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Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı

Yıl 2021, Cilt 10, Sayı 1, 160 - 167, 15.01.2021
https://doi.org/10.28948/ngumuh.781117

Öz

Meyve ve sebzeler farklı miktarlarda diyet lifi içerir. Gıda atığı sayılan ve katma değeri yüksek meyve ve sebze atıkları pek çok açıdan önemlidir. Katma değeri olan atıklar diyet lifi olarak kullanılmaktadır. Diyet lifi katkısı olan et ve et ürünleri sağlık için etkilidir ve eti teknolojik özellikleri açısından iyileştirir. Diyet lifleri, az yağlı ürünlerde su tutma kapasitesini artırma, formülasyon maliyetlerini azaltma, dokuyu değiştirme ve depolama kararlılığını geliştirme gibi özelliklere sahiptir. Diyet lifleri, fonksiyonel olmasının yanı sıra pişirme kayıplarını önleme ve dokuyu düzeltme gibi teknolojik özellikleri nedeniyle et ürünlerinde kullanılma imkânına sahiptir. Tüketiciler beslenme ile sağlık arasında her geçen gün bir ilişki olduğu bilincinde artmaktadır. Bununla birlikte, yanlış beslenme ile hastalıkların arttığına dair endişeler de vardır. Bu nedenle günlük diyette diyet lifi ilavesinin artırılması önerilmektedir. Et ürünlerinde dolgu maddesi olarak diyet lifinin kullanılması bilinçli tüketiciler için tatmin edici bir faktör olabilir. Bu nedenle diyet lifi yönünden zengin et ve et ürünlerinin üretimi, meyve ve sebze atığını kullanarak yeni çalışmalara yön verecektir.

Kaynakça

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  • J. F. Ayala-Zavala et al., Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int., 44(7), 1866–1874, 2011. http://doi: 10.1016/j.foodres.2011.02.021.
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Use of fruits and vegetables in meat and meat products in terms of dietary fiber

Yıl 2021, Cilt 10, Sayı 1, 160 - 167, 15.01.2021
https://doi.org/10.28948/ngumuh.781117

Öz

Fruits and vegetables contain different amounts of dietary fiber. Fruit and vegetable wastes that are considered as food waste and have high added value are important in many aspects. Wastes with added value are used as dietary fiber. Dietary fiber added meat and meat products are effective for health and these additives improves meat in terms of technological properties. Dietary fibers have properties such as increasing water retention capacity, reducing formulation expenses, modifying texture, and improving storage stability in low-fat products. Dietary fibers have the opportunity to be used in meat products due to their technological features such as preventing cooking losses and improving texture as well as being functional. Consumers are increased in the awareness that there is a relationship between nutrition and health day after day. However, there are also concerns that diseases increase with improper diet. For this reason, it is recommended to increase the dietary fiber addition in the daily diet The use of dietary fiber as a filler in meat products can be a satisfying factor for conscious consumers. For this reason, production of meat and meat products rich in dietary fiber will guide new studies by using fruit and vegetable waste.

