Bilecik İlinde Tüketime Sunulan Kıyma ve Tavuk Etlerinde Lipid Oksidasyonu

Lipid oksidasyonu, gıdaların renk, tat, aroma, tekstür ve besin değeri gibi kendine has özelliklerini kaybetmesine ve toksik bileşiklerin oluşumuna yol açar. Oksidasyon reaksiyonu foto-oksidatif olarak veya serbest radikallerin otokataliz mekanizması ile gerçekleşir. Uygun şartlarda muhafaza edilemeyen kırmızı et ve tavuk eti, uzun süre depolanırsa lipid oksidasyonuna karşı duyarlılığı artar. Uzun süre depolanmış gıdaların oksidatif bozulması, yaygın olarak basit ve hızlı bir yöntem olan Tiyobarbiturik Asit (TBA) testi ile belirlenir. Bu araştırmada, Bilecik piyasasından toplanmış 50 adet kıyma ve 50 adet tavuk etinin oksidatif bozulma düzeyleri TBA testi kullanılarak belirlendi. Kıyma örneklerinin TBA düzeyinin 0,34-1,30 µgMA/g arasında değiştiği ve ortalama TBA sayısının 0,61 µgMA/g, Tavuk eti örneklerinin TBA düzeyinin 0,08-0,87 µgMA/g arasında değiştiği ve ortalama TBA sayısının 0,52 µgMA/g olduğu tespit edildi

Lipid Oxidation in Minced Meat and Chicken Meats Consumed in Bilecik, Turkey

Lipid oxidation causes loss of the specific properties of foods such as color, flavor, aroma, texture and nutritional value and leads to the formation of toxic compounds. Oxidation reactions occur as photo-oxidative or autocatalysis mechanism of free radicals. Tendency to the lipid oxidation increases by storing meat and chicken meat under inappropriate conditions for a long time. Oxidative degradation level of foods, stored for a long time, is determined with Thiobarbituric Acid (TBA) test, a simple, fast and commonly used method. In this study, oxidative degradation levels of 50 different chicken and 50 different minced meat samples obtained from markets in Bilecik, Turkey were determined by the TBA test. TBA levels of minced meats samples were in between 0.34-1.30 µgMA/g and the average value was 0.61±0,22 µgMA/g. TBA levels of chicken meats samples were in between 0.08-0.87 µgMA/g and the average value was 0.52±0.21 µgMA/g

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