Şeyma YENİOĞLU DEMİRALP, Eda DEMİROK SONCU, Nuray KOLSARICI

OLEOJELLER VE EMÜLSİFİYE ET ÜRÜNLERİNDE KULLANIMI

Son yıllarda, gıdaların yüksek yağ içeriği ile ilişkili olan sağlık problemlerinin önlenmesi için yağ azaltma stratejileri geliştirilmektedir. Oleojelasyon bu amaçla uygulanan ve gıdalarda doymuş yağ ile trans yağ miktarını azaltmak amacıyla kullanılan güncel tekniklerden biridir. Oleojel, tüketilebilir bir bitkisel yağ içerisinde düşük molekül ağırlığına sahip bir jel ajanın kristalleşerek oluşturduğu üç boyutlu, sürekli ve termo dönüşümlü jel formu olarak tanımlanır. Yapılan çalışmalar oleojellerin unlu mamuller, çikolata, margarin ve emülsifiye et ürünlerinde kullanılabildiğini göstermiştir. Araştırmacılar, emülsifiye et ürünlerinde hayvansal yağ yerine oleojel kullanımının ya da oleojelin belirli oranlarda hayvansal yağ ile ikamesinin, et ürünlerinde doymamış yağ asidi içeriğiyle birlikte duyusal ve teknolojik kaliteyi arttırdığını, tekstürü iyileştirdiğini belirtmişlerdir. Bu çalışmada, organojelasyon tekniği, organojel/oleojel oluşum ve etki mekanizması, oleojel uygulama alanları, oleojel hazırlamada kullanılan bileşenler ve farklı oleojellerin emülsifiye et ürünlerinde kullanımının ürün özellikleri üzerine etkisi yapılan araştırmalara dayanılarak derlenmiştir.

Anahtar Kelimeler:

Oleojelasyon, oleojel, doymuş yağlar, doymamış yağlar, emülsifiye et ürünleri, sosis, yağ azaltma stratejisi

OLEOGELS AND THEIR UTILIZATION IN EMULSIFIED MEAT PRODUCTS

In recent years, fat reduction strategies have been developed to prevent the health risks related to high fat content of foods. Oleogelation is one of the current techniques applied for that purpose in which the saturated fat and trans fat amounts is reduced in foods. Oleogel is defined as a three dimensional, continue and thermoreversible gel which is formed by crystallization of oleogelator with low molecular weight into the vegetable fats. Previous studies demonstrated that oleogels have been recently used in chocolate, margarine, bakery products, dairy products and emulsified meat products. Researchers have been showed that the unsaturated fat content as well as the sensory and technological quality were increased and texture were improved by the use of oleogels instead of animal fats or partial replacement of animal fats by oleogels in emulsified meat products. In this study, organogelation technigue, formation and impact mechanism of organogelation/oleogelation, oleogel technique application areas, compounds which are used in oleogel preparation and the effects of oleogels on the quality properties of emulsified meat products were reviewed.

Keywords:

Oleogelation, oleogel, saturated fats, unsaturated fats, emulsified meat products, sausage, fat reduction strategies,

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