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Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar

Yıl 2019, Cilt: 17 Sayı: 2, 281 - 290, 02.09.2019
https://doi.org/10.24323/akademik-gida.613642

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.

Destekleyen Kurum

TÜBİTAK

Proje Numarası

116O506

Teşekkür

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

Kaynakça

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Novel Approaches on Fermented Sausage Formulations

Yıl 2019, Cilt: 17 Sayı: 2, 281 - 290, 02.09.2019
https://doi.org/10.24323/akademik-gida.613642

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.

Proje Numarası

116O506

Kaynakça

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Toplam 98 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme Makaleler
Yazarlar

Meltem Serdaroğlu Bu kişi benim 0000-0003-1589-971X

Gamze İpek Bu kişi benim 0000-0002-3199-9684

Proje Numarası 116O506
Yayımlanma Tarihi 2 Eylül 2019
Gönderilme Tarihi 9 Kasım 2018
Yayımlandığı Sayı Yıl 2019 Cilt: 17 Sayı: 2

Kaynak Göster

APA Serdaroğlu, M., & İpek, G. (2019). Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar. Akademik Gıda, 17(2), 281-290. https://doi.org/10.24323/akademik-gida.613642
AMA Serdaroğlu M, İpek G. Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar. Akademik Gıda. Eylül 2019;17(2):281-290. doi:10.24323/akademik-gida.613642
Chicago Serdaroğlu, Meltem, ve Gamze İpek. “Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar”. Akademik Gıda 17, sy. 2 (Eylül 2019): 281-90. https://doi.org/10.24323/akademik-gida.613642.
EndNote Serdaroğlu M, İpek G (01 Eylül 2019) Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar. Akademik Gıda 17 2 281–290.
IEEE M. Serdaroğlu ve G. İpek, “Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar”, Akademik Gıda, c. 17, sy. 2, ss. 281–290, 2019, doi: 10.24323/akademik-gida.613642.
ISNAD Serdaroğlu, Meltem - İpek, Gamze. “Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar”. Akademik Gıda 17/2 (Eylül 2019), 281-290. https://doi.org/10.24323/akademik-gida.613642.
JAMA Serdaroğlu M, İpek G. Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar. Akademik Gıda. 2019;17:281–290.
MLA Serdaroğlu, Meltem ve Gamze İpek. “Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar”. Akademik Gıda, c. 17, sy. 2, 2019, ss. 281-90, doi:10.24323/akademik-gida.613642.
Vancouver Serdaroğlu M, İpek G. Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar. Akademik Gıda. 2019;17(2):281-90.

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