İbrahim Ender KÜNİLİ, Selin DİNÇ, Fatma ÇOLAKOĞLU

Geleneksel et üretimi ve tüketimine alternatif: Et analogları

Son yıllarda popülaritesi artan ve yeni ürün grupları arasında yer alan et analogları, çoğunlukla bitkisel proteinlerin hammadde olarak kullanıldığı ve son ürüne eti andıran formun kazandırılmasına dayalı ürünlerdir. Et analogları üretiminde baklagillerden yağlı tohumlara, buğdaydan alglere kadar birçok bitkisel kaynak hammadde olarak kullanılabilmekte, hammadde özelliklerine göre aroma arttırıcı ve renk verici gibi katkı ilavesi yapılarak ürüne istenilen özellikler kazandırılabilmektedir. Nihai ürün formunda et benzeri özellikler elde etmek için tüm hammaddeler ve katkı maddeleri geleneksel ve/veya modern işleme teknikleri ile işlenir. Bu işleme teknikleri arasında ekstrüzyon, yaygın olarak kullanılan ve kabul edilen bir yöntem olarak bilinmektedir. Et analoglarının hayvansal ürünlere ikame olarak tüketici tarafındaki kabul edilebilirliği, hammadde ve katkılar ile kullanılan üretim tekniğinin ürüne kazandırdığı kalite özelliklerine göre şekillenmektedir. Yakın gelecekte et analoglarının tüketim alışkanlıklarında yaygın yer bulacağı öngörülmektedir. Bu nedenle, üretime katılan bileşenler üzerine araştırmaların artması, üretim teknolojilerinin kullanımının yaygınlaşması ve geliştirilmesi ile üretime yönelik yasal düzenlemelerin yapılması kaçınılmaz olacaktır. Bu çalışmada yeni bir gıda olarak et analoğu ve kavramı, üretimin başlangıcından tüketici kabulüne kadar geniş bir perspektiften ele alınmıştır.

Anahtar Kelimeler:

Bitkisel protein kaynakları, Et analogları, Et ikameleri, Üretim teknikleri, Tüketici algısı

Alternative to traditional meat production and consumption: Meat analogues

Meat analogues are among the new trending product groups in recent years that are produced mainly with vegetable proteins as raw material and are based on giving the final product a form resembling meat. In the production of meat analogues, many vegetable sources from legumes to oilseeds, wheat to algae can be used as raw materials, and the desired properties are brought into the last product by adding additives, such as flavor enhancers and colorants according to the raw material. To obtain meat-like properties in the final product form, all raw materials and additives are processed with traditional and/or modern processing techniques. Among these processing techniques, extrusion is known as a widely used and accepted method. The acceptability of meat analogues as a substitute for animal products on the consumer side is shaped by the quality characteristics of the raw materials and additives as well as the method used in the production phase. It is predicted that meat analogues will have a widespread place in the consumption habits of consumers in the near future. For this reason, it will be inevitable to increase research on the components involved in the production, as well as expand and develop the use of production technologies, and make legal regulations for production. In this study, meat analogue as a novel food and its concept, from the beginning of production to consumer acceptance and their approaches were discussed from a wide perspective.

Keywords:

Vegetable protein sources, Meat analogues, Meat substitutes, Production techniques, Consumer perception,

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