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ET ve ET ÜRÜNLERİNDE PROTEİN OKSİDASYONU

Yıl 2016, Cilt: 2 Sayı: 4, 171 - 183, 25.08.2016

Aslı Zungur Bastıoğlu Meltem Serdaroğlu Berker Nacak

https://doi.org/10.3153/JFHS16018

Öz

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.

Anahtar Kelimeler

Oksidasyon Protein oksidasyonu Et ürünleri Sosis Et kalitesi

Kaynakça

  • Akagawa, M., Sasaki, D., Ishii, Y., Kurota, Y., Yotsu-Yamashita, M., Uchida, K. & Suyama, K. (2006). New method for the quantitative determination of major protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes: investigation of the formation mechanism and chemical nature in vitro and in vivo. Chemical Research in Toxicology, 19(8), 1059-1065.
  • Amici, A., Levine, R.L., Tsai, L. & Stadtman, E.R. (1989). Conversion of amino acid residues in proteins and amino acid homopolymers to carbonyl derivatives by metal-catalyzed oxidation reactions. Journal of Biological Chemistry, 264(6), 3341-3346.
  • Badr, H.M. & Mahmoud, K.A. (2011). Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage. Food Chemistry, 127, 1119-1130.
  • Baron, C.P., Kjærsgård, I.V.H., Jessen, F. & Jacobsen, C. (2007). Protein and lipit oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). Journal of Agricultural and Food Chemistry, 55, 8118-8125.
  • Batifoulier, F., Mercier, Y., Gatellier, P. & Renerre, M. (2002). Influence of vitamin E on lipit and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle. Meat Science, 61, 389-395.
  • Berlett, B.S. & Stadtman, E.R. (1997). Protein oxidation in aging disease and oxidative stress. The Journal of Biological Chemistry, 272(33), 20313-20316.
  • Burcham, P.C. & Kuhan, Y.T. (1996). Introduction of carbonyl groups into proteins by the lipid peroxidation product, malondialdehyde. Biochemical and Biophysical Research Communications, 220(3), 996-1001.
  • Cava, R., Ladero, L., González, S., Carrasco, A. & Ramírez, M.R. (2009). Effect of pressure and holding time on colour, protein and lipit oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Science and Emerging Technologies, 10, 76-81.
  • Chan, J.T., Omana, D.A. & Betti, M. (2011). Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry, 127(1), 109-117.
  • Dean RT, Fu S, Stocker R & Davies M.J. (1997) Biochemistry and pathology of radical-mediated protein oxidation. Biochemical Journal, 324, 1-18
  • Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science, 89, 259–279.
  • Estévez, M. & Cava, R. (2004). Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté. Meat Science, 68(4), 551-558.
  • Estévez, M. & Cava, R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipit and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science, 72, 348-355.
  • Estévez, M., Killy, P., Puolanne, E., Kivikari, R. & Heinonen, M. (2008a). Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions. Meat Science, 80, 1290-1296.
  • Estévez, M., Kylli, P., Puolanne, E., Kivikari, R. & Heinonen, M. (2008b). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipits and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry, 56, 10933-10940.
  • Estévez, M., Morcuende, D., Ventanas, S. & Cava, R. (2003). Analysis of volatiles in meat from Iberian pigs and lean pigs alter refrigeration and cooking by using SPME-GCMS. Journal of Agricultural and Food Chemistry, 51, 3429-3435.
  • Estévez, M., Ventanas, S. & Cava, R. (2005a). Physicochemical properties and oxidative stability of liver pâté as affected by fat content. Food Chemistry, 92, 449-457.
  • Estévez, M., Ventanas, S. & Cava, R. (2005b). Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on colour and texture deterioration. Journal of Food Science, 70, 427-432.
  • Estévez, M., Ventanas, S., Heinonen, M. & Puolanne, E. (2011). Protein carbonylation and water-holding capacity of pork subjected to freeze storage: effect of muscle type, premincing and packaging. Journal of Agricultural and Food Chemistry, 59, 5435-5443.
  • Estévez, M., Ventanas, V. & Cava, R. (2006). Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté. Meat Science, 74, 396-403.
  • Estévez, M., Morcuende, D. & Ventanas, S. (2008). Determination of oxidation. Handbook of processed meat and poultry analysis. Editörler: L.M.L. Mollet, F. Toldrá. Boca Raton FL, USA: CRC Press. ISBN: 978-1-4200-4531-4
