Abstract
Et
ve et ürünlerinde fosfatlar, su tutma kapasitesini yükselterek ürün verimini
arttıran, renk, lezzet ve tekstürü geliştirme özelliğine sahip ve antioksidan
etki gösteren çok fonksiyonlu ve ekonomik bileşiklerdir. Son yıllarda diyette
gıda katkı maddesi kaynaklı fosfatların yüksek oranda tüketiminin sağlık
üzerinde önemli risklere neden olduğunun anlaşılması ile birlikte, fosfat
kullanımının sınırlandırılması gerekliliği gündeme gelmiştir. Et ürünlerinde
fosfatın gösterdiği farklı fonksiyonları karşılayabilme potansiyeli olan doğal
bileşenlerin kullanımı ile ilgili araştırmalara ağırlık verilmiştir. Bu derlemede,
fosfatların et ve et ürünlerinde başlıca işlevleri, diyette tüketimlerinin
sağlık üzerine etkileri ve alternatif doğal bileşenlerle ikame olanaklarının
tartışılması amaçlanmıştır.
Keywords
References
- Akhtar, S., Paredes-Sabja, D., Sarker, M.R. (2008). Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth. Food Microbiol, 25(6): 802-808, doi: 10.1016/j.fm.2008.04.006.
- Anonymous (2013). Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği (28693). Gıda Tarım ve Hayvancılık Bakanlığı. 30.06.13 tarih ve 28693 sayılı Resmi Gazete, Ankara.
- Barbut, S. (2001). Poultry Products Processing: An Industry Guide. CRC Press, Boca Raton, Florida, USA, 560 p.
- Bodner, J.M., Sieg, J. (2009). Fiber. In: Ingredients in Meat Products: Properties, Functionality and Applications, R. Tarté (Ed.), Springer Publishing, USA, pp. 83-109.
- Busch, J.L.H.C., Yong, F.Y.S., Goh, S.M. (2013). Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception. Trends Food Sci Technol, 29(1): 21-34, doi: 10.1016/j.tifs.2012.08.005.
- Calvo, M.S., Uribarri, J. (2013). Public health impact of dietary phosphorus excess on bone and cardiovascular health in the general population. Am J Clin Nutr, 98(1): 6-15. doi: 10.3945/ajcn.112.053934.
- Çakmakçı, S. (1994). Gıda katkı maddesi olarak fosfatlar. Gıda, 19(1): 63-71.
- Decker, E.A., Park, Y. (2010). Healthier meat products as functional foods. Meat Sci, 86(1): 49-55. doi: 10.1016/j.meatsci.2010.04.021.
- Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Sci, 74(1): 188-196. doi: 10.1016/j.meatsci.2006.04.014.
- Detienne, N.A., Wicker, L. (1999). Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins. J Food Sci, 64(6): 1042–1047. doi: 10.1111/j.1365-2621.1999.tb12278.x.
PHOSPHATES IN MEAT AND MEAT PRODUCTS: CURRENT PERSPECTIVE ON EVALUATION OF THEIR FUNCTIONS AND REPLACEMENT POSSIBILITIES
Abstract
Phosphates are multi-functional and low-cost compounds
that enhance product yield by increasing water holding capacity, improve
colour, flavor and texture, and have antioxidant functions. In recent years,
due to health issues leaded by consuming highly amount of food additive sourced
phosphates, necessary limitation of their usage has come into prominence. Research
has many focused on utilization of natural ingredients that have ability to
meet different functions of phosphates in meat products. Within this review, it
was objected to discuss the primary functions of phosphates, health impacts of
dietary phosphate intake and replacement possibilities of phosphates with
alternative natural ingredients in meat and meat products.
Keywords
References
- Akhtar, S., Paredes-Sabja, D., Sarker, M.R. (2008). Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth. Food Microbiol, 25(6): 802-808, doi: 10.1016/j.fm.2008.04.006.
- Anonymous (2013). Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği (28693). Gıda Tarım ve Hayvancılık Bakanlığı. 30.06.13 tarih ve 28693 sayılı Resmi Gazete, Ankara.
- Barbut, S. (2001). Poultry Products Processing: An Industry Guide. CRC Press, Boca Raton, Florida, USA, 560 p.
- Bodner, J.M., Sieg, J. (2009). Fiber. In: Ingredients in Meat Products: Properties, Functionality and Applications, R. Tarté (Ed.), Springer Publishing, USA, pp. 83-109.
- Busch, J.L.H.C., Yong, F.Y.S., Goh, S.M. (2013). Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception. Trends Food Sci Technol, 29(1): 21-34, doi: 10.1016/j.tifs.2012.08.005.
- Calvo, M.S., Uribarri, J. (2013). Public health impact of dietary phosphorus excess on bone and cardiovascular health in the general population. Am J Clin Nutr, 98(1): 6-15. doi: 10.3945/ajcn.112.053934.
- Çakmakçı, S. (1994). Gıda katkı maddesi olarak fosfatlar. Gıda, 19(1): 63-71.
- Decker, E.A., Park, Y. (2010). Healthier meat products as functional foods. Meat Sci, 86(1): 49-55. doi: 10.1016/j.meatsci.2010.04.021.
- Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Sci, 74(1): 188-196. doi: 10.1016/j.meatsci.2006.04.014.
- Detienne, N.A., Wicker, L. (1999). Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins. J Food Sci, 64(6): 1042–1047. doi: 10.1111/j.1365-2621.1999.tb12278.x.
Details
| Other ID | GD17026 |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | July 7, 2017 |
| Published in Issue | Year 2017 Volume: 42 Issue: 5 |
