Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi

Öz

Heterosiklik aromatik aminler et ve balık gibi proteince zengin gıdaların pişirilmesi esnasında oluşan bir grup kimyasal bileşiktir. Heterosiklik aromatik aminler mutajen ve/veya karsinojen oldukları için, gıdalardaki seviyelerinin azaltılması gerekmektedir. Bu nedenle gıda katkı maddeleri veya değişik pişirme uygulamaları ile ilgili pek çok çalışma yapılmıştır. Bu derlemede gıda maddelerinin hazırlanması esnasında HAA oluşumunun engellenmesine yönelik araştırmalara yer verilmiştir.

Anahtar Kelimeler

• Et, Et Ürünleri, Heterosiklik Aromatik Aminler, Redüksiyon

Kaynakça

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