Probiyotik Et Ürünleri ve Beslenme

Et ve et ürünleri beslenmenin temel yapıtaşlarıdır ve yüksek biyolojik değerli proteinin, B grubu vitaminlerin, minerallerin ve farklı biyoaktif bileşiklerin kaynağı olarak da kabul edilmektedir. Günümüzün trendi, tüketicilerin sağlık ve refahını geliştirmek amacıyla fonksiyonel gıda olarak bilinen yenilikçi gıdaların geliştirilmesidir. Et ürünleri ile ilgili genel eğilim, bu ürünlerdeki sağlığa olumsuz etkisi olan içerikleri azaltmak (tuz gibi) ya da ürüne sağlığa katma değer sağlayacak içerikleri (probiyotikler gibi) ilave etmek şeklindedir. Böylece koroner kalp damar hastalıkları ile ilişkilendirilen et ürünlerine tüketicilerin bakış açısı da değiştirilebilmektedir. Et, probiyotik mikroorganizmalar için ideal bir yapıdadır. Probiyotik et ürünleri, fermente et ürünlerine, probiyotiklerin eklenmesi ile elde edilmektedir. Elde edilen, probiyotik et ürünleri, hem sağlıklı hem de tat ve aroması gelişmiş, aynı zamanda güvenli bir gıda olarak tüketiciye sunulabilmektedir. Böylece probiyotik et ürünleri tüketiciye lezzet ve besleyicilik sağlarken, bu ürünler tüketici sağlığına olumlu etkiler de barındırmaktadır.

Probiotic Meat Products and Nutrition

Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy benefits (like probiotics). Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

PDF

___

Agrawal R. 2005. Probiotics: An emerging food supplement with health benefits. Food Biotechnology, 19: 227-246.
Ammor MS, Mayo B. 2007. Selection criteria for lactic acid bacteria to be used as funtional starter cultures in dry sausage production: An updater. Meat Science, 76: 138-146.
Arihara K. 2006. Strategies for desining novel functional meat products. Meat Science, 74: 219-229.
Başyiğit G., Karahan AG, Kılıç B. 2007. Fermente et ürünlerinde fonksiyonel starter kültürler ve probiyotikler. Türk Hijyen ve Deneysel Biyoloji Dergisi, 64: 60-69.
Bender A. 1992. Meat and meat products in human nutrition in developing countries. Roma: Food and Agriculture Organization of The United Nations.
Bodmer S, Imark C, Kneubühl M. 1999. Biogenic amines in foods: histamine and food processing. Inflammation Research, 48: 296-300.
Caplice E, Fitzgerald GF. 1999. Food fermentation: role of microorganisms in food production and preservation. International Journal of Food Production and Preservation, 50: 131-149.
Ceyhan N, Alıç H. 2012. Bağırsak mikroflorası ve probiyotikler. Türk Bilimsel Derlemeler Dergisi, 5: 107-113.
Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71: 1-20.
Çon AH, Gökalp HY. 2000. Laktik asit bakterilerinin antimikrobiyal metabolitleri ve etki şekilleri. Türk Mikrobiyoloji Cemiyeti Dergisi, 30: 180-190.
Erkkila S. 2001. Bioprotective and probiotic meat starter cultures for the fermentation of dry sausages. Helsinki: University of Helsinki Deparment of Food Technology. Hammes W, Hertel C. 1996. Selection and improvement of lactic acid bacteria used in meat and sausage fermentation. Lait, 76: 159-168.
Hammes W, Hertel C. 1998. New developments in meat starter cultures. Meat Science, 49: 125-138.
Hugas M, Monfort JM. 1997. Bacterial starter cultures for meat fermentation. Food Chemistry, 59: 547-554.
Incze K. 1998. Dry fermented sausages. Meat Science, 49: 169- 177.
Jimenez-Colmenero F, Ventanas J, Toldra F. 2010. Nutritional composition of dry cured ham and its role in healthy diet. Meat Science, 84: 585-593.
Karavicova J, Kohajdova Z. 2005. Biogenic amines in food. Chemical Papers, 59: 70-79.
Kaynakçı E, Kılıç B. 2009. Et ürünlerinde yeni eğilimler: Daha sağlıklı ürün geliştirme çabaları. Akademik Gıda, 7(6): 52- 59.
Khan MI, Arshad MS, Anjum FM, Sameen A, Aneeq-urRehman, Gill WT. 2011. Meat as a funtional food with special reference to probiotic sausages. Food Research International, 44: 3125-3133.
Kılıç B. 2009. Current trends in traditional Turkish meat products and cuisine. LWT - Food Science and Technology, 42: 1581-1589.
Klingberg TD, Axelsson L, Naterstad K, Eisser D, Budde BB. 2005. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. International Journal of Food Microbiology, 105: 419-431.
Kolozyn-Krajewska D, Dolatowski ZJ. 2009. Probiotics in fermented meat products. Acta Scientiarum Polonorum. Technologia Alimentaria, 8: 61-74.
Kolozyn-Krajewska D, Dolatowski ZJ. 2012. Probiotic meat products and human nutrition. Process Biochemistry, 47: 1761-1772.
Leroy F, Verluyten J, Vuyst LD. 2006. Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology, 106: 270-285.
Lücke FK. 2000. Utilization of microbes to process and preserve meat. Meat Science, 56: 105-115.
Ross RP, Morgan S, Hill C. 2002. Preservation and fermentation: past, present and future. International Journal of Food Microbiology, 79: 3-16.
Ruiz-Capillas C, Jimerez-Colmenero F. 2004. Biogenic amines in meat and meat products. Critical Reviews in Food Science and Nutrition, 489-499.
Serdaroğlu M, Özsümer MS. 2000. Et ve et ürünlerinde bakteriosinlerin önemi. Mühendislik Bilimleri Dergisi, 6: 211-217.
Soomro A, Masud T, Anwaar K. 2002. Role of a lactic acid bacteria in food preservation and human health. Pakistan Journal of Nutrition, 1: 20-24.
Stanton C, Ross RP, Fitzgerald GF, Sinderen DV. 2005. Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 16: 198-203.
Şengün İY. 2011. Lactic acid bacteria used in the production of fermented foods. Biological Diversity and Conservation, 4: 42-53.
Toldra F. 1998. Proteolysis and lipolysis in flavour development of dry cured meat products. Meat Science, 49: 101-110. Toldra F, Reig M. 2011. Innovations for healtier processed meats. Trends in Food Science and Technology, 22: 517- 522.
Työppönen S, Pateja E, Mattila-Sandholm T. 2003. Bioprotectives and probiotics for dry sausages. International Journal of Food Microbiology, 83: 233-244.
Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. İzmir: Mengi Tan Basımevi.
Vinci G, Antonelli ML. 2002. Biogenic amines: quality index of freshness in red and white meat. Food Control , 13: 519-524. Vuyst LD, Falony G, Leroy F. 2008. Probiotics in fermented sausages. Meat Science, 80: 75-78.
Young J. 2000. Functional food markets, innovatio and prospects a European analysis. Proc. Healt Ingredients Europe 2000 Conference, Frankfurt, Germany, November 21.
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. 2010. Improving functional value of meat products. Meat Science, 86: 15-31.