H. Hüseyin ORUÇ, MURAT CENGİZ, Ömer KALKANLI

Piliç etlerinde lipid oksidasyonu sonucu oluşan malonaldehit (MA) konsantrasyonları

Lipid oksidasyonu, çiğ veya pişmiş et ürünlerinin buzdolabı ısısında ve dondurulmuş şartlardaki bozulma derecesini, dolayısıyla etlerin kalitesini gösteren en önemli parametrelerden biridir ve tiyobarbitürik asit ölçümüyle (TBA) belirlenmektedir. Lipid oksidasyonu, yüksek oranda doymamış yağ asidi bulunan ve ısı uygulanan piliçlerde kolayca oluşabilmektedir. Bu çalışmada, Bursa ve civarında bulunan askeri birliklerin tavuk eti ihtiyacını karşılamak üzere satın alınan piliç etlerindeki TBA düzeylerinin [ug malonaldehit (MA)/g numune olarak) belirlenmesi ve tüketici sağlığı açısından oluşturabileceği risklerin irdelenmesi amaçlanmıştır. MA konsantrasyonları, 2001-2004 yılları arasında, toplam 55 piliç numunesinde spektrofotometrik bir yöntemle belirlendi; minimal 0.007, maksimal 0.850 ve ortalama 0.248 $\mu$ gMA/g olarak tespit edildi. Araştırmanın sonuçlarına göre, analizi yapılan piliç etlerindeki MA düzeylerinin insan sağlığı açısından bir risk oluşturamayacağı kanısına varıldı.

Anahtar Kelimeler:

kümes hayvanları, malonaldehit, tavuk, lipit peroksidasyonu, gıda depolama, tavuk eti

Malonaldehyde (MA) concentrations due to lipid oxidation in chicken meat

Lipid oxidation is one of the most important parameters that shown deterioration degree and quality of raw and cooked meat products during refrigerated or frozen storage, and determine by analysis of thiobarbituric acid. Lipid oxidation occurs easily in chicken, whose fat is higly unsaturated and heat treatment. The aim of this study was the determination of the TBA values [as ug malonaldehyde (MA)/g sample] in chicken meats that purchased to soldiers in Bursa and to discuss the probable risks of determined MA levels for consumer using these chicken meats. MA levels of the 55 samples, that were brought between 2001 and 2004, were determined by the spectrophotometric method. The MA levels determined were minimum 0.007, maximum 0.850 and mean 0.248 $\mu$ gMA/g. It was concluded from the results that MA levels found in the chicken meat samples are not any risk for consumer health.

Keywords:

poultry, malonaldehyde, fowls, lipid peroxidation, food storage, chicken meat,

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