Esansiyel Yağlar ve Et Kalitesi

Ali Nihat; Gültekin Yıldız

Esansiyel Yağlar ve Et Kalitesi

Öz

Uçucu yağların et kalitesi üzerine etkileri oldukça fazladır ve bu konuda çalışmalar gün geçtikçe artmaktadır. Bu konunun gerek hayvan beslenmesi ve gerekse hayvansal ürünlerin korunmasındaki etkileri ele alınmıştır. Kekik timol ve karvakrol gibi fenolik terpenlerin antioksidan varlığı ile güçlü etkiye sahitir. Uçucu yağ karışımlarının sinerjistik bir etkiye sahip olması sayesinde sığır eti kalitesine olumlu etkileri vardır. Taze hayvansal ürünler çabuk bozulur ve kısa raf ömrüne sahiptir. Doğal antioksidanlar (esansiyel yağlar) içeren yenilebilir kaplamalar, taze ürünlerin stabilitesini artırabilir, kaliteyi sağlayabilir ve raf ömrünü uzatabilir. Yenilebilir uçucu yağlarla et ürünlerinin kaplanması ile etin raf ömrünün uzatılması, oksidasyonun azaltılması ve mikroorganizmal bozulmanın korunmasında avantajlar sağlanabilir.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Veteriner Bilimleri (Diğer)

Bölüm

Derleme

Yazarlar

Ali Nihat
0009-0001-4197-0922
Türkiye

Gültekin Yıldız ^*
0000-0002-1003-9254
Türkiye

Erken Görünüm Tarihi

11 Ekim 2024

Yayımlanma Tarihi

31 Ekim 2024

Gönderilme Tarihi

16 Ocak 2024

Kabul Tarihi

20 Mayıs 2024

Yayımlandığı Sayı

Yıl 2024 Sayı: 8

IZ

https://izlik.org/JA27FX62FC

Kaynak Göster

RIS / Bibtex

APA

Nihat, A., & Yıldız, G. (2024). Esansiyel Yağlar ve Et Kalitesi. Akademik Et ve Süt Kurumu Dergisi, 8, 11-19. https://izlik.org/JA27FX62FC