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A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS

Year 2017, Volume: 3 Issue: 1, 12 - 20, 01.01.2017

Burcu Öztürk , Meltem Serdaroğlu

https://doi.org/10.3153/JFHS17002

Abstract

Inulin is a soluble
dietary fiber extracted by a washing process mainly from chicory roots. In
recent years, inulin has been mentioned as an ingredient having an important
application potential in various areas such as chemical, food industry and
pharmacy. Since there has been a rising demand for consumption of healthier
meat products all over the world due to high and saturated fat content of these
products, it is important to suggest healthier ingredients that have an ability
to compensate for fat replacement. There has been a growing increase in number
of studies on the incorporation of inulin in the formulation of various meat
products, due to the positive impacts of inulin on textural, sensory and
technological quality parameters compared to full-fat products, as well as it
has beneficial effects promoting human health. In this review, we have chosen
to briefly highlight inulin in terms of its physico-chemical properties, health
implications and potential applications in meat products.

Keywords

Inulin Dietary fiber Prebiotics Healthier meat products

References

  • Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M. & Hassan, F. A. (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5, 1542-1553.
  • Álvarez, D. & Barbut, S. (2013). Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Science, 94, 320-327.
  • Angiolillo, L., Conte, A. & Del Nobile, M.A. (2015). Technological strategies to produce functional meat burgers. LWT - Food Science and Technology, 62, 697-703.
  • Barclay, T., Ginic-Markovic, M., Cooper, P. & Petrovsky, N. (2010). Inulin: A versatile polysaccharide with multiple pharmaceutical and food chemical uses. Journal of Excipients and Food Chemicals, 1, 27-50.
  • Bodner, J.M. & Sieg, J. (2009). Fiber. In R. Tarté (Ed.), Ingredients in meat products: properties, functionality and applications, Springer Publishing, USA. ISBN 978-0-387-71326-7
  • Bosscher, D., Van Loo, J. & Franck, A. (2006). Inulin and oligofructose as functional ingredients to improve bone mineralization. International Dairy Journal, 16, 1092-1097.
  • Brewer, M.S. (2012). Reducing the fat content in ground beef without sacrificing quality: A review. Meat Science, 91, 385-395.
  • Carabin, I.G. & Flamm, W.G. (1999). Evaluation of safety of inulin and oligofructose as dietary fiber. Regulatory Toxicology and Pharmacology, 30, 268-282.
  • Choi, Y.S., Park, K.S., Kim, H.W., Hwang, K.E., Song, D.H., Choi, M.S., Lee, S.Y., Paik, H.D. & Kim, C.J. (2013). Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science, 93, 652-658.
  • Coussement, P. & Franck, A. (2001). Inulin and oligofructose. In S. S. Cho & M.L. Dreher (Eds.), Handbook of dietary fibre, New York: Marcel Dekker Inc. ISBN 0-8247-8960-1
  • Decker, E.A. & Park, Y. (2010). Healthier meat products as functional foods. Meat Science, 86, 49-55.
  • Felisberto, M.H.F., Galvão, M.T.E.L., Picone, C.S.F., Cunha, R.L. & Pollonio, M.A.R. (2015). Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions. LWT - Food Science and Technology, 60, 148-155.
  • Franck, A. (2002). Technological functionality of inulin and oligofructose. The British Journal of Nutrition, 87, S287-S291.
  • García, M.L., Cáceres, E. & Selgas, M.D. (2006). Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. International Journal of Food Science and Technology, 41, 1207-1215.
  • Glibowski, P. & Bukowska, A. (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarum Polonorum Technologia Alimentaria, 10, 189-196.
  • Hygreeva, D., Pandey, M.C. & Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98, 47-57.
  • Keenan, D.F., Resconi, V.C., Kerry, J.P. & Hamill, R.M. (2014). Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. Meat Science, 96, 1384-1394.
  • Kim, Y., Faqih, M.N., & Wang, S.S. (2001). Factors affecting gel formation of inulin. Carbohydrate Polymers, 46, 135-145.
  • Menegas, L.Z., Pimentel, T.C., Garcia, S. & Prudencio, S.H. (2013). Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Science, 93, 501-506.
  • Olmedilla-Alonso, B., Jiménez-Colmenero, F. & Sanchez-Muniz, F.J. (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science, 95, 919-930.
  • Roberfroid, M.B. (1999). Concepts in functional foods: the case of inulin and oligofructose. The Journal of Nutrition, 129, 1396-1401.
  • Roberfroid, M.B. (2002). Functional foods: concepts and application to inulin and oligofructose. The British Journal of Nutrition, 87, S139-S143.
  • Rodriguez Furlán, L.T., Padilla, A.P., & Campderrós, M.E. (2014). Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers. Meat Science, 96, 762-768.
  • Ronkart, S.N., Paquot, M., Deroanne, C., Fougnies, C., Besbes, S. & Blecker, C.S. (2010). Development of gelling properties of inulin by microfluidization. Food Hydrocolloids, 24, 318–324.
  • Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., Shakeel, A., Ansari, A. & Niazi, S. (2016). Inulin: properties, health benefits and food applications. Carbohydrate Polymers, 147, 444–454.
  • Young, J.F., Therkildsen, M., Ekstrand, B., Che, B.N., Larsen, M.K., Oksbjerg, N., & Stagsted, J. (2013). Novel aspects of health promoting compounds in meat. Meat Science, 95, 904-911.

