Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri

Beyza Erdoğan; Özgül Özdestan Ocak

Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri

Abstract

Gıdalarda ısıl işlem uygulamalarıyla meydana gelen heterosiklik aromatik amin (HCA) bileşikleri gıdalarda bulunabilen en önemli toksik bileşiklerdendir. Bu sebeple HCA bileşikleri, gıdalarla birlikte tüketimiyle insan sağlığı açısından ciddi olumsuz etkilere sebep olabilecek potansiyele sahiptir. Bu bağlamda protein içeriği bakımından zengin olan et ve et ürünlerine uygulanacak işlemler, kontrollü bir şekilde gerçekleştirilmelidir. Özellikle pişirme sıcaklığının ve yönteminin HCA oluşumunu ve miktarını etkileyen en önemli faktörler olarak bilinmesiyle beraber ortamın antioksidan içeriğinin de HCA oluşumuna önemli düzeyde etkisi olduğu çeşitli çalışmalarla belirlenmiştir. Gıdaların pişirilmesi sırasında ortamda indirgen şekerler ile peptid, amino asit veya aminlerin birlikte bulunmasıyla, özellikle yüksek sıcaklıklarda HCA oluşumu açısından öncü olan Maillard reaksiyonu gerçekleşmektedir. Bu durumu önlemek amacıyla gıdalara eklenen doğal antioksidan maddelerin etkileri oldukça ilgi çekmektedir. Antioksidanlar, serbest radikal reaksiyonlarını önleyici özellikleri nedeniyle HCA oluşumuna karşı etkili inhibitörler haline gelmişlerdir. Bu derlemede, doğal antioksidan özellikteki maddelerin et ve et ürünlerinde kullanımının HCA oluşumu üzerine etkilerinin incelendiği çalışmalar özetlenmiştir.

Keywords

Heterosiklik aromatik amin,HCA,doğal katkı

References

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Review

Authors

Beyza Erdoğan This is me
0000-0002-8834-1621

Özgül Özdestan Ocak ^*
0000-0003-0967-8865
Türkiye

Publication Date

December 31, 2019

Submission Date

August 5, 2019

Acceptance Date

September 19, 2019

Published in Issue

Year 2019 Volume: 34 Number: 2

IZ

https://izlik.org/JA64AY84BH

Cite

RIS / Bibtex

APA

Erdoğan, B., & Özdestan Ocak, Ö. (2019). Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 34(2), 181-193. https://izlik.org/JA64AY84BH

AMA

1.Erdoğan B, Özdestan Ocak Ö. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova J. Agric. Food. Sciences. 2019;34(2):181-193. https://izlik.org/JA64AY84BH

Chicago

Erdoğan, Beyza, and Özgül Özdestan Ocak. 2019. “Bazı Doğal Antioksidanların Et Ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 34 (2): 181-93. https://izlik.org/JA64AY84BH.

EndNote

Erdoğan B, Özdestan Ocak Ö (December 1, 2019) Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım ve Gıda Bilimleri Dergisi 34 2 181–193.

IEEE

[1]B. Erdoğan and Ö. Özdestan Ocak, “Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”, Çukurova J. Agric. Food. Sciences, vol. 34, no. 2, pp. 181–193, Dec. 2019, [Online]. Available: https://izlik.org/JA64AY84BH

ISNAD

Erdoğan, Beyza - Özdestan Ocak, Özgül. “Bazı Doğal Antioksidanların Et Ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”. Çukurova Tarım ve Gıda Bilimleri Dergisi 34/2 (December 1, 2019): 181-193. https://izlik.org/JA64AY84BH.

JAMA

1.Erdoğan B, Özdestan Ocak Ö. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova J. Agric. Food. Sciences. 2019;34:181–193.

MLA

Erdoğan, Beyza, and Özgül Özdestan Ocak. “Bazı Doğal Antioksidanların Et Ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 34, no. 2, Dec. 2019, pp. 181-93, https://izlik.org/JA64AY84BH.

Vancouver

1.Beyza Erdoğan, Özgül Özdestan Ocak. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova J. Agric. Food. Sciences [Internet]. 2019 Dec. 1;34(2):181-93. Available from: https://izlik.org/JA64AY84BH