Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri

Ali Batu; Heysem Suat Batu

doi:10.5281/zenodo.13152559

EN TR

Health Effects of Cooking Food at High Temperatures (Barbecue, Open Flame, Pan) and Using a Flowtorch

Abstract

Cooking meat facilitates both chewing and digestion while also ensuring the elimination of harmful microorganisms However, improper cooking methods can lead to a decrease in the nutritional content of the meat and the formation of harmful chemicals that may pose potential health risks. Among the cooking methods preferred today, quick frying in oil and barbecue grilling ranks high. The use of blowtorch in kitchens has also become quite common in recent years. Grilling is a popular cooking method that can produce toxic by-products such as heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons. Short-duration cooking at high temperatures, such as frying in a pan or barbecue grilling, using healthy marinades and cooking oils, can minimize the formation of HAAs and aldehydes in meat. Both grilling and frying promote the formation of advanced glycation end products, which can increase the risk of disease. Particularly, the use of blowtorch is commonly employed in practical applications such as browning the tops of desserts like chocolate cakes without flour and rice pudding or tarts covered with brown sugar meringue. However, excessive charring of the surface may result in the formation of acrylamide, which is not suitable for health. This article aims to emphasize the importance of cooking at high temperatures or using blowtorch in terms of food quality and address the potentially harmful substances that may arise from improper cooking.

Keywords

High Temperature Cooking, Meat Cooking, Use of Blowtorch, Barbecue, Human Health

Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri

Abstract

Eti pişirmek, hem çiğnemeyi ve sindirimi kolaylaştırır, hem de zararlı mikroorganizmaların öldürülmesini sağlar. Ancak yanlış yöntemlerle pişirme sonucunda besin maddelerinin içeriği azalabilir ve potansiyel sağlık riskini artıran zararlı kimyasallar oluşabilir. Günümüzde tercih edilen pişirme yöntemleri arasında çabuk yağda kızartma ve barbekü ilk sıralarda gelmektedir. Mutfaklarda pürmüz kullanımı da son yıllarda yaygın hale gelmiştir. Izgara, heterosiklik aromatik aminler (HAA) ve polisiklik aromatik hidrokarbonlar gibi toksik yan ürünler üretebilen popüler bir pişirme şeklidir. Tavada kızartma veya barbekü gibi yüksek ateşte kısa süre pişirme, sağlıklı marinatlar ve pişirme yağları kullanılarak ette oluşabilecek olan HAA'ların ve aldehitlerin oluşumunu en aza indirilebilir. Hem ızgara hem de kızartma, hastalık riskini artırabilecek ileri glikasyon son ürünlerinin oluşumunu teşvik eder. Özellikle pürmüz kullanımı, esmer şekerli beze ile kaplanmış unsuz çikolatalı kek, sütlaç veya turta gibi ürünlerin üstünü kızartmak gibi pratik uygulamalarda yaygın olarak kullanılır. Ancak, üst yüzeyin fazla yakılması durumunda sağlık bakımından uygun olmayan akrilamid oluşabilir. Bu makale, yüksek sıcaklıkta veya pürmüz kullanılarak yapılan pişirmenin gıda kalitesi bakımından önemini vurgulamakta ve yanlış pişirme ile oluşabilecek sağlık bakımından sakıncalı maddeler üzerinde durmaktadır.

Keywords

Yüksek Sıcaklıkta Pişirme, Et Pişirme, Pürmüz Kullanımı, Barbekü, İnsan Sağlığı

Supporting Institution

Yok

Project Number

Yok

Ethical Statement

EK Dosya Sunulmuştur

Thanks

EK Dosya Sunulmuştur

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Details

Primary Language

Turkish

Subjects

Gastronomy

Journal Section

Review

Authors

Ali Batu ^*
0000-0003-3628-7747
Türkiye

Heysem Suat Batu
0000-0002-7743-4638
Türkiye

Early Pub Date

July 31, 2024

Publication Date

July 31, 2024

Submission Date

March 14, 2024

Acceptance Date

July 30, 2024

Published in Issue

Year 2024 Volume: 5 Number: 1

DOI

https://doi.org/10.5281/zenodo.13152559

IZ

https://izlik.org/JA43NS52CJ

APA

Batu, A., & Batu, H. S. (2024). Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal of Academic Tourism Analysis, 5(1), 55-66. https://doi.org/10.5281/zenodo.13152559

AMA

1.Batu A, Batu HS. Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal ATA. 2024;5(1):55-66. doi:10.5281/zenodo.13152559

Chicago

Batu, Ali, and Heysem Suat Batu. 2024. “Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme Ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri”. Journal of Academic Tourism Analysis 5 (1): 55-66. https://doi.org/10.5281/zenodo.13152559.

EndNote

Batu A, Batu HS (July 1, 2024) Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal of Academic Tourism Analysis 5 1 55–66.

IEEE

[1]A. Batu and H. S. Batu, “Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri”, Journal ATA, vol. 5, no. 1, pp. 55–66, July 2024, doi: 10.5281/zenodo.13152559.

ISNAD

Batu, Ali - Batu, Heysem Suat. “Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme Ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri”. Journal of Academic Tourism Analysis 5/1 (July 1, 2024): 55-66. https://doi.org/10.5281/zenodo.13152559.

JAMA

1.Batu A, Batu HS. Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal ATA. 2024;5:55–66.

MLA

Batu, Ali, and Heysem Suat Batu. “Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme Ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri”. Journal of Academic Tourism Analysis, vol. 5, no. 1, July 2024, pp. 55-66, doi:10.5281/zenodo.13152559.

Vancouver

1.Ali Batu, Heysem Suat Batu. Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal ATA. 2024 Jul. 1;5(1):55-66. doi:10.5281/zenodo.13152559

Journal ATA is licensed under CC BY-NC 4.0.

Health Effects of Cooking Food at High Temperatures (Barbecue, Open Flame, Pan) and Using a Flowtorch

Abstract

Keywords

Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri

Abstract

Keywords

Supporting Institution

Project Number

Ethical Statement

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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