Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar

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

Novel Approaches on Fermented Sausage Formulations

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.

Keywords:

Fermented sausages, Sucuk, Nitrite, Salt, Dietary fiber,

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