Review
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ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI

Year 2024, Volume: 49 Issue: 3, 478 - 503, 15.06.2024
https://doi.org/10.15237/gida.GD23083

Abstract

Et ürünleri, üretimde kullanılan bileşenlere ve üretim tekniklerine bağlı olarak yüksek oranda hayvansal yağ içerebilmektedir. Hayvansal yağlar et ürünlerinin fizikokimyasal, tekstürel ve duyusal özelliklerinin gelişmesinde önemli roller üstlenebilmekte, ayrıca ürünlerin besleyici değerine katkıda bulunmaktadır. Bununla birlikte yüksek oranda doymuş yağ asitleri ve kolesterol içeren hayvansal yağların yüksek oranda tüketiminin bazı sağlık sorunlarına yol açabildiği bildirilmektedir. Bu kapsamda beslenme ve sağlık arasındaki ilişkiye yönelik artan tüketici bilinci yağı azaltılmış veya ikame edilmiş ürünlere olan ilgiyi artırmakta, bu nedenle et ürünlerinde hayvansal yağın azaltılması veya belirli oranlarda ikame edilmesi üzerine yapılan çalışmaların sayısı da gün geçtikçe artmaktadır. Et ürünlerinde hayvansal yağın ikame edilmesinde diyet lifleri, tahıllar, hayvansal proteinler, yenilebilir mantarlar ve organojeller gibi ikame maddeleri kullanılabilmektedir. Bu kapsamda kullanılan ikame maddelerinin hayvansal yağın üründe sağladığı olumlu etkileri karşılayabilmesi önemlidir. Mevcut bu çalışmada et ürünlerinde hayvansal yağ ikame maddelerinin kullanımı üzerinde durulmuş ve bu alandaki son araştırmalar hakkında ayrıntılı ve güncel bilgiler sunulmuştur.

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THE USE OF FAT REPLACERS IN MEAT PRODUCTS

Year 2024, Volume: 49 Issue: 3, 478 - 503, 15.06.2024
https://doi.org/10.15237/gida.GD23083

Abstract

Meat products may contain high amounts of animal fat, depending on the components used in production and production techniques. Animal fats can play an important role in the development of physicochemical, textural, and sensory properties of meat products, and contribute to the nutritional value of the products. However, it is reported that high consumption of animal fats containing high levels of saturated fatty acids and cholesterol may cause some health problems. In this context, rising consumer awareness of the relationship between nutrition and health increases the interest in fat-reduced or substituted products, therefore, the number of studies on reducing or substituting animal fat in meat products at certain rates is increasing day by day. Substitutes such as dietary fibers, grains, animal proteins, edible mushrooms, and organogels can be used to replace animal fat in meat products. It is important that the substitutes used in this context will be able to meet the positive effects of animal fat on the product. This current study focuses on the use of animal fat substitutes in meat products and provides detailed and up-to-date information on the latest research in this field.

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There are 91 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering, Meat Technology
Journal Section Articles
Authors

Mine Kırkyol 0000-0002-4158-0246

Ahmet Akköse 0000-0003-1580-5226

Publication Date June 15, 2024
Published in Issue Year 2024 Volume: 49 Issue: 3

Cite

APA Kırkyol, M., & Akköse, A. (2024). ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. Gıda, 49(3), 478-503. https://doi.org/10.15237/gida.GD23083
AMA Kırkyol M, Akköse A. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. The Journal of Food. June 2024;49(3):478-503. doi:10.15237/gida.GD23083
Chicago Kırkyol, Mine, and Ahmet Akköse. “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”. Gıda 49, no. 3 (June 2024): 478-503. https://doi.org/10.15237/gida.GD23083.
EndNote Kırkyol M, Akköse A (June 1, 2024) ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. Gıda 49 3 478–503.
IEEE M. Kırkyol and A. Akköse, “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”, The Journal of Food, vol. 49, no. 3, pp. 478–503, 2024, doi: 10.15237/gida.GD23083.
ISNAD Kırkyol, Mine - Akköse, Ahmet. “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”. Gıda 49/3 (June 2024), 478-503. https://doi.org/10.15237/gida.GD23083.
JAMA Kırkyol M, Akköse A. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. The Journal of Food. 2024;49:478–503.
MLA Kırkyol, Mine and Ahmet Akköse. “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”. Gıda, vol. 49, no. 3, 2024, pp. 478-03, doi:10.15237/gida.GD23083.
Vancouver Kırkyol M, Akköse A. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. The Journal of Food. 2024;49(3):478-503.

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