Dietary fibres in preventative meat products

Abstract

This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.

Analysis of quality and safety indicators in the production of halal meat products

“…Питательная ценность говядины обусловлена входящими в ее состав белками и липидами, в состав которых входят незаменимые полиненасыщенные жирные кислоты. С мясом поступают в организм человека множество микроэлементов и витаминов [6,15].…”

Study of the structural and mechanical properties of biopolymers in order to obtain a capsule-type product

“…Следующим этапом будет изучение процессов диспергирования, сферификации и других изменений, протекающих в белковых биополимерах, структуру и свойства которых мы изучали ранее [8,9]. Следовательно, возможности применения изученных способов модификации биополимеров достаточно широки, это могут быть компоненты для пищевых продуктов (структурообразующие) и биотехнологий, в том числе компоненты сред для культивирования микроорганизмов, продуцирующих биологически активные вещества.…”

“…Остаются малоизученными проблемы направленной модификации и дальнейшей переработки указанных биополимеров для пищевых целей. Однако, ряд задач получения и модификации биополимеров из разных источников уже изучены к настоящему моменту [7][8][9].…”

Structuring meat systems using natural biopolymers

“…Important areas of research are the stabilization of various foods environments, including the study of the properties of colloids [1][2][3][4][5], structuring of food systems with the disclosure of biopolymer potential (proteins, polysaccharides, etc. ), technology development in various industries, including food recipes based on natural raw materials.…”