Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması

Year 2022, Issue: 38, 40 - 46, 31.08.2022

Bülent Nazlı Halime Pehlivanoğlu Bilal Çakır Muhammed Çağlar Chi-ching Lee

https://doi.org/10.31590/ejosat.1099995

Abstract

Konjuge linoleik asit (KLA), linoleik asidin pozisyonel ve geometrik izomerlerinden oluşan grup için kullanılan terimdir ve bazı izomerlerin, sağlık açısından yararlı olduğu bilinmektedir. Bu çalışma, etlere uygulanan farklı pişirme tekniklerinin konjuge linoleik asit (KLA) ve cis9-trans11 ile trans10-cis12 izomerleri üzerine etkisini araştırmak amacıyla yapıldı. Çalışmada büyükbaş hayvan gövdesinden alınan et numunelerine haşlama, kızartma, fırınlama ve ızgara olmak üzere dört farklı pişirme yöntemi uygulandı. Çiğ ve dört farklı yöntem ile pişirilen et numunelerinde KLA, cis-9, trans-11 ve trans-10, cis-12 izomer miktarları GC-FID (Gas Chromatography-Flame Ionization Detector) cihazında incelendi.
Kızartma işlemi uygulanmış et numunelerinin, toplam konjuge linoleik asit ve c9-t11 izomerinde en yüksek ortalama değere sahip olduğu saptandı. Toplam KLA değerleri arasındaki fark P<0.01 düzeyinde, c9-t11 izomeri ortalama değerleri arasındaki fark ise P<0.001 düzeyinde önemli bulundu. Uygulanan diğer pişirme yöntemlerinde toplam KLA, c9-t11 izomeri ve t10- c12 izomeri ortalama değerleri arasındaki fark önemli bulunmadı (P>0.05). Elde edilen bulgulara göre, ısısal işlemlerin etlerdeki konjuge linoleik asidin miktarı üzerine önemli bir arttırıcı etkisinin olmadığı ve bu nedenle olumlu etkilerinden yararlanabilmek için et ve ürünlerinin konjuge linoleik asid ile desteklenmesi gerektiği sonucuna varıldı.

Keywords

Kırmızı Et, Pişirme, Konjuge Linoleik Asit, Biyoaktif İzomer

Investigation of the Effect of Different Cooking Methods on Conjugated Linoleic Acids in Red Meat

Abstract

This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling, frying, baking and grilling were applied to meat samples taken from the bovine carcasses. In raw and cooked meat samples, CLA, cis-9, trans-11 and trans-10, cis-12 isomer amounts were examined in Gas Chromatography-Flame Ionization Detector (GC-FID) device.

It was determined that the meat samples with frying treatment had the highest average value in total CLAs and c9,t11-CLAc9,t11-CLA. The difference between the total CLA values was found to be significant at the level of P < 0.01 and the difference between the mean values of the c9,t11-CLA at the level of P < 0.001. In other cooking methods, the difference between the mean values of total CLA, c9,t11-CLA and t10,c12-CLAwas not significant (P > 0.05). According to the findings obtained, it was concluded that thermal processes do not have a significant enhancing effect on the amount of CLAs in the meat and therefore, meat and products should be supplemented with CLAs to benefit from its positive effects.

Keywords

Red Meat, Cooking, CLAs and Bioactive Isomer

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