ET ÜRÜNLERİNDE TUZUN FONKSİYONLARI, TUZ AZALTILMASI AMACIYLA KULLANILAN İKAME KATKILAR ve ETKİLERİ

Year 2021, , 1256 - 1269, 05.08.2021

Gülen Turp , Aysegul Atalı

https://doi.org/10.15237/gida.GD21091

Abstract

Et ürünlerinde kullanılan tuz, su tutma kapasitesini geliştirmesi, etin yumuşaklığını sağlaması, mikrobiyel koruyucu etki göstermesi, uçucu bileşiklerin etkinliğini arttırması, renk pigmentinin gelişiminde rolü olması, lezzete katkısı sebebiyle önemlidir. Ancak yüksek miktarda tuz tüketimi birçok hastalığa neden olmaktadır. Tüketici bilincinin artması ve devlet otoritelerinin sağlık ile ilgili yaklaşımları gıda endüstrisinde tuz kullanımının azaltılmasına yönelik araştırmaların artmasına neden olmaktadır. Et ürünlerinde tuz kullanımını azaltmaya yönelik çalışmaların başında; ürün formülasyonlarında tuza alternatif olabilecek katkıların, örneğin klorür tuzları, laktatlar, fosfatlar, polisakkaritler, deniz yosunları, lezzet arttırıcılar, aminoasitler ve nükleotidler, süt mineralleri karışımlarının geliştirilmesi gelmektedir. Bu çalışmalarda temel amaç, tuzun sağladığı özellikleri üründe koruyacak katkılar geliştirerek sodyum tüketimini azaltmaktır. Bu çalışmada, et ürünlerinde tuz ikamesi olarak kullanılan katkılar ve bu katkıların ürün özellikleri üzerine etkileri derlenerek sunulmuştur.

Keywords

Et, Et Ürünleri, Tuz, Katkı Maddeleri, Sağlık

Supporting Institution

Destekleyen Kurum Bulunmamaktadır.

THE FUNCTIONS OF SALT, SUBSTITUTE ADDITIVES USED FOR SALT REDUCTION AND THEIR EFFECTS IN MEAT PRODUCTS

Abstract

The use of salt in meat products is important, because salt increases the water retention capacity, provides tenderness of meat, has a microbial protective effect and contributes to taste. However, high consumption of salt causes many diseases. Increasing consumer awareness and health policies of state authorities lead to increase researches on reducing salt use in the food industry. The primary studies to reduce the use of salt in the meat industry have a content of the addition of additives such as chloride salts, lactates, phosphates, polysaccharides, seaweeds, flavor enhancers, amino acids and nucleotides, milk minerals mixtures that may be an alternative to salt in product formulations. The purpose of using salt substitute is to reduce sodium consumption by developing additives that will keep salt providing quality characteristics. This review includes the additives used in the meat products as salt substitutes and their effects on product properties.

Keywords

Meat, Meat Products, Salt, Additives, Health

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