Aquatic Resources in Food Security and Sustainable Food Safety

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CHAPTER


DOI :10.26650/B/LSB23LSB24.2024.026.010   IUP :10.26650/B/LSB23LSB24.2024.026.010    Full Text (PDF)

Thermal Processes - Pasteurization, Sterilization

Şehnaz Yasemin Tosun, Didem Üçok

In today’s world, the demand for quality and safe foods has made food preservation methods more important. Since prehistoric times, humans have preserved their food using many methods. Thermal processes are among the oldest preservation methods, and they are applied to foodstuffs, including seafood. The thermal process aims to cook the food with heat, make it consumable, and destroy harmful microorganisms and spores that may be present in the food. This way, foods that are safe to consume and have a longer shelf life are obtained. In this way, foods that are safe for consumption and have a longer shelf life are obtained. To ensure the sustainability of food safety in heattreated foods, the temperature-time relationship in the heat treatment method to be applied to the food must be selected correctly. In addition, while a properly applied heat treatment causes positive changes in the sensory characteristics of the food, a heat treatment that is not applied correctly may cause undesirable quality losses. Therefore, the type of food is very important when choosing the heat treatment to be applied to the food. Different types of heat treatment methods are applied in the food industry according to the kind of food. Among these methods, “Thermal Pasteurization” and “Thermal Sterilization” are important thermal processes critical for food safety. Fish, shellfish, and all kinds of ready-to-eat foods derived from them are offered for consumption through sterilisation and pasteurisation processes. This section discusses “Thermal Pasteurization” and “Thermal Sterilization” applications in general terms.


Keywords: Thermal process, Fish, Food, Clostridium botulinum, Quality
DOI :10.26650/B/LSB23LSB24.2024.026.010   IUP :10.26650/B/LSB23LSB24.2024.026.010    Full Text (PDF)

Isıl Uygulamalar - Pastöri̇zasyon, Steri̇li̇zasyon

Şehnaz Yasemin Tosun, Didem Üçok

Günümüz dünyasında kaliteli ve güvenli gıdalara olan talep gıda muhafaza yöntemlerini daha önemli hale getirmiştir. Tarih öncesi çağlardan bu yana insanoğlu gıdalarını çok farklı yöntemler ile muhafaza etmiştir. Bu muhafaza yöntemlerinden ısıl uygulamalar su ürünleri dahil olmak üzere farklı tipteki gıda maddelerine uygulanan en eski yöntemlerden bir tanesidir. Isıl uygulamada amaç, gıdanın ısının etkisi ile pişirilerek tüketilebilir hale getirilmesi ve de gıdada bulunabilecek zararlı mikroorganizma ve sporlarının tahrip edilmesidir. Böylelikle daha uzun raf ömrüne sahip tüketimi güvenli olan gıdalar elde edilir. Isıl işlem uygulanmış gıdalarda gıda güvenliğinin sürüdürlebilirliğinin sağlanabilmesi içi gıdaya uyugulanacak ısıl işlem metodundaki sıcaklık süre ilişkisinin doğru bir şekilde seçilmesi gerekmektedir. Bunun yanısıra doğru şekilde uygulanan bir ısıl işlem gıda maddesinin duyusal karakteristiklerinde olumlu yönde değişikliklere neden olurken doğru şekilde uygulanmayan bir ısıl işlem gıda maddesinde arzu edilmeyen kalite kayıplarına da neden olabilmektedir. Bundan dolayı gıdaya uygulanacak olan ısıl işlem seçilirken gıda maddesinin tipi oldukça önemlidir. Gıda endüstrisinde gıdanın cinsine göre uygulanan farklı tipte ısıl işlem yöntemleri bulunmaktadır. Bu yöntemlerden “Termal Pastörizasyon” ve “Termal Sterilizasyon” gıda güvenliği açısından kritik öneme sahip iki önemli ısıl uygulama şeklidir. Balık, kabuklular ve bunlardan elde edilen her tür hazır yemekler sterilizasyon ve pastörizasyon işlemeleri ile tüketime sunulmaktadır. Bu bölümde genel hatları ile “Termal Pastörizasyon” ve “Termal Sterilizasyon” uygulamalarına değinilmiştir.


Keywords: Isıl işlem, Balık, Gıda, Clostridium botulinum, Kalite

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