Bazı doğal antioksidanların ve farklı pişirme koşullarının köftelerde heterosiklik aromatik amin oluşumu üzerine etkileri
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Dosyalar
Tarih
2020
Yazarlar
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Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gıdalarda ısıl işlem uygulamalarıyla meydana gelen heterosiklik aromatik amin (HCA) bileşikleri, gıdalarla birlikte tüketimiyle insan sağlığı açısından ciddi olumsuz etkilere sebep olabilecek potansiyele sahiptir. Bu tez çalışmasında, farklı oranlarda (%0, %1 ve %2) propolis ekstraktı, keçiboynuzu ekstraktı, kuşburnu çekirdeği yağı ve kabak çekirdeği yağı ilavesiyle %20 yağ içeriğine sahip dana eti köfteleri hazırlanmıştır ve farklı koşullarda pişirilerek HCA içerikleri ve miktarları üzerindeki etkileri belirlenmiştir. Pişirme öncesinde her bir örnek grubuna nem, protein, yağ, kül ve pH analizleri yapılmıştır. Köfte örnekleri 150oC, 200oC ve 250oC sıcaklıklarda, fırında ve tavada pişirildikten sonra yüksek performans sıvı kromatografisi (HPLC) cihazıyla elde edilen piklerden yararlanılarak DAD dedektörde IQ, MeIQx ve 4,8-DiMeIQx bileşikleri, fluoresans dedektörde ise PhIP, norharman ve harman bileşikleri belirlenmiştir. Analiz sonuçlarına göre farklı oranlarda kullanılan doğal antioksidan özelliğe sahip katkıların, farklı sıcaklık ve pişirme yöntemi parametrelerine göre değerlendirilmesiyle HCA bileşiklerinin oluşumunu önemli düzeyde azalttığı gözlemlenmiştir. Pişirme yöntemine de bağlı olarak genellikle sıcaklık artışıyla beraber toplam HCA miktarı artmaktadır. Katkı ilaveli örnekler arasında en yüksek toplam HCA miktarı (9,52 ng/g) %2 kuşburnu çekirdeği yağı ilaveli 200oC’de tavada pişirilen örneklerde görülürken, en düşük toplam HCA miktarı (0,97 ng/g) ise 150oC’de tavada pişirilen örneklerde tespit edilmiştir. Kontrol grubuna ait örneklerin toplam HCA içeriğinin diğer gruplardan anlamlı düzeyde yüksek olduğu belirlenmiştir (P<0,05). Toplam HCA oluşumu üzerinde en yüksek inhibe edici etkiyi keçiboynuzu ekstraktı gösterirken en düşük inhibisyon kuşburnu çekirdeği yağında görülmüştür. Tavada pişirilen köftelerin toplam HCA içeriği fırında pişirilenlere göre daha yüksek bulunmuştur. Tüm analiz sonuçları istatistiksel olarak değerlendirilmiştir.
Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health with their consumption with food. In this thesis, beef meatballs with 20% fat content were prepared with the addition of propolis extract, carob extract, rosehip seed oil and pumpkin seed oil in different ratios (0%, 1% and 2%), and their effects on HCA contents and amounts were determined by cooking in different conditions. Before cooking, moisture, protein, fat, ash and pH analyzes were performed for each sample group. Meatball samples were cooked at 150oC, 200oC and 250oC, in the oven and pan, and by using the peaks obtained by HPLC analysis, IQ, MeIQx and 4,8-DiMeIQx compounds were determined at DAD detector, PhIP, norharman and harman compounds were determined at fluorescence detector. According to the results of the analysis, it has been observed that the additives with natural antioxidant properties, which are used at different proportions, significantly reduce the formation of HCA compounds by evaluating them according to different temperature and cooking method parameters. Depending on the cooking method, the total amount of HCA generally increases with the increase in temperature. Between the samples with additives, the highest total HCA amount (9,52 ng/g) was seen in the samples cooked in a pan with 2% rosehip seed oil extract at 200oC, while the lowest total HCA amount (0.97 ng/g) was in the samples cooked in a pan at 150oC. It was determined that the total HCA content of the samples belong to the control group was significantly higher than the other groups (P<0.05). Carob extract had the highest inhibitory effect on total HCA formation, while the lowest inhibition was seen in rosehip seed oil. The total HCA content of meatballs cooked in the pan was found higher than those cooked in the oven. All the analysis results were evaluated statistically.
Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health with their consumption with food. In this thesis, beef meatballs with 20% fat content were prepared with the addition of propolis extract, carob extract, rosehip seed oil and pumpkin seed oil in different ratios (0%, 1% and 2%), and their effects on HCA contents and amounts were determined by cooking in different conditions. Before cooking, moisture, protein, fat, ash and pH analyzes were performed for each sample group. Meatball samples were cooked at 150oC, 200oC and 250oC, in the oven and pan, and by using the peaks obtained by HPLC analysis, IQ, MeIQx and 4,8-DiMeIQx compounds were determined at DAD detector, PhIP, norharman and harman compounds were determined at fluorescence detector. According to the results of the analysis, it has been observed that the additives with natural antioxidant properties, which are used at different proportions, significantly reduce the formation of HCA compounds by evaluating them according to different temperature and cooking method parameters. Depending on the cooking method, the total amount of HCA generally increases with the increase in temperature. Between the samples with additives, the highest total HCA amount (9,52 ng/g) was seen in the samples cooked in a pan with 2% rosehip seed oil extract at 200oC, while the lowest total HCA amount (0.97 ng/g) was in the samples cooked in a pan at 150oC. It was determined that the total HCA content of the samples belong to the control group was significantly higher than the other groups (P<0.05). Carob extract had the highest inhibitory effect on total HCA formation, while the lowest inhibition was seen in rosehip seed oil. The total HCA content of meatballs cooked in the pan was found higher than those cooked in the oven. All the analysis results were evaluated statistically.
Açıklama
Anahtar Kelimeler
Kabak Çekirdeği Yağı, Keçiboynuzu Ekstraktı, Köfte, Kuşburnu Çekirdeği Yağı, Propolis Ekstraktı, Heterosiklik Aromatik Amin, Pumpkin Seed Oil, Carob Extract, Meatball, Rosehip Seed Oil, Propolis Extract, Heterocyclic Aromatic Amine
