The Effects of Plant Additives Used in Meatball Production on the Development of Oxidation, Microbiological and Sensory Characteristics and Heterocyclic Amine (HCA) Formation

Abstract

Oxidation and microbial growth are the most important factors affecting the quality and shelf life of meat and meat products. The oxidation occur in the product induces taste, texture and color deteriorations as well as generation of harmful components to health. Microbial growth causes food spoilage while food-borne diseases can occur when pathogenic microorganisms grow in the product. Antioxidant and antimicrobial additives are widely used to prevent these changes in meat and meat products. Due to health concerns in recent years, there has been a significant increase in the use of natural additives, especially plant additives, instead of synthetic additives in meat products. It has been determined that some plant additives used in meatball type meat products also have a preventive effect on the formation of heterocyclic amines (HCA) that considered as mutagenic-carcinogenic compounds formed in meat products cooked at high temperatures. Many researchers reported that the natural additives such as rosemary, thyme, green tea, artichoke, grape seed, olive, clove reduce quality losses and improve microbiological quality. In this study, the studies investigating the effects of using plant-derived antioxidant and antimicrobial additives on the chemical, microbiological, sensory properties of the meatball and the effects of the formation of Heterocyclic amine (HCA) are presented.

Keywords

• Antimicrobial,Antioxidant,Plant additive,HCA,Meatball

Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri

Öz

Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidasyon ve mikrobiyal gelişim gelmektedir. Üründe meydana gelen oksidasyon lezzet, tekstür ve renkte bozulmalara neden olmakta, sağlığa zararlı bileşenler açığa çıkabilmektedir. Mikrobiyal gelişim gıdada bozulmalara neden olurken patojen mikroorganizmaların gelişimi durumunda gıda kaynaklı hastalıklar da meydana gelebilmektedir. Et ve et ürünlerinde oluşan bu değişimleri engellemek üzere antioksidan ve antimikrobiyal katkılar yaygın olarak kullanılmaktadır. Son yıllarda sağlık ile ilgili endişelerden dolayı et ürünlerinde sentetik katkılar yerine doğal katkıların, özellikle de bitkisel katkıların kullanımına yönelik çalışmalar önemli bir artış göstermiştir. Köfte tipi et ürünlerinde kullanılan bazı bitkisel katkıların mutajen-kanserojen olarak kabul edilen ve yüksek sıcaklıklarda pişirilen et ürünlerinde oluşan heterosiklik aminler (HCA) üzerinde de önleyici bir etki gösterdiği belirlenmiştir. Farklı araştırmacılar tarafından yapılan çalışmalarda, köftede kullanılan biberiye, kekik, yeşil çay, enginar, üzüm çekirdeği, zeytin, karanfil gibi doğal katkıların oksidasyon sonucu oluşan kalite kayıplarını azalttığı ve mikrobiyal kaliteyi olumlu yönde etkilediği belirlenmiştir. Bu çalışmada, bitkisel kaynaklı antioksidan ve antimikrobiyal katkıların kullanımının köftenin kimyasal, mikrobiyolojik ve duyusal özellikleri ile Heterosiklik amin (HCA) oluşumu üzerine etkilerinin incelendiği çalışmalar derlenerek sunulmuştur.

Anahtar Kelimeler

• Köfte,Antioksidan,Antimikrobiyal,HCA,Bitkisel katkı,Köfte

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