Uses of Emulsified Lipid Phases in Meat Product Formulations

Yıl 2017, Cilt: 15 Sayı: 1, 95 - 102, 15.04.2017

Merve Karabıyıkoğlu Meltem Serdaroğlu

https://doi.org/10.24323/akademik-gida.306079

Cited By: 3

Öz

In recent years there has been growing consumer interest towards
healthier meat products. Reformulation is one of the most important approaches for
the development of meat products containing functional and low-fat additives
with modified fatty acid profile. Three main goals related to the improvement
of fat content using meat reformulation strategies by structured emulsions
(simple, gelled and double emulsions) are reduction of total fat, cholesterol
and modification of fatty acid profiles. Gel emulsions, a recent technique in
formulation of healthier meat products, are systems created through stabilizing
of an emulsion in a hydrogel structure. Multiple emulsions present novel
approaches in carrying of bioactive compounds and/or reduction of fat in food
industry. O/W gel and W₁/O/W₂ multiple emulsions are
brand new delivery systems for food industry and so, except a very few
research, their utilization in industrial meat products has not been studied extensively.
This review provides information on the types of lipid emulsions used in meat
products and their applicability in meat industry.

Anahtar Kelimeler

Emulsion, Gelled emulsion, Double emulsion, Meat products

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

Öz

Daha sağlıklı et ürünleri formülasyonları geliştirilmesi son yıllarda
tüketici talepleri doğrultusunda ilgi görmektedir. Az yağlı, yağ asidi profili değiştirilmiş
fonksiyonel katkılar içeren et ürünlerinin geliştirilmesinde reformülasyon
stratejileri en önemli uygulamalardandır. Yağın emülsiye edilerek
kullanılmasıyla uygulanan reformülasyon stratetejileri, yağ ve kolesterol
miktarının azaltılması, yağ asidi profilininin geliştirmesi gibi üç temel
hedefe yöneliktir. Basit emülsiyonlar et ürünlerinde yaygın olarak
kullanılmasına rağmen yenilikçi yaklaşımlar olarak jel ve çok katlı
emülsiyonlar birçok avantaj sağlamaktadır. Jel emülsiyonlarda emülsiyonun
hidrojel yapı içerisinde tutulması ile teknolojik kalite açısından da daha
stabil ürün eldesi mümkün olabilmektedir. Çoklu emülsiyonlar karmaşık yapıları
sebebiyle jel emülsiyonlara oranla daha düşük stabilite göstermesine rağmen,
yağın azaltılmasına daha fazla olanak sağlaması ve biyoaktif katkıların
enkapsülayonu, formülasyona eklenebilecek antioksidanın et matriksinde daha iyi
tutulması gibi çeşitli avantajlara sahiptir. Jel ve çok katlı emülsiyonlar gıda
endüstrisi açısından yenilikçi yaklaşımlar olmakla birlikte, et ürünlerinde
kullanımı konusunda kısıtlı çalışma bulunmaktadır. Bu derlemede et ürünlerinde
kullanılan emülsiyon türleri ve et endüstrisinde uygulanabilirliği hakkında bilgiler
sunulmaktadır.

Anahtar Kelimeler

Emülsiyon, Jel emülsiyon, Çoklu emülsiyon, Et ürünleri

Kaynakça

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