Lütfiye EKİCİ, İsmet ÖZTÜRK, Osman SAĞDIÇ, Hasan YETİM

Et ve et ürünlerinde baharatların doğal antioksidan ve antimikrobiyel olarak kullanımı

Gıdaların kalitesini düşüren ve raf ömrünü kısaltan en önemli sebepler lipit oksidasyonu ve mikrobiyel kontaminasyonlardır. Mikroorganizma gelişimi gıdalarda bozulmalara ve tüketicilerde gıda kaynaklı zehirlenmelere neden olmaktadır. Lipit oksidasyonu ise et ürünlerinde lezzet, tekstür ve renkte bozulmalara yol açmaktadır. Et endüstrisinde sentetik katkı m addeleri antimikrobiyel ve antioksidan olarak yaygın bir şekilde kullanılmaktadır. Tüketicilerin kimyasal katkılara olan şüpheci yaklaşımları nedeniyle kullanımları azalmaktadır. Son yıllarda özellikle bitki kaynaklı doğal katkı maddeleri ile ilgili araştı rmaların sayısında artış gözlenmektedir. Doğal katkıların antioksidan ve antimikrobiyel olarak kullanımı et ürünlerinin raf ömrünün uzatılması ve gıda kaynaklı zehirlenmelerin önlenmesi açısından yararlı olacaktır.

Anahtar Kelimeler:

Baharat, Antioksidan, Antimikrobiyel

Using spices as natural antioxidant and antimicrobials in meat and meat products

Lipid oxidation and bacterial contamination are the main factors that cause food quality loss and shelf - life reduction. The growth of microorganisms in meat products may cause spoilage or foodborne diseases. Lipid oxidation contributes to the deterioration in flavour, texture and color of displayed meat products. Synthetic additives have been widely used in the meat industry to inhibit both, the process of lipid oxidation and microbial growth but the trend is to decrease their use because of the growing con cern among consumers about such chemical additives. Consequently, search for natural additives, especially of plant origin, has notably increased in recent years. Application of natural additives with both antioxidants and antibacterial activities in meat products may be useful to prolong their storage shelf life and potential for preventing food diseases.

Keywords:

Spice, Antioxidant, Antimicrobial,

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