Review
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Geleneksel et üretimi ve tüketimine alternatif: Et analogları

Year 2023, Volume: 12 Issue: 1, 159 - 174, 15.01.2023
https://doi.org/10.28948/ngumuh.1159590

Abstract

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.

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Alternative to traditional meat production and consumption: Meat analogues

Year 2023, Volume: 12 Issue: 1, 159 - 174, 15.01.2023
https://doi.org/10.28948/ngumuh.1159590

Abstract

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.

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There are 157 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Food Engineering
Authors

İbrahim Ender Künili 0000-0003-2830-6979

Selin Dinç 0000-0003-1597-1929

Fatma Çolakoğlu 0000-0002-2211-8371

Publication Date January 15, 2023
Submission Date August 9, 2022
Acceptance Date November 29, 2022
Published in Issue Year 2023 Volume: 12 Issue: 1

Cite

APA Künili, İ. E., Dinç, S., & Çolakoğlu, F. (2023). Geleneksel et üretimi ve tüketimine alternatif: Et analogları. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 12(1), 159-174. https://doi.org/10.28948/ngumuh.1159590
AMA Künili İE, Dinç S, Çolakoğlu F. Geleneksel et üretimi ve tüketimine alternatif: Et analogları. NOHU J. Eng. Sci. January 2023;12(1):159-174. doi:10.28948/ngumuh.1159590
Chicago Künili, İbrahim Ender, Selin Dinç, and Fatma Çolakoğlu. “Geleneksel Et üretimi Ve tüketimine Alternatif: Et Analogları”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12, no. 1 (January 2023): 159-74. https://doi.org/10.28948/ngumuh.1159590.
EndNote Künili İE, Dinç S, Çolakoğlu F (January 1, 2023) Geleneksel et üretimi ve tüketimine alternatif: Et analogları. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12 1 159–174.
IEEE İ. E. Künili, S. Dinç, and F. Çolakoğlu, “Geleneksel et üretimi ve tüketimine alternatif: Et analogları”, NOHU J. Eng. Sci., vol. 12, no. 1, pp. 159–174, 2023, doi: 10.28948/ngumuh.1159590.
ISNAD Künili, İbrahim Ender et al. “Geleneksel Et üretimi Ve tüketimine Alternatif: Et Analogları”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12/1 (January 2023), 159-174. https://doi.org/10.28948/ngumuh.1159590.
JAMA Künili İE, Dinç S, Çolakoğlu F. Geleneksel et üretimi ve tüketimine alternatif: Et analogları. NOHU J. Eng. Sci. 2023;12:159–174.
MLA Künili, İbrahim Ender et al. “Geleneksel Et üretimi Ve tüketimine Alternatif: Et Analogları”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 12, no. 1, 2023, pp. 159-74, doi:10.28948/ngumuh.1159590.
Vancouver Künili İE, Dinç S, Çolakoğlu F. Geleneksel et üretimi ve tüketimine alternatif: Et analogları. NOHU J. Eng. Sci. 2023;12(1):159-74.

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