Et ürünlerinde nitrit/nitrat azaltılmasına yönelik doğal uygulamalar

Year 2018, Volume: 24 Issue: 7, 1382 - 1387, 28.12.2018

Tuba Candan , Aytunga Bağdatlı

Abstract

Nitrit
ve nitratın et ürünlerindeki en temel görevi; gıda zehirlenmesine neden olan
Clostridium botulinum’un çoğalmasını ve toksin oluşturmasını engellemesidir.
Salam ve sosis gibi kürlenmiş, ısıl işlem uygulanmış ürünlerin arzu edilen
parlak, pembemsi-kırmızı rengini nitrit ve nitrat kullanımıyla oluşan
nitrosohemokrom sağlamaktadır. Et ürünlerinde fazla miktarda kullanılan nitrit
veya nitratların bakteriyel indirgenmesi veya gıdada bulunan sekonder ve
tersiyer aminlerin nitrit ile reaksiyonu sonucu kanserojenik etkili
nitrosaminler oluşmaktadır. Nitrit/nitratların kansorejen risk taşıması
sebebiyle tüketiciler doğal gıdalar talep etmektedir. Son zamanlarda bilim
insanları et ürünlerinin üretiminde nitrit veya nitrat kullanımına alternatif
doğal maddeler üzerine çalışmaktadırlar. Bu çalışmada et endüstrisinde kullanım
potansiyeli olan nitrit/nitrata alternatif maddeler konusunda yapılmış
çalışmaların derlenmesi amaçlanmıştır.

Keywords

Kürlenmiş et ürünü, Nitrit, Nitrat, Antimikrobiyal bileşik, Bitki özütleri

Natural applications for nitrite/nitrate reduction in meat products

Abstract

The
main function of nitrite and nitrate in meat products is to prevent Clostridium
botulinum growth which causes food poisoning and toxic information. The desired
bright, pinkish-red color of the cured, heat treated products such as salami
and sausage provides nitrosohemochromium formed by the use of nitrite and
nitrate. Bacterial reduction of excess nitrite or nitrates in meat products or
reaction with nitrite in secondary and tertiary amines present in food form
carcinogenic nitrosamines. Due to the risk of carcinogenicity of
nitrite/nitrates, consumers are demanding natural foods. Scientists have
recently been working on alternative natural ingredients for the use of nitrite
or nitrate in the production of meat products. In this study, it is aimed to
compile the studies about nitrite/nitrate alternative substances which have
potential use in meat industry.

Keywords

Cured meat product, Nitrite, Nitrate, Antimicrobial compound, Plant extracts

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