FONKSİYONEL ET ÜRÜNLERİNİN ÜRETİMİNDE PROBİYOTİK, PREBİYOTİK VE SİNBİYOTİK KULLANIMINA YÖNELİK YENİ EĞİLİMLER

Abstract

Günümüzde tüketicilerin sağlıklı beslenme alışkanlıklarını benimsemek ve sürdürmek konusundaki farkındalıklarının artması gıda endüstrisi ve bilim insanlarını fonksiyonel yeni ürünlerin geliştirilmesine odaklamıştır. Değişen tüketici talebi, sağlığı teşvik eden bileşikleri en üst düzeye çıkarma ve tüketicinin sağlığı üzerinde olumsuz etkilere neden olabilecek bileşenlerin varlığını azaltma stratejilerine odaklanan fonksiyonel et ürünleri geliştirmeye yönelik çalışmalara ivme kazandırmıştır. Bu bağlamda güncel literatürde fonksiyonel et ürünlerinin geliştirilmesinde yeni nesil probiyotikler, prebiyotikler ve sinbiyotiklerin kullanımına yönelik bilimsel çalışmalar dikkat çekmektedir. Et ürünleri formulasyonuna ilave edilen bu ajanların bağırsakta azotlu bileşiklerin oluşumunu azaltması ve bağırsak mikroflorasının işlevselliğini arttırması yönleriyle önemli bir potansiyel oluşturduğu bildirilmektedir. Bu derlemede fonksiyonel et ürünleri üretiminde probiyotik, prebiyotik ve sinbiyotiklerin kullanımına yönelik yeni yaklaşımlar irdelenmiştir.

Keywords

• sağlıklı beslenme
• fonksiyonel et ürünü
• probiyotik
• prebiyotik
• sinbiyotik

NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS

Abstract

Today, the growing awareness of consumers about adopting and maintaining healthy-eating habits has focused the food industry and scientists on the development of functional new products. Changing consumer demand has accelerated efforts to develop functional meat products that focus on strategies to maximize health-promoting compounds and reduce the presence of ingredients that can have adverse effects on a consumer's health. In this context, scientific studies on the use of new generation probiotics, prebiotics and synbiotics in the development of functional meat products have recently attracted attention in the current literature. It is stated that these agents added to the formulation of meat products represent an important potential in terms of reducing the formation of nitrogenous compounds in the intestine and increasing the functionality of the intestinal microflora. In this review, new approaches for the use of probiotics, prebiotics and synbiotics in the production of functional meat products are discussed.

Keywords

• healthy diet
• functional meat product
• probiotic
• prebiotic
• synbiotic

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