1. FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ.
- Author
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Kavuşan, Hülya Serpil and Serdaroğlu, Meltem
- Subjects
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MEAT storage , *MEAT , *NUTRITIONAL value , *HEAT treatment , *LIPIDS , *FATS & oils - 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. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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