\u018ft, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n d\u00fczg\u00fcn saxlanmas\u0131 \u015f\u0259rtdir. Saxlanma qabiliyy\u0259tin\u0259 g\u00f6r\u0259 \u0259t, toyuq v\u0259 bal\u0131q tez xarab olan m\u0259hsullar say\u0131l\u0131r.<\/p>\n
ARANTV.AZ<\/strong> x\u0259b\u0259r verir ki, bu bar\u0259d\u0259 Az\u0259rbaycan Respublikas\u0131 Qida T\u0259hl\u00fck\u0259sizliyi Agentliyi v\u0259 Qida T\u0259hl\u00fck\u0259sizliyi \u0130nstitutunun M\u00fct\u0259x\u0259ssisl\u0259ri t\u0259r\u0259find\u0259n haz\u0131rlanan maarifl\u0259ndirici materialda bildirilib. M\u00fct\u0259x\u0259ssisl\u0259r \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n d\u00fczg\u00fcn saxlanma qaydalar\u0131n\u0131 a\u00e7\u0131qlay\u0131blar:<\/p>\n Qida rasionumuzda \u0259t v\u0259 dig\u0259r \u0259t n\u00f6vl\u0259ri x\u00fcsusi yer tutur. Bu m\u0259hsullar\u0131n t\u0259rkibi insan orqanizminin b\u00f6y\u00fcm\u0259si, inki\u015faf\u0131 v\u0259 normal h\u0259yat f\u0259aliyy\u0259ti \u00fc\u00e7\u00fcn laz\u0131m olan b\u00fct\u00fcn madd\u0259l\u0259rl\u0259 z\u0259ngindir. Y\u00fcks\u0259k qidal\u0131l\u0131q d\u0259y\u0259rin\u0259 baxmayaraq, \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131 d\u00fczg\u00fcn saxlanmad\u0131qda m\u00fcxt\u0259lif mikroorqanizml\u0259r, o c\u00fcml\u0259d\u0259n patogenl\u0259rin inki\u015faf\u0131 \u00fc\u00e7\u00fcn \u0259lveri\u015fli m\u00fchit yaran\u0131r. H\u0259m\u00e7inin k\u0259sim zaman\u0131 gigiyenik qaydalara riay\u0259t edilm\u0259m\u0259si s\u0259b\u0259bind\u0259n \u0259t m\u0259hsullar\u0131nda m\u00fcxt\u0259lif mikroorqanizml\u0259rl\u0259 (Salmonella, E\u015ferixiyakoli, Kampilobakteriya, Listeria, Stafilokokk, Streptokokk, Clostridium, \u015eigella v\u0259 s.) \u00e7irkl\u0259nm\u0259 ba\u015f ver\u0259 bil\u0259r. \u0130nsanlar aras\u0131nda tez-tez rast g\u0259lin\u0259n qida m\u0259n\u015f\u0259li z\u0259h\u0259rl\u0259nm\u0259l\u0259rin (qida toksikoinfeksiyalar\u0131n) \u0259sas s\u0259b\u0259bi m\u0259hz bu kimi mikroorqanizml\u0259rl\u0259 siray\u0259tl\u0259nmi\u015f \u0259t m\u0259hsullar\u0131n\u0131n istehlak\u0131d\u0131r. Bu bax\u0131mdan \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n s\u0259b\u0259b ola bil\u0259c\u0259yi t\u0259hl\u00fck\u0259l\u0259rin profilaktikas\u0131 m\u0259qs\u0259dil\u0259 istehlak\u00e7\u0131lar diqq\u0259tli olmal\u0131d\u0131rlar. T\u0259z\u0259 v\u0259 qidaya yararl\u0131 \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131 bir s\u0131ra x\u00fcsusiyy\u0259tl\u0259rl\u0259 xarakteriz\u0259 olunur. Bu m\u0259hsullar\u0131 sanitar-gigiyenik normalara cavab ver\u0259n sat\u0131\u015f obyektl\u0259rind\u0259n \u0259ld\u0259 etm\u0259k t\u00f6vsiy\u0259 olunur.