FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ

Et ve et ürünlerine uygulanan boyut küçültme, kürleme, ısıl işlem, fermantasyon ve depolama gibi işleme yöntemleri, yağ ve proteinlerin oksidasyonuna yol açmaktadır. Fermente et ürünlerinde gelişen oksidasyonun derecesi ürünün kalitesi, güvenilirliği ve besleyici değeri açısından önem taşımaktadır. Proses koşulları dışında formülasyonda yer alan yağ tipi, yağın eklenme şekli ve miktarı da oksidasyon reaksiyonlarını etkilemektedir. Lipid ve protein oksidasyonu birbirlerini etkileyen reaksiyonlar olup artan lipid oksidasyonu protein oksidasyonu reaksiyonlarını tetiklemektedir. Bu çalışmada fermente et ürünlerinde gelişen oksidasyon reaksiyonlarının mekanizmalarının ve reaksiyonların birbirleriyle olan ilişkilerinin derlenmesi amaçlanmıştır.

OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY

Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized. Oxidation of fermented meat products is important in terms of quality, safety, and nutritional value point of view. Besides the process conditions, type of added fat/oil in the formulation, the amount and application forms of added fat/oil effects the oxidation reactions. Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions. In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products

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Kaynak Göster

Bibtex @derleme { gida811180, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2021}, volume = {46}, pages = {443 - 462}, doi = {10.15237/gida.GD20122}, title = {FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ}, key = {cite}, author = {Kavuşan, Hülya Serpil and Serdaroğlu, Meltem} }
APA Kavuşan, H , Serdaroğlu, M . (2021). FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ . Gıda , 46 (2) , 443-462 . DOI: 10.15237/gida.GD20122
MLA Kavuşan, H , Serdaroğlu, M . "FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ" . Gıda 46 (2021 ): 443-462 <https://dergipark.org.tr/tr/pub/gida/issue/59865/811180>
Chicago Kavuşan, H , Serdaroğlu, M . "FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ". Gıda 46 (2021 ): 443-462
RIS TY - JOUR T1 - FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ AU - Hülya Serpil Kavuşan , Meltem Serdaroğlu Y1 - 2021 PY - 2021 N1 - doi: 10.15237/gida.GD20122 DO - 10.15237/gida.GD20122 T2 - Gıda JF - Journal JO - JOR SP - 443 EP - 462 VL - 46 IS - 2 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD20122 UR - https://doi.org/10.15237/gida.GD20122 Y2 - 2021 ER -
EndNote %0 Gıda FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ %A Hülya Serpil Kavuşan , Meltem Serdaroğlu %T FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ %D 2021 %J Gıda %P 1300-3070-1309-6273 %V 46 %N 2 %R doi: 10.15237/gida.GD20122 %U 10.15237/gida.GD20122
ISNAD Kavuşan, Hülya Serpil , Serdaroğlu, Meltem . "FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ". Gıda 46 / 2 (Mart 2021): 443-462 . https://doi.org/10.15237/gida.GD20122
AMA Kavuşan H , Serdaroğlu M . FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. GIDA. 2021; 46(2): 443-462.
Vancouver Kavuşan H , Serdaroğlu M . FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ. Gıda. 2021; 46(2): 443-462.
IEEE H. Kavuşan ve M. Serdaroğlu , "FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ", Gıda, c. 46, sayı. 2, ss. 443-462, Mar. 2021, doi:10.15237/gida.GD20122