Et Ve Et Ürünlerinin Fonsiyonelliğinin Arttırılması

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

Sevgül Denktaş

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.

Keywords

Fonksiyonellik, Katkılar, Et Kalitesi, Et Urünleri

Increasing Of Functionality Meat And Meat Products

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.

Keywords

Functionality, Ingredients, Meat Quality, Meat products

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