Effect of Advanced Cooking Methods on Formation of Toxic Compounds in Meat

Year 2025, Volume: 23 Issue: 1, 72 - 79, 11.05.2025

Müge Uyarcan , Sude Cansın Güngör , Semra Kayaardı

https://doi.org/10.24323/akademik-gida.1697277

Cited By: 1

Abstract

Meat is an essential component of human nutrition and is prepared using various cooking techniques to ensure its microbiological safety and enhance its sensory qualities. However, conventional cooking methods like grilling, deep-frying, and pan-searing often involve extended heat exposure, which can result in the production of harmful toxic compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and acrylamide that may pose health risks. Moreover, the high temperatures and prolonged cooking times, typical of these conventional methods, can cause a reduction in the nutritional content of meat. In recent years, research has focused on innovative methods that can minimize the formation of toxic substances in meat while preserving its nutritional value and offering safer cooking alternatives. Among these advanced cooking technologies, microwave heating, ohmic heating, sous-vide cooking, and air-frying have attracted increasing interest. Compared to conventional methods, these techniques present important benefits, including improved product quality and efficiency, faster processing times, energy savings, and lower production costs. This review discusses advanced cooking technologies and their principles, highlighting their influence on the formation of toxic compounds in meat in comparison with conventional cooking practices.

Keywords

Meat , Cooking methods , Quality , Advanced techniques

İleri Pişirme Tekniklerinin Ette Toksik Bileşik Oluşumuna Etkisi

Abstract

İnsan beslenmesinde önemli bir besin kaynağı olan et, mikrobiyolojik güvenirliliğinin sağlanması ve organoleptik özelliklerinin geliştirilmesi amacıyla çeşitli yöntemlerle pişirilerek tüketilmektedir. Ancak etin pişirilmesinde kullanılan ızgara, yağda kızartma, tavada pişirme gibi geleneksel yöntemlerde uzun süre yüksek ısı uygulanmasından dolayı, polisiklik aromatik hidrokarbonlar, heterosiklik aminler ve akrilamid gibi insan sağlığı açısından tehlikeli toksik bileşikler oluşabilmektedir. Bunun yanı sıra geleneksel pişirme yöntemlerinde kullanılan uzun süre ve yüksek sıcaklık etin besleyici değerinde kayıplara neden olmaktadır. Son zamanlarda etin besin değerinde minimum kayıpla birlikte toksik bileşiklerin oluşumunu azaltacak daha güvenli pişirme sağlayacak ileri teknikler ile ilgili çalışmalar popülerlik kazanmıştır. İleri pişirme yöntemleri arasında mikrodalga ısıtma, ohmik ısıtma, sous-vide pişirme ve air-fryer teknolojileri dikkat çekmektedir. Geleneksel yöntemlere kıyasla bu yöntemlerin ürün kalitesini ve verimliliğini arttırması, işlem süresinin kısa olması, enerji tasarrufu sağlaması, işlem maliyetini azaltması gibi avantajlarından dolayı önemli bir potansiyele sahip olduğu ifade edilmektedir. Bu derlemede ileri pişirme teknikleri, uygulama mekanizmaları, ette toksik bileşik oluşumu üzerine etkileri geleneksel yöntemlerle kıyaslanarak irdelenmiştir.

Keywords

Et , Pişirme yöntemleri , Kalite , İleri teknikler

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