TY  - JOUR
T1  - Esansiyel Yağlar ve Et Kalitesi
AU  - Yıldız, Gültekin
AU  - Nihat, Ali
PY  - 2024
DA  - October
Y2  - 2024
JF  - Akademik Et ve Süt Kurumu Dergisi
JO  - AESKD
PB  - Et ve Süt Kurumu
WT  - DergiPark
SN  - 2757-5470
SP  - 11
EP  - 19
IS  - 8
LA  - tr
AB  - Uçucu yağların et kalitesi üzerine etkileri oldukça fazladır ve bu konuda çalışmalar gün geçtikçe artmaktadır. Bu konunun gerek hayvan beslenmesi ve gerekse hayvansal ürünlerin korunmasındaki etkileri ele alınmıştır. Kekik timol ve karvakrol gibi fenolik terpenlerin antioksidan varlığı ile güçlü etkiye sahitir. Uçucu yağ karışımlarının sinerjistik bir etkiye sahip olması sayesinde sığır eti kalitesine olumlu etkileri vardır. Taze hayvansal ürünler çabuk bozulur ve kısa raf ömrüne sahiptir. Doğal antioksidanlar (esansiyel yağlar) içeren yenilebilir kaplamalar, taze ürünlerin stabilitesini artırabilir, kaliteyi sağlayabilir ve raf ömrünü uzatabilir. Yenilebilir uçucu yağlarla et ürünlerinin kaplanması ile etin raf ömrünün uzatılması, oksidasyonun azaltılması ve mikroorganizmal bozulmanın korunmasında avantajlar sağlanabilir.
KW  - Besi
KW  - esansiyel yağ
KW  - et
KW  - kalite
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UR  - https://dergipark.org.tr/tr/pub/aeskd/article/1420708
L1  - https://dergipark.org.tr/tr/download/article-file/3663823
ER  -