FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ

Year 2021, , 443 - 462, 23.03.2021

Hülya Serpil Kavuşan , Meltem Serdaroğlu

https://doi.org/10.15237/gida.GD20122

Cited By: 1

Abstract

Et ve et ürünlerine uygulanan boyut küçültme, kürleme, ısıl işlem, fermantasyon ve depolama gibi işleme yöntemleri, yağ ve proteinlerin oksidasyonuna yol açmaktadır. Fermente et ürünlerinde gelişen oksidasyonun derecesi ürünün kalitesi, güvenilirliği ve besleyici değeri açısından önem taşımaktadır. Proses koşulları dışında formülasyonda yer alan yağ tipi, yağın eklenme şekli ve miktarı da oksidasyon reaksiyonlarını etkilemektedir. Lipid ve protein oksidasyonu birbirlerini etkileyen reaksiyonlar olup artan lipid oksidasyonu protein oksidasyonu reaksiyonlarını tetiklemektedir. Bu çalışmada fermente et ürünlerinde gelişen oksidasyon reaksiyonlarının mekanizmalarının ve reaksiyonların birbirleriyle olan ilişkilerinin derlenmesi amaçlanmıştır.

Keywords

fermente et ürünü, lipid oksidasyonu, protein oksidasyonu, sucuk

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Project Number

116-O-506

Thanks

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 116-O-506 numaralı proje kapsamında desteklenmiştir

OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY

Abstract

Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized. Oxidation of fermented meat products is important in terms of quality, safety, and nutritional value point of view. Besides the process conditions, type of added fat/oil in the formulation, the amount and application forms of added fat/oil effects the oxidation reactions. Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions. In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products

Keywords

fermented meat product, lipid oxidation, protein oxidation, sucuk

Project Number

116-O-506

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