Esansiyel Yağlar ve Et Kalitesi

Yıl 2024, Sayı: 8, 11 - 19, 31.10.2024

Ali Nihat , Gültekin Yıldız

Öz

Uçucu yağların et kalitesi üzerine etkileri oldukça fazladır ve bu konuda çalışmalar gün geçtikçe artmaktadır. Bu konunun gerek hayvan beslenmesi ve gerekse hayvansal ürünlerin korunmasındaki etkileri ele alınmıştır. Kekik timol ve karvakrol gibi fenolik terpenlerin antioksidan varlığı ile güçlü etkiye sahitir. Uçucu yağ karışımlarının sinerjistik bir etkiye sahip olması sayesinde sığır eti kalitesine olumlu etkileri vardır. Taze hayvansal ürünler çabuk bozulur ve kısa raf ömrüne sahiptir. Doğal antioksidanlar (esansiyel yağlar) içeren yenilebilir kaplamalar, taze ürünlerin stabilitesini artırabilir, kaliteyi sağlayabilir ve raf ömrünü uzatabilir. Yenilebilir uçucu yağlarla et ürünlerinin kaplanması ile etin raf ömrünün uzatılması, oksidasyonun azaltılması ve mikroorganizmal bozulmanın korunmasında avantajlar sağlanabilir.

Anahtar Kelimeler

Besi, esansiyel yağ, et, kalite

Kaynakça

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