ET VE ET ÜRÜNLERİNDE İLERİ GLİKASYON SON ÜRÜNLERİ VE İŞLEME KAYNAKLI DİĞER KİMYASAL TEHLİKELERLE İLİŞKİLERİ

Abstract

Et ve et ürünlerinin işlenmesi, mikrobiyolojik güvenlik ve duyusal özellikler sağlarken sağlık açısından önem taşıyan bazı kimyasal bileşiklerin oluşmasına neden olabilmektedir. Bu derlemede, ileri glikasyon son ürünleri (AGEs) temel alınarak heterosiklik aromatik aminler (HAAs), polisiklik aromatik hidrokarbonlar (PAHs) ve N-nitrozaminlerin (NAs) et ürünlerindeki oluşumu, bulunma düzeyleri, sağlık etkileri ve kontrol yöntemleri değerlendirilmiştir. AGEs ve HAAs başlıca Maillard reaksiyonu ile ilişkiliyken, PAHs piroliz, eksik yanma ve duman birikimi sonucunda oluşmaktadır. NAs ise amin öncüleri ile nitritten kaynaklanan nitrozlayıcı bileşiklerin reaksiyonları sonucunda meydana gelmektedir. Yüksek sıcaklık, uzun pişirme süresi, yüzey kuruması, oksidasyon, doğrudan alev teması, tütsüleme ve depolama koşulları bu tehlikelerin oluşumunu etkileyebilmektedir. Kontrol uygulamaları mikrobiyolojik güvenlik ve duyusal kalite korunarak birlikte değerlendirilmelidir. Birden fazla tehlikenin eş zamanlı izlenmesi, et ürünlerinin kimyasal güvenliğinin daha doğru değerlendirilmesini ve etkili üretim uygulamalarının geliştirilmesini sağlayabilir.

Keywords

• Et ürünleri
• kimyasal tehlikeler
• ileri glikasyon son ürünleri
• heterosiklik aromatik aminler
• polisiklik aromatik hidrokarbonlar
• N-nitrozaminler

ADVANCED GLYCATION END PRODUCTS AND THEIR RELATIONSHIPS WITH OTHER PROCESSING-RELATED CHEMICAL HAZARDS IN MEAT AND MEAT PRODUCTS

Abstract

Meat processing improves microbial safety, shelf life, and sensory quality but may also promote the formation of chemical compounds of health concern. This review evaluates the formation, occurrence, health effects, and control of advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), and N-nitrosamines (NAs) in meat and meat products, with particular emphasis on AGEs. AGEs and HAAs are mainly associated with the Maillard reaction, whereas PAHs arise from pyrolysis, incomplete combustion, and smoke deposition. NAs are formed through reactions between amine precursors and nitrite-derived nitrosating agents. High temperature, prolonged cooking, surface dehydration, oxidation, direct flame exposure, smoking, and storage conditions influence their formation. Control measures should be considered collectively while maintaining microbial safety and desirable sensory properties. Simultaneous monitoring of multiple hazards can provide a more comprehensive assessment of chemical safety and support the development of meat-processing practices that reduce consumer exposure without compromising product quality.

Keywords

• Meat products
• chemical hazards
• advanced glycation end products
• heterocyclic aromatic amines
• polycyclic aromatic hydrocarbons
• N-nitrosamines

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