Fermente Et Ürünleri Üretiminde Probiyotik Kullanımı

Tüketiciler arasında et ve et ürünleri hakkında olumsuz yargılar bulunmasına rağmen et ve et ürünleri insanların beslenmeleri açısından içerdikleri esansiyel besin bileşenleri bakımından önemli gıdalardır. Ülkemizde de yoğun bir şekilde üretilen ve fermente bir et ürünü olan sucuk gibi tüm dünyada çok çeşitli fermente sosislerin üretiminde laktik asit bakterileri (LAB) kullanılmaktadır. LAB bu tür ürünlerde öncelikle gıdanın güvenirliliğini artırmak amacıyla kullanılmaktadır. Probiyotik özellikteki LAB ise ürünün tat, lezzet, aroma gibi özellikleri üzerine etkilerinin yanı sıra fonksiyonel ve fizyolojik özelliklerini de olumlu yönde etkilemektedir. Probiyotiklerin insan sağlığına olumlu etkilerinin bulunması ve ürün özelliklerine de herhangi bir olumsuz etkilerinin olmaması sebebiyle çeşitli kültürler probiyotik fermente et ürünlerinin üretiminde kullanılmaya başlanmıştır. Bu ürünlerin üretiminde hazırlanan hamur karışımı içerdiği et ve yağ matriksi sayesinde probiyotik hücreler için uygun bir taşıyıcı ortam oluşturmaktadır. Fermentasyon sırasında ortamda laktik asit oluşumuna bağlı olarak azalan pH, olgunlaştırma sırasında azalan su aktivitesi gibi şartlar probiyotik hücrelerin canlılıklarını olumsuz yönde etkileyebilmektedir. Bu sebeple probiyotik kültürlerin ürün içerisinde maruz kaldıkları olumsuz etkilerden korumak ve tüketim sırasında insan mide bağırsak sistemi boyunca canlılıklarını sürdürebilmelerine olanak sağlanmak amacıyla hücreler mikroenkapsülasyon işlemi ile kaplanmaktadırlar. Çeşitli gıdalardan izole edilen probiyotik mikroorganizmaların kullanıldığı sosis üretimi ile ilgili araştırmalar yapılmaktadır. Probiyotik et ürünlerinin insan sağlığı üzerine etkileri ile ilgili çalışmalara da ihtiyaç duyulmaktadır. Bu çalışmada probiyotik fermente sosis üretiminde kullanılan probiyotik mikroorganizmalar araştırılmıştır.

Use of Probiotics in Fermented Meat Products

In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB) are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

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