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Mishra BP, Mishra J, Paital B, Rath PK, Jena MK, Reddy BVV, Pati PK, Panda SK, Sahoo DK. Properties and physiological effects of dietary fiber-enriched meat products: a review. Front Nutr 2023; 10:1275341. [PMID: 38099188 PMCID: PMC10720595 DOI: 10.3389/fnut.2023.1275341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 11/06/2023] [Indexed: 12/17/2023] Open
Abstract
Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.
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Affiliation(s)
- Bidyut Prava Mishra
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | | | - Biswaranjan Paital
- Redox Regulation Laboratory, Department of Zoology, College of Basic Science and Humanities, Odisha University of Agriculture and Technology, Bhubaneswar, India
| | - Prasana Kumar Rath
- Department of Veterinary Pathology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Manoj Kumar Jena
- Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - B. V. Vivekananda Reddy
- Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram, India
| | - Prasad Kumar Pati
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Susen Kumar Panda
- College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA, United States
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Ribeiro WO, Ozaki MM, Dos Santos M, Rodríguez AP, de Castro RJS, Sato HH, Campagnol PCB, Pollonio MAR. Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly. Food Res Int 2023; 165:112539. [PMID: 36869546 DOI: 10.1016/j.foodres.2023.112539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/04/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.
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Affiliation(s)
- Wanessa Oliveira Ribeiro
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Andrea Paola Rodríguez
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Helia Harumi Sato
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
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Lee S, Lee YY, Kim Y, Ham SH, Lee MG, Hahn J, Choi YJ. Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues. Food Sci Biotechnol 2022; 32:671-678. [PMID: 37009047 PMCID: PMC10050306 DOI: 10.1007/s10068-022-01211-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/24/2022] [Accepted: 11/14/2022] [Indexed: 12/14/2022] Open
Abstract
In this study, a dietary fiber extracted from sweet potato stems (Ipomoea batatas, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues containing 0-50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted. As the PS increased, the hardness decreased, while the total expressible fluids tended to increase. The color analysis revealed that the a* value, which represents red, declined as the PS content increased, and heterogeneous colors showed at least 40 wt% of PS. According to the microstructural analysis, PS is a structure in which massive fiber bundles are integrated between textured vegetable protein networks, which is believed to have given the patty analogue soft characteristics. The findings of this study can serve as a foundation for future research into the application of carbohydrates to plant-based meat analogues. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01211-y.
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dos Santos M, Munekata PE, Pateiro M, Magalhães GC, Barretto ACS, Lorenzo JM, Pollonio MAR. Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Santhi D, Kalaikannan A, Natarajan A. Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13333] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Dhanasekar Santhi
- Veterinary College and Research InstituteTamil Nadu Veterinary and Animal Sciences University Namakkal Tamil Nadu India
| | - Athiappan Kalaikannan
- Veterinary College and Research InstituteTamil Nadu Veterinary and Animal Sciences University Namakkal Tamil Nadu India
| | - Amirthalingam Natarajan
- Veterinary College and Research InstituteTamil Nadu Veterinary and Animal Sciences University Namakkal Tamil Nadu India
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Barragán‐Martínez LP, Totosaus A, Pérez-Chabela M. Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14259] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Luis P. Barragán‐Martínez
- Food Science Laboratory and Pilot Plant Tecnologico Estudios Superiores Ecatepec Av. Tecnologico esq. Av. Central s/n Ecatepec 55210 Mexico
| | - Alfonso Totosaus
- Food Science Laboratory and Pilot Plant Tecnologico Estudios Superiores Ecatepec Av. Tecnologico esq. Av. Central s/n Ecatepec 55210 Mexico
| | - María Pérez-Chabela
- Biotechnology Department Universidad Autónoma Metropolitana Iztapalapa Av. San Rafael Atlixco 86 Mexico City 09340 Mexico
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Ferrer-González BM, García-Martínez I, Totosaus A. Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.1055182] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color components, in addition to a higher total color difference compared to the control sample. Soybean oil oleogel increased the PUFA content considerably, maintaining a total fat content close to the control sample. Pumpkin seed paste increased PUFA but also reduced to caloric content due lower fat content. Consumers preferred pumpkin seed paste samples regardless of the color difference and lower fat content. Fat replacers employed to replace pork backfat substantially modified the fatty acid profile and decreased lipid oxidation with no detrimental effects on texture or acceptance.
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Abstract
Purpose
The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.
Design/methodology/approach
Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.
Findings
Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.
Originality/value
There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.
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BIS-SOUZA CV, HENCK JMM, BARRETTO ACDS. Performance of low-fat beef burger with added soluble and insoluble dietary fibers. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.09217] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Dinçer EA, Büyükkurt ÖK, Candal C, Bilgiç BF, Erbaş M. Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer. Korean J Food Sci Anim Resour 2018; 38:78-87. [PMID: 29725226 PMCID: PMC5932966 DOI: 10.5851/kosfa.2018.38.1.78] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 12/21/2017] [Accepted: 12/21/2017] [Indexed: 11/24/2022] Open
Abstract
This study aimed to research the possibilities of using retrograded flour produced in the laboratory environment in meatballs and the characteristics of these meatballs. In the use of retrograded flour to produce meatballs, it was ensured that the meatball properties, with respect to chemical, physical and sensorial aspects, were comparable to those of meatballs produced with bread (traditional) and rusk flour (commercial). The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39% compared to the control. The increase of a* and b* values was shown in that the meatballs were browned on cooking with increasing retrograded flour doses because of non-enzymatic reactions. The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly (p<0.05) affected the hardness, springiness and cohesiveness of the meatballs with respect to textural properties. Accordingly, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure.
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Affiliation(s)
- Elif Aykin Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey
| | - Özlem Kiliç Büyükkurt
- Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey
| | - Cihadiye Candal
- Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey
| | - Büşra Fatma Bilgiç
- Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey
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Effect of tomato paste addition and high pressure processing to preserve pork burgers. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3002-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Mrabet A, Rodríguez-Gutiérrez G, Rodríguez-Arcos R, Guillén-Bejarano R, Ferchichi A, Sindic M, Jiménez-Araujo A. Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera
L.) Fiber Concentrates. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12194] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Abdessalem Mrabet
- Department of Food Phytochemistry, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC); Sevilla Spain
- Department of Food Technology; Agro-Bio Tech, University of Liege, Gembloux; Belgium
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC); Sevilla Spain
| | - Rocío Rodríguez-Arcos
- Department of Food Phytochemistry, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC); Sevilla Spain
| | - Rafael Guillén-Bejarano
- Department of Food Phytochemistry, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC); Sevilla Spain
| | - Ali Ferchichi
- Laboratory of Arid and Oases Cropping; Arid Area Institute, Médenine; Tunisia
| | - Marianne Sindic
- Department of Food Technology; Agro-Bio Tech, University of Liege, Gembloux; Belgium
| | - Ana Jiménez-Araujo
- Department of Food Phytochemistry, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC); Sevilla Spain
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Maphosa Y, Jideani VA. Dietary fiber extraction for human nutrition—A review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057840] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1073-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kim HJ, Paik HD. Functionality and Application of Dietary Fiber in Meat Products. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.6.695] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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