<\/p>\n \u018ft, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n d\u00fczg\u00fcn saxlanmas\u0131 \u015f\u0259rtdir. Saxlanma qabiliyy\u0259tin\u0259 g\u00f6r\u0259 \u0259t, toyuq v\u0259 bal\u0131q tez xarab olan m\u0259hsullar say\u0131l\u0131r. Bu m\u0259hsullar\u0131n soyuducuda saxlanmas\u0131n\u0131n d\u00fczg\u00fcn t\u0259\u015fkili itkil\u0259rin azald\u0131lmas\u0131, keyfiyy\u0259tin v\u0259 t\u0259hl\u00fck\u0259sizliyinin qorunmas\u0131 bax\u0131m\u0131ndan m\u00fch\u00fcm \u0259h\u0259miyy\u0259t k\u0259sb edir.<\/p>\n \u018ft m\u0259hsullar\u0131n\u0131n saxlanmas\u0131nda bir s\u0131ra xarici m\u00fchit amill\u0259ri d\u0259 mikroorqanizml\u0259rin inki\u015faf\u0131na, keyfiyy\u0259t d\u0259yi\u015fikliyin\u0259, \u00a0qidal\u0131l\u0131q d\u0259y\u0259rinin a\u015fa\u011f\u0131 d\u00fc\u015fm\u0259sin\u0259 s\u0259b\u0259b olur. Bel\u0259 ki, mikroorqanizml\u0259rin d\u0259rid\u0259ki k\u0259sik v\u0259 z\u0259d\u0259l\u0259r vasit\u0259sil\u0259 insana yoluxmas\u0131 ehtimal\u0131n\u0131n y\u00fcks\u0259k oldu\u011funu n\u0259z\u0259r\u0259 alaraq, \u0259t m\u0259hsullar\u0131 do\u011franan zaman \u0259ll\u0259rin z\u0259d\u0259l\u0259nm\u0259m\u0259si \u00fc\u00e7\u00fcn maksimum ehtiyatl\u0131 olmaq laz\u0131md\u0131r.<\/p>\n \u018ft, toyuq v\u0259 bal\u0131\u011f\u0131n do\u011franmas\u0131nda istifad\u0259 edil\u0259n k\u0259sici al\u0259tl\u0259r v\u0259 taxtalar m\u00fck\u0259mm\u0259l yuyulub t\u0259mizl\u0259nm\u0259lidir. Do\u011franma ba\u015fa \u00e7atd\u0131qdan sonra al\u0259tl\u0259r m\u00fctl\u0259q t\u0259krar t\u0259mizl\u0259nm\u0259li, yuyulmal\u0131 v\u0259 dezinfeksiya olunmal\u0131d\u0131r. Bundan ba\u015fqa, \u0259t v\u0259 dig\u0259r \u0259t n\u00f6vl\u0259ri soyuducuda saxlanark\u0259n “mal qon\u015fulu\u011fu” prinsipin\u0259 \u0259m\u0259l olunmal\u0131d\u0131r. \u018ft, toyuq, bal\u0131q kimi m\u0259hsullar dig\u0259r \u00e7iy qidalarla eyni yerd\u0259 saxlanmamal\u0131d\u0131r. Bel\u0259 hal \u00e7arpaz \u00e7irkl\u0259nm\u0259nin (bu m\u0259hsullardak\u0131 mikroorqanizml\u0259rin dig\u0259r qidalara n\u00fcfuz etm\u0259si) ba\u015f verm\u0259sin\u0259 s\u0259b\u0259b ola bil\u0259r.<\/p>\n \u018ft, toyuq, bal\u0131q kimi m\u0259hsullar\u0131n saxlanmas\u0131nda \u0259n vacib \u015f\u0259rtl\u0259rd\u0259n biri temperatur rejimin\u0259 \u0259m\u0259l etm\u0259kdir. Uy\u011fun temperaturun t\u0259tbiqi m\u0259hsullar\u0131n sa\u0445lanmas\u0131 zaman\u0131 ged\u0259n b\u00fct\u00fcn prosesl\u0259rin intensivliyin\u0259 t\u0259sir g\u00f6st\u0259rir. Bel\u0259 ki, temperaturun artmas\u0131 il\u0259 suyun bu\u0445arlanmas\u0131, fermentl\u0259rin, mikroorqanizml\u0259rin