Yıl 2016, Cilt 2, Sayı 4, Sayfalar 171 - 183 2016-08-25

ET ve ET ÜRÜNLERİNDE PROTEİN OKSİDASYONU
PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS

Aslı Zungur Bastıoğlu [1] , Meltem Serdaroğlu [2] , Berker Nacak [3]

496 1199

Et ve et ürünleri bünyesinde barındırdıkları yüksek besleyici bileşenler nedeniyle sağlıklı ve dengeli beslenmede önemli yer tutmaktadır, ancak işleme ve depolama sırasında kalite ve kabul edilebilirliğini sınırlayan önemli değişikliklerden biride lipit ve protein oksidasyonudur.  Et ve et ürünlerinde oksidasyon, geri dönüşümü olmayan kimyasal değişimlere neden olarak kaliteyi olumsuz yönde etkilemektedir. Protein oksidasyonu reaktif oksijen türleri ile gelişen doğrudan reaksiyonlar veya oksidatif stres sonucu oluşan ikincil ürünler ile dolaylı reaksiyonlar nedeniyle proteinlerin yapısındaki değişimler olarak tanımlanabilir. Et ve et ürünlerinde gelişen protein oksidasyonu proteinlerin yapısal özelliklerinde değişimlere neden olarak proteinlerin biyoyararlılığında dolayısıyla besleyici değerinde azalmaya ve ürünlerde arzu edilmeyen kalite problemlerine neden olduğu gibi, potansiyel toksik bileşiklerin oluşumuyla gıda güvenliği açısından da risk oluşturmaktadır.  Bu derlemede et ve et ürünlerinde meydana gelen protein oksidasyonu hakkında kısaca bilgi verilmiştir.

Meat and meat products are essential components of the diet which supply valuable amounts of the nutrients needed for a healthy, balanced diet. Oxidation of lipid and proteins during storage and processing is recognized as a major cause of limitiation of quality and acceptability of the products. Protein oxidation is defined as the modification of a protein structure induced by the direct reactions with reactive oxygen species (ROS) or indirect reactions with secondary products of oxidative stress. Protein oxidation in meat and meat products can chance protein stucture and these changes can be involved bioavailability, nutritive value and meat quality, besides produce a risk in food security by potential toxic compounds. In this review basic principles of protein oxidation and the implications of protein oxidation in meat and meat produtcs were discussed.

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Konular Fen
Dergi Bölümü Makaleler
Yazarlar

Yazar: Aslı Zungur Bastıoğlu
Kurum: ADNAN MENDERES UNIV
Ülke: Turkey


Yazar: Meltem Serdaroğlu
Kurum: EGE UNIV
Ülke: Turkey


Yazar: Berker Nacak
Kurum: EGE UNIV
Ülke: Turkey


Bibtex @derleme { jfhs289845, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2016}, volume = {2}, pages = {171 - 183}, doi = {10.3153/JFHS16018}, title = {PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS}, key = {cite}, author = {Zungur Bastıoğlu, Aslı and Serdaroğlu, Meltem and Nacak, Berker} }
APA Zungur Bastıoğlu, A , Serdaroğlu, M , Nacak, B . (2016). PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS. FOOD and HEALTH, 2 (4), 171-183. DOI: 10.3153/JFHS16018
MLA Zungur Bastıoğlu, A , Serdaroğlu, M , Nacak, B . "PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS". FOOD and HEALTH 2 (2016): 171-183 <http://jfhs.scientificwebjournals.com/issue/27553/289845>
Chicago Zungur Bastıoğlu, A , Serdaroğlu, M , Nacak, B . "PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS". FOOD and HEALTH 2 (2016): 171-183
RIS TY - JOUR T1 - PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS AU - Aslı Zungur Bastıoğlu , Meltem Serdaroğlu , Berker Nacak Y1 - 2016 PY - 2016 N1 - doi: 10.3153/JFHS16018 DO - 10.3153/JFHS16018 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 171 EP - 183 VL - 2 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/JFHS16018 UR - http://dx.doi.org/10.3153/JFHS16018 Y2 - 2016 ER -
EndNote %0 FOOD and HEALTH PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS %A Aslı Zungur Bastıoğlu , Meltem Serdaroğlu , Berker Nacak %T PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS %D 2016 %J FOOD and HEALTH %P -2602-2834 %V 2 %N 4 %R doi: 10.3153/JFHS16018 %U 10.3153/JFHS16018
ISNAD Zungur Bastıoğlu, Aslı , Serdaroğlu, Meltem , Nacak, Berker . "ET ve ET ÜRÜNLERİNDE PROTEİN OKSİDASYONU". FOOD and HEALTH 2 / 4 (Ağustos 2016): 171-183. http://dx.doi.org/10.3153/JFHS16018