1. Food and Health
  2. Arşiv
  3. Cilt 7, Sayı 1
Yıl 2021, Cilt 7 , Sayı 1, Sayfalar 64 - 74 2020-12-11

Öz

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. 

Anahtar Kelimeler

Pectin, Meat products, Gelling agent, Restructured meat, Low-fat products

Kaynakça

  • Ahmad, S. S., Khalid, M., Younis, K. (2020). Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study. LWT-Food Science and Technology, 119, 108889. https://doi.org/10.1016/j.lwt.2019.108889
  • Axelos, M. A., Thibault, J.-F. (1991). The chemistry of low-methoxyl pectin gelation. In R. H. Walter (Ed.), The chemistry and technology of pectin (pp. 109-118). Academic Press. ISBN: 9780127338705 https://doi.org/10.1016/B978-0-08-092644-5.50011-X
  • Barybina, L.I., Oboturova, N.P., Datsko, V.A., Nagdalian, A.A., Kopchekchi, M.E., Ozheredova, N.A., Simonov, A.N. (2019). Hamburger patty development with alginate-pectin meat emulsion. Journal of Hygienic Engineering and Design, 29, 111-118.
  • Begum, R., Aziz, M.G., Yusof, Y., Burhan, M. (2017). Extraction and characterization of pectin from jackfruit (Artocarpus heterophyllus Lam) waste. Journal of Pharmacy and Biological Science, 12(6), 42-49.
  • Bermúdez-Oria, A., Rodríguez-Gutiérrez, G., Rubio-Senent, F., Fernández-Prior, Á., Fernández-Bolaños, J. (2019). Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4 dihydroxyphenylglycol on beef meat during refrigerated storage. Meat science, 148, 213-218. https://doi.org/10.1016/j.meatsci.2018.07.003 Borges, A., Krivorotova, T., Barreto A.S., Fraqueza, M.J. (2016). Effect of nisin-loaded pectin nanoparticles on the survival of Listeria innocua in a meat model. In 62nd International Congress of Meat Science and Technology, Bangkok, Thailand.
  • Candogan, K., Kolsarici, N. (2003). The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science, 64, 199-206. https://doi.org/10.1016/S0309-740(02)00181-X Cho, M.G., Bae, S.M., Jeong, J.Y. (2017). “Eggshell and oyster shell powder as alternatives for synthetic phosphate: Effects on the quality of cooked ground pork products”, Korean Journal for Food Science of Animal Resources, 37(4), 571. https://doi.org/10.5851/kosfa.2017.37.4.571
  • Cho, M.G., Jeong, J.Y. (2018). Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products. Korean Journal for Food Science of Animal Resources, 38(6), 1179-1188. https://doi.org/10.5851/kosfa.2018.e49
  • Choi, Y.S., Kim, Y.B., Hwang, K.E., Song, D. H., Ham, Y.K., Kim, H.W., Sung, J.M., Kim, C.J. (2016). Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poultry Science, 95(6), 1465-1471. https://doi.org/10.3382/ps/pew096
  • Ciolacu, L., Nicolau, A.I., Hoorfar, J. (2014) Global Safety of Fresh Produce. A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies. Sawston, UK: Woodhead Publishing Limited. ISBN: 9781782420187
  • Çoksever, E. (2009). Effect of Bitter Orange Albedo Addition at Different Concentrations on Quality of Naturally Fermented Turkish Style Sausages. M.D Thesis, Department of Food Engineering, Selcuk University.
  • Deo, P., Li, Y., Chatterjee, T., Stempek, R. (2019). Blends of Okara and a Fiber - Containing Pectin Product. The United States Patent Application Publication. Pub. No.: US 2019 / 0021383 A1.
  • Dudnyk, I., Janeček, E.R., Vaucher-Joset, J., Stellacci, F. (2018). Edible sensors for meat and seafood freshness. Sensors and Actuators B: Chemical, 259, 1108-1112. https://doi.org/10.1016/j.snb.2017.12.057
  • Fajardo, S., García-Galvan, R.,F., Barranco, V., Galvan, J.C., Batlle, S.F. (2016). Role of Pectin in Food Processing and Food Packaging. Intech, I (tourism), 13. https://doi.org/10.5772/57353
  • Falguera, V., Quintero, J.P., Jiménez, A., Muñoz, J. A., Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science & Technology, 22(6), 292-303. https://doi.org/10.1016/j.tifs.2011.02.004
  • Fathi, B., Maghsoudlou, Y., Ghorbani, M., Khomeiri, M. (2012). Effect of pH, temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste. Journal of Food Research, 22(4), 465-475.
  • Funami, T., Zhang, G.Y., Hiroe, M., Noda, S., Nakauma, M., Asai, I. (2007). Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin. Food Hydrocolloids. 21(8), 1319-1329. https://doi.org/10.1016/j.foodhyd.2006.10.009
  • Gavahian, M., Munekata, P.E.S., Eş, I., Lorenzo, J.M., Mousavi Khaneghah, A., Barba, F.J. (2019). Emerging techniques in bioethanol production: From distillation to waste valorization. Green Chemistry, 21(6), 1171-1185. https://doi.org/10.1039/c8gc02698j
  • Gawkowska, D., Cybulska, J., Zdunek, A. (2018). Structure-related gelling of pectins and linking with other natural compounds: A review. Polymers, 10(7), 762. https://doi.org/10.3390/polym10070762
  • Han, M., Bertram, H. C. (2017). Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Science, 133, 159-165. https://doi.org/10.1016/j.meatsci.2017.07.001
  • Jafarzadeh, Y.R. (2015). Thermal Properties Of Different Fat Replacers Used In Frankfurter Production And Their Effects On Product Quality. M.D Thesis, Department Of Food Engineering, Hacettepe University.
  • Kachare, D. S., Ghadge, P.K., Sachin S.M. (2020). Role of Citrus Pectin in Biological Activity:A Rewiev, Journal of Pharmacovigilance and Quality Assurance. 2(1), 1-10.
  • Kang, H.J., Jo, C., Kwon, J.H., Kim, J.H., Chung, H.J., Byun, M.W. (2007). Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control, 18(5), 430-435. https://doi.org/10.1016/j.foodcont.2005.11.010
  • Kim, H.-W., Miller, D.K., Lee, Y.J., Kim, Y.H.B. (2016). Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties. Meat Science, 117, 63-67. https://doi.org/10.1016/j.meatsci.2016.02.035
  • Ko, K., Lee, E., Baek, H., Son, M., Jeon, J., Jung, Y., Lim, E. (2014). “Processed Meat Product Wıthout Added Phosphate, And Method Of Producıng Same”, United States Patent Application Publication. Pub. No.: US 2014/0134319 A1.
  • Korkmaz, F. (2018). Edible Films-Coatings and The Use in