ET ve ET ÜRÜNLERİNDE PROTEİN OKSİDASYONU

Öz

Et ve et ürünleri bünyesinde barındırdıkları yüksek besleyici bileşenler nedeniyle sağlıklı ve dengeli beslenmede önemli yer tutmaktadır, ancak işleme ve depolama sırasında kalite ve kabul edilebilirliğini sınırlayan önemli değişikliklerden biride lipit ve protein oksidasyonudur.  Et ve et ürünlerinde oksidasyon, geri dönüşümü olmayan kimyasal değişimlere neden olarak kaliteyi olumsuz yönde etkilemektedir. Protein oksidasyonu reaktif oksijen türleri ile gelişen doğrudan reaksiyonlar veya oksidatif stres sonucu oluşan ikincil ürünler ile dolaylı reaksiyonlar nedeniyle proteinlerin yapısındaki değişimler olarak tanımlanabilir. Et ve et ürünlerinde gelişen protein oksidasyonu proteinlerin yapısal özelliklerinde değişimlere neden olarak proteinlerin biyoyararlılığında dolayısıyla besleyici değerinde azalmaya ve ürünlerde arzu edilmeyen kalite problemlerine neden olduğu gibi, potansiyel toksik bileşiklerin oluşumuyla gıda güvenliği açısından da risk oluşturmaktadır.  Bu derlemede et ve et ürünlerinde meydana gelen protein oksidasyonu hakkında kısaca bilgi verilmiştir.

Anahtar Kelimeler

• Oksidasyon,Protein oksidasyonu,Et ürünleri,Sosis,Et kalitesi

PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS

Abstract

Meat and meat products are essential components of the diet which supply valuable amounts of the nutrients needed for a healthy, balanced diet. Oxidation of lipid and proteins during storage and processing is recognized as a major cause of limitiation of quality and acceptability of the products. Protein oxidation is defined as the modification of a protein structure induced by the direct reactions with reactive oxygen species (ROS) or indirect reactions with secondary products of oxidative stress. Protein oxidation in meat and meat products can chance protein stucture and these changes can be involved bioavailability, nutritive value and meat quality, besides produce a risk in food security by potential toxic compounds. In this review basic principles of protein oxidation and the implications of protein oxidation in meat and meat produtcs were discussed.

Keywords

• Oxidation,Protein oxidation,Meat pro-ducts,Sausage,Meat quality

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