Review
BibTex RIS Cite

FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ

Year 2021, Volume: 46 Issue: 2, 443 - 462, 23.03.2021
https://doi.org/10.15237/gida.GD20122

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.

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

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

Year 2021, Volume: 46 Issue: 2, 443 - 462, 23.03.2021
https://doi.org/10.15237/gida.GD20122

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

Project Number

116-O-506

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There are 114 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Hülya Serpil Kavuşan 0000-0003-2928-8020

Meltem Serdaroğlu 0000-0003-1589-971X

Project Number 116-O-506
Publication Date March 23, 2021
Published in Issue Year 2021 Volume: 46 Issue: 2

Cite

APA Kavuşan, H. S., & Serdaroğlu, M. (2021). FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. Gıda, 46(2), 443-462. https://doi.org/10.15237/gida.GD20122
AMA Kavuşan HS, Serdaroğlu M. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. The Journal of Food. March 2021;46(2):443-462. doi:10.15237/gida.GD20122
Chicago Kavuşan, Hülya Serpil, and Meltem Serdaroğlu. “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”. Gıda 46, no. 2 (March 2021): 443-62. https://doi.org/10.15237/gida.GD20122.
EndNote Kavuşan HS, Serdaroğlu M (March 1, 2021) FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. Gıda 46 2 443–462.
IEEE H. S. Kavuşan and M. Serdaroğlu, “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”, The Journal of Food, vol. 46, no. 2, pp. 443–462, 2021, doi: 10.15237/gida.GD20122.
ISNAD Kavuşan, Hülya Serpil - Serdaroğlu, Meltem. “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”. Gıda 46/2 (March 2021), 443-462. https://doi.org/10.15237/gida.GD20122.
JAMA Kavuşan HS, Serdaroğlu M. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. The Journal of Food. 2021;46:443–462.
MLA Kavuşan, Hülya Serpil and Meltem Serdaroğlu. “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”. Gıda, vol. 46, no. 2, 2021, pp. 443-62, doi:10.15237/gida.GD20122.
Vancouver Kavuşan HS, Serdaroğlu M. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. The Journal of Food. 2021;46(2):443-62.

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