Et Endüstrisine Güncel Alternatifler: Et Analogları ve Yapay Et
Özet
Küresel nüfus artışı ve demografik değişiklikler, protein talebinde önemli bir artışa neden olmaktadır. Et, diğer hayvansal gıdalara kıyasla yüksek biyolojik değer ve besleyicilik özelliklere sahiptir; ancak bu durum bazı endişelere yol açmaktadır. Sağlık endişeleri ve yükselen et fiyatları, et endüstrisinin alternatif protein kaynaklarına yönelmesini teşvik etmektedir. Tüketiciler, tarımsal üretimin olumsuz etkilerine karşı daha duyarlı hale gelmiş, iklim bilinci ve çevre hassasiyeti artmıştır. Hayvan refahı endişeleriyle birleştiğinde, bu durum yenilikçi yaklaşımları gerekli kılmaktadır. Ayrıca hayvansal ürünlerin üretimi için geniş tarım arazilerinin kullanılması, su ve enerji gibi kaynakların büyük miktarlarda tüketilmesi ekosistem üzerine olumsuz etkileri artırmaktadır. Bu nedenle, olumsuz çevresel etkileri azaltmak amacıyla alternatif çözümler araştırılmalı ve geliştirilmelidir. Bu bağlamda, günümüzde geleneksel et üretimine alternatif olarak et analogları ve yapay et üretimi önemli bir rol oynamaktadır. Bu bölümde, geleneksel et üretimi için potansiyel alternatifler olan et analogları ve yapay et üretimiyle ilgili bilgiler ele alınmıştır.
Global population growth and demographic changes lead to a significant increase in protein demand. Meat, compared to other animal-derived foods, possesses high biological value and nutritional characteristics; however, this situation raises certain concerns. Health worries and rising meat prices encourage the meat industry to turn towards alternative protein sources. Consumers have become more sensitive to the negative effects of agricultural production, with an increased awareness of climate and environmental issues. When combined with animal welfare concerns, this situation necessitates innovative approaches. Moreover, the utilization of extensive agricultural lands for the production of animal products, along with the substantial consumption of resources such as water and energy, exacerbates adverse effects on ecosystems. Therefore, alternative solutions need to be researched and developed to reduce these negative environmental impacts. In this context, alternatives to traditional meat production, such as meat analogs and artificial meat, play a significant role. This section discusses information related to meat analogs and artificial meat production as potential alternatives to conventional meat production.
Referanslar
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Bakhsh, A. Lee, S.-J. Lee, E.-Y. Sabikun, N. Hwang, Y.-H. & Joo, S.-T. (2021) A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogs with different levels of methylcellulose concentration. Foods, 10, 560.
Benjaminson, M. A., Gilchriest, J. A., & Lorenz, M. (2002) In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta Astronautica, 51, 879–889.
Bhat, Z. F., & Bhat, H. (2011a) Animal-free meat biofabrication. American Journal of Food Technology, 6, 441–459.
Bhat Z. F., & Bhat, H. (2011b) Prospectus of cultured meatadvancing meat alternatives. Journal of Food Science and Technology, 48, 125–140.
Bhat, Z. F., Kumar, S., & Fayaz, H. (2015) In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14 (2), 241-248.
Bohrer, B. M. (2019) An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 8 (4), 320-329.
Britt, R. R. (2002) Food of the future: Fish flesh grown without the fish. http://www.space.com/scienceastronomy/ generalscience/fish_food_020329.html.
Candoğan K, Özdemir G. 2021. Sürdürülebilir et üretimi için yenilikçi yaklaşımlar. Gıda, 46 (2), 408-427.
Caporgno, M. P. Bocker, L. Mussner, C. Stirnemann, E. Haberkorn, I. Adelmann, H. Handschin, S. Windhab, E. J. & Mathys, A. (2020) Extruded meat analogues based on yellow, heterotrophically cultivated auxenochlorella protothecoides microalgae. Innov. Food Sci. Emerg. Technol., 59, 102275.
Catts, O., & Zurr, I., (2002) Growing semi-living sculptures: The tissue culture project. Leonardo, 35, 365–370.
Chen, Q. Zhang, J. Zhang, Y. Meng, S. & Wang, Q. (2021). Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes. Food Hydrocolloids, 117, 106732.
Chen, Y. P. Feng, X. Blank, I. & Liu, Y. (2022a) Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations. Biomaterials, 287, 121648.
