Yıl 2018, Cilt 28, Sayı 4, Sayfalar 507 - 517 2018-12-31

Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri
The Effects of Plant Additives Used in Meatball Production on the Development of Oxidation, Microbiological and Sensory Characteristics and Heterocyclic Amine (HCA) Formation

Gülen YILDIZ TURP [1] , Sezen KALYONCU [2] , İlkin YÜCEL ŞENGÜN [3]

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Et ve et ürünlerinin kalitesini etkileyen ve raf ömrünü azaltan önemli etkenlerin başında oksidasyon ve mikrobiyal gelişim gelmektedir. Üründe meydana gelen oksidasyon lezzet, tekstür ve renkte bozulmalara neden olmakta, sağlığa zararlı bileşenler açığa çıkabilmektedir. Mikrobiyal gelişim gıdada bozulmalara neden olurken patojen mikroorganizmaların gelişimi durumunda gıda kaynaklı hastalıklar da meydana gelebilmektedir. Et ve et ürünlerinde oluşan bu değişimleri engellemek üzere antioksidan ve antimikrobiyal katkılar yaygın olarak kullanılmaktadır. Son yıllarda sağlık ile ilgili endişelerden dolayı et ürünlerinde sentetik katkılar yerine doğal katkıların, özellikle de bitkisel katkıların kullanımına yönelik çalışmalar önemli bir artış göstermiştir. Köfte tipi et ürünlerinde kullanılan bazı bitkisel katkıların mutajen-kanserojen olarak kabul edilen ve yüksek sıcaklıklarda pişirilen et ürünlerinde oluşan heterosiklik aminler (HCA) üzerinde de önleyici bir etki gösterdiği belirlenmiştir. Farklı araştırmacılar tarafından yapılan çalışmalarda, köftede kullanılan biberiye, kekik, yeşil çay, enginar, üzüm çekirdeği, zeytin, karanfil gibi doğal katkıların oksidasyon sonucu oluşan kalite kayıplarını azalttığı ve mikrobiyal kaliteyi olumlu yönde etkilediği belirlenmiştir. Bu çalışmada, bitkisel kaynaklı antioksidan ve antimikrobiyal katkıların kullanımının köftenin kimyasal, mikrobiyolojik ve duyusal özellikleri ile Heterosiklik amin (HCA) oluşumu üzerine etkilerinin incelendiği çalışmalar derlenerek sunulmuştur.

Oxidation and microbial growth are the most important factors affecting the quality and shelf life of meat and meat products. The oxidation occur in the product induces taste, texture and color deteriorations as well as generation of harmful components to health. Microbial growth causes food spoilage while food-borne diseases can occur when pathogenic microorganisms grow in the product. Antioxidant and antimicrobial additives are widely used to prevent these changes in meat and meat products. Due to health concerns in recent years, there has been a significant increase in the use of natural additives, especially plant additives, instead of synthetic additives in meat products. It has been determined that some plant additives used in meatball type meat products also have a preventive effect on the formation of heterocyclic amines (HCA) that considered as mutagenic-carcinogenic compounds formed in meat products cooked at high temperatures. Many researchers reported that the natural additives such as rosemary, thyme, green tea, artichoke, grape seed, olive, clove reduce quality losses and improve microbiological quality. In this study, the studies investigating the effects of using plant-derived antioxidant and antimicrobial additives on the chemical, microbiological, sensory properties of the meatball and the effects of the formation of Heterocyclic amine (HCA) are presented.

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Birincil Dil tr
Konular Mühendislik
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: Gülen YILDIZ TURP (Sorumlu Yazar)
Kurum: EGE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Yazar: Sezen KALYONCU
Kurum: FEN BİLİMLERİ ENSTİTÜSÜ
Ülke: Turkey


Yazar: İlkin YÜCEL ŞENGÜN
Kurum: EGE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Bibtex @derleme { yyutbd465506, journal = {Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi}, issn = {1308-7576}, eissn = {1308-7584}, address = {Yüzüncü Yıl Üniversitesi}, year = {2018}, volume = {28}, pages = {507 - 517}, doi = {10.29133/yyutbd.465506}, title = {Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri}, key = {cite}, author = {YILDIZ TURP, Gülen and KALYONCU, Sezen and YÜCEL ŞENGÜN, İlkin} }
APA YILDIZ TURP, G , KALYONCU, S , YÜCEL ŞENGÜN, İ . (2018). Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 28 (4), 507-517. DOI: 10.29133/yyutbd.465506
MLA YILDIZ TURP, G , KALYONCU, S , YÜCEL ŞENGÜN, İ . "Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 28 (2018): 507-517 <http://dergipark.gov.tr/yyutbd/issue/42150/465506>
Chicago YILDIZ TURP, G , KALYONCU, S , YÜCEL ŞENGÜN, İ . "Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 28 (2018): 507-517
RIS TY - JOUR T1 - Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri AU - Gülen YILDIZ TURP , Sezen KALYONCU , İlkin YÜCEL ŞENGÜN Y1 - 2018 PY - 2018 N1 - doi: 10.29133/yyutbd.465506 DO - 10.29133/yyutbd.465506 T2 - Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 507 EP - 517 VL - 28 IS - 4 SN - 1308-7576-1308-7584 M3 - doi: 10.29133/yyutbd.465506 UR - http://dx.doi.org/10.29133/yyutbd.465506 Y2 - 2018 ER -
EndNote %0 Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri %A Gülen YILDIZ TURP , Sezen KALYONCU , İlkin YÜCEL ŞENGÜN %T Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri %D 2018 %J Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi %P 1308-7576-1308-7584 %V 28 %N 4 %R doi: 10.29133/yyutbd.465506 %U 10.29133/yyutbd.465506
ISNAD YILDIZ TURP, Gülen , KALYONCU, Sezen , YÜCEL ŞENGÜN, İlkin . "Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 28 / 4 (Aralık 2019): 507-517. http://dx.doi.org/10.29133/yyutbd.465506