Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri

Beyza Erdoğan; Özgül Özdestan Ocak

Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri

Öz

Gıdalarda ısıl işlem uygulamalarıyla meydana gelen heterosiklik aromatik amin (HCA) bileşikleri gıdalarda bulunabilen en önemli toksik bileşiklerdendir. Bu sebeple HCA bileşikleri, gıdalarla birlikte tüketimiyle insan sağlığı açısından ciddi olumsuz etkilere sebep olabilecek potansiyele sahiptir. Bu bağlamda protein içeriği bakımından zengin olan et ve et ürünlerine uygulanacak işlemler, kontrollü bir şekilde gerçekleştirilmelidir. Özellikle pişirme sıcaklığının ve yönteminin HCA oluşumunu ve miktarını etkileyen en önemli faktörler olarak bilinmesiyle beraber ortamın antioksidan içeriğinin de HCA oluşumuna önemli düzeyde etkisi olduğu çeşitli çalışmalarla belirlenmiştir. Gıdaların pişirilmesi sırasında ortamda indirgen şekerler ile peptid, amino asit veya aminlerin birlikte bulunmasıyla, özellikle yüksek sıcaklıklarda HCA oluşumu açısından öncü olan Maillard reaksiyonu gerçekleşmektedir. Bu durumu önlemek amacıyla gıdalara eklenen doğal antioksidan maddelerin etkileri oldukça ilgi çekmektedir. Antioksidanlar, serbest radikal reaksiyonlarını önleyici özellikleri nedeniyle HCA oluşumuna karşı etkili inhibitörler haline gelmişlerdir. Bu derlemede, doğal antioksidan özellikteki maddelerin et ve et ürünlerinde kullanımının HCA oluşumu üzerine etkilerinin incelendiği çalışmalar özetlenmiştir.

Anahtar Kelimeler

Heterosiklik aromatik amin,HCA,doğal katkı

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Derleme

Yazarlar

Beyza Erdoğan Bu kişi benim
0000-0002-8834-1621

Özgül Özdestan Ocak ^*
0000-0003-0967-8865
Türkiye

Yayımlanma Tarihi

31 Aralık 2019

Gönderilme Tarihi

5 Ağustos 2019

Kabul Tarihi

19 Eylül 2019

Yayımlandığı Sayı

Yıl 2019 Cilt: 34 Sayı: 2

IZ

https://izlik.org/JA64AY84BH

Kaynak Göster

RIS / Bibtex

APA

Erdoğan, B., & Özdestan Ocak, Ö. (2019). Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım ve Gıda Bilimleri Dergisi, 34(2), 181-193. https://izlik.org/JA64AY84BH

AMA

1.Erdoğan B, Özdestan Ocak Ö. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım Gıda Bil. Der. 2019;34(2):181-193. https://izlik.org/JA64AY84BH

Chicago

Erdoğan, Beyza, ve Özgül Özdestan Ocak. 2019. “Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”. Çukurova Tarım ve Gıda Bilimleri Dergisi 34 (2): 181-93. https://izlik.org/JA64AY84BH.

EndNote

Erdoğan B, Özdestan Ocak Ö (01 Aralık 2019) Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım ve Gıda Bilimleri Dergisi 34 2 181–193.

IEEE

[1]B. Erdoğan ve Ö. Özdestan Ocak, “Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”, Çukurova Tarım Gıda Bil. Der., c. 34, sy 2, ss. 181–193, Ara. 2019, [çevrimiçi]. Erişim adresi: https://izlik.org/JA64AY84BH

ISNAD

Erdoğan, Beyza - Özdestan Ocak, Özgül. “Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”. Çukurova Tarım ve Gıda Bilimleri Dergisi 34/2 (01 Aralık 2019): 181-193. https://izlik.org/JA64AY84BH.

JAMA

1.Erdoğan B, Özdestan Ocak Ö. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım Gıda Bil. Der. 2019;34:181–193.

MLA

Erdoğan, Beyza, ve Özgül Özdestan Ocak. “Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri”. Çukurova Tarım ve Gıda Bilimleri Dergisi, c. 34, sy 2, Aralık 2019, ss. 181-93, https://izlik.org/JA64AY84BH.

Vancouver

1.Beyza Erdoğan, Özgül Özdestan Ocak. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım Gıda Bil. Der. [Internet]. 01 Aralık 2019;34(2):181-93. Erişim adresi: https://izlik.org/JA64AY84BH