Ette Katkı ve Kalıntı Analizleri
Özet
Bu çalışma, et ve et ürünlerinde meydana gelen zararlı kalıntılar ile kullanılan gıda katkı maddelerini, bunların insan sağlığı üzerindeki etkilerini ve tespitinde uygulanan analitik yöntemleri kapsamlı bir şekilde incelemektedir. Isıl işlem, depolama, hayvan beslemesi ve çevresel faktörler neticesinde et ürünlerinde N-nitrözaminler, ileri glikasyon son ürünleri (AGE’ler), akrilamid, heterosiklik aromatik aminler (HAA), polisiklik aromatik hidrokarbonlar (PAH), veteriner ilaç kalıntıları, ağır metaller, pestisitler, dioksinler, mikotoksinler, biyojenik aminler ve formaldehit gibi sağlığa zararlı bileşenler ve kalıntılar oluşabilmektedir. Bu zararlı maddelerin çoğu kanserojenik, mutajenik, toksik veya alerjenik etkilere sahip olup gıda güvenliğini ciddi şekilde tehdit etmektedir. Öte yandan et ürünlerinin raf ömrünü uzatmak, kalitesini, rengini ve lezzetini korumak amacıyla nitrit-nitrat, sülfitler, organik asitler, nisin, lizozim gibi koruyucular ile BHA, BHT gibi antioksidanlar, kıvam vericiler, emülgatörler, renk ve aroma maddeleri kullanılmaktadır. Söz konusu katkı maddelerinin yasal sınırlar dâhilinde kullanımı ve zararlı kalıntıların saptanması için katı faz ekstraksiyonu (SPE) gibi ön işlemlerin ardından gaz kromatografisi (GC), yüksek performanslı sıvı kromatografisi (HPLC), kütle spektrometrisi (MS), atomik absorbsiyon spektrofotometresi (AAS) ve ELISA gibi gelişmiş analitik ve kromatografik tekniklerden yararlanılmaktadır. Tüketici sağlığını korumak, gıda güvenliğini sağlamak ve yasal düzenlemelere uyum göstermek için bu analizlerin titizlikle yürütülmesi hayati önem taşımaktadır.
This study comprehensively examines harmful residues and food additives used in meat and meat products, their effects on human health, and the analytical methods applied for their detection. As a result of thermal processing, storage, animal feeding, and environmental factors, harmful components and residues such as N-nitrosamines, advanced glycation end-products (AGEs), acrylamide, heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), veterinary drug residues, heavy metals, pesticides, dioxins, mycotoxins, biogenic amines, and formaldehyde can form in meat products. Most of these harmful substances possess carcinogenic, mutagenic, toxic, or allergenic effects, severely threatening food safety. On the other hand, preservatives such as nitrite-nitrate, sulfites, organic acids, nisin, and lysozyme, alongside antioxidants like BHA and BHT, thickeners, emulsifiers, colorants, and flavoring agents, are used to extend shelf life and preserve quality, color, and flavor. To ensure the usage of these additives within legal limits and to detect harmful residues, advanced analytical and chromatographic techniques such as gas chromatography (GC), high-performance liquid chromatography (HPLC), mass spectrometry (MS), atomic absorption spectrophotometry (AAS), and ELISA are utilized following sample preparation steps like solid-phase extraction (SPE). Rigorously conducting these analyses is of vital importance to protect consumer health, ensure food safety, and comply with legal regulations.
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