Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi

Maillard reaksiyonu, çoğunlukla ısıl işleme tabi tutulan ve depolanan ürünlerde görülen, indirgen şekerlerle proteinlerin amino grupları arasında meydana gelen en önemli enzimatik olmayan esmerleşme reaksiyonlarından biridir. Bu reaksiyon, gıdaların renk, tat-aroma ve besin değeri gibi kalite özellikleri üzerine istenen veya istenmeyen etkilere neden olabilmektedir. Bu kompleks reaksiyonun gıdalarda meydana getirdiği olumsuz değişiklikleri azaltmak amacıyla günümüzde ısıl olmayan işlemler üzerine çalışmalar yapılmakta ve ümit verici sonuçlar alınmaktadır. Gıda endüstrisinde ısıl olmayan işlemlerin uygulaması sadece gıdaların raf ömrünün artırılması amacıyla değil, aynı zamanda; daha güvenilir, besinsel ve duyusal açıdan daha kaliteli gıdaların üretilebilmesine olanak sağlamaktadır. Bu yönleri ile ısıl olmayan işlemler, ısıl işlem tekniklerini içeren geleneksel gıda işleme yöntemlerine alternatif olabilecek potansiyele sahiptir. Bu derlemede Maillard reaksiyonu ve geleneksel gıda işleme metotlarına alternatif olarak Yüksek Hidrostatik Basınç ve Vurgulu Elektriksel Alan uygulamalarının Maillard reaksiyonu üzerine olan etkileri anlatılmaktadır.

Anahtar Kelimeler:

Maillard reaksiyonu, vurgulu elektriksel alan, yüksek hidrostatik basınç

The Effect of High Hydrostatic Pressure and Pulsed Electric Field on Maillard Reaction (Turkish with English Abstract)

The Maillard reaction, mostly occurred in heated and stored products, is one of the most important non-enzymatic browning reactions between amino groups of proteins and reducing sugars. This reaction may lead to desired or undesired effects on the quality characteristics of food; such as color, taste and nutritional value. In order to reduce these negative changes resulting from the complex reaction, nowadays studies are carried out on non-thermal processes and promising results are obtained. The application of non-thermal processes in food industry not only increases the shelf life of foods, but also allows production of foods which are more reliable and have better quality in terms of nutritional and sensory properties. In these respects, non-thermal processes have a potential which can be alternative to conventional food processing methods, including thermal processes. In this review, Maillard reaction and the effects of High Hydrostatic Pressure and Pulsed Electric Field applications, which can be alternative against to conventional food processing methods on Maillard reaction have been reviewed.

Keywords:

Maillard reaction, pulsed electric field, high hydrostatic pressure,

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