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Lipid Oxidation in Minced Meat and Chicken Meats Consumed in Bilecik, Turkey

Yıl 2014, Cilt: 12 Sayı: 3, 26 - 29, 01.09.2014

Öz

Lipid oxidation causes loss of the specific properties of foods such as color, flavor, aroma, texture and nutritional value and leads to the formation of toxic compounds. Oxidation reactions occur as photo-oxidative or autocatalysis mechanism of free radicals. Tendency to the lipid oxidation increases by storing meat and chicken meat under inappropriate conditions for a long time. Oxidative degradation level of foods, stored for a long time, is determined with Thiobarbituric Acid TBA test, a simple, fast and commonly used method. In this study, oxidative degradation levels of 50 different chicken and 50 different minced meat samples obtained from markets in Bilecik, Turkey were determined by the TBA test. TBA levels of minced meats samples were in between 0.34-1.30 µgMA/g and the average value was 0.61±0,22 µgMA/g. TBA levels of chicken meats samples were in between 0.08-0.87 µgMA/g and the average value was 0.52±0.21 µgMA/g

Kaynakça

  • McMillin, K.W., 2008. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science 80: 43-65.
  • Halliwell, B., 1995. Antioxidant characterization. Methodology Pharmacol. 49:1341–1348. mechanism. Biochem
  • Mitsumoto, M., Arnold, R.N., Shaefer, D.M., Cassens, R.G., 1993. Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef. Journal of Animal Science 71:1812-1816.
  • Gatellier, P., Gomez, S., Gigaud, V., Berri, C., Le Bihan-Duval, E., Sante-Lhoutellier V., 2007. Use of a measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Science 76: 543– 547. face technique for
  • Jeremiah, L.E., 2001. Packaging alternatives to deliver fresh meats using short- or long- term distribution. Food Research International 34: 61 – 66.
  • Berruga, M.I., Vergara, H., Gallego, L., 2005. Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Ruminant Research 57: 257– 264.
  • Lillard, D.A., 1987. Oxidative deterioration in meat, poultry, and fish. Edited by A.J. Angelo, M.E. Bailey. Warmed-over flavor of meat. London: Academic Press, 41-67p.
  • Eriksson, C.,1982. Lipid oxidation catalysts and inhibitors in foods. Food Chemistry 9: 3–9.
  • Ulu, H., 2004. Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products. Meat Science 67: 683–687.
  • Guillén-Sans, R., Guzmán-Chozas, M., 1998. The thiobarbituric acid (TBA) reaction in foods: a review. Critical Reviews in Food Science and Nutrition 38: 315–330.
  • Gray, J.I., 1978. Measurement of lipid oxidation. J. Am. Oil Chem. Soc. 55: 539-546.
  • Khayat, A., Schwall, D., 1983. Lipid oxidation in seafood. Food Tecnology 7: 130-140.
  • Ostendorf , J.P., 1987. Antioxidants in the food industry. The firs International Symposium on the Fodd Industry. Food Additives. 383-397. [14] http://www.
  • britanniafood.com/common/invite_17.
  • html. Erişim Tarihi: 2005
  • Nawar, W.W., 1996. Lipids. In: Food Chemistry. Edited by O.R. Fennema, Marcel Dekker Inc. New York. 225-319p.
  • Sklan, D., Tenne, Z., Budowski, P., 1983. The effect of dietary fat and tocopherol on lipolysis and oxidation in turkey meat stored at different temperatures. Poultry Science 62: 2017–2021.
  • Mercier, Y., Gatellier, P., Viau, M., Remignon, H., Renerre, M., 1998. Effect of dietary fat and vitamin E on lipid and protein oxidation in turkey meat during storage. Meat Science 48: 301–317.
  • Renerre, M., Poncet, K., Mercier, Y., Gatellier, P., Metro, B., 1999. Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey. Journal of Agricultural and Food Chemistry 47: 237–244.
  • Fernandez, J., Perez-Alvarez, J.A, Fernandez- Lopez J.A., 1997. Thiobarbituric acid test for monitoring lipid oxidation. Food Chemistry 59: 345- 353.
