OLEOGELS AND THEIR UTILIZATION IN EMULSIFIED MEAT PRODUCTS

Year 2017, Volume: 42 Issue: 5, 505 - 513, 19.06.2017

Şeyma Yenioğlu Demiralp Eda Demirok Soncu Nuray Kolsarıcı

Abstract

In recent years,
fat reduction strategies have been developed to prevent the health risks
related to high fat content of foods. Oleogelation is one of the current
techniques applied for that purpose in which the saturated fat and trans fat
amounts is reduced in foods. Oleogel is defined as a three dimensional,
continue and thermoreversible gel which is formed by crystallization of
oleogelator with low molecular weight into the vegetable fats. Previous studies
demonstrated that oleogels have been recently used in chocolate, margarine,
bakery products, dairy products and emulsified meat products. Researchers have
been showed that the unsaturated fat content as well as the sensory and
technological quality were increased and 
texture were improved by the use of oleogels instead of animal fats or
partial replacement of animal fats by oleogels in emulsified meat products. In
this study, organogelation technigue, formation and impact mechanism of
organogelation/oleogelation, oleogel technique application areas, compounds
which are used in oleogel preparation and the effects of oleogels on the
quality properties of emulsified meat products were reviewed.

Keywords

Oleogelation, oleogel, saturated fats, unsaturated fats, emulsified meat products, sausage, fat reduction strategies

OLEOJELLER VE EMÜLSİFİYE ET ÜRÜNLERİNDE KULLANIMI

Abstract

Son yıllarda,
gıdaların yüksek yağ içeriği ile ilişkili olan sağlık problemlerinin önlenmesi
için yağ azaltma stratejileri geliştirilmektedir. Oleojelasyon bu amaçla
uygulanan ve gıdalarda doymuş yağ ile trans yağ miktarını azaltmak amacıyla
kullanılan güncel tekniklerden biridir. Oleojel, tüketilebilir bir bitkisel yağ
içerisinde düşük molekül ağırlığına sahip bir jel ajanın kristalleşerek
oluşturduğu üç boyutlu, sürekli ve termo dönüşümlü jel formu olarak tanımlanır.
Yapılan çalışmalar oleojellerin unlu mamuller, çikolata, margarin ve emülsifiye
et ürünlerinde kullanılabildiğini göstermiştir. Araştırmacılar, emülsifiye et
ürünlerinde hayvansal yağ yerine oleojel kullanımının ya da oleojelin belirli
oranlarda hayvansal yağ ile ikamesinin, et ürünlerinde doymamış yağ asidi
içeriğiyle birlikte duyusal ve teknolojik kaliteyi arttırdığını, tekstürü
iyileştirdiğini belirtmişlerdir. Bu çalışmada, organojelasyon tekniği,
organojel/oleojel oluşum ve etki mekanizması, oleojel uygulama alanları,
oleojel hazırlamada kullanılan bileşenler ve farklı oleojellerin emülsifiye et
ürünlerinde kullanımının ürün özellikleri üzerine etkisi yapılan araştırmalara
dayanılarak derlenmiştir.

Keywords

Oleojelasyon, oleojel, doymuş yağlar, doymamış yağlar, emülsifiye et ürünleri, sosis, yağ azaltma stratejisi

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