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ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI

Yıl 2024, Cilt: 49 Sayı: 3, 478 - 503, 15.06.2024
https://doi.org/10.15237/gida.GD23083

Öz

Et ürünleri, üretimde kullanılan bileşenlere ve üretim tekniklerine bağlı olarak yüksek oranda hayvansal yağ içerebilmektedir. Hayvansal yağlar et ürünlerinin fizikokimyasal, tekstürel ve duyusal özelliklerinin gelişmesinde önemli roller üstlenebilmekte, ayrıca ürünlerin besleyici değerine katkıda bulunmaktadır. Bununla birlikte yüksek oranda doymuş yağ asitleri ve kolesterol içeren hayvansal yağların yüksek oranda tüketiminin bazı sağlık sorunlarına yol açabildiği bildirilmektedir. Bu kapsamda beslenme ve sağlık arasındaki ilişkiye yönelik artan tüketici bilinci yağı azaltılmış veya ikame edilmiş ürünlere olan ilgiyi artırmakta, bu nedenle et ürünlerinde hayvansal yağın azaltılması veya belirli oranlarda ikame edilmesi üzerine yapılan çalışmaların sayısı da gün geçtikçe artmaktadır. Et ürünlerinde hayvansal yağın ikame edilmesinde diyet lifleri, tahıllar, hayvansal proteinler, yenilebilir mantarlar ve organojeller gibi ikame maddeleri kullanılabilmektedir. Bu kapsamda kullanılan ikame maddelerinin hayvansal yağın üründe sağladığı olumlu etkileri karşılayabilmesi önemlidir. Mevcut bu çalışmada et ürünlerinde hayvansal yağ ikame maddelerinin kullanımı üzerinde durulmuş ve bu alandaki son araştırmalar hakkında ayrıntılı ve güncel bilgiler sunulmuştur.

Kaynakça

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THE USE OF FAT REPLACERS IN MEAT PRODUCTS

Yıl 2024, Cilt: 49 Sayı: 3, 478 - 503, 15.06.2024
https://doi.org/10.15237/gida.GD23083

Öz

Meat products may contain high amounts of animal fat, depending on the components used in production and production techniques. Animal fats can play an important role in the development of physicochemical, textural, and sensory properties of meat products, and contribute to the nutritional value of the products. However, it is reported that high consumption of animal fats containing high levels of saturated fatty acids and cholesterol may cause some health problems. In this context, rising consumer awareness of the relationship between nutrition and health increases the interest in fat-reduced or substituted products, therefore, the number of studies on reducing or substituting animal fat in meat products at certain rates is increasing day by day. Substitutes such as dietary fibers, grains, animal proteins, edible mushrooms, and organogels can be used to replace animal fat in meat products. It is important that the substitutes used in this context will be able to meet the positive effects of animal fat on the product. This current study focuses on the use of animal fat substitutes in meat products and provides detailed and up-to-date information on the latest research in this field.

