SavedAdd your journal

Journals / Gıda / 2021 / Cilt: 46 - Sayı: 2

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

FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ

Hülya Serpil KAVUŞAN
Meltem SERDAROĞLU
Journal
Gıda
Pages
443–462
Publication Date
2021-03-23
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized.
📊
Key Findings & Data:Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions.
💡
Conclusion & Impact:In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:fermente et ürünü · lipid oksidasyonu · protein oksidasyonu

Abstract

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

Özet

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.

🔖

Cite This Article

KAVUŞAN, H. S., SERDAROĞLU, M. (2021). OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY. Gıda, Cilt: 46 - Sayı: 2, 443–462. https://ajindex.com/articles/115972

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (3)

  1. Alejandre, M., Poyato, C., Ansorena, D., Astiasarán, I. (2016). Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci, 121: 107-113, doi: 10.1016/j.meatsci.2016.05.010. Amaral, A.B., Silva, M.V.D., Lannes, S.C.D.S. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci Technol, 38: 1-15, doi: 10.1590/fst.32518. Armutcu, Ü., Hazar, F.Y., Yılmaz Oral, Z. F., Kaban, G., Kaya, M. (2020). Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production. J Food Process and Pres, 44(6): e14455. doi: https://doi.org/10.1111/jfpp.14455.
  2. Bao, Y., Ertbjerg, P. (2019). Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr, 59(22): 3564-3578, doi: 10.1080/10408398.2018.1498444. Bastıoğlu, A. Z., Serdaroğlu, M., Nacak, B. (2016). Et ve et ürünlerinde protein oksidasyonu. Food Health, 2(4): 171-183, doi: 10.3153/JFHS16018. Berardo, A., Claeys, E., Vossen, E., Leroy, F., De Smet, S. (2015). Protein oxidation affects proteolysis in a meat model system. Meat Sci, 106: 78-84, doi: 10.1016/j.meatsci.2015.04.002. Berardo, A., De Maere, H., Stavropoulou, D.A., Rysman, T., Leroy, F., De Smet, S. (2016). Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. Meat Sci, 121: 359-364, doi: 10.1016/j.meatsci.2016.07.003. Bhattacharya, D., Kandeepan, G., Vishnuraj, M.R. (2016). Protein Oxidation in Meat and Meat Products-A Review. J Meat Sci Technol, 4(2): 44-52.
  3. Bis-Souza, C.V., Pateiro, M., Domínguez, R., Penna, A.L., Lorenzo, J.M., Barretto, A.C.S. (2020). Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Sci, 159: 107936, doi: 10.1016/j.meatsci.2019.107936. Carneiro, H.C., Tonon, R.V., Grosso, C.R., Hubinger, M.D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng, 115(4): 443-451, doi: 10.1016/j.jfoodeng.2012.03.033. Cava, R., García-Parra, J., Ladero, L. (2020). Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. LWT,- Food Sci Technol, 128: 109462, doi: 10.1016/j.lwt.2020.109462. Chelh, I., Gatellier, P., Santé-Lhoutellier, V. (2007). Characterisation of fluorescent S