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

Year 2019, Volume: 34 Issue: 2, 181 - 193, 31.12.2019

Beyza Erdoğan Özgül Özdestan Ocak

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

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