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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
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.

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
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.

Details

Subjects Science
Journal Section Articles
Authors

Burcu ÖZTÜRK
EGE UNIV
Türkiye


Meltem SERDAROĞLU
EGE UNIV
Türkiye

Publication Date January 1, 2017
Application Date May 18, 2016
Acceptance Date July 20, 2016
Published in Issue Year 2017, Volume 3, Issue 1

Cite

Bibtex @review { jfhs289866, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {12 - 20}, doi = {10.3153/JFHS17002}, title = {A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS}, key = {cite}, author = {Öztürk, Burcu and Serdaroğlu, Meltem} }
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 . DOI: 10.3153/JFHS17002
MLA Öztürk, B. , Serdaroğlu, M. "A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS" . Food and Health 3 (2017 ): 12-20 <http://jfhs.scientificwebjournals.com/en/pub/issue/27554/289866>
Chicago Öztürk, B. , Serdaroğlu, M. "A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS". Food and Health 3 (2017 ): 12-20
RIS TY - JOUR T1 - A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS AU - Burcu Öztürk , Meltem Serdaroğlu Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17002 DO - 10.3153/JFHS17002 T2 - Food and Health JF - Journal JO - JOR SP - 12 EP - 20 VL - 3 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS17002 UR - https://doi.org/10.3153/JFHS17002 Y2 - 2016 ER -
EndNote %0 Food and Health A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS %A Burcu Öztürk , Meltem Serdaroğlu %T A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 1 %R doi: 10.3153/JFHS17002 %U 10.3153/JFHS17002
ISNAD Öztürk, Burcu , Serdaroğlu, Meltem . "A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS". Food and Health 3 / 1 (January 2017): 12-20 . https://doi.org/10.3153/JFHS17002
AMA Öztürk B. , Serdaroğlu M. A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS. Food Health. 2017; 3(1): 12-20.
Vancouver Öztürk B. , Serdaroğlu M. A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS. Food and Health. 2017; 3(1): 12-20.
IEEE B. Öztürk and M. Serdaroğlu , "A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS", Food and Health, vol. 3, no. 1, pp. 12-20, Jan. 2017, doi:10.3153/JFHS17002

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