Kaynakça

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  • Öztürk-Kerimoğlu, B., Kavuşan, H. S., Tabak, D., Serdaroğlu, M. (2020). Formulating reduced-fat sausages with quinoa or teff flours: Effects on emulsion characteristics and product quality. Food Science of Animal Resources, 40 (5):710–721. https://doi.org/10.5851/kosfa.2020.e46
  • Öztürk-Kerimoğlu, B., Kavuşan, H. S., Benzer Gürel, D., Çağındı, Ö., Serdaroğlu, M. (2021). Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages. Meat Science, 176:108461. https://doi.org/10.1016/j.meatsci.2021.108461
  • Özturk-Kerimoglu, B., Urgu-Ozturk, M., Serdaroglu, M., Koca, N. (2022). Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat. Meat Science, 184:108672. https://doi.org/10.1016/ j.meatsci.2021.108672
  • Paglarini, C. d. S., Vidal, V. A. S., Ribeiro, W., Ribeiro, A. P. B., Bernardinelli, O. D., Herrero, A. M., Ruiz-Capillas, C., Sabadini, E., Pollonio, M. A. R., Ruiz‐Capillas, C., Sabadini, E., Pollonio, M. A. R. (2021). Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage. Journal of the Science of Food and Agriculture, 101 (2):505–517. https://doi.org/10.1002/jsfa.10659
  • Paglarini, C. D. S., Vidal, V. A. S., Ozaki, M. M., Ribeiro, A. P. B., Bernardinelli, O. D., Câmara, A. K. F. I., Herrero, A. M., Ruiz-Capillas, C., Sabadini, E., Pollonio, M. A. R. (2022). Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. Food Science and Technology International, 28 (1):3–14. https://doi.org/10.1177/1082013220980586
  • Palamutoğlu, R. (2021). Replacement of beef fat in meatball with oleogels (black cumin seed oil/sunflower oil). Journal of the Hellenic Veterinary Medical Society, 72 (3):3031–3040. https://doi.org/ 10.12681/jhvms.28484
  • Patinho, I., Selani, M. M., Saldaña, E., Bortoluzzi, A. C. T., Rios-Mera, J. D., da Silva, C. M., Kushida, M. M., Contreras-Castillo, C. J. (2021). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, 172: 108307. https://doi.org/10.1016/ j.meatsci.2020.108307
  • Pellegrini, M., Lucas-Gonzalez, R., Sayas-Barberá, E., Fernández-López, J., Pérez-Álvarez, J. A., Viuda-Martos, M. (2018). Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CYTA - Journal of Food, 16 (1):1079–1088. https://doi.org/10.1080/19476337.2018.1525433
  • Pérez-Montes, A., Rangel-Vargas, E., Lorenzo, J. M., Romero, L., Santos, E. M. (2021). Edible mushrooms as a novel trend in the development of healthier meat products. Current Opinion in Food Science, 37:118–124. https://doi.org/10.1016/ j.cofs.2020.10.004
  • Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., Ruiz-Capillas, C. (2016). Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Science, 114:75–84. https://doi.org/10.1016/ j.meatsci.2015.12.009
  • Pintado, T., Cofrades, S. (2020). Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods, 9 (6):830. https://doi.org/ 10.3390/foods9060830
  • Pintado, T., Ruiz-Capillas, C., Jiménez-Colmenero, F., Herrero, A. M. (2020). Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica l.) or oat (avena sativa l.) emulsion gel. Foods, 9 (12):1847. https://doi.org/10.3390/ foods9121847
  • Pintado, T., Muñoz-González, I., Salvador, M., Ruiz-Capillas, C., Herrero, A. M. (2021). Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach. Food Chemistry, 340:128095. https://doi.org/10.1016/ j.foodchem.2020.128095
  • Polizer-Rocha, Y. J., Lorenzo, J. M., Pompeu, D., Rodrigues, I., Baldin, J. C., Pires, M. A., Freire, M. T. A., Barba, F. J., Trindade, M. A. (2019). Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre. International Journal of Food Science & Technology, 55: (3), 1018-1024. https://doi.org/ 10.1111/ijfs.14324
  • Prapasuwannakul, N. (2018). Characteristics of reduced-fat thai pork sausage with inulin addition. ETP International Journal of Food Engineering, (4): 322–326. https://doi.org/10.18178/ijfe.4.4.322-326
  • Rampe, M. C. C., Henry, F. C., Oliveira, R. F., Santos Junior, A. C., Maradini Filho, A. M., Dardengo, M. C. J. D. (2022). Evaluation of chia gel incorporation as a fat substitute in Nile tilapia fishburger. South African Journal of Animal Science, 52 (5). https://doi.org/10.4314/sajas.v52i5.06
  • dos Santos, M., Munekata, P. E. S., Pateiro, M., Magalhães, G. C., Barretto, A. C. S., Lorenzo, J. M., Pollonio, M. A. R. (2020). Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages. LWT-Food Science and Technology, 132:109845. https://doi.org/10.1016/ j.lwt.2020.109845
  • See Toh, C. J. Y., Bi, X., Lee, H.W., Yeo, M. T. Y., Henry, C. J. (2023). Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? Frontiers in Nutrition, 10:1111955. https://doi.org/ 10.3389/fnut.2023.1111955
  • Serdaroğlu, M. (2021). Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products. IOP Conference Series: Earth and Environmental Science, 854 (1):012083. https://doi.org/10.1088/1755-1315/854/1/012083
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  • Szpicer, A., Onopiuk, A., Poltorak, A., Wierzbicka, A. (2020). The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CyTA - Journal of Food, 18: (1), 315-327. https://doi.org/10.1080/19476337.2020.1750095
  • Teixeira, A., Ferreira, I., Pereira, E., Vasconcelos, L., Leite, A., Rodrigues, S. (2021). Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source. Foods, 10 (8):1824. https://doi.org/10.3390/ foods10081824
  • Vargas-Ramella, M., Domínguez, R., Pateiro, M., Franco, D., Barba, F. J., Lorenzo, J. M. (2020a). Chemical and physico-chemical changes during the dry-cured processing of deer loin. International Journal of Food Science and Technology, 55 (3):1025–1031. https://doi.org/10.1111/ijfs.14342
  • Vargas-Ramella, M., Munekata, P. E. S., Gagaoua, M., Franco, D., Campagnol, P. C. B., Pateiro, M., Barretto, A. C. d. S., Domínguez, R., Lorenzo, J. M. (2020b). Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage. Foods, 9 (10):1487. https://doi.org/10.3390/foods9101487
  • Yang, Y., Wang, W., Wu, Z., Wang, X., Zhang, K., Li, Y. (2019). O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage’s techno-functional and sensory quality. Journal of Science Food Agricultural, 100: 268–276. https://doi.org/ 10.1002/jsfa.10034
  • Wang, Y., Wang, W., Jia, H., Gao, G., Wang, X., Zhang, X., Wang, Y. (2018). Using cellulose nanofibers and its palm oil pickering emulsion as fat substitutes in emulsified sausage. Journal of Food Science, 83 (6):1740–1747. https://doi.org/ 10.1111/1750-3841.14164
  • Wang, L., Li, C., Ren, L., Guo, H., Li, Y. (2019). Production of pork sausages using pleaurotus eryngii with different treatments as replacements for pork back fat. Journal of Food Science, 84 (11):3091–3098. https://doi.org/10.1111/1750-3841.14839
  • WHO (2020). Healthy diet. https://www.who.int/news-room/fact-sheets/detail/healthy-diet Zampouni, K., Filippou, A., Papadimitriou, K., Katsanidis, E. (2024). Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages. Meat Science, 208, 109392. https://doi.org/10.1016/ j.meatsci.2023.109392
  • Zhao, Y., Hou, Q., Zhuang, X., Wang, Y., Zhou, G., Zhang, W. (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT– Food Science and Technology, 97:157–163. https://doi.org/10.1016/ j.lwt.2018.06.053
  • Zhao, S., Yuan, X., Yang, L., Zhu, M., Ma, H., Zhao, Y. (2023a). The effects of modified quinoa protein emulsion as fat substitutes in frankfurters. Meat Science, 202, 109215. https://doi.org/ 10.1016/j.meatsci.2023.109215
  • Zhao, X., Guo, R., Li, X., Wang, X., Zeng, L., Wen, X., Huang, Q. (2023b). Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter. Food Chemistry, 409, 135337. https://doi.org/10.1016/ j.foodchem.2022.135337
  • Zhu, Y., Çang, Y., Peng, Z. (2021). Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages. Foods, 10: (4), 743. https://doi.org/ 10.3390/foods10040743
Toplam 91 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği, Et Teknolojisi
Bölüm Makaleler
Yazarlar