v\u0259 z\u0259r\u0259rvericil\u0259rin f\u0259all\u0131\u011f\u0131 g\u00fccl\u0259nir. T\u0259hl\u00fck\u0259siz dondurma v\u0259 soyutma birba\u015fa temperaturdan as\u0131l\u0131d\u0131r. Dondurucunun temperaturu -18 \u00b0C olaraq t\u0259nziml\u0259ndikd\u0259 bu m\u0259hsullar\u0131n uzun m\u00fcdd\u0259t keyfiyy\u0259tli saxlan\u0131lmas\u0131 m\u00fcmk\u00fcnd\u00fcr. Soyuducuda is\u0259 \u00a0\u0259t m\u0259hsullar\u0131n\u0131 2 \u00b0C temperaturda saxlamaq t\u00f6vsiy\u0259 olunur.<\/p>\n Bu m\u0259hsullar\u0131n saxlanmas\u0131n\u0131n d\u00fczg\u00fcn t\u0259\u015fkilind\u0259 qabla\u015fd\u0131rma materiallar\u0131n\u0131n da rolu b\u00f6y\u00fckd\u00fcr. \u00a0Bel\u0259 ki, \u0259t m\u0259hsullar\u0131n\u0131 t\u0259kistifad\u0259lik hiss\u0259l\u0259r\u0259 b\u00f6l\u0259r\u0259k, qida il\u0259 t\u0259masda uy\u011fun qabla\u015fmada dondurucuda saxlamaq laz\u0131md\u0131r. \u018fti keyfiyy\u0259tli saxlamaq \u00fc\u00e7\u00fcn polad v\u0259 ya \u015f\u00fc\u015f\u0259 t\u0259rkibli qablardan istifad\u0259 olunmal\u0131d\u0131r. H\u0259m\u00e7inin \u0259t v\u0259 toyuq m\u0259hsullar\u0131n\u0131n bir-birin\u0259 t\u0259mas etm\u0259y\u0259c\u0259k \u015f\u0259kild\u0259 saxlanmas\u0131na da diqq\u0259t etm\u0259k laz\u0131md\u0131r. Qeyd ed\u0259k ki, toyuq m\u0259hsullar\u0131, saxlamaq \u00fc\u00e7\u00fcn az davaml\u0131d\u0131r v\u0259 mal \u0259tin\u0259 nisb\u0259t\u0259n mikroblarla y\u00fcks\u0259k yoluxmaq x\u00fcsusiyy\u0259tin\u0259 malikdir.<\/p>\n Toyuq m\u0259hsullar\u0131n\u0131 donduraraq m\u00fchafiz\u0259 etm\u0259k bu qidan\u0131n yararl\u0131l\u0131q m\u00fcdd\u0259tini uzatmaq \u00fc\u00e7\u00fcn istifad\u0259 olunan vacib metodlardan biridir. Mikroorqanizml\u0259r \u00fc\u00e7\u00fcn laz\u0131m olan su donduqda onlar\u0131n f\u0259aliyy\u0259ti d\u0259 m\u0259hdudla\u015f\u0131r. Dona\u00e7ma m\u0259rh\u0259l\u0259sind\u0259 is\u0259 mikroorqanizml\u0259r \u00fc\u00e7\u00fcn su yarand\u0131qca onlar\u0131n m\u0259hsuldak\u0131 f\u0259aliyy\u0259ti t\u0259dric\u0259n b\u0259rpa olunur v\u0259 \u00e7oxalma\u011fa ba\u015flay\u0131r ki, bu da qida z\u0259h\u0259rl\u0259nm\u0259si riski yarad\u0131r. Bu bax\u0131mdan toyuq m\u0259hsullar\u0131 t\u0259krar-t\u0259krar dondurularaq istifad\u0259 edilm\u0259m\u0259lidir. H\u0259m\u00e7inin donu soyuducu \u015f\u0259raitind\u0259 a\u00e7maqla m\u0259hsullar \u0259n q\u0131sa zamanda realizasiya olunmal\u0131d\u0131r.