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

Year 2024, , 55 - 66, 31.07.2024

Ali Batu , Heysem Suat Batu

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

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

Project Number

Yok

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

Ethical Statement

EK Dosya Sunulmuştur

Supporting Institution

Yok

Project Number

Yok

Thanks

EK Dosya Sunulmuştur

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