Et ve Et Ürünlerinde Baharatın Antioksidan ve Antimikrobiyal Aktivitesi

Antioksidan ve antimikrobiyal etkiye sahip maddelerin ete eklenmesi etin kalitesini sağlamak, depolama süresini uzatmak ve ekonomik kayıpları engellemek açısından gerekli görülmektedir. Bu nedenle sahip olduğu antimikrobiyal ve antioksidan özelliğinden dolayı baharat; et ürünlerinde kullanılan katkılar içerisinde önemli bir yer tutmaktadır.

Anahtar Kelimeler:

Et ve et ürünleri, baharat, antioksidan aktivite, antimikrobiyal aktivite

Antioxidant and Antimicrobial Activity of Spices in Meat and Meat Products (Turkish with English Abstract)

The addition of compounds possessed antioxidant and antimicrobial activities are a necessity to obtain quality, extent the self-life and prevent economic loses of meat. Due to the antioxidant and antimicrobial properties of spices/herbs/plant, they have very important role within food additives especially used in meat and meat products.

Keywords:

Meat and meat products, spices, antioxidant activity, antimicrobial activity ,

PDF

___

Aguirrezabal MM, Mateo J, Dominguez MC and Zumalacarregui JM. 2000. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Science, 54 77- B1.
AI-Jedah JH, Ali MZ and Robinson RK. 2000. The inhibitory action of spices against pathogens that might be capable of growth ın a fish sausace (mehiawah) from the Middle East. international Journal of Food Microbiology, 57, 129 133.
Arora DS and Kaur J. 1999. Antimicrobial activity of spices. International Journal of Antimicrobial Agents, 12, 257-262.
Barbosa-Canovas GV, Pothakamury VR, Palou E and Swanson BG. 1998. Nonthermal preservation of foods. Marcel Dek“ ker Inc., 270 Madison Avenue, New York, New York 10016.
Baydar H, Sağdıç O, Özkan G and Karadoğan T. 2004. Antimicrobial activity and composition oi essential oils from Origarıum, Thymbra, and Satureja species with commercial importance in Turkey. Food Control, 15. 169-172.
Bekhit AED, Geesink GH, llian MA, Morton JD and Bickerstaffe Fl. 2003. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chemistry, 81, 175-187.
Brui S and Coote P. 1999. preservative agents in foods. International Journal oi Food Microbiology, 50, 1-17.
Djenane D, Escalante AS, Beltran JA and Roncales P. 2002. Ability of _-tocopherol, taurine and rosemary, in combination with vitamin C. to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry. 76, 407-415.
Gould GW. 1995. New methods oi food preservation. Chapman & Hail, 2-6 Boundary Row, London SE1 SHN, UK.
Güntensperger B, Hammerli-Meier DE and Escher FE. 1996. Rosemary extract and precooking effects on lipid oxidation in heat sterilized meat. Journal of Food Science, 63 (6), 955-957.
Karpinska M, Borowski J and Danowska-Oziewics M. 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72, 5-9.
B. VAZGEÇER - H. ULU - A. OZTAN 81
Madhovi DL, Deshpande 58 and Salunkhe DK. 1996. Food antioxidants. Technological, Toxicological and Health Perspec- tives. Marcel Decker Inc., 270 Madison Avenue, New York, New York 10016.
Madsen HL and Bertelsen G. 1995. Spices as antioxidants. Trends in Food Science and Technology. 6. 271-277.
Marino M. Bersani C and Comi G. 2001. Impedance measurements to study the antimicrobial activity ot essential oils from Lamiaceae and Composites. international Journal oi Food Microbiology. 67, 137-195.
McCarty TL. Kerry JP. Kerry JF. Lynch PB and Buckley DJ. 2001a. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 57. 45-52.
McCarty TL. Kerry JP. Kerry JF. Lynch PB and Buckley DJ. 2001b. Assesment of the antioxidant potential of natural food
* and plant extracts in fresh and previously frozen pork patties. Meat Science, 57, 177-184.
Minija J and Thoppil E. 2002. Studies on essential oil composition and microbicidal activities ol two south lndian spices of the Apiaceae. The international Journal 01 aromatherapy. 12 (4). 213-215.
Nam KC and Ahn DU. 2003. Use of antioxidants to reduce lipid oxidation and oil-odor volatiles of irradiated pork homogenates and patties. Meat Science. 63, 1-8.
Nassu RT, Gonçalves LAG, da Silva MAAP and Beserra FJ. 2003. Oxidative stability of fermented goat meat sauadacayiwith different levels of natural antioxidant. Meat Science, 63, 43-49.
Ouattara B. Simard FIE, Holley HA, Piette GJP and Begin A. 1997. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. international Journal of Food Microbiology. 37. 155-162.
Prasad MM and Seenayya G. 2000. Effect of spices on the growth of red halophiiic cocci isolated from salt cured fish and solar salt. Food Research international. 33. 793-798.
Rahman MS. 1999. Handbook of Food Preservation. Marcel Dekker AG Hutgasse 4. Postfach 812, (DH-4001 Basel. Swit- zerland. 809pp.
Sağdıç O. 2003. Sensitivity of tour pathogenic bacteria to Turkish thyme and wild marjoram hydrosols. Lebensm.-Wiss. u.- Techno|., 36, 467-473.
Sağdıç O, Kuşçu A. Özcan M and Özçelik S. 2002. effects of Turkish spice extracts at various concentration on the growth ol Escherichia coli 0157:H7. Food Microbiology. 19. 473—480.
Sağdıç O and Özcan M. 2003. Antimicrobial activity of Turkish spice hydrosols. Food Control, 14, 141—143.
Sanchez—Escalante A. Djenane D, Torrescano G, Beltran JA and Ftoncales P. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beet patties packaged in modified atmosphere. Meat Science. 58, 421-429.
Skandamis PM and Nychas GJE. 2002. Preservation of fresh meat with active and modilied atmosphere packaging con- ditions. international Journal of Food Microbiology. 79, 35-45.
Takikawa A. Abe K. Yamamoto M. lshimaru S, Yasui M, Okuba Y and Yokoigawa K. 2002. Antimicrobial activity of nutmeg against Escherichia coii 0157. Journal of Bioscience and Bioengineering. 94 (4). 315-320.
Yin M and Cheng W. 2003. Antioxidants and antimicrobial effects of tour garlic-derived organosuifur compounds in ground beef. Meat Science, 63, 23-28.