<\/p>\n Bal\u0131q da tez xarab olan m\u0259hsullar qrupuna aiddir. Soyudulmu\u015f v\u0259 dondurulmu\u015f m\u0259hsulu uzun m\u00fcdd\u0259t t\u0259hl\u00fck\u0259siz saxlamaq m\u00fcmk\u00fcnd\u00fcr. Soyudulmu\u015f bal\u0131qlar +5 \u00b0C-d\u0259n -1 \u00b0C-d\u0259k 95-98 % nisbi r\u00fctub\u0259td\u0259 z\u0259if hava c\u0259r\u0259yan\u0131 \u015f\u0259raitind\u0259 sa\u0445lanmal\u0131d\u0131r. Dondurulmu\u015f bal\u0131qlar\u0131 -18 0C-d\u0259 85-90 % nisbi r\u00fctub\u0259td\u0259 sa\u0445lamaq m\u0259sl\u0259h\u0259t g\u00f6r\u00fcl\u00fcr. Qeyd ed\u0259k ki, bal\u0131q m\u0259hsullar\u0131n\u0131 \u0259vv\u0259lc\u0259 t\u0259mizl\u0259yib, yuyub v\u0259 suyu tam s\u00fcz\u00fcld\u00fckd\u0259n sonra dondurub saxlamaq laz\u0131md\u0131r. X\u00fcsus\u0259n d\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131 1-2 saat soyuducuda saxlay\u0131b, daha sonra dondurmaq m\u0259sl\u0259h\u0259t g\u00f6r\u00fcl\u00fcr. Bal\u0131\u011f\u0131n dondurulmas\u0131 mikrobioloji prosesl\u0259rin qar\u015f\u0131s\u0131n\u0131 almaq \u00fc\u00e7\u00fcn vacibdir. Bundan ba\u015fqa, bal\u0131qlar\u0131 dondurmazdan \u0259vv\u0259l az miqdarda duzlanmas\u0131 onun t\u0259z\u0259liyinin qorunub saxlanmas\u0131na k\u00f6m\u0259k edir. Bal\u0131q m\u0259hsullar\u0131n\u0131n bir d\u0259f\u0259d\u0259n art\u0131q dondurulmas\u0131 onun keyfiyy\u0259tin\u0259 m\u0259nfi t\u0259sir g\u00f6st\u0259rir. Bal\u0131q \u00a0tez dondurulub, t\u0259dric\u0259n donu a\u00e7\u0131ld\u0131qda y\u00fcks\u0259k keyfiyy\u0259tli qida \u0259ld\u0259 edilir.<\/p>\n Qabla\u015fd\u0131r\u0131lm\u0131\u015f \u0259t, toyuq v\u0259 bal\u0131q alark\u0259n qabla\u015fd\u0131rman\u0131n tam olmas\u0131 \u015f\u0259rtdir. \u0130stehlak\u00e7\u0131lar m\u0259hsulun etiketi \u00fcz\u0259rind\u0259ki istifad\u0259 tarixi, yararl\u0131l\u0131q m\u00fcdd\u0259ti, saxlanma \u015f\u0259raiti v\u0259 temperaturu, el\u0259c\u0259 d\u0259 dig\u0259r z\u0259ruri m\u0259lumatlarla tan\u0131\u015f olmal\u0131d\u0131rlar.<\/p>\n Unutmayaq ki, \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131 uy\u011fun \u015f\u0259raitd\u0259 v\u0259 temperaturda saxlanmaqla yana\u015f\u0131, d\u00fczg\u00fcn emal edilm\u0259li, tam bi\u015firilm\u0259lidir ki, insan sa\u011flaml\u0131\u011f\u0131na z\u0259r\u0259r vurmas\u0131n.<\/p>\n","protected":false},"excerpt":{"rendered":" \u018ft, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n d\u00fczg\u00fcn saxlanmas\u0131 \u015f\u0259rtdir. Saxlanma qabiliyy\u0259tin\u0259 g\u00f6r\u0259 \u0259t, toyuq v\u0259 bal\u0131q tez xarab olan m\u0259hsullar say\u0131l\u0131r. ARANTV.AZ x\u0259b\u0259r verir ki, bu bar\u0259d\u0259 Az\u0259rbaycan Respublikas\u0131 Qida T\u0259hl\u00fck\u0259sizliyi Agentliyi v\u0259 Qida T\u0259hl\u00fck\u0259sizliyi \u0130nstitutunun M\u00fct\u0259x\u0259ssisl\u0259ri t\u0259r\u0259find\u0259n haz\u0131rlanan maarifl\u0259ndirici