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- Title
Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar.
- Authors
Serdaroğlu, Meltem; İpek, Gamze
- Abstract
In recent years, research and development studies have accelerated to formulate healthier, functional food products with a reduced fat, cholesterol, and salt content in food industry as a result of the changes in consumer expectations. Meat and meat products are important sources of proteins, vitamins and minerals, but they also contain saturated fatty acids, cholesterol, salt and nitrite which interacts with secondary amines to form carcinogenic N-nitrosamine compounds. Therefore, healthy product formulations to reduce and/or eliminate negative effects of animal fat, salt and nitrite additives in fermented meat products have been continuously studied. In this study, researches on healthy fermented meat product formulations to reduce and/or eliminate negative effects of animal fat and some additives in fermented meat products are presented.
- Subjects
SATURATED fatty acids; MEAT; FUNCTIONAL foods; SECONDARY amines; FOOD industry; AROMATIC amines
- Publication
Academic Food Journal / Akademik GIDA, 2019, Vol 17, Issue 2, p281
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.613642