Sağlıklı et ürünleri geliştirme stratejileri

Year 2019, Volume: 25 Issue: 7, 839 - 845, 26.12.2019

Orhan Özünlü Haluk Ergezer Ramazan Gökçe

Abstract

Et ve et ürünlerinin bileşiminde bulunan doymuş yağ asidi, kolesterol, tuz, nitrit gibi maddelerin fazla miktarda tüketimiyle insanlarda bazı sağlık sorunları (kardiyovasküler rahatsızlıklar ve bazı kanser türleri) ortaya çıkabilmektedir. Bu yüzden et ve et ürünleri tüketiciler tarafından zaman zaman sağlıksız ürün olarak algılanmaktadır. Bu algıyı ortadan kaldırabilmek için hem bilim insanları hem de et endüstrisinde çalışanlar et ürünlerini daha sağlıklı hale getirebilmek amacıyla çeşitli stratejiler ortaya koymaya çalışmaktadırlar. Bu derlemede sağlıklı et ürünlerini geliştirme stratejileri canlı hayvanlardaki uygulamalar (beslenme yönetimi, genetik stratejiler) ve et ürünlerindeki uygulamalar (sodyum miktarını azaltmak, nitrit miktarını azaltmak, kolesterol miktarını azaltmak, yağ asitleri profilinde değişiklik yapmak, probiyotik ve prebiyotik ilave etmek, diyet lifi ile zenginleştirme, vitamin, mineral ve antioksidanlarla zenginleştirme) olmak üzere iki ana grup altında incelenmeye çalışılmıştır.

Keywords

Et ve et ürünleri, Sodyum, Kolesterol, Nitrit, Sağlık

The strategies of developing healthy meat products

Abstract

Some health problems (cardiavascular diseases and some types of cancer) can be occured in human in the case of excess amount of consumption of saturated fatty acid, cholesterol, salt, nitrite due to the composition of meat and meat products. Thus, meat and meat products have occasionally perceived as unhealthy product by consumers. To change this perception, both scientists and owners in the meat industry are put forward various strategies to meat products in order to get healthier product. In this review, the strategies of developing healthy meat products were tried to investigate with two main branches just about practices in living animals (nutrition management, genetic strategies) and in meat products (reduction of sodium content, reduction of nitrite, reduction of cholesterol, modification of the fatty acid profile, incorporation of probiotics and prebiotics, enrichment with dietary fiber, enrichment with vitamins, minerals and antioxidants).

Keywords

Meat and meat product, Sodium, Cholesterol, Nitrite, Health

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