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Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif

Yıl 2022, Cilt: 20 Sayı: 4, 430 - 441, 27.12.2022
https://doi.org/10.24323/akademik-gida.1224821

Öz

Dünya nüfusunda meydana gelen hızlı artış, mevcut gıda ihtiyacının günden güne artmasına neden olmaktadır. Hayvansal kaynaklı protein üretiminin zaman, enerji, maliyet ve çevre gibi faktörler üzerine olumsuz etkileri bulunabilmektedir. Dolayısıyla hızla artan küresel nüfusa yeterli gıda kaynağının sağlanması ve hayvansal bazlı protein üretimi süresince meydana gelebilecek söz konusu olumsuzlukların azaltılması gibi gereklilikler, geleneksel et ve et ürünleri gibi alışılagelmiş protein kaynaklarının alternatif içeriklerle değiştirilmesi yaklaşımını ortaya çıkarmıştır. Mikoproteinler tek hücre proteini olarak da bilinen mikrobiyal protein grubunda yer almakta; kısmen veya tamamen hayvansal bazlı proteinlerin yerini alabilmektedir. Aynı zamanda bunların üretiminde tarımsal endüstriyel atık maddelerinin substrat olarak kullanılabilmesi çevresel açıdan çok yönlü bir katkı sağlamaktadır. Mikoproteinler elzem amino asitler, karbonhidratlar ve vitaminler açısından zengin bir içeriğe sahiptir. Ayrıca toplam üretim maliyetinin düşük olması, sel ve kuraklık gibi iklimsel koşullardan ve alan sınırlamalarından bağımsız olarak üretilebilmesi gibi avantajları ile ön plana çıkmaktadır. Bu derlemede, mikoprotein üretimi için gerekli fermantasyon koşulları ve kullanılan substratlar, mikoproteinlerin besin değeri, mikoprotein ürünlerinin duyusal özellikleri ve tüketicilerce kabulü, mikoproteinlerin et ikamesi olarak formülasyonlarda kullanımı ve çevre, sağlık ve güvenlik faktörleri üzerine etkisi hakkında bilgi verilmiştir.

Kaynakça

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Mycoproteins: An Alternative to Conventional Meat and Meat Products

Yıl 2022, Cilt: 20 Sayı: 4, 430 - 441, 27.12.2022
https://doi.org/10.24323/akademik-gida.1224821

Öz

The rapid increase in the world population has caused the current food demand to increase day by day. The production of animal-based proteins may have adverse effects on factors such as time, energy, cost and environment. Therefore, requirements such as providing sufficient food supply to the rapidly growing global population and reducing these undesired effects that may occur during the production of animal-based proteins have created an approach to replace conventional protein sources like traditional meat and meat products with alternative ingredients. Mycoproteins are in the group of microbial proteins, also known as single cell proteins and can partially or completely replace animal-based proteins. Also, the use of agricultural and industrial waste materials as a substrate in the production of mycoproteins provides a versatile contribution to the cleaner environment. They are rich in essential amino acids, carbohydrates and vitamins and have positive and effective properties like low total production costs and producibility that is independent from climatic challenges such as flood, drought and area limitations. In this review, information on fermentation conditions and substrates used for mycoprotein production, nutritional value of mycoproteins, sensory properties and consumer acceptance of mycoprotein products, the use of mycoproteins in formulations like meat substitutes, and the effect of mycoproteins on environmental, health and safety factors are presented.

