Yıl 2021, Cilt 7 , Sayı 1, Sayfalar 64 - 74 2020-12-11

In recent years, there is increased awareness of conscious consumers about the fact that foods they eat are related directly to their health. In meat industry research and development, studies have accelerated to formulate healthier meat products formulations using plant sources as additive, which are also expected to improve the functional properties of the product. Pectin is a water soluble fiber with a structural complexity that occurs naturally in the cell walls of fruits and vegetables, contributes to reducing the risk of cancer, and has some health benefits. Gelation is the most unique property of pectin; it forms a gel in the presence of Ca2+ ions or sugar and acid. Pectin presents good water and fat binding property. Therefore, it can be used as a gelling agent, film/coating, and emulsifier and in low-calorie meat products as fat and /or sugar substitution (dietary fiber), as a natural component contributes to phosphate substitution and medical delivery systems in meat products. In this paper, it was aimed to discuss the physico-chemical properties, health implications of pectin and its potential applications in meat products. 
Pectin, Meat products, Gelling agent, Restructured meat, Low-fat products
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review Articles
Yazarlar

Orcid: 0000-0002-4382-0469
Yazar: Elnaz SHAREFİABADİ
Kurum: Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir
Ülke: Turkey


Orcid: 0000-0003-1589-971X
Yazar: Meltem SERDAROĞLU (Sorumlu Yazar)
Kurum: Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir
Ülke: Turkey


Tarihler

Başvuru Tarihi : 18 Eylül 2020
Kabul Tarihi : 22 Ekim 2020
Yayımlanma Tarihi : 11 Aralık 2020

Bibtex @İnceleme makalesi { jfhs796979, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {7}, pages = {64 - 74}, doi = {10.3153/FH21008}, title = {Pectin: Properties and utilization in meat products}, key = {cite}, author = {Sharefiabadi, Elnaz and Serdaroğlu, Meltem} }
APA Sharefiabadi, E , Serdaroğlu, M . (2020). Pectin: Properties and utilization in meat products . Food and Health , 7 (1) , 64-74 . DOI: 10.3153/FH21008
MLA Sharefiabadi, E , Serdaroğlu, M . "Pectin: Properties and utilization in meat products" . Food and Health 7 (2020 ): 64-74 <http://jfhs.scientificwebjournals.com/tr/pub/issue/57280/796979>
Chicago Sharefiabadi, E , Serdaroğlu, M . "Pectin: Properties and utilization in meat products". Food and Health 7 (2020 ): 64-74
RIS TY - JOUR T1 - Pectin: Properties and utilization in meat products AU - Elnaz Sharefiabadi , Meltem Serdaroğlu Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH21008 DO - 10.3153/FH21008 T2 - Food and Health JF - Journal JO - JOR SP - 64 EP - 74 VL - 7 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH21008 UR - https://doi.org/10.3153/FH21008 Y2 - 2020 ER -
EndNote %0 Food and Health Pectin: Properties and utilization in meat products %A Elnaz Sharefiabadi , Meltem Serdaroğlu %T Pectin: Properties and utilization in meat products %D 2020 %J Food and Health %P -2602-2834 %V 7 %N 1 %R doi: 10.3153/FH21008 %U 10.3153/FH21008
ISNAD Sharefiabadi, Elnaz , Serdaroğlu, Meltem . "Pectin: Properties and utilization in meat products". Food and Health 7 / 1 (Aralık 2020): 64-74 . https://doi.org/10.3153/FH21008
AMA Sharefiabadi E , Serdaroğlu M . Pectin: Properties and utilization in meat products. Food Health. 2020; 7(1): 64-74.
Vancouver Sharefiabadi E , Serdaroğlu M . Pectin: Properties and utilization in meat products. Food and Health. 2020; 7(1): 64-74.
IEEE E. Sharefiabadi ve M. Serdaroğlu , "Pectin: Properties and utilization in meat products", Food and Health, c. 7, sayı. 1, ss. 64-74, Ara. 2020, doi:10.3153/FH21008