The Basic Principles of Intermediate-Moisture Foods
Yükleniyor...
Dosyalar
Tarih
1988 Ocak
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Orta Rutubetli Gıdalar, hemen yenecek kadar yumuşak (% 20-30 rutubet), fakat uzun süre saklanabilecek kadar kuru gıda olarak tanımlanabilir. En eski gıda muhafaza metodlarından biri olup, son yıllarda yeniden ilgi uyandırmaya başlamıştır. Modern anlamda, Orta Rutubetli Gıdalar, nemlendiricilerin ilavesiyle Aw'nin düşürülmesi; mikostatik ve bakteriyostatik maddelerin katılması ve ayrıca bazı ek kimyasal maddelerin dahil edilmesiyle dayanıklılık ve duyusal özelliklerin yükseltilmesi esasına dayanır. Bu amaçla katılan en önemli kimyasal maddeler gliserol, propilen glikol, K sorbat ve tuzdur. Aw seviyesi düştükçe, gıdalardaki mikroorganizmaların çoğalması da durur, Aw 0.65'ten daha düşük seviyelerde üreme imkansız hale gelir.
Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of mycostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of Aw decreases the proliferation of microorganisms in foods suppresses and below Aw 0.65 the growth becomes practically impossible.
Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of mycostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of Aw decreases the proliferation of microorganisms in foods suppresses and below Aw 0.65 the growth becomes practically impossible.
Açıklama
Anahtar Kelimeler
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
1
Künye
Anıl, N., (1988). The Basic Principles of Intermediate-Moisture Foods. Eurasian Journal of Veterinary Sciences, 4(1), 393-409.
