Antioxidant and Antimicrobial Activity of Spices in Meat and Meat Products (Turkish with English Abstract)

Abstract

The addition of compounds possessed antioxidant and antimicrobial activities are a necessity to obtain quality, extent the self-life and prevent economic loses of meat. Due to the antioxidant and antimicrobial properties of spices/herbs/plant, they have very important role within food additives especially used in meat and meat products.

Keywords

• Meat and meat products, spices, antioxidant activity, antimicrobial activity  

Et ve Et Ürünlerinde Baharatın Antioksidan ve Antimikrobiyal Aktivitesi

Abstract

Antioksidan ve antimikrobiyal etkiye sahip maddelerin ete eklenmesi etin kalitesini sağlamak, depolama süresini uzatmak ve ekonomik kayıpları engellemek açısından gerekli görülmektedir. Bu nedenle sahip olduğu antimikrobiyal ve antioksidan özelliğinden dolayı baharat; et ürünlerinde kullanılan katkılar içerisinde önemli bir yer tutmaktadır.

Keywords

• Et ve et ürünleri, baharat, antioksidan aktivite, antimikrobiyal aktivite 

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