Et ve Et Ürünlerinde Antioksidan Kullanımındaki Güncel Gelişmeler

Lipit oksidasyonu et ve et ürünlerinin raf ömrünü sınırlandıran ve kalitesinde kayıplara neden olan önemli bir sorundur. Lipit oksidasyonunu kontrol etmek için butillendirilmiş hidroksitoluen (BHT) ve butillendirilmiş hidroksianisol (BHA) gibi sentetik antioksidanlar uzun yıllardan beri kullanılmaktadır. Ancak son yıllarda yapılan araştırmalar sonucu sentetik antioksidan maddelerin olası toksik etkisi, yüksek maliyeti ve tüketicilerin katkı maddeleri hakkındaki endişeleri nedeniyle kullanımlarına şüphe ile bakılmaktadır. Bu nedenle tüketici tercihleri doğal ürünlere kaymış, doğal antioksidanların kullanımı gündeme gelmiştir. Bu çalışmada, son yıllarda et ve et ürünlerinde antioksidan kullanımındaki eğilim ile ilgili bilgiler derlenerek antioksidan kullanımındaki yeni gelişmeler aktarılmıştır.

Recent Developments in Antioxidant Use in Meat and Meat Products

Lipid oxidation in meat and meat products is a significant problem because it may cause quality losses and reduce the shelf life of the products. Synthetic antioxidants like butyllated hydroxyanisole (BHA) and butyllated hydroxytoluene (BHT) have been used for many years to control lipid oxidation in meat and meat products. However, there are concerns and limitations about the use of these antioxidants because recent scientific studies have shown potential toxic effects and high costs, and consumer concerns about food additives are increasing. For these reasons, consumer demand for natural products has shifted the food industry to the use of natural antioxidants in foods. In this review, recent developments and trend of the antioxidant use in meat and meat products are reviewed.

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