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Et Ve Et Ürünlerinin Fonsiyonelliğinin Arttırılması

Year 2017, Volume: 10 Issue: 2, 106 - 117, 01.03.2017

Abstract

Son yıllarda sağlık ve beslenme arasındaki ilişkinin önemi üzerine daha çok durulmaktadır. Bunun sonucunda tüketiciler tercihlerini daha sağlıklı, fonksiyonel gıdalar yönünde yapmaktadır. Özellikle et ve et ürünlerinin kanser riskini arttırması, yüksek kolesterole sebep olabilmesi gibi nedenlerden dolayı olumsuz bir imaja sahiptir. Bu derlemede; et ve et ürünlerinin daha sağlıklı, fonksiyonel hale getirilebilmesi için yapılan çalışmalar ele alınmıştır. Taze etin besin kalitesinin ve fonksiyonelliğinin iyileştirilmesi hayvan rasyonlarına eklenen E vitamini, C vitamini, selenyum gibi maddelerle mümkün olmaktadır. Et ürünlerinde ise işleme sırasında ürüne çeşitli fonksiyonel ingredientlerin katılmasıyla duyusal, tekstürel ve fonksiyonellik açısından daha iyi bir ürün elde edilebilmektedir.

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Increasing Of Functionality Meat And Meat Products

Year 2017, Volume: 10 Issue: 2, 106 - 117, 01.03.2017

Abstract

The relation between health and nutrition has been popular at last year. So consumers select functional foods which are healthier than the others. Especially meat and meat products has negative perception on people due to they cause to increase in risk of canser and high colesterol. At this rewiev, studies about doing healthy and functional meat and meat products were investigated. For developing nutrition quality and functionality of raw meat vitamine E, vitamine C and selenyum are added to animal nutrition. With addition of several functional ingredients to product during process, meat products can be better in terms of sensory, textural and functionality.

References

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  • Fernandez-Gines, J, Fernandez-Lopez M, Sayas-Barbera J, Sendra E, Perez-Alvarez E, Lemon AJA. As a New Source of Dietary Fiber: Application to Bologna Sausages. Meat Science, 2004; 67, 7-13.
  • Fernandez-Lopez J, Sendra, E, Sayas-Barbera, E, Navarro C, Perez-Alvarez J. A.Physico-chemical and microbiological profiles of “salchichon” (Spanishdry-fermented sausage) enriched with orange fiber. Meat Science. 2008; 80, 410−417.
  • Friedli GL, Howell N. Gelation properties of deamidated soluble wheat protein. Food Hydrocolloids.1996;10 pp. 255–261.
  • Garcia ML, Dominguez R, Galvez MD, Casas C, Selgas MD. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Science. 2002; 60, 227−236.
  • Granado-Lorencio F, López-López I, Herrero-Barbudo C, Blanco-Navarro I, Pérez-Sacristán B, Delgado-Pando G, Gürbüz Y, Kamalak A, Çiçek T, Sakarya M. Doğal karotenoid kaynakları ve yumurta sarı rengi., Kahramanmaraş Sütçü İmam Üniversitesi Ziraat Fakültesi Zootekni Bölümü dergisi, 2005, Kahramanmaraş.
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  • Hamada JS. Deamidation of food proteins to improve functionality. CRC Critical Review of Food Science and Nutrition. 1994; 34 pp. 283–292.
  • Harris SE, Huff-Lonergan E, Lonergan SM, Jones WR, Rankins D. Antioxidant status affects color stability and tenderness of calcium chloride injected beef. Journal of Animal Science .2001; 79, 666−677.
  • Hongsprabhas P, Barbut, S. Effect of gelation temperature on Ca+2 induced gelation of whey protein isolate. Food Science and Technology. 1997;30, 45−49.
  • Hyun-Wook K, Danika K.M, Yong JL, Yuan H, Brad K. Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties. Meat Science.2016. 63–67.
  • Hyun-Wook K, Yung-Sang C, Ji-Hun C, Hack-Youn K, Ko-Eun H, Dong-Heon S, Soo-Yoen L, Mi-Ai L, Cheon- Jei K. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Science. 2013. Pages 641–646.
  • Jahreis, G, Vogelsang H, Kiessling G, Schubert R., Bunte C, Hammers WP. Influece of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers. Food Research International.2002; 35, 133−138.
  • Jiménez-Colmenero F, Sánchez-Muniz FJ, Olmedilla-Alonso B, Collaborators. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chemistry 123. 2010.959–967.
  • Jiménez-Colmenero F. Healthier lipid formulationapproaches in meatbased functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology 18 2007; 567-578.
  • Karpinska-Tymoszczyk, M. Effects of sage extract (Salvia officinalis L.) and a mixture of sage extract and sodium isoascorbate on the quality and shelf life of vacuum-packaged turkey meatballs. Journal of Muscle Foods.2007; 18, 420−434.
  • Kaya M, Aksu MI. Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced 'sucuk' produced using probiotics culture. Journal of the Science of Foodand Agriculture.2005, 85 (13): 2281-22.
  • Keizo A. Strategies for designing novel functional meat products. Meat Science Volume74,Issue1,September2006,Pages 219-229.
  • Köhrle J, Jakob F, Contempré B, Dumont JE. Selenium, the thyroid, and the endocrine system. Endocr Rev 2005;26:944-84.
  • Leaf A ,Xiao Y, Jing XK, Billman GE. Prevention of sudden cardiac death by n_3 polyunsaturated fatty acids. Pharmacology & Therapeutics 98, 2003; 355– 377.
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Details

Journal Section REVIEW
Authors

Sevgül Denktaş This is me

Publication Date March 1, 2017
Acceptance Date April 14, 2017
Published in Issue Year 2017 Volume: 10 Issue: 2

Cite

APA Denktaş, S. (2017). Increasing Of Functionality Meat And Meat Products. Kocatepe Veterinary Journal, 10(2), 106-117.
AMA Denktaş S. Increasing Of Functionality Meat And Meat Products. kvj. June 2017;10(2):106-117.
Chicago Denktaş, Sevgül. “Increasing Of Functionality Meat And Meat Products”. Kocatepe Veterinary Journal 10, no. 2 (June 2017): 106-17.
EndNote Denktaş S (June 1, 2017) Increasing Of Functionality Meat And Meat Products. Kocatepe Veterinary Journal 10 2 106–117.
IEEE S. Denktaş, “Increasing Of Functionality Meat And Meat Products”, kvj, vol. 10, no. 2, pp. 106–117, 2017.
ISNAD Denktaş, Sevgül. “Increasing Of Functionality Meat And Meat Products”. Kocatepe Veterinary Journal 10/2 (June 2017), 106-117.
JAMA Denktaş S. Increasing Of Functionality Meat And Meat Products. kvj. 2017;10:106–117.
MLA Denktaş, Sevgül. “Increasing Of Functionality Meat And Meat Products”. Kocatepe Veterinary Journal, vol. 10, no. 2, 2017, pp. 106-17.
Vancouver Denktaş S. Increasing Of Functionality Meat And Meat Products. kvj. 2017;10(2):106-17.

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