  • Eymard, S., Baron, C.P. & Jacobsen, C. (2009). Oxidation of lipit and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chemistry, 114, 57-65.
  • Friedman, M. (1996). Nutritional value of proteins from different food sources. A Review. Journal of Agricultural and Food Chemistry, 44, 6-29.
  • Fuentes, V., Estévez, M., Ventanas, J. & Ventanas, S. (2014). Impact of lipit content and composition on lipit oxidation and protein carbonylation in experimental fermented sausages. Food Chemistry, 147, 70-77
  • Fuentes, V., Ventanas, J., Morcuende, D., Estévez, M. & Ventanas, S. (2010). Lipit and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Science, 85, 506-514.
  • Fuentes, V., Ventanas, J., Morcuende, D. & Ventanas, S. (2013). Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham. Meat Science, 93, 621-629.
  • Ganhão, R., Morcuende, D. & Estévez, M., (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science, 85(3), 402-409
  • Gülbahar, Ö. (2007). Protein oksidasyonun mekanizması, önemi ve yaşlılıkla ilgisi. Turkish Journal of Geriatrics, 10(1): 43-48.
  • Hawkins, C.L. & Davies, M.J. (2001). Generation and propagation of radical reactions on proteins. Biochimica et Biophysica Acta (BBA)-Bioenergetics, 1504(2), 196-219.
  • Heinonen, I.M., Meyer, A.S. & Frankel, E.N. (1998). Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry, 46(10), 4107-4112.
  • Huang, L., Xiong, Y.L., Kong, B., Huang, X. & Li, J. (2013). Influence of storage temperature and duration on lipit and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Science, 95, 295-301.
  • Jongberg, S., Tørngren, M.A., Gunvig, A., Skibsted, L.H. & Lund, M.A. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93, 538-546.
  • Karwowska, M. & Dolatowski, Z.J. (2013). Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork. International Journal of Food Science & Technology, 48(10), 2200-2206.
  • Kikugawa, K., Kato, T. & Hayasaka, A. (1991). Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipit hydroperoxides. Lipits, 26, 922-929.
  • Levine, R.L., Gorland, D.J., Oliver, C.N., Amici, A., Climent, I., Lenz, A.G., Ahn, B.W., Shaltiel, S. & Stadtman, E.R. (1990). Determination of carbonyl content in oxidatively modified proteins. Methods of Enzymology, 186, 464-477.
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  • Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N. & Skibsted, L.H. (2007). High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science, 77, 295-303.
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  • Quali, A. (1992). Proteolytic and physiological mechanisms involved in meat texture development. Biochemie, 74, 251.
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  • Requena, J.R., Fu, M.X., Ahmed, M.U., Jenkins, A.J., Lyons, T.J., Baynes, J.W. & Thorpe, S.R. (1997). Quantification of malondialdehyde and 4-hydroxynonenal adducts to lysine residues in native and oxidized human lowdensity lipoprotein. Journal of Biochemistry, 322, 317–325.
  • Rodríguez-Carpena, J.G., Morcuende, D. & Estévez, M. (2011). Avocado by-products as inhibitors of color deterioration and lipit and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science, 89, 166-173.
  • Roldán, M., Antequera, T., Pérez-Palacios, T. & Ruiz, J. (2014). Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. Meat Science, 97, 69-75.
  • Salminen, H., Estévez, M., Kivikari, R. & Heinonen, M. (2006). Inhibition of protein and lipit oxidation by rapeseed, camelina and soy meal in cooked pork meat patties. European Food Research and Technology, 223, 461-468
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  • Santé-Lhoutellier, V., Astruc, T., Marinova, P., Greve, E. & Gatellier, P. (2008b). Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. Journal of Agricultural and Food Chemistry, 56(4), 1488-1494.
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  • Shacter, E. (2000). Quantification and significance of protein oxidation in biological samples. Drug Metabolism Reviews, 32(3-4), 307-326
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PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS

