Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar

Yıl 2019, Cilt: 17 Sayı: 2, 281 - 290, 02.09.2019

Meltem Serdaroğlu Gamze İpek

https://doi.org/10.24323/akademik-gida.613642

Cited By: 1

Öz

Son yıllarda, tüketicilerin sağlıklı beslenme konusundaki
bilinç düzeyi ve beklentilerindeki değişim ile birlikte, gıda endüstrisinde
kolesterol, yağ ve tuz içeriği azaltılmış aynı zamanda fonksiyonel olarak
geliştirilmiş daha sağlıklı gıda ürünlerinin formüle edilmesine yönelik
araştırma ve geliştirme (Ar-Ge) çalışmaları hız kazanmıştır. Yüksek oranda
doymamış yağ, kolesterol ve tuz içermeleri, kürleme katkısı olarak kullanılan
nitritin karsinojen N-nitrozamin bileşiklerinin oluşumuna neden olması tüketicilerin
fermente et ürünlerine kaygıyla yaklaşmalarına neden olmaktadır. Bu nedenle
sağlığı ön planda tutan, fonksiyonel olarak geliştirilmiş, besleyici değeri
yüksek ürün formülasyonlarının geliştirilmesi konusunda çalışmalar
sürdürülmektedir. Bu makalede, fermente et ürünlerinde hayvansal yağın ve
kullanılan doğal olmayan katkı maddelerinin olumsuz etkilerini azaltacak
ve/veya ortadan kaldıracak sağlıklı ürün formülasyonlarının geliştirilmesi
konusunda yürütülen çalışmalar derlenmiştir.

Anahtar Kelimeler

Fermente Sosisler, Sucuk, Nitrit, Tuz, Diyet Lifi

Destekleyen Kurum

TÜBİTAK

Proje Numarası

116O506

Teşekkür

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 116O506 numaralı proje kapsamında desteklenmiştir.

Novel Approaches on Fermented Sausage Formulations

Öz

In recent years, research and development studies
have accelerated to formulate healthier, functional food products with a reduced
fat, cholesterol, and salt content in food industry as a result of the changes
in consumer expectations. Meat and meat products are important sources of
proteins, vitamins and minerals, but they also contain saturated fatty acids,
cholesterol, salt and nitrite which interacts with secondary amines to form
carcinogenic N-nitrosamine compounds. Therefore, healthy product formulations
to reduce and/or eliminate negative effects of animal fat, salt and nitrite
additives in fermented meat products have been continuously studied. In this study,
researches on healthy fermented meat product formulations to reduce and/or
eliminate negative effects of animal fat and some additives in fermented meat
products are presented.

Anahtar Kelimeler

Fermented sausages, Sucuk, Nitrite, Salt, Dietary fiber

Proje Numarası

116O506

Kaynakça

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