albumen powder. Retrieved from
• Tan, T. C., Kanyarat, K., & Azhar, M. E. (2012). Evaluation of functional properties of egg white obtained from pasteurized shell egg as ingredient in angel food cake. International Food Research Journal, 19(1), 303-308.
• Tayyar, M. (2005). Yumurta Hijyeni. Retrieved from http://homepage.uludag.edu.tr/~mtayyar/yumurtahijyeni.htm
• Unluturk, S., Atilgan, M. R., Baysal, A. H., & Unluturk, M. S. (2010). Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. Int J Food Microbiol, 142(3), 341-347. doi:10.1016/j.ijfoodmicro.2010.07.013
• Van der Plancken, I., Van Loey, A., & Hendrickx, M. E. (2007). Foaming properties of egg white proteins affected by heat or high pressure treatment. J. of Food Eng., 78(4), 1410-1426. doi:10.1016/j.jfoodeng.2006.01.013
• Wang, G., & Wang, T. (2009). Effects of yolk contamination, shearing, and heating on foaming properties of fresh egg white. J Food Sci, 74(2), C147-156. doi:10.1111/j.1750-3841.2009.01054.x
• Watkins, B. A. (1995). The Nutrition Value of The Egg. In W. J. Stadelman & J. Cotterill (Eds.), Egg Sci. and Technol. New York: The Haworth Press Inc.
• Wong, Y. C., Herald, T. J., & Hachmeister, K. A. (1996). Evaluation of mechanical and barrier properties of protein coatings on shell eggs. Poult Sci, 75(417-422).
• Wu, J. (2014a). Eggs and Egg Products. In S. Clark, S. Jung, & B. Lamsal (Eds.), Food Processing, Principles and Applications: John Wiley & Sons, Ltd.
• Wu, J. (2014b). Eggs and Egg Products Processing. In S. Clark, S. Jung, & B. Lamsal (Eds.), Food Processing: Principles and Applications: John Wiley & Sons, Ltd.
• Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., & Kolaylı, S. (2010). Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda, 8(6), 44-51.
• Yüceer, M., & Caner, C. (2017). Yumurta ve Yumurta Ürünlerinde Helal Sertifikasyon Süreci - Halal Crtification Process in Egg and Egg Products. Paper presented at the International 4th Halal and Healthy Food Congress - 4. Helal ve Sağlıklı Gıdalar Kongresi, Ankara.
• Yüceer, M., & Caner, C. (2018). Ultrasound; a Novel and Innovative Processing Method for Egg and Egg Products Preservation. Journal of Chemical Biology and Pharmaceutical Chemistry, 1(1:4), 1-3.
• Yüceer, M., Caner, C., Aldemir, H., & Temizkan, R. (2015). Fosfolipaz Enziminin sıvı Yumurta Akı Fonksiyonel Kalitesine Etkisi. Paper presented at the 9. Gıda Mühendisliği Kongresi, Selçuk, İzmir.
• Yüceer, M., Temizkan, R., Aldemir, H., & Caner, C. (2015). Enzim Modifiye Sıvı Yumurta Akının Reolojik Karakterizasyonu. Paper presented at the 6. Ulusal Veteriner Gıda Hijyeni kongresi, Van. Sözlü Sunum retrieved from
• Yüceer, M., Temizkan, R., & Caner, C. (2012). Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri. Akademik Gıda, 10(4), 70-76.