The Effects of Plant Additives Used in Meatball Production on the Development of Oxidation, Microbiological and Sensory Characteristics and Heterocyclic Amine (HCA) Formation

Year 2018, Volume: 28 Issue: 4, 507 - 517, 31.12.2018

Gülen Yıldız Turp , Sezen Kalyoncu , İlkin Yücel Şengün

https://doi.org/10.29133/yyutbd.465506

Cited By: 2

Abstract

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.

Keywords

Antimicrobial, Antioxidant, Plant additive, HCA, Meatball

Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri

Abstract

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.

Keywords

Köfte, Antioksidan, Antimikrobiyal, HCA, Bitkisel katkı, Köfte

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