Yıl 2016, Cilt: 2 Sayı: 4, 171 - 183, 25.08.2016

Aslı Zungur Bastıoğlu Meltem Serdaroğlu Berker Nacak

https://doi.org/10.3153/JFHS16018

Öz

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.

Anahtar Kelimeler

Oxidation Protein oxidation Meat pro-ducts Sausage Meat quality

Kaynakça

  • Akagawa, M., Sasaki, D., Ishii, Y., Kurota, Y., Yotsu-Yamashita, M., Uchida, K. & Suyama, K. (2006). New method for the quantitative determination of major protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes: investigation of the formation mechanism and chemical nature in vitro and in vivo. Chemical Research in Toxicology, 19(8), 1059-1065.
  • Amici, A., Levine, R.L., Tsai, L. & Stadtman, E.R. (1989). Conversion of amino acid residues in proteins and amino acid homopolymers to carbonyl derivatives by metal-catalyzed oxidation reactions. Journal of Biological Chemistry, 264(6), 3341-3346.
  • Badr, H.M. & Mahmoud, K.A. (2011). Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage. Food Chemistry, 127, 1119-1130.
  • Baron, C.P., Kjærsgård, I.V.H., Jessen, F. & Jacobsen, C. (2007). Protein and lipit oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). Journal of Agricultural and Food Chemistry, 55, 8118-8125.
  • Batifoulier, F., Mercier, Y., Gatellier, P. & Renerre, M. (2002). Influence of vitamin E on lipit and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle. Meat Science, 61, 389-395.
  • Berlett, B.S. & Stadtman, E.R. (1997). Protein oxidation in aging disease and oxidative stress. The Journal of Biological Chemistry, 272(33), 20313-20316.
  • Burcham, P.C. & Kuhan, Y.T. (1996). Introduction of carbonyl groups into proteins by the lipid peroxidation product, malondialdehyde. Biochemical and Biophysical Research Communications, 220(3), 996-1001.
  • Cava, R., Ladero, L., González, S., Carrasco, A. & Ramírez, M.R. (2009). Effect of pressure and holding time on colour, protein and lipit oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. Innovative Food Science and Emerging Technologies, 10, 76-81.
  • Chan, J.T., Omana, D.A. & Betti, M. (2011). Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry, 127(1), 109-117.
  • Dean RT, Fu S, Stocker R & Davies M.J. (1997) Biochemistry and pathology of radical-mediated protein oxidation. Biochemical Journal, 324, 1-18
  • Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science, 89, 259–279.
  • Estévez, M. & Cava, R. (2004). Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté. Meat Science, 68(4), 551-558.
  • Estévez, M. & Cava, R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipit and protein oxidation: Contradictory effects in different types of frankfurters. Meat Science, 72, 348-355.
  • Estévez, M., Killy, P., Puolanne, E., Kivikari, R. & Heinonen, M. (2008a). Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions. Meat Science, 80, 1290-1296.
  • Estévez, M., Kylli, P., Puolanne, E., Kivikari, R. & Heinonen, M. (2008b). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipits and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry, 56, 10933-10940.
  • Estévez, M., Morcuende, D., Ventanas, S. & Cava, R. (2003). Analysis of volatiles in meat from Iberian pigs and lean pigs alter refrigeration and cooking by using SPME-GCMS. Journal of Agricultural and Food Chemistry, 51, 3429-3435.
  • Estévez, M., Ventanas, S. & Cava, R. (2005a). Physicochemical properties and oxidative stability of liver pâté as affected by fat content. Food Chemistry, 92, 449-457.
  • Estévez, M., Ventanas, S. & Cava, R. (2005b). Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on colour and texture deterioration. Journal of Food Science, 70, 427-432.
  • Estévez, M., Ventanas, S., Heinonen, M. & Puolanne, E. (2011). Protein carbonylation and water-holding capacity of pork subjected to freeze storage: effect of muscle type, premincing and packaging. Journal of Agricultural and Food Chemistry, 59, 5435-5443.
  • Estévez, M., Ventanas, V. & Cava, R. (2006). Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté. Meat Science, 74, 396-403.
  • Estévez, M., Morcuende, D. & Ventanas, S. (2008). Determination of oxidation. Handbook of processed meat and poultry analysis. Editörler: L.M.L. Mollet, F. Toldrá. Boca Raton FL, USA: CRC Press. ISBN: 978-1-4200-4531-4
  • Eymard, S., Baron, C.P. & Jacobsen, C. (2009). Oxidation of lipit and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chemistry, 114, 57-65.
  • Friedman, M. (1996). Nutritional value of proteins from different food sources. A Review. Journal of Agricultural and Food Chemistry, 44, 6-29.
  • Fuentes, V., Estévez, M., Ventanas, J. & Ventanas, S. (2014). Impact of lipit content and composition on lipit oxidation and protein carbonylation in experimental fermented sausages. Food Chemistry, 147, 70-77
