Ette Lipit Oksidasyonu ve Etkileyen Faktörler

Guleren Sabuncular, (Marmara Üniversitesi, Sağlık bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, İstanbul, Türkiye)
Gamze Akbulut, (Gazi Üniversitesi, Sağlık bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Ankara, Türkiye)
Mustafa Yaman (İstanbul Sabahattin Zaim Üniversitesi, Sağlık bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, İstanbul, Türkiye)
Avrupa Bilim ve Teknoloji Dergisi
3 1
Yıl: 2021 Cilt: 0 Sayı: 27 Sayfa Aralığı: 362 - 369 Metin Dili: Türkçe DOI: 10.31590/ejosat.924905 İndeks Tarihi: 25-05-2023

Ette Lipit Oksidasyonu ve Etkileyen Faktörler

Öz:
Et, lipit ve hem demir açısından zengin bir besin olması nedeniyle lipit oksidasyonuna oldukça duyarlıdır. Et ürünlerinde bozulmanın mikrobiyal olmayan ana nedeni lipit oksidasyonudur. Hayvanın kesilmesinden başlayıp tüketime kadar oksidasyon süreci devam eder. Doymamış yağ asitleri serbest radikal zincir mekanizması yoluyla oksijen ile reaksiyona girerek hidrokarbonlar, aldehitler, ketonlar, alkoller, esterler gibi çok sayıda ikincil bileşik oluşturur. Malondialdehit ikincil lipit oksidasyonunda en çok oluşan aldehitlerdendir. Lipit oksidasyonu içsel ve dışsal birçok faktörden etkilenir. Etin bileşiminde bulunan metaller, prooksidan ve antioksidan enzimler içsel faktörleri oluştururken; depolama, paketleme, işleme teknikleri, pişirme, doğrama, kıyma gibi hazırlama teknikleri dışsal faktörleri oluşturmaktadır. Yağ asidi bileşimi, oksijen mevcudiyeti, pro- ve antioksidanların miktarları, katkı maddelerinin kullanımı (baharatlar, otlar ve tuz), işleme koşulları (ışınlama, pişirme, öğütme, kesme, karıştırma), paketleme (oksijen geçirgen, vakum, modifiye atmosfer ve aktif-paketleme) ve depolama (sıcaklık ve zaman) koşulları, ette lipit oksidasyonunun hızı ve gelişimi için önemlidir. Bu derlemede ette lipit oksidasyonunu etkileyen faktörler incelenmiştir.
Anahtar Kelime: Lipit Oksidasyon Et

Lipid Oxidation in Meat and Affecting Factors

Öz:
Due to its rich lipid and heme iron content, meat is very sensitive to lipid oxidation. The main non-microbial cause of spoilage in meat products is lipid oxidation.The oxidation process continues from the slaughter of the animal to consumption. Unsaturated fatty acids react with oxygen through free radical chain mechanism and form numerous secondary compounds such as hydrocarbons, aldehydes, ketones, alcohols, esters. Malondialdehyde is one of the most common aldehydes in secondary lipid oxidation. Lipid oxidation is affected by many internal and external factors. While metals, prooxidant and antioxidant enzymes constitute internal factors in the composition of meat; Storage, packaging, processing techniques, cooking, and preparation techniques such as chopping and mincing meat are external factors. Fatty acid composition, the presence of oxygen, quantities of pro- and antioxidants, use of additives (spices, herbs and salt), processing conditions (irradiation, cooking, grinding, cutting, mixing), packaging (oxygen permeable, vacuum, modified atmosphere and active- packaging) and storage (temperature and time) conditions are important for the rate and development of lipid oxidation in meat. In this review, factors affecting lipid oxidation in meat were examined.
Anahtar Kelime: Lipid Oxidation Meat

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA Sabuncular G, AKBULUT G, yaman m (2021). Ette Lipit Oksidasyonu ve Etkileyen Faktörler. , 362 - 369. 10.31590/ejosat.924905
Chicago Sabuncular Guleren,AKBULUT GAMZE,yaman mustafa Ette Lipit Oksidasyonu ve Etkileyen Faktörler. (2021): 362 - 369. 10.31590/ejosat.924905
MLA Sabuncular Guleren,AKBULUT GAMZE,yaman mustafa Ette Lipit Oksidasyonu ve Etkileyen Faktörler. , 2021, ss.362 - 369. 10.31590/ejosat.924905
AMA Sabuncular G,AKBULUT G,yaman m Ette Lipit Oksidasyonu ve Etkileyen Faktörler. . 2021; 362 - 369. 10.31590/ejosat.924905
Vancouver Sabuncular G,AKBULUT G,yaman m Ette Lipit Oksidasyonu ve Etkileyen Faktörler. . 2021; 362 - 369. 10.31590/ejosat.924905
IEEE Sabuncular G,AKBULUT G,yaman m "Ette Lipit Oksidasyonu ve Etkileyen Faktörler." , ss.362 - 369, 2021. 10.31590/ejosat.924905
ISNAD Sabuncular, Guleren vd. "Ette Lipit Oksidasyonu ve Etkileyen Faktörler". (2021), 362-369. https://doi.org/10.31590/ejosat.924905
APA Sabuncular G, AKBULUT G, yaman m (2021). Ette Lipit Oksidasyonu ve Etkileyen Faktörler. Avrupa Bilim ve Teknoloji Dergisi, 0(27), 362 - 369. 10.31590/ejosat.924905
Chicago Sabuncular Guleren,AKBULUT GAMZE,yaman mustafa Ette Lipit Oksidasyonu ve Etkileyen Faktörler. Avrupa Bilim ve Teknoloji Dergisi 0, no.27 (2021): 362 - 369. 10.31590/ejosat.924905
MLA Sabuncular Guleren,AKBULUT GAMZE,yaman mustafa Ette Lipit Oksidasyonu ve Etkileyen Faktörler. Avrupa Bilim ve Teknoloji Dergisi, vol.0, no.27, 2021, ss.362 - 369. 10.31590/ejosat.924905
AMA Sabuncular G,AKBULUT G,yaman m Ette Lipit Oksidasyonu ve Etkileyen Faktörler. Avrupa Bilim ve Teknoloji Dergisi. 2021; 0(27): 362 - 369. 10.31590/ejosat.924905
Vancouver Sabuncular G,AKBULUT G,yaman m Ette Lipit Oksidasyonu ve Etkileyen Faktörler. Avrupa Bilim ve Teknoloji Dergisi. 2021; 0(27): 362 - 369. 10.31590/ejosat.924905
IEEE Sabuncular G,AKBULUT G,yaman m "Ette Lipit Oksidasyonu ve Etkileyen Faktörler." Avrupa Bilim ve Teknoloji Dergisi, 0, ss.362 - 369, 2021. 10.31590/ejosat.924905
ISNAD Sabuncular, Guleren vd. "Ette Lipit Oksidasyonu ve Etkileyen Faktörler". Avrupa Bilim ve Teknoloji Dergisi 27 (2021), 362-369. https://doi.org/10.31590/ejosat.924905
Sayfa Oluşturulma Tarihi
24-04-2024 7:25

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