Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

Fosfatlar et ürünlerinde su tutma kapasitesinin arttırılması, pişirme kayıplarının azaltılması ve tekstürel özelliklerinin geliştirilmesi amacıyla yaygın olarak kullanılan katkı maddeleridir. Ayrıca fosfatlar aromayı koruyucu, kürlenmiş et rengi oluşumunu hızlandırıcı özellik göstermelerinin yanı sıra antioksidan ve antimikrobiyal etkilere de sahiptirler. Et ürünlerinde fosfat kullanımına yönelik yapılan çalışmalar zincir uzunluğu arttıkça antioksidan ve antimikrobiyal etkinin arttığını göstermektedir. Fosfatların antioksidan etkilerinden en üst düzeyde yararlanmak için vakum veya modifiye atmosferde ambalajlama, doğal antioksidanlar ile birlikte kullanımın ve enkapsüle edilmelerinin faydalı yaklaşımlar olduğu belirtilmektedir. Fosfatların antimikrobiyal etkileri ile ilgili yapılan çalışmalarda ise ışınlama, vakum veya modifiye atmosferde ambalajlama, düşük sıcaklıklarda depolama ve tuz kullanımı ile daha güçlü sinerjistik etkilerin sağlanabileceği bildirilmektedir. Bu çalışmada fosfatların antioksidan ve antimikrobiyal özelliklerine yönelik araştırmalar ile et endüstrisine yönelik tavsiye ve uygulamalar derlenmiştir.

Antimicrobial and Antioxidant Properties of Phosphates Used in Meat Products

Phosphates are widely used as food additives in meat products to increase the waterholding capacity, reduce the cooking loss and improve the textural properties. Furthermore, phosphates protect aroma and accelerate the formation of cured meat color as well as having antioxidant and antimicrobial effects. Many research about using phosphates in meat products showed that increasing chain length of phosphates improves antioxidant and antimicrobial effects. It has been stated that vacuum or modified atmosphere packaging, the use of phosphates with natural antioxidants and encapsulation of phosphates are useful approaches to enhance the antioxidant effects of phosphates. It has been reported that irradiation, vacuum or modified atmosphere packaging, storage at low temperature and the use of the salt provide strong synergistic effect on the antimicrobial properties of phosphates. In this review, researches about antioxidant and antimicrobial properties of phosphates and suggestions for the meat industry about industrial applications of phosphates are presented.

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Türk Tarım - Gıda Bilim ve Teknoloji dergisi-Cover
  • ISSN: 2148-127X
  • Yayın Aralığı: Aylık
  • Başlangıç: 2013
  • Yayıncı: Turkish Science and Technology Publishing (TURSTEP)
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