PHOSPHATES IN MEAT AND MEAT PRODUCTS: CURRENT PERSPECTIVE ON EVALUATION OF THEIR FUNCTIONS AND REPLACEMENT POSSIBILITIES
Makaleler > Tam Makale · 2017
Yazarlar: Burcu ÖZTÜRK KERİMOĞLU, Fatma Meltem SERDAROĞLU
DergiPark (Istanbul University), Uluslararası, 2017
Özet
Phosphates are multi-functional and low-cost compoundsthat enhance product yield by increasing water holding capacity, improvecolour, flavor and texture, and have antioxidant functions. In recent years,due to health issues leaded by consuming highly amount of food additive sourcedphosphates, necessary limitation of their usage has come into prominence. Researchhas many focused on utilization of natural ingredients that have ability tomeet different functions of phosphates in meat products. Within this review, itwas objected to discuss the primary functions of phosphates, health impacts ofdietary phosphate intake and replacement possibilities of phosphates withalternative natural ingredients in meat and meat products.