Kaynakça

  • J. Y. Thebaudin, A. C. Lefebvre, M. Harrington, and C. M. Bourgeois, Dietary fibres: Nutritional and technological interest. Trends in Food Science and Technology, 8(2), 41–48, 1997. http://doi:10.1016/ S0924-2244(97)01007-8.
  • T. Vasanthan, J. Gaosong, J. Yeung, and J. Li, Dietary fiber profile of barley flour as affected by extrusion cooking. Food Chem., 77(1), 35–40, 2002. http://doi: 10.1016/S0308-8146(01)00318-1.
  • F. Guillon and M. Champ, Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 33(3–4), 233–245,2000. http://doi: 10.1016/S0963-9969(00)00038-7.
  • A. Jiménez-Escrig and F. J. Sánchez-Muniz, Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutr. Res., 20(4), 585–598, 2000. http://doi:10.1016/S0271-5317(00)00149-4.
  • P. J. Harris and L. R. Ferguson, Dietary fibres may protect or enhance carcinogenesis. Mutat. Res. - Genet. Toxicol. Environ. Mutagen., 443(1–2), 95–110, 1999. http://doi:10.1016/S1383-5742(99)00013-7.
  • R. L. BeMiller, J. N. Whistler, Dietary Fiber And Carbonhydrate Digestibility. Food Chemistry, M. D. O.R. Fennema (ed.), pp. 157–224,1996.
  • J. M. Fernández-Ginés, J. Fernández-López, E. Sayas-Barberá, and J. A. Pérez-Alvarez, Meat products as functional foods: A review, Journal of Food Science, 70(2), R37-R43, 2005. http://doi:10.1111/j.1365-2621.2005. tb07110.x.
  • R. N. Terrell and J. A. Brown, Salt, water and oilseed proteins affect brine content of sausages. J. Food Prot., 44(1), 43–46, 1981. http://doi: 10.4315/0362-028x-44.1.43.
  • F. Wirth, Reducing the fat and sodium content of meat products. Whatpossibilities are there?, Fleischwirtschaft, 71(3), 294–297, 1991.
  • G. A. Kaeferstein, F. K. Clugston, Human health problems relatedto meat production and consumption. Fleischwirtschaft Technol., 75, 889–892, 1995.
  • M. Roberfroid, Dietary Fiber, Inulin, and Oligofructose: A review comparing their physiological effects. Critical Reviews in Food Science and Nutrition, 33(2), 103–148, 1993. http://doi:10.1080/10408399309527616.
  • B. Schneeman, Soluble vs insoluble fiber-different physiological responses, Food Technol., 41, 81–82, 1987.
  • R. A. Baker, Potential Dietary Benefits of Citrus Pectin and Fiber, Food Technol., 48, 133–139, 1994.
  • N. Grigelmo-Miguel, M.I. Abadías-Serós, and O. Martín-Belloso, Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci., 52(3), 247–256, 1999. http://doi: 10.1016/S0309-1740(98)00173-9.
  • J. L. Causey, J. M. Feirtag, D.D. Gallaher, B.C. Tungland, and J. L. Slavin, Effects of dietary inulin on serum lipids, blood glucose and the gastrointestinal environment in hypercholesterolemic men. Nutr. Res., 20(2), 191–201, 2000. http://doi:10.1016/S02715317 (99)00152-9.
  • W. R. LaCourse, Carbonhydrayes and Other Electrochemically Active Compounds in Functional Foods. Methods of Analysis for Functional Foods and Nutraceuticals., W. Jeffrey Hurst, Ed., pp. 466–492, 2008.
  • D. M. Jalili, T. Wildman, R.E.C. Medeiros, Dietary Fiber and Coronary Heart Disease. in Handbook of nutraceuticals and functional foods, R. E. C. Wildman, Ed. USA, pp. 281–293,2001.
  • R. Rodríguez, A. Jiménez, J. Fernández-Bolaños, R. Guillén, and A. Heredia, Dietary fibre from vegetable products as source of functional ingredients., Trends Food Sci. Technol., 17(1), 3–15, 2006, http://doi: 10.1016/j.tifs.2005.10.002.
  • M. L. Dreher, Dietary Fiber Overview, in Handbook of Dietary Fiber, S. S. Cho (ed.), New York, pp. 1–17, 2001.
  • F. Figuerola, M. L. Hurtado, A. M. Estévez, I. Chiffelle, and F. Asenjo, Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem., 91(3), 395–401, 2005. http://doi: 10.1016/j.foodchem.2004.04.036.
  • Y. Dror, Dietary Fiber Intake for the Elderly, Nutrition, 19 (4), 388–389, 2003.
  • J. F. Ayala-Zavala et al., Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int., 44(7), 1866–1874, 2011. http://doi: 10.1016/j.foodres.2011.02.021.
  • J. Angulo et al., Nutritional evaluation of fruit and vegetable waste as feedstuff for diets of lactating Holstein cows, J. Environ. Manage., 95,pp. 210–214, 2012. http://doi: 10.1016/j.jenvman.2011.06.050.
  • B.L.M.M. Leroy, L. Bommele, D. Reheul, M. Moens, and S. De Neve, The application of vegetable, fruit and garden waste (VFG) compost in addition to cattle slurry in a silage maize monoculture: Effects on soil fauna and yield. Eur. J. Soil Biol., 43(2), 91–100, 2007. http://doi:10.1016/j.ejsobi.2006.10.005.
  • E. Mañas, L. Bravo, and F. Saura-Calixto, Sources of error in dietary fibre analysis. Food Chem., 50(4), 331–342, 1994. http://doi:10.1016/0308-8146(94) 90201-1.
  • P. Wachirasiri, S. Julakarangka, and S. Wanlapa, The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate. 31(6), 605–611, 2009.
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Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Gıda Mühendisliği
Yazarlar