Chen, Q. Zhang, J. Zhang, Y. Kaplan, D. L. & Wang, Q. (2022b) Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Food Hydrocolloids, 127, 107559.
Chen, Q. Zhang, J. Zhang, Y. Liu, H. Li, T. Wang, Q. & Kaplan, D. L. (2022c) Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing. Food Chemistry, 134176.
Chen, Q. Zhang, J. Zhang, Y. & Wang, Q. (2022d) Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality. Food Chemistry, 390, 133139.
Chen, Q. Zhang, J. Liu, H. Li, T. & Wang, Q. (2023a) Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid. Food Hydrocolloids, 136, 108254.
Chen, Q. Chen, Z. Zhang, J. Wang, Q. & Wang, Y. (2023b) Application of lipids and their potential replacers in plant-based meat analogs. Trends in Food Science & Technology, 138, 645-654.
Chiang, J. H. Loveday, S. M. Hardacre, A. K. & Parker, M. E. (2019) Effects of soy protein to wheat gluten ratio on the physico-chemical properties of extruded meat analogues. Food Struct, 19, 100102.
Chmielewska, A. Kozłowska, M. Rachwał, D. Wnukowski P. Amarowicz, R. Nebesny E. & Rosicka-Kaczmarek, J. (2020) Canola/rapeseed protein–nutritional value, functionality and food application: A review. Critical Reviews in Food Science and Nutrition, 1-21, https://doi.org/10.1080/10408398.2020.1809342.
Çakmak, Ö., Ergene, E., Acaröz, U., & Aldemir, T. (2023) Yapay et üretiminde teknolojik gelişmeler ve endüstrisinin geleceği. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 14 (1), 1-15. Doi: 10.38137/vftd.1231634
Datar, I. & Betti, M. (2010) Possibilities for an in vitro meat production system. Innov Food Sci Emerg Technol, 11 (1), 13-22.
De Angelis, D. Kaleda, A. Pasqualone, A. Vaikma, H. Tamm, M. Tammik, M.-L. Squeo, G. & Summo, C. (2020) Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins. Foods, 9, 1754.
Dennis R., & Kosnik, P. E. (2000) Excitability and isometric contractile properties of mammalian skeletal muscle constructs engineered in vitro. In Vitro and Cellular Developmental Biology (Animal), 36, 327–335.
Dumont, B., Jouven, M., Bonaudo, T., Botreau, R., & Sabatier, R. (2017) A framework for the design of agroecological livestock farming systems. In Agroecological practices for sustainable agriculture–principles, applications, and making the transition, Edited by A. Wesel, World Scientific, Lyon, France, 263-291.
Edelman, P. D., McFarland, D. C., Mironov, V. A., & Matheny, J. G. (2005) Commentary: In vitro-cultured meat production. Tissue Engineering, 11, 659–662.
FAO (2006) Livestock’s long shadow environmental issues and options. FAO Publications.
Ferawati, F. Zahari, I. Barman, M. Hefni, M. Ahlström, C. Witthöft, C. & Östbring, K. (2021) High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: effect of raw material composition and extrusion parameters on texture properties. Foods, 10, 843.
Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J.(2013) Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Rome, Italy: Food and Agriculture Organization of the United Nations (FAO).
Glusac, J. Davidesko-Vardi, I. Isaschar-Ovdat, S. Kukavica B. & Fishman, A. (2018) Gel-like emulsions stabilized by tyrosinasecrosslinked potato and zein proteins. Food Hydrocolloids, 82, 53-63. https://doi.org/10.1016/j.foodhyd.2018.03.046.
Grahl, S. Palanisamy, M. Strack, M. Meier-Dinkel, L. Toepfl, S. & Mörlein, D. (2018) Towards more sustainable meat alternatives: how technical parameters affect the sensory properties of extrusion products derived from soy and algae. J. Clean. Prod, 198, 962–971.
Hopkins P. D., & Dacey, A. (2008) Vegetarian meat: Could technology save animals and satisfy meat eaters?. Journal of Agricultural and Environmental Ethics, 21, 579–96.
Huang, M. Mehany, T. Xie, W. Liu, X. Guo, S. & Peng, X. (2022) Use of food carbohydrates towards the innovation of plant-based meat analogs. Trends in Food Science & Technology, 129, 155-163.
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