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

Yıl 2019, Cilt: 34 Sayı: 2, 181 - 193, 31.12.2019

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.

Kaynakça

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Toplam 63 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makalesi
Yazarlar

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

Özgül Özdestan Ocak 0000-0003-0967-8865

Yayımlanma Tarihi 31 Aralık 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 34 Sayı: 2

Kaynak Göster

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.
AMA Erdoğan B, Özdestan Ocak Ö. Bazı Doğal Antioksidanların Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumu Üzerine Etkileri. Çukurova Tarım Gıda Bil. Der. Aralık 2019;34(2):181-193.
Chicago 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 34, sy. 2 (Aralık 2019): 181-93.
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 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, 2019.
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 (Aralık 2019), 181-193.
JAMA 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, 2019, ss. 181-93.
Vancouver 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):181-93.

Çukurova Üniversitesi Ziraat Fakültesi Dergisi” yayın hayatına 1 Ocak 2016 tarihi itibariyle “Çukurova Tarım ve Gıda Bilimleri Dergisi” adıyla devam etmektedir.


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