Et kalitesi üzerine diyetle alınan E vitamininin etkileri

Sibel KONYALIOĞLU (Ege Üniversitesi, Eczacılık Fakültesi, İzmir, Türkiye)
Hayvansal Üretim
1 0
Yıl: 2001 Cilt: 42 Sayı: 2 Sayfa Aralığı: 25 - 36 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Et kalitesi üzerine diyetle alınan E vitamininin etkileri

Öz:
Lipit oksidasyonu et ve et ürünlerinde bozulmalara neden olan en önemli faktörlerden biridir. Kalitedeki bozulmalar tat, doku, toksik maddelerin oluşumuyla besleyici değerlerdeki değişimler olarak kendini gösterebilir. Diyete vitamin E eklenmesi ile et ve et ürünlerinde lipit oksidasyon düzeylerinin azaldığı gösterilmiştir. Bu derleme, domuz, tavuk ve sığır etlerinde vitamin E'nin dağılımı ve antioksidatif etkisi ile diyetlerine eklenmiş vitamin E'nin, etin lipit oksidasyona, rengfne, su bağlama kapasitesine ve kolesterol oksidasyonuna etkileri üzerine odaklanmıştır. Ayrıca, etin içerdiği E vitamini, ile işleme, paketleme ve depolama şartları arasındaki etkileşimler göz önüne alınmıştır.
Anahtar Kelime: E vitamini et kalitesi lipit peroksidasyonu antioksidanlar

Konular: Biyoloji Biyokimya ve Moleküler Biyoloji

Effects of dietary vitamin E on the meat quality

Öz:
Lipid oxidation is one of the primary processes of quality deterioration in meat and meat products. The deteriorates in quality are manifested by adverse changes in flavour, colour, texture, and nutritive value and also by the possible production of toxic compounds. Dietary supplementation of vitamin E has been found to be effective in reducing lipid oxidation in meat and meat products. This review has been focused on the deposition and antioxidative effects of muscle vitamin E and how supranutritional vitamin E supplementation influences lipid oxidation, colour, water-holding capacity and cholesterol oxidation in pig, poultry and beef meat. Furthermore, the interactions between muscle vitamin E with processing, packaging and storage conditions are taken into consideration.
Anahtar Kelime: meat quality lipid peroxidation antioxidants vitamin E

Konular: Biyoloji Biyokimya ve Moleküler Biyoloji
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA KONYALIOĞLU S (2001). Et kalitesi üzerine diyetle alınan E vitamininin etkileri. , 25 - 36.
Chicago KONYALIOĞLU Sibel Et kalitesi üzerine diyetle alınan E vitamininin etkileri. (2001): 25 - 36.
MLA KONYALIOĞLU Sibel Et kalitesi üzerine diyetle alınan E vitamininin etkileri. , 2001, ss.25 - 36.
AMA KONYALIOĞLU S Et kalitesi üzerine diyetle alınan E vitamininin etkileri. . 2001; 25 - 36.
Vancouver KONYALIOĞLU S Et kalitesi üzerine diyetle alınan E vitamininin etkileri. . 2001; 25 - 36.
IEEE KONYALIOĞLU S "Et kalitesi üzerine diyetle alınan E vitamininin etkileri." , ss.25 - 36, 2001.
ISNAD KONYALIOĞLU, Sibel. "Et kalitesi üzerine diyetle alınan E vitamininin etkileri". (2001), 25-36.
APA KONYALIOĞLU S (2001). Et kalitesi üzerine diyetle alınan E vitamininin etkileri. Hayvansal Üretim, 42(2), 25 - 36.
Chicago KONYALIOĞLU Sibel Et kalitesi üzerine diyetle alınan E vitamininin etkileri. Hayvansal Üretim 42, no.2 (2001): 25 - 36.
MLA KONYALIOĞLU Sibel Et kalitesi üzerine diyetle alınan E vitamininin etkileri. Hayvansal Üretim, vol.42, no.2, 2001, ss.25 - 36.
AMA KONYALIOĞLU S Et kalitesi üzerine diyetle alınan E vitamininin etkileri. Hayvansal Üretim. 2001; 42(2): 25 - 36.
Vancouver KONYALIOĞLU S Et kalitesi üzerine diyetle alınan E vitamininin etkileri. Hayvansal Üretim. 2001; 42(2): 25 - 36.
IEEE KONYALIOĞLU S "Et kalitesi üzerine diyetle alınan E vitamininin etkileri." Hayvansal Üretim, 42, ss.25 - 36, 2001.
ISNAD KONYALIOĞLU, Sibel. "Et kalitesi üzerine diyetle alınan E vitamininin etkileri". Hayvansal Üretim 42/2 (2001), 25-36.
Sayfa Oluşturulma Tarihi
22-04-2024 11:21

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