Use of Encapsulation Technology in Meat Industry
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...
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| Format: | Article |
| Language: | English |
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Burdur Mehmet Akif Ersoy University
2019-07-01
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| Series: | Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/772371 |
| _version_ | 1828024923360067584 |
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| author | Ali SOYUÇOK Birol KILIÇ Gülden BAŞYİĞİT KILIÇ |
| author_facet | Ali SOYUÇOK Birol KILIÇ Gülden BAŞYİĞİT KILIÇ |
| author_sort | Ali SOYUÇOK |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T12:51:41Z |
| format | Article |
| id | doaj.art-5ec307a19bf340198a79a1eb70a1eab4 |
| institution | Directory Open Access Journal |
| issn | 1309-2243 |
| language | English |
| last_indexed | 2024-04-10T12:51:41Z |
| publishDate | 2019-07-01 |
| publisher | Burdur Mehmet Akif Ersoy University |
| record_format | Article |
| series | Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü |
| spelling | doaj.art-5ec307a19bf340198a79a1eb70a1eab42023-02-15T16:13:42ZengBurdur Mehmet Akif Ersoy UniversityMehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü1309-22432019-07-01101102110https://doi.org/10.29048/makufebed.530102Use of Encapsulation Technology in Meat IndustryAli SOYUÇOK0Birol KILIÇ1Gülden BAŞYİĞİT KILIÇ2Burdur Mehmet Akif Ersoy UniversitySüleyman Demirel UniversityBurdur Mehmet Akif Ersoy UniversityEncapsulation 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.https://dergipark.org.tr/tr/download/article-file/772371encapsulationmeat productsantimicrobialantioxidant |
| spellingShingle | Ali SOYUÇOK Birol KILIÇ Gülden BAŞYİĞİT KILIÇ Use of Encapsulation Technology in Meat Industry Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü encapsulation meat products antimicrobial antioxidant |
| title | Use of Encapsulation Technology in Meat Industry |
| title_full | Use of Encapsulation Technology in Meat Industry |
| title_fullStr | Use of Encapsulation Technology in Meat Industry |
| title_full_unstemmed | Use of Encapsulation Technology in Meat Industry |
| title_short | Use of Encapsulation Technology in Meat Industry |
| title_sort | use of encapsulation technology in meat industry |
| topic | encapsulation meat products antimicrobial antioxidant |
| url | https://dergipark.org.tr/tr/download/article-file/772371 |
| work_keys_str_mv | AT alisoyucok useofencapsulationtechnologyinmeatindustry AT birolkilic useofencapsulationtechnologyinmeatindustry AT guldenbasyigitkilic useofencapsulationtechnologyinmeatindustry |