Balık ve Balık Ürünlerinde Biyojen Aminler ve Önemi
Küçük Resim Yok
Tarih
2015
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Dergi Başlığı
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Biyojen aminler, gıdalarda bulunan serbest amino asitlerin dekarboksilasyonu sonucunda oluşan bileşiklerdir. Histamin, kadaverin, putresin, tiramin, spermin ve spermidin gıdalarda sıklıkla bulunan biyojen aminlerdir. Özellikle balık ve balık ürünleri, biyojen aminlerin oluşumu açısından büyük önem taşımaktadır. Bu gibi ürünlerde biyojen aminler mikrobiyal dekarboksilaz aktivite ile hızla oluşmaktadır. Yetersiz hijyen, kontaminasyon, hammaddenin mikrobiyal yükü ve sıcaklık gibi faktörler bu oluşumu hızlandırmaktadır. Balık ve ürünlerinin soğukta muhafazası ve işlenmesi, biyojen amin oluşumunun engellenmesinde en etkin yöntemlerdir. Bunun dışında, ışınlama, tuzlama, modifiye atmosferde paketleme ve vakum ambalajlama gibi uygulamalarla biyojen amin miktarı azaltılabilmektedir. Çalışmamızda balık ve balık ürünlerinde oluşan biyojen aminler, oluşum sebepleri ve önleme yolları ayrıntılı incelenmiştir.
Biogenic amines are compounds forming decarboxylation of free-amino acids in the food. Histamine, cadaverine, putrescine, tyramine, spermidine and spermine are biogenic amines that often found in food. In particular, fish and fish products have great importance in terms of formation of biogenic amines. Amount of biogenic amines is rapidly increasing with the microbial decarboxylase activity in these products. This formation is accelerated by various factors such as poor hygiene, contamination, microbial load of the raw materials and temperature. Cold storage and processing of fish and fish products are the most effective method to preventing the formation of biogenic amines. Furthermore, the amount of biogenic amine can be reduced by various methods such as irradiation, curing, modified atmosphere packaging and vacuum packaging. In this paper, biogenic amines that occur in fish and fish products, occurrence causes and methods of prevention of biogenic amines have been analyzed.
Biogenic amines are compounds forming decarboxylation of free-amino acids in the food. Histamine, cadaverine, putrescine, tyramine, spermidine and spermine are biogenic amines that often found in food. In particular, fish and fish products have great importance in terms of formation of biogenic amines. Amount of biogenic amines is rapidly increasing with the microbial decarboxylase activity in these products. This formation is accelerated by various factors such as poor hygiene, contamination, microbial load of the raw materials and temperature. Cold storage and processing of fish and fish products are the most effective method to preventing the formation of biogenic amines. Furthermore, the amount of biogenic amine can be reduced by various methods such as irradiation, curing, modified atmosphere packaging and vacuum packaging. In this paper, biogenic amines that occur in fish and fish products, occurrence causes and methods of prevention of biogenic amines have been analyzed.
Açıklama
Anahtar Kelimeler
Çevre Bilimleri
Kaynak
KSÜ Doğa Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
18
Sayı
3