materialda bildirilib. M\u00fct\u0259x\u0259ssisl\u0259r \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n d\u00fczg\u00fcn saxlanma qaydalar\u0131n\u0131 a\u00e7\u0131qlay\u0131blar: Qida rasionumuzda \u0259t v\u0259 dig\u0259r \u0259t n\u00f6vl\u0259ri x\u00fcsusi yer tutur. Bu m\u0259hsullar\u0131n t\u0259rkibi insan orqanizminin b\u00f6y\u00fcm\u0259si, inki\u015faf\u0131 v\u0259 normal h\u0259yat f\u0259aliyy\u0259ti \u00fc\u00e7\u00fcn laz\u0131m olan b\u00fct\u00fcn madd\u0259l\u0259rl\u0259 z\u0259ngindir. Y\u00fcks\u0259k qidal\u0131l\u0131q d\u0259y\u0259rin\u0259 baxmayaraq, \u0259t, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131 d\u00fczg\u00fcn saxlanmad\u0131qda m\u00fcxt\u0259lif…<\/p>\n","protected":false},"author":2,"featured_media":324332,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[19],"tags":[],"aioseo_notices":[],"gutentor_comment":0,"rttpg_featured_image_url":{"full":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808.jpg",975,540,false],"landscape":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808.jpg",975,540,false],"portraits":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808.jpg",975,540,false],"thumbnail":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808-500x280.jpg",500,280,true],"medium":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808-660x365.jpg",660,365,true],"large":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808-840x465.jpg",640,354,true],"1536x1536":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808.jpg",975,540,false],"2048x2048":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808.jpg",975,540,false],"post-thumbnail":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808-240x172.jpg",240,172,true],"advps-thumb-one":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/04\/7d12b66d161812956963256966010946808.jpg",975,540,false]},"rttpg_author":{"display_name":"V\u00fcsal Rafiqo\u011flu","author_link":"https:\/\/arantv.az\/?author=2"},"rttpg_comment":0,"rttpg_category":"G\u00fcnd\u0259m<\/a>","rttpg_excerpt":"\u018ft, toyuq v\u0259 bal\u0131q m\u0259hsullar\u0131n\u0131n d\u00fczg\u00fcn saxlanmas\u0131 \u015f\u0259rtdir. Saxlanma qabiliyy\u0259tin\u0259 g\u00f6r\u0259 \u0259t, toyuq v\u0259 bal\u0131q tez xarab olan m\u0259hsullar say\u0131l\u0131r. ARANTV.AZ x\u0259b\u0259r verir ki, bu bar\u0259d\u0259 Az\u0259rbaycan Respublikas\u0131 Qida T\u0259hl\u00fck\u0259sizliyi Agentliyi v\u0259 Qida T\u0259hl\u00fck\u0259sizliyi \u0130nstitutunun M\u00fct\u0259x\u0259ssisl\u0259ri t\u0259r\u0259find\u0259n haz\u0131rlanan maarifl\u0259ndirici materialda bildirilib. 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