Year 2017, Volume: 3 Issue: 1, 12 - 20, 01.01.2017

Burcu Öztürk , Meltem Serdaroğlu

https://doi.org/10.3153/JFHS17002

Abstract

References

  • Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M. & Hassan, F. A. (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5, 1542-1553.
  • Álvarez, D. & Barbut, S. (2013). Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Science, 94, 320-327.
  • Angiolillo, L., Conte, A. & Del Nobile, M.A. (2015). Technological strategies to produce functional meat burgers. LWT - Food Science and Technology, 62, 697-703.
  • Barclay, T., Ginic-Markovic, M., Cooper, P. & Petrovsky, N. (2010). Inulin: A versatile polysaccharide with multiple pharmaceutical and food chemical uses. Journal of Excipients and Food Chemicals, 1, 27-50.
  • Bodner, J.M. & Sieg, J. (2009). Fiber. In R. Tarté (Ed.), Ingredients in meat products: properties, functionality and applications, Springer Publishing, USA. ISBN 978-0-387-71326-7
  • Bosscher, D., Van Loo, J. & Franck, A. (2006). Inulin and oligofructose as functional ingredients to improve bone mineralization. International Dairy Journal, 16, 1092-1097.
  • Brewer, M.S. (2012). Reducing the fat content in ground beef without sacrificing quality: A review. Meat Science, 91, 385-395.
  • Carabin, I.G. & Flamm, W.G. (1999). Evaluation of safety of inulin and oligofructose as dietary fiber. Regulatory Toxicology and Pharmacology, 30, 268-282.
  • Choi, Y.S., Park, K.S., Kim, H.W., Hwang, K.E., Song, D.H., Choi, M.S., Lee, S.Y., Paik, H.D. & Kim, C.J. (2013). Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science, 93, 652-658.
  • Coussement, P. & Franck, A. (2001). Inulin and oligofructose. In S. S. Cho & M.L. Dreher (Eds.), Handbook of dietary fibre, New York: Marcel Dekker Inc. ISBN 0-8247-8960-1
  • Decker, E.A. & Park, Y. (2010). Healthier meat products as functional foods. Meat Science, 86, 49-55.
  • Felisberto, M.H.F., Galvão, M.T.E.L., Picone, C.S.F., Cunha, R.L. & Pollonio, M.A.R. (2015). Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions. LWT - Food Science and Technology, 60, 148-155.
  • Franck, A. (2002). Technological functionality of inulin and oligofructose. The British Journal of Nutrition, 87, S287-S291.
  • García, M.L., Cáceres, E. & Selgas, M.D. (2006). Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. International Journal of Food Science and Technology, 41, 1207-1215.
  • Glibowski, P. & Bukowska, A. (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarum Polonorum Technologia Alimentaria, 10, 189-196.
  • Hygreeva, D., Pandey, M.C. & Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98, 47-57.
  • Keenan, D.F., Resconi, V.C., Kerry, J.P. & Hamill, R.M. (2014). Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. Meat Science, 96, 1384-1394.
  • Kim, Y., Faqih, M.N., & Wang, S.S. (2001). Factors affecting gel formation of inulin. Carbohydrate Polymers, 46, 135-145.
  • Menegas, L.Z., Pimentel, T.C., Garcia, S. & Prudencio, S.H. (2013). Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Science, 93, 501-506.
  • Olmedilla-Alonso, B., Jiménez-Colmenero, F. & Sanchez-Muniz, F.J. (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science, 95, 919-930.
  • Roberfroid, M.B. (1999). Concepts in functional foods: the case of inulin and oligofructose. The Journal of Nutrition, 129, 1396-1401.
  • Roberfroid, M.B. (2002). Functional foods: concepts and application to inulin and oligofructose. The British Journal of Nutrition, 87, S139-S143.
  • Rodriguez Furlán, L.T., Padilla, A.P., & Campderrós, M.E. (2014). Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers. Meat Science, 96, 762-768.
  • Ronkart, S.N., Paquot, M., Deroanne, C., Fougnies, C., Besbes, S. & Blecker, C.S. (2010). Development of gelling properties of inulin by microfluidization. Food Hydrocolloids, 24, 318–324.
  • Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., Shakeel, A., Ansari, A. & Niazi, S. (2016). Inulin: properties, health benefits and food applications. Carbohydrate Polymers, 147, 444–454.
  • Young, J.F., Therkildsen, M., Ekstrand, B., Che, B.N., Larsen, M.K., Oksbjerg, N., & Stagsted, J. (2013). Novel aspects of health promoting compounds in meat. Meat Science, 95, 904-911.
There are 26 citations in total.

Details

Journal Section Articles
Authors

Burcu Öztürk

Meltem Serdaroğlu

Publication Date January 1, 2017
Submission Date May 18, 2016
Published in Issue Year 2017 Volume: 3 Issue: 1

Cite

APA Öztürk, B., & Serdaroğlu, M. (2017). A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS. Food and Health, 3(1), 12-20. https://doi.org/10.3153/JFHS17002
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