Mine Kırkyol 0000-0002-4158-0246

Ahmet Akköse 0000-0003-1580-5226

Yayımlanma Tarihi 15 Haziran 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 3

Kaynak Göster

APA Kırkyol, M., & Akköse, A. (2024). ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. Gıda, 49(3), 478-503. https://doi.org/10.15237/gida.GD23083
AMA Kırkyol M, Akköse A. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. GIDA. Haziran 2024;49(3):478-503. doi:10.15237/gida.GD23083
Chicago Kırkyol, Mine, ve Ahmet Akköse. “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”. Gıda 49, sy. 3 (Haziran 2024): 478-503. https://doi.org/10.15237/gida.GD23083.
EndNote Kırkyol M, Akköse A (01 Haziran 2024) ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. Gıda 49 3 478–503.
IEEE M. Kırkyol ve A. Akköse, “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”, GIDA, c. 49, sy. 3, ss. 478–503, 2024, doi: 10.15237/gida.GD23083.
ISNAD Kırkyol, Mine - Akköse, Ahmet. “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”. Gıda 49/3 (Haziran 2024), 478-503. https://doi.org/10.15237/gida.GD23083.
JAMA Kırkyol M, Akköse A. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. GIDA. 2024;49:478–503.
MLA Kırkyol, Mine ve Ahmet Akköse. “ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI”. Gıda, c. 49, sy. 3, 2024, ss. 478-03, doi:10.15237/gida.GD23083.
Vancouver Kırkyol M, Akköse A. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI. GIDA. 2024;49(3):478-503.

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