ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR

Abstract

Polisiklik aromatik hidrokarbonlar (PAH) et ve et ürünlerinin yüksek sıcaklıklarda pişirilmesi sonucu oluşan mutajenik ve kanserojenik bileşikler olup, bu bileşiklere maruz kalmanın en yaygın yolu diyet alımıdır. Et ve et ürünlerinde yüksek miktarda oluşan bu PAH bileşiklerinin oluşumuna pişirme yöntemi, pişirme sıcaklığı, pişirme süresi, etin yağ içeriği gibi birçok faktör etkilidir. PAH bileşiklerinin oluşumu kaçınılmaz olmakla birlikte, oluşum mekanizmalarının bilinmesi oluşan PAH seviyelerinin azaltılması ve engellenmesi açısından önemlidir. Bu organik kirleticilerin sağlık üzerine olumsuz etkilerinin bulunması, gıdalarda bu bileşiklerin oluşumunun azaltılmasına veya engellenmesine dair stratejiler uygulanmasına neden olmaktadır. PAH oluşumunu azaltıcı yaklaşımlar ısıl işlem sıcaklığının ve süresinin mümkün olduğunca düşürülmesi, alternatif pişirme yöntemlerinin kullanımı, pişirme yöntemlerinin modifikasyonu, marinasyon uygulaması, et ve et ürünlerinin kimyasal kompozisyonundaki değişiklikler gibi önlemleri kapsamaktadır. Bu çalışmada et ve et ürünlerinde PAH oluşum mekanizmaları ve oluşum düzeyinin azaltılmasına dair stratejilerin detaylı olarak açıklanması amaçlanmıştır.

Keywords

• Polisiklik aromatik hidrokarbon
• et
• PAH oluşum
• sağlık
• azaltma stratejileri

FORMATION MECHANISMS AND REDUCTION STRATEGIES FOR POLYCYCLIC AROMATIC HYDROCARBONS IN MEAT AND MEAT PRODUCTS

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are mutagenic and carcinogenic compounds formed as a result of cooking meat and meat products at high temperatures, and the most common way of exposure to these compounds is dietary intake. Many factors such as cooking method, cooking temperature, cooking time, fat content of meat are effective on the formation of these PAH compounds, which occur in high amounts in meat and meat products. The adverse effects of this organic contaminants on health have led to the development of strategies to reduce the formation of these compounds in foods. Approaches to reduce PAH formation include reducing the cooking temperature and time as much as possible, using alternative cooking methods, marination, changes in the chemical composition of meat and meat products. In this study, it was aimed to explain in detail the mechanisms of PAH formation in meat and meat products and the strategies to reduce its formation level.

Keywords

• Polycycıc aromatıc hydrocarbons
• meat
• PAH formation
• health
• reduction strategies

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