Kaynakça

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  • [76] Hashempour‐Baltork, F., Hosseini, S.M., Assarehzadegan, M.A., Khosravi‐Darani, K., Hosseini, H. (2020). Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. Journal of the Science of Food and Agriculture, 100(12), 4433-4441.
  • [77] Ugalde, U.O., Castrillo, J.I. (2002). Single cell proteins from fungi and yeasts. In Applied Mycology and Biotechnology Volume 2, Edited by G.G. Khachatourians and D.K. Arora, Elsevier Science, Amsterdam, 123-149.
  • [78] Miller, S.A., Dwyer, J.T. (2001). Evaluating the safety and nutritional value of mycoprotein. Food Technology (Chicago), 55(7), 42-47.
  • [79] Udall, J.N., Lo, C.W., Young, V.R., Scrimshaw, N.S. (1984). The tolerance and nutritional value of two microfungal foods in human subjects. The American Journal of Clinical Nutrition, 40(2), 285-292.
  • [80] Ahmad, M. I., Farooq, S., Alhamoud, Y., Li, C., Zhang, H. (2022). A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends in Food Science & Technology, 121, 14-29
  • [81] Matassa, S., Boon, N., Pikaar, I., Verstraete, W. (2016). Microbial protein: future sustainable food supply route with low environmental footprint. Microbial Biotechnology, 9(5), 568-575.
  • [82] Finnigan, T.J.A. (2011). Mycoprotein: origins, production and properties. In Handbook of Food Proteins, Edited by G.O. Phillips and P.A. Williams, Woodhead Publishing Limited, New Delhi, 335-352.
  • [83] Benjamin Ferrer. (2022). Alt-meat for astronauts: Eternal explores fungal-based space food from new facility at NASA Kennedy Space Centerhttps://www.foodingredientsfirst.com/news/alt-meat-for-astronauts-eternal-to-explore-space-applications-from-its-new-rd-facility-at-nasa-kennedy-space-center.html (Erişim tarihi:24.04.2022).
  • [84] Eternal. (2022). https://www.eternal.bio/ (Erişim tarihi:24.04.2022).
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  • [87] Elzerman, J.E., Hoek, A.C., Van Boekel, M.A., Luning, P.A. (2011). Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Quality and Preference, 22(3), 233-240.
  • [88] Apostolidis, C., McLeay, F. (2016). It's not vegetarian, it's meat-free! Meat eaters, meat reducers and vegetarians and the case of Quorn in the UK. Social Business, 6(3), 267-290.
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  • [91] Lymbery, P. (2014). Farmageddon: the True Cost of Cheap Meat. Bloomsbury Publishing, London, England.
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  • [93] Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Tempio, G. (2013). Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy.
  • [94] Hsu, K., Kazer, J., Cumberlege, T. (2018). Quorn Footprint Comparison Report. Carbon Trust, Carbon Trust Advisory Limited, London, England.
  • [95] Rubio, N.R., Xiang, N., Kaplan, D.L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1), 1-11.
  • [96] Van Grinsven, H.J., Holland, M., Jacobsen, B.H., Klimont, Z., Sutton, M.A., Jaap Willems, W. (2013). Costs and benefits of nitrogen for Europe and implications for mitigation. Environmental Science and Technology, 47(8), 3571-3579.
  • [97] Turnbull, W.H., Walton, J., Leeds, A.R. (1993). Acute effects of mycoprotein on subsequent energy intake and appetite variables. The American Journal of Clinical Nutrition, 58(4), 507-512.
  • [98] Burley, V.J., Paul, A.W., Blundell, J.E. (1993). Influence of a high-fibre food (myco-protein*) on appetite: effects on satiation (within meals) and satiety (following meals). European Journal of Clinical Nutrition, 47, 409-418.
  • [99] Williamson, D.A., Geiselman, P.J., Lovejoy, J., Greenway, F., Volaufova, J., Martin, C.K., Arnett, C. Ortego, L. (2006). Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Appetite, 46(1), 41-48.
  • [100] Edwards, C.A., Johnson, I.T., Read, N.W. (1988). Do viscous polysaccharides slow absorption by inhibiting diffusion or convection? European Journal of Clinical Nutrition, 42(4), 307-312.
  • [101] Leclere, C.J., Champ, M., Boillot, J., Guille, G., Lecannu, G., Molis, C., Bornet, F., Krempf, M., Delort-Laval, J. Galmiche, J.P. (1994). Role of viscous guar gums in lowering the glycemic response after a solid meal. The American Journal of Clinical Nutrition, 59(4), 914-921.
  • [102] Turnbull, W.H., Ward, T. (1995). Mycoprotein reduces glycemia and insulinemia when taken with an oral-glucose-tolerance test. The American Journal of Clinical Nutrition, 61(1), 135-140.
  • [103] Turnbull, W.H., Leeds, A.R., Edwards, G.D. (1990). Effect of mycoprotein on blood lipids. The American Journal of Cinical Nutrition, 52(4), 646-650.
  • [104] Turnbull, W.H., Leeds, A.R., Edwards, D.G. (1992). Mycoprotein reduces blood lipids in free-living subjects. The American Journal of Clinical Nutrition, 55(2), 415-419.
  • [105] Jacobson, M.F., DePorter, J. (2018). Self-reported adverse reactions associated with mycoprotein (quorn-brand) containing foods. Annals of Allergy, Asthma and Immunology, 120(6), 626-630.
  • [106] Finnigan, T.J., Wall, B.T., Wilde, P.J., Stephens, F.B., Taylor, S.L., Freedman, M.R. (2019). Mycoprotein: the future of nutritious nonmeat protein, a symposium review. Current Developments in Nutrition, 3(6), 1-5.
Toplam 106 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Orhan Kaya Bu kişi benim 0000-0001-7602-4736

Ali Kozlu Bu kişi benim 0000-0002-3924-0031

Öyküm Bahar Esen Bu kişi benim 0000-0002-3135-5555

Yayımlanma Tarihi 27 Aralık 2022
Gönderilme Tarihi 11 Haziran 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 20 Sayı: 4

Kaynak Göster

APA Kaya, O., Kozlu, A., & Esen, Ö. B. (2022). Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif. Akademik Gıda, 20(4), 430-441. https://doi.org/10.24323/akademik-gida.1224821
AMA Kaya O, Kozlu A, Esen ÖB. Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif. Akademik Gıda. Aralık 2022;20(4):430-441. doi:10.24323/akademik-gida.1224821
Chicago Kaya, Orhan, Ali Kozlu, ve Öyküm Bahar Esen. “Mikoproteinler: Geleneksel Et Ve Et Ürünlerine Bir Alternatif”. Akademik Gıda 20, sy. 4 (Aralık 2022): 430-41. https://doi.org/10.24323/akademik-gida.1224821.
EndNote Kaya O, Kozlu A, Esen ÖB (01 Aralık 2022) Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif. Akademik Gıda 20 4 430–441.
IEEE O. Kaya, A. Kozlu, ve Ö. B. Esen, “Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif”, Akademik Gıda, c. 20, sy. 4, ss. 430–441, 2022, doi: 10.24323/akademik-gida.1224821.
ISNAD Kaya, Orhan vd. “Mikoproteinler: Geleneksel Et Ve Et Ürünlerine Bir Alternatif”. Akademik Gıda 20/4 (Aralık 2022), 430-441. https://doi.org/10.24323/akademik-gida.1224821.
JAMA Kaya O, Kozlu A, Esen ÖB. Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif. Akademik Gıda. 2022;20:430–441.
MLA Kaya, Orhan vd. “Mikoproteinler: Geleneksel Et Ve Et Ürünlerine Bir Alternatif”. Akademik Gıda, c. 20, sy. 4, 2022, ss. 430-41, doi:10.24323/akademik-gida.1224821.
Vancouver Kaya O, Kozlu A, Esen ÖB. Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif. Akademik Gıda. 2022;20(4):430-41.

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