Hülya ŞEN ARSLAN (Sorumlu Yazar)
KARAMANOGLU MEHMETBEY UNIVERSITY
0000-0003-0116-9062
Türkiye


Cemalettin SARIÇOBAN
SELCUK UNIVERSITY
0000-0001-9898-0884
Türkiye


Sabire YERLİKAYA
KARAMANOGLU MEHMETBEY UNIVERSITY
0000-0001-9842-5848
Türkiye

Yayımlanma Tarihi 15 Ocak 2021
Başvuru Tarihi 15 Ağustos 2020
Kabul Tarihi 10 Aralık 2020
Yayınlandığı Sayı Yıl 2021, Cilt 10, Sayı 1

Kaynak Göster

Bibtex @derleme { ngumuh781117, journal = {Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi}, issn = {}, eissn = {2564-6605}, address = {Niğde Üniversitesi Mühendislik Fakültesi, Merkez Yerleşke, Niğde}, publisher = {Niğde Ömer Halisdemir Üniversitesi}, year = {2021}, volume = {10}, pages = {160 - 167}, doi = {10.28948/ngumuh.781117}, title = {Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı}, key = {cite}, author = {Şen Arslan, Hülya and Sarıçoban, Cemalettin and Yerlikaya, Sabire} }
APA Şen Arslan, H. , Sarıçoban, C. & Yerlikaya, S. (2021). Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı . Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi , 10 (1) , 160-167 . DOI: 10.28948/ngumuh.781117
MLA Şen Arslan, H. , Sarıçoban, C. , Yerlikaya, S. "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı" . Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 (2021 ): 160-167 <https://dergipark.org.tr/tr/pub/ngumuh/issue/59647/781117>
Chicago Şen Arslan, H. , Sarıçoban, C. , Yerlikaya, S. "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı". Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 (2021 ): 160-167
RIS TY - JOUR T1 - Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı AU - Hülya Şen Arslan , Cemalettin Sarıçoban , Sabire Yerlikaya Y1 - 2021 PY - 2021 N1 - doi: 10.28948/ngumuh.781117 DO - 10.28948/ngumuh.781117 T2 - Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi JF - Journal JO - JOR SP - 160 EP - 167 VL - 10 IS - 1 SN - -2564-6605 M3 - doi: 10.28948/ngumuh.781117 UR - https://doi.org/10.28948/ngumuh.781117 Y2 - 2020 ER -
EndNote %0 Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı %A Hülya Şen Arslan , Cemalettin Sarıçoban , Sabire Yerlikaya %T Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı %D 2021 %J Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi %P -2564-6605 %V 10 %N 1 %R doi: 10.28948/ngumuh.781117 %U 10.28948/ngumuh.781117
ISNAD Şen Arslan, Hülya , Sarıçoban, Cemalettin , Yerlikaya, Sabire . "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı". Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 10 / 1 (Ocak 2021): 160-167 . https://doi.org/10.28948/ngumuh.781117
AMA Şen Arslan H. , Sarıçoban C. , Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. NÖHÜ Müh. Bilim. Derg.. 2021; 10(1): 160-167.
Vancouver Şen Arslan H. , Sarıçoban C. , Yerlikaya S. Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2021; 10(1): 160-167.
IEEE H. Şen Arslan , C. Sarıçoban ve S. Yerlikaya , "Meyve ve sebzelerin diyet lifi bakımından et ve et ürünlerinde kullanımı", Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, c. 10, sayı. 1, ss. 160-167, Oca. 2021, doi:10.28948/ngumuh.781117

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