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FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ

Yıl 2021, Cilt: 46 Sayı: 2, 443 - 462, 23.03.2021
https://doi.org/10.15237/gida.GD20122

Öz

Et ve et ürünlerine uygulanan boyut küçültme, kürleme, ısıl işlem, fermantasyon ve depolama gibi işleme yöntemleri, yağ ve proteinlerin oksidasyonuna yol açmaktadır. Fermente et ürünlerinde gelişen oksidasyonun derecesi ürünün kalitesi, güvenilirliği ve besleyici değeri açısından önem taşımaktadır. Proses koşulları dışında formülasyonda yer alan yağ tipi, yağın eklenme şekli ve miktarı da oksidasyon reaksiyonlarını etkilemektedir. Lipid ve protein oksidasyonu birbirlerini etkileyen reaksiyonlar olup artan lipid oksidasyonu protein oksidasyonu reaksiyonlarını tetiklemektedir. Bu çalışmada fermente et ürünlerinde gelişen oksidasyon reaksiyonlarının mekanizmalarının ve reaksiyonların birbirleriyle olan ilişkilerinin derlenmesi amaçlanmıştır.

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Proje Numarası

116-O-506

Teşekkür

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 116-O-506 numaralı proje kapsamında desteklenmiştir

Kaynakça

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OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY

Yıl 2021, Cilt: 46 Sayı: 2, 443 - 462, 23.03.2021
https://doi.org/10.15237/gida.GD20122

Öz

Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized. Oxidation of fermented meat products is important in terms of quality, safety, and nutritional value point of view. Besides the process conditions, type of added fat/oil in the formulation, the amount and application forms of added fat/oil effects the oxidation reactions. Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions. In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products

Proje Numarası

116-O-506

Kaynakça

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  • Zhao, B., Li, S., Zhou, H. M., Zhang, S. L., Wang, H., Wang, S. W. (2019). Effect of Protein Oxidation on Microbial, Free Amino Acids and Biogenic Amine Content in Chinese Dry Sausage. Current Topics Nutraceutical Res, 17(2): 188-195.
  • Zhao, B., Zhou, H.M., Zhang, S.L., Pan, X.Q., Li, S., Zhu, N., Wu, Q.R., Wang, S.W., Qiao, X.L. and Chen, W.H., 2020. Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content. Food Sci Human Wellness, In Press, doi: 10.1016/j.fshw.2020.04.013.
  • Zhou, C. Y., Wu, J. Q., Tang, C. B., Li, G., Dai, C., Bai, Y., Xu, X.L., Zhou, G.H., Cao, J. X. (2019). Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. Food Control, 106: 106694, doi: 10.1016/j.foodcont.2019.06.020.
  • Zungur, A., Serdaroğlu, M., Nacak, B., Öztürk, B. (2015). Effects of olive oil as partial replacer of animal fat in sucuk on oxidation and some quality properties during production. 61st International Congress of Meat Science and Technology, 23-28th August 2015, Clermont-Ferrand, France.
Toplam 114 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Hülya Serpil Kavuşan 0000-0003-2928-8020

Meltem Serdaroğlu 0000-0003-1589-971X

Proje Numarası 116-O-506
Yayımlanma Tarihi 23 Mart 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 2

Kaynak Göster

APA Kavuşan, H. S., & Serdaroğlu, M. (2021). FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. Gıda, 46(2), 443-462. https://doi.org/10.15237/gida.GD20122
AMA Kavuşan HS, Serdaroğlu M. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. GIDA. Mart 2021;46(2):443-462. doi:10.15237/gida.GD20122
Chicago Kavuşan, Hülya Serpil, ve Meltem Serdaroğlu. “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”. Gıda 46, sy. 2 (Mart 2021): 443-62. https://doi.org/10.15237/gida.GD20122.
EndNote Kavuşan HS, Serdaroğlu M (01 Mart 2021) FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. Gıda 46 2 443–462.
IEEE H. S. Kavuşan ve M. Serdaroğlu, “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”, GIDA, c. 46, sy. 2, ss. 443–462, 2021, doi: 10.15237/gida.GD20122.
ISNAD Kavuşan, Hülya Serpil - Serdaroğlu, Meltem. “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”. Gıda 46/2 (Mart 2021), 443-462. https://doi.org/10.15237/gida.GD20122.
JAMA Kavuşan HS, Serdaroğlu M. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. GIDA. 2021;46:443–462.
MLA Kavuşan, Hülya Serpil ve Meltem Serdaroğlu. “FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ”. Gıda, c. 46, sy. 2, 2021, ss. 443-62, doi:10.15237/gida.GD20122.
Vancouver Kavuşan HS, Serdaroğlu M. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. GIDA. 2021;46(2):443-62.

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