Cilt 15, Sayı 1, Sayfalar 95 - 102 2017-04-15

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı
Uses of Emulsified Lipid Phases in Meat Product Formulations

Merve Karabıyıkoğlu [1] , Meltem Serdaroğlu [2]

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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.

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.

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Konular
Dergi Bölümü Derleme Makaleler
Yazarlar

Yazar: Merve Karabıyıkoğlu
E-posta: meltem.serdaroglu@ege.edu.tr

Yazar: Meltem Serdaroğlu
E-posta: meltem.serdaroglu@ege.edu.tr

Bibtex @derleme { akademik-gida306079, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {95 - 102}, doi = {10.24323/akademik-gida.306079}, title = {Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı}, language = {tr}, key = {cite}, author = {Karabıyıkoğlu, Merve and Serdaroğlu, Meltem} } @derleme { akademik-gida306079, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {95 - 102}, doi = {10.24323/akademik-gida.306079}, title = {Uses of Emulsified Lipid Phases in Meat Product Formulations}, language = {en}, key = {cite}, author = {Karabıyıkoğlu, Merve and Serdaroğlu, Meltem} }
APA Karabıyıkoğlu, M , Serdaroğlu, M . (2017). Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı. Akademik Gıda, 15 (1), 95-102. DOI: 10.24323/akademik-gida.306079
MLA Karabıyıkoğlu, M , Serdaroğlu, M . "Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı". Akademik Gıda 15 (2017): 95-102 <http://dergipark.gov.tr/akademik-gida/issue/28716/306079>
Chicago Karabıyıkoğlu, M , Serdaroğlu, M . "Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı". Akademik Gıda 15 (2017): 95-102
RIS TY - JOUR T1 - Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı AU - Merve Karabıyıkoğlu , Meltem Serdaroğlu Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.306079 DO - 10.24323/akademik-gida.306079 T2 - Akademik Gıda JF - Journal JO - JOR SP - 95 EP - 102 VL - 15 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.306079 UR - http://dx.doi.org/10.24323/akademik-gida.306079 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı %A Merve Karabıyıkoğlu , Meltem Serdaroğlu %T Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 1 %R doi: 10.24323/akademik-gida.306079 %U 10.24323/akademik-gida.306079