Novel trends in development of dietary fiber rich meat products—a critical review

Abstract

Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

“…In our experimental conditions, the total dietary fibre (TDF) content in samples varied from 5.3 to 12.3% depending on oat bran content. Dietary fibre has been recognized as an important part of the complete diet and a fibre intake of 28-36 g/day is recommended for adults (Mehta et al 2015). b-glucan content in samples ranged from 2.6 to 6.2% depending on the amount of oats added.…”

Meat quality characteristics of chickens as influenced by housing system, sex, and genetic line interactions

“…This is due, in part, to the convenience of portioned retail cuts at relatively lower prices than beef and pork (Jaturasitha et al 2008). In addition, in some markets meat quality of chickens is given priority due to rising health concerns by consumers (Mehta et al 2015). Slower growth stocks, e.g.…”

Incorporação De Fibra Alimentar Em Produtos Cárneos

“…Assim, a incorporação de componentes funcionais em derivados cárneos oferece benefícios adicionais à saúde, além da nutrição básica, o que os torna reconhecidos como alimentos funcionais (HAO; BETA, 2012). Tais produtos enriquecidos são mais saudáveis quando comparados com os convencionais, no entanto a produção de alimentos funcionais limita--se, uma vez que pode alterar as características sensoriais (DECKER;PARK, 2010;MEHTA et al, 2013). Alguns trabalhos têm demonstrado que a adição de fibra em salsichas (CHOI et al, 2009) e em hambúrgueres (SAYAGO-AYERDI, 2009), em níveis de 2%, pode ser realizada sem impacto negativo na qualidade sensorial.…”

“…É válido pontuar a recomendação de consumo médio de 21-38g/dia de fibra alimentar. Sendo que os nutricionistas e especialistas em dieta sugerem que 20-30% da ingestão diária de fibra deve ser composta por fibras solúveis (ELLEUCH et al, 2011;MEHTA et al, 2013).…”

“…Em tal estudo foi observado uma associação positiva entre os dois fatores. Fibra alimentar pode substituir a gordura de produtos cárneos, gerando baixo teor de lipídios e aumento de fibra (BREWER, 2012;PIÑERO et al, 2008;ZHANG et al, 2010), além de outras vantagens reológicas como o aumento da capacidade de retenção de água, incremento da estabilidade de emulsão, o que resulta em um produto com maior rendimento após cozimento e melhora na estabilidade oxidativa quando as fontes de fibras estão relacionadas com antioxidantes fenólicos (CHOI et al, 2009;MEHTA et al, 2013). Choe et al (2013) relatam que ao adicionar diferentes níveis de fibra alimentar em salsichas foi observado uma relação inversamente proporcional com a perda por cozimento, tal fato é explicado pela alta capacidade da fibra reter água e gordura.…”