New applications of fibres in foods: Addition to fishery products

Abstract

Seafoods possess high nutritional value and moreover offer functional properties. However, fish products do not contain fibre. Fibre is an essential compound in the diet, which has health benefit effects in certain disorders. At the same time, dietary fibres can be an effective tool in seafood processing for improving functional properties such as water binding, gelling, etc. This paper offers a general view of the role of dietary fibres in a food system and discusses the technological and functional roles of different types of fibres of vegetable origin (cereal, fruits) and animal origin (chitosan), with different characteristics, when they are used as ingredients in the development of restructured fish products. WHAT IS DIETARY FIBRE? The way food is perceived in developed countries has changed in the last twenty years, bringing new life to the Hippocratic principle "Let food be thy medicine and medicine be thy food" and following the tradition in oriental cultures of attributing curative and "therapeutic" properties to foods. The upshot has been awareness of the need to use diet as a means of staying healthy. This tendency has brought with it the concept of functional

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…Chitosan can be used as a functional ingredient as it acts as a gelling agent, emulsifier and food preservative (Borderıas et al 2005). Its ability to absorb fat creates a new potential for use as an anticholesterol agent (Bokura and Kobayashi 2003).…”

“…There is an increased demand for foods with more fiber and less fat as they are very effective in prevention of fat absorption by the product, particularly fatty acids and cholesterol (Borderıas et al 2005), that could be useful in reducing obesity. They are also known to possess chelating property to some minerals such as copper (Borderıas et al 2005).…”

“…There is an increased demand for foods with more fiber and less fat as they are very effective in prevention of fat absorption by the product, particularly fatty acids and cholesterol (Borderıas et al 2005), that could be useful in reducing obesity. They are also known to possess chelating property to some minerals such as copper (Borderıas et al 2005). Various types of fiber have been studied alone or combined with other ingredients for formulations of reduced fat meat products, largely ground and restructured products (Desmond et al 1998;Mansour and Khalil 1999).…”

“…Apart from reducing fat content, fibers also have numerous other health benefits like maintaining bowel integrity, antioxidative, antiobesity, hypocholesterolemic, antidiabetic, anticancerous, cardiovascular disease etc. (Borderıas et al 2005).…”

Characteristics of wheat, barley and hemp model composites

“…In the Finola hemp cultivar, Callaway (2004) determined twice higher TDF content in whole seeds (27.6%); 5.4 and 22.2% were represented by digestible and nondigestible fibre, respectively. The American Dietetic Association recommends the fibre intake for adults of 25-30 g per day with an IDF : SDF ratio of 3 : 1 (Borderías et al 2005). Only BF and H7 were the closest to this ratio (2.77 and 2.35, respectively).…”