  • Gomes, H.A., Silva, E.N., Nascimento, M.R.L., Fukuma, H.T., 2003. Evaluation of the 2- thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry 80: 433– 437.
  • Anonymous, 1997. Türk Standardı - 2409: Tavuk Gövde Eti (Karkas), TS 2409, Kimyasal Özellikler, Ankara.
  • Egan, H., Kirk, R.S., Sawyer, R., 1981. Oils and Fats, Chapter 17. Pearson’s Chemical Analysis of Foods. Edited by H. Egan. Churchill Livingstone, Edinburg. 534-539p.
  • Kristensen, D., Hansen, E., Arndal, A., Trinderup, R.A., Skibsted, L.H., 2001. Influence of light and temperature on the colour and oxidative stability of processed cheese. International Dairy Journal 11: 837–843.
  • Eckert, L.A, Maca, J.V., Miller, R.K., Acuff, G.R., 1997. characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate. Journal of Food Science 62:429–433.
  • Sallam, K.I., Samejima. K., 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebenson Wiss Technol. 37(8): 865–871.
  • Öztürk, G., 2009. Likopen İçeren Yenilebilir Filmlerin Sığır Kıymasının Oksidatif Stabilitesine Etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Shamberger, R.J., Barbara, A., Shamberger, B.A., Willis, C.E., 1977. Malonaldehyde content of food. Journal of Nutrition 107: 1404-1409.
  • Oruç, H.H., Cengiz, M., Kalkanlı, Ö., 2005. Piliç etlerinde lipid oksidasyonu sonucu oluşan Malonaldehit (MA) konsantrasyonları. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 24: 7-9.
  • Ceylan, Z.G., Özturan, K., Demirkaya, A.K., 2007. Erzurum piyasasında tüketime sunulan piliç gövde etlerindeki belirlenmesi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 2 (1) 41-43 asit sayılarının
  • Chen, M.C., Yeh, G.H.C. and Chiang, B.H.1996. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative. Processing and Preservation 20: 379-390. of Food
  • Igene, J.O., Pearson, A.M., Merkel, R.A., Coleman, T.H., 1979. Effect of frozen storage time, cooking and holding temperature upon extractable lipids and TBA values of beef and chicken. Journal of Animal Science 49: 701-707.
  • Cortinas, L., Barroeta, A., Villaverde, C., Galobart, J., Guardiola, F., Baucells, M.D., 2005. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation. Poultry Science 84: 48–55.
  • Aksu, M.İ., Karaoğlu, M., Kaya, M., Esenbuğa, N., Macit, M., 2005. Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum and aerobic-packed breast and drumstick meats of broilers. Journal of the Science of Food and Agriculture 85: 1485–1491.
  • Grene, B.E,. Cumuze, T.H., 1982. Relationship between TBA numbers and experienced panelist’s assessments of oxidazed flavour in cooked beef. Journal of Food Science 47: 52-58.

Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu

Yıl 2014, Cilt: 12 Sayı: 3, 26 - 29, 01.09.2014

Öz

Lipid oksidasyonu, gıdaların renk, tat, aroma, tekstür ve besin değeri gibi kendine has özelliklerini kaybetmesine ve toksik bileşiklerin oluşumuna yol açar. Oksidasyon reaksiyonu foto-oksidatif olarak veya serbest radikallerin otokataliz mekanizması ile gerçekleşir. Uygun şartlarda muhafaza edilemeyen kırmızı et ve tavuk eti, uzun süre depolanırsa lipid oksidasyonuna karşı duyarlılığı artar. Uzun süre depolanmış gıdaların oksidatif bozulması, yaygın olarak basit ve hızlı bir yöntem olan Tiyobarbiturik Asit TBA testi ile belirlenir. Bu araştırmada, Bilecik piyasasından toplanmış 50 adet kıyma ve 50 adet tavuk etinin oksidatif bozulma düzeyleri TBA testi kullanılarak belirlendi. Kıyma örneklerinin TBA düzeyinin 0,34-1,30 µgMA/g arasında değiştiği ve ortalama TBA sayısının 0,61 µgMA/g, Tavuk eti örneklerinin TBA düzeyinin 0,08-0,87 µgMA/g arasında değiştiği ve ortalama TBA sayısının 0,52 µgMA/g olduğu tespit edildi