  • Fuentes, V., Ventanas, J., Morcuende, D., Estévez, M. & Ventanas, S. (2010). Lipit and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Science, 85, 506-514.
  • Fuentes, V., Ventanas, J., Morcuende, D. & Ventanas, S. (2013). Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham. Meat Science, 93, 621-629.
  • Ganhão, R., Morcuende, D. & Estévez, M., (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science, 85(3), 402-409
  • Gülbahar, Ö. (2007). Protein oksidasyonun mekanizması, önemi ve yaşlılıkla ilgisi. Turkish Journal of Geriatrics, 10(1): 43-48.
  • Hawkins, C.L. & Davies, M.J. (2001). Generation and propagation of radical reactions on proteins. Biochimica et Biophysica Acta (BBA)-Bioenergetics, 1504(2), 196-219.
  • Heinonen, I.M., Meyer, A.S. & Frankel, E.N. (1998). Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry, 46(10), 4107-4112.
  • Huang, L., Xiong, Y.L., Kong, B., Huang, X. & Li, J. (2013). Influence of storage temperature and duration on lipit and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Science, 95, 295-301.
  • Jongberg, S., Tørngren, M.A., Gunvig, A., Skibsted, L.H. & Lund, M.A. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93, 538-546.
  • Karwowska, M. & Dolatowski, Z.J. (2013). Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork. International Journal of Food Science & Technology, 48(10), 2200-2206.
  • Kikugawa, K., Kato, T. & Hayasaka, A. (1991). Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipit hydroperoxides. Lipits, 26, 922-929.
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  • Neuzil, J., Gebicki, J.M. & Stacker, R. (1993). Radical-induced chain oxidation of proteins and its inhibition by chain-breaking antioxidants. Journal of Biochemistry, 293, 601-606.
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  • Quali, A. (1992). Proteolytic and physiological mechanisms involved in meat texture development. Biochemie, 74, 251.
  • Refsgaard, H.H., Tsai, L. & Stadtman, E. R. (2000). Modifications of proteins by polyunsaturated fatty acid peroxidation products. Proceedings of the National Academy of Sciences, 97(2), 611-616.
  • Renerre, M., Poncet, K., Mercier, Y., Gatellier, P. & Metro, B. (1999). Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey. Journal of Agricultural and Food Chemistry, 47, 237-244.
  • Requena, J.R., Chao, C.C., Levine, R.L. & Stadtman, E.R. (2001). Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins. Proceedings of the National Academy of Sciences, 98(1), 69-74.
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  • Rodríguez-Carpena, J.G., Morcuende, D. & Estévez, M. (2011). Avocado by-products as inhibitors of color deterioration and lipit and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science, 89, 166-173.
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  • Santé-Lhoutellier, V., Astruc, T., Marinova, P., Greve, E. & Gatellier, P. (2008b). Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. Journal of Agricultural and Food Chemistry, 56(4), 1488-1494.
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  • Shacter, E. (2000). Quantification and significance of protein oxidation in biological samples. Drug Metabolism Reviews, 32(3-4), 307-326
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  • Utrera, M., Morcuende, D., Rodríguez-Carpena, J.G. & Estévez, M. (2011). Fluorescent HPLC for the detection of specific protein oxidation carbonyls–α-aminoadipic and γ-glutamic semialdehydes–in meat systems. Meat Science, 89(4), 500-506.
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  • Xiong, Y.L. (2000). Protein oxidation and implications for muscle foods quality. Antioxidants in muscle foods. Editörler: Decker, E. A., Faustman, C., Lopez-Bote, C. J. New York: Wiley. ISBN: 0-471-31454-4
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  • Zhang, L., Lin, Y.H., Leng, X.J., Huang, M. & Zhou, G.H. (2013). Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science, 95(2), 145-50.
  • Zirlin, A. & Karel, M. (1969). Oxidation effects in a freeze-dried gelatin-methyl linoleate system. Journal of Food Science, 34, 160-164.
Toplam 79 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Aslı Zungur Bastıoğlu

Meltem Serdaroğlu

Berker Nacak

Yayımlanma Tarihi 25 Ağustos 2016
Gönderilme Tarihi 27 Mayıs 2016
Yayımlandığı Sayı Yıl 2016Cilt: 2 Sayı: 4

Kaynak Göster

APA Zungur Bastıoğlu, A., Serdaroğlu, M., & Nacak, B. (2016). PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS. Food and Health, 2(4), 171-183. https://doi.org/10.3153/JFHS16018
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