Protein Oxidation in Meat and Meat Products: Its Importance, Mechanisms, Detection Methods and Effects on Quality

Year 2016, Volume: 14 Issue: 1, 54 - 60, 01.03.2016

Haluk Ergezer Ramazan Gökçe Şeyma Hozer Tolga Akcan

Abstract

The effect of oxidized proteins on the development of biological diseases has been studied for a few decades but the effect and exact mechanisms of protein oxidation in food systems still remain largely unidentified. Protein oxidation has been defined as a covalent modification of proteins induced either directly by reactive species or indirectly by reactions with secondary by-products of oxidative stress. Meat and meat products are particularly susceptible to oxidative reactions. Oxidative modifications of proteins can change their physical and chemical properties, including their conformational structure, solubility, bioavailability and enzymatic activities. In this study, the mechanisms and consequences of protein oxidation in meat and meat products, its detection methods, its effects on meat quality, its possible effects on human health and its relationship with the meat processing stages are reviewed

Keywords

Meat, Meat products, Protein, Protein oxidation, Emerging technologies

Et ve Ürünlerinde Protein Oksidasyonu: Etki Mekanizması, Tespit Yöntemleri ve Etkileri

Abstract

Biyolojik hastalıkların gelişimi üzerine okside proteinlerin etkileri medikal anlamda uzun yıllardır incelenmesine rağmen protein oksidasyonunun gıdalardaki etkileri ve etki mekanizmaları halen büyük ölçüde açıklığa kavuşturulmamıştır. Protein oksidasyonu, direkt olarak reaktif türlerle ya da dolaylı olarak ikincil oksidasyon ürünleri ile başlatılan kovalent protein modifikasyonu olarak tanımlanabilir. Et ve et ürünleri oksidatif reaksiyonlara karşı oldukça hassastırlar. Oksidatif modifikasyonlar sonucu proteinlerin fiziksel ve kimyasal özellikleri değişmekle birlikte, konformasyonel yapısı, çözünürlüğü, biyolojik yararlılığı, enzimatik aktiviteleri değişikliğe uğramaktadır. Bu derlemede protein oksidasyonunun mekanizması, tespit yöntemleri, et kalitesi ve sağlık üzerine etkileri ile et işlem basamaklarının protein oksidasyonu ile ilişkileri kısaca açıklanmaya çalışılmıştır

Keywords

Et, Et ürünü, Protein, Protein oksidasyonu, Yeni teknolojiler

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