Kaynakça

  • McMillin, K.W., 2008. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science 80: 43-65.
  • Halliwell, B., 1995. Antioxidant characterization. Methodology Pharmacol. 49:1341–1348. mechanism. Biochem
  • Mitsumoto, M., Arnold, R.N., Shaefer, D.M., Cassens, R.G., 1993. Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef. Journal of Animal Science 71:1812-1816.
  • Gatellier, P., Gomez, S., Gigaud, V., Berri, C., Le Bihan-Duval, E., Sante-Lhoutellier V., 2007. Use of a measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Science 76: 543– 547. face technique for
  • Jeremiah, L.E., 2001. Packaging alternatives to deliver fresh meats using short- or long- term distribution. Food Research International 34: 61 – 66.
  • Berruga, M.I., Vergara, H., Gallego, L., 2005. Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Ruminant Research 57: 257– 264.
  • Lillard, D.A., 1987. Oxidative deterioration in meat, poultry, and fish. Edited by A.J. Angelo, M.E. Bailey. Warmed-over flavor of meat. London: Academic Press, 41-67p.
  • Eriksson, C.,1982. Lipid oxidation catalysts and inhibitors in foods. Food Chemistry 9: 3–9.
  • Ulu, H., 2004. Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products. Meat Science 67: 683–687.
  • Guillén-Sans, R., Guzmán-Chozas, M., 1998. The thiobarbituric acid (TBA) reaction in foods: a review. Critical Reviews in Food Science and Nutrition 38: 315–330.
  • Gray, J.I., 1978. Measurement of lipid oxidation. J. Am. Oil Chem. Soc. 55: 539-546.
  • Khayat, A., Schwall, D., 1983. Lipid oxidation in seafood. Food Tecnology 7: 130-140.
  • Ostendorf , J.P., 1987. Antioxidants in the food industry. The firs International Symposium on the Fodd Industry. Food Additives. 383-397. [14] http://www.
  • britanniafood.com/common/invite_17.
  • html. Erişim Tarihi: 2005
  • Nawar, W.W., 1996. Lipids. In: Food Chemistry. Edited by O.R. Fennema, Marcel Dekker Inc. New York. 225-319p.
  • Sklan, D., Tenne, Z., Budowski, P., 1983. The effect of dietary fat and tocopherol on lipolysis and oxidation in turkey meat stored at different temperatures. Poultry Science 62: 2017–2021.
  • Mercier, Y., Gatellier, P., Viau, M., Remignon, H., Renerre, M., 1998. Effect of dietary fat and vitamin E on lipid and protein oxidation in turkey meat during storage. Meat Science 48: 301–317.
  • Renerre, M., Poncet, K., Mercier, Y., Gatellier, P., Metro, B., 1999. Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey. Journal of Agricultural and Food Chemistry 47: 237–244.
  • Fernandez, J., Perez-Alvarez, J.A, Fernandez- Lopez J.A., 1997. Thiobarbituric acid test for monitoring lipid oxidation. Food Chemistry 59: 345- 353.
  • Gomes, H.A., Silva, E.N., Nascimento, M.R.L., Fukuma, H.T., 2003. Evaluation of the 2- thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry 80: 433– 437.
  • Anonymous, 1997. Türk Standardı - 2409: Tavuk Gövde Eti (Karkas), TS 2409, Kimyasal Özellikler, Ankara.
  • Egan, H., Kirk, R.S., Sawyer, R., 1981. Oils and Fats, Chapter 17. Pearson’s Chemical Analysis of Foods. Edited by H. Egan. Churchill Livingstone, Edinburg. 534-539p.
  • Kristensen, D., Hansen, E., Arndal, A., Trinderup, R.A., Skibsted, L.H., 2001. Influence of light and temperature on the colour and oxidative stability of processed cheese. International Dairy Journal 11: 837–843.
  • Eckert, L.A, Maca, J.V., Miller, R.K., Acuff, G.R., 1997. characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate. Journal of Food Science 62:429–433.
  • Sallam, K.I., Samejima. K., 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebenson Wiss Technol. 37(8): 865–871.
  • Öztürk, G., 2009. Likopen İçeren Yenilebilir Filmlerin Sığır Kıymasının Oksidatif Stabilitesine Etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Shamberger, R.J., Barbara, A., Shamberger, B.A., Willis, C.E., 1977. Malonaldehyde content of food. Journal of Nutrition 107: 1404-1409.
  • Oruç, H.H., Cengiz, M., Kalkanlı, Ö., 2005. Piliç etlerinde lipid oksidasyonu sonucu oluşan Malonaldehit (MA) konsantrasyonları. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 24: 7-9.
  • Ceylan, Z.G., Özturan, K., Demirkaya, A.K., 2007. Erzurum piyasasında tüketime sunulan piliç gövde etlerindeki belirlenmesi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 2 (1) 41-43 asit sayılarının
  • Chen, M.C., Yeh, G.H.C. and Chiang, B.H.1996. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative. Processing and Preservation 20: 379-390. of Food
  • Igene, J.O., Pearson, A.M., Merkel, R.A., Coleman, T.H., 1979. Effect of frozen storage time, cooking and holding temperature upon extractable lipids and TBA values of beef and chicken. Journal of Animal Science 49: 701-707.
  • Cortinas, L., Barroeta, A., Villaverde, C., Galobart, J., Guardiola, F., Baucells, M.D., 2005. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation. Poultry Science 84: 48–55.
  • Aksu, M.İ., Karaoğlu, M., Kaya, M., Esenbuğa, N., Macit, M., 2005. Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum and aerobic-packed breast and drumstick meats of broilers. Journal of the Science of Food and Agriculture 85: 1485–1491.
  • Grene, B.E,. Cumuze, T.H., 1982. Relationship between TBA numbers and experienced panelist’s assessments of oxidazed flavour in cooked beef. Journal of Food Science 47: 52-58.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Alper Kürşat Demirkaya Bu kişi benim

Yayımlanma Tarihi 1 Eylül 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 12 Sayı: 3

Kaynak Göster

APA Demirkaya, A. K. (2014). Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu. Akademik Gıda, 12(3), 26-29.
AMA Demirkaya AK. Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu. Akademik Gıda. Eylül 2014;12(3):26-29.
Chicago Demirkaya, Alper Kürşat. “Bilecik İlinde Tüketime Sunulan Kıyma Ve Tavuk Etlerinde Lipid Oksidasyonu”. Akademik Gıda 12, sy. 3 (Eylül 2014): 26-29.
EndNote Demirkaya AK (01 Eylül 2014) Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu. Akademik Gıda 12 3 26–29.
IEEE A. K. Demirkaya, “Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu”, Akademik Gıda, c. 12, sy. 3, ss. 26–29, 2014.
ISNAD Demirkaya, Alper Kürşat. “Bilecik İlinde Tüketime Sunulan Kıyma Ve Tavuk Etlerinde Lipid Oksidasyonu”. Akademik Gıda 12/3 (Eylül 2014), 26-29.
JAMA Demirkaya AK. Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu. Akademik Gıda. 2014;12:26–29.
MLA Demirkaya, Alper Kürşat. “Bilecik İlinde Tüketime Sunulan Kıyma Ve Tavuk Etlerinde Lipid Oksidasyonu”. Akademik Gıda, c. 12, sy. 3, 2014, ss. 26-29.
Vancouver Demirkaya AK. Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu. Akademik Gıda. 2014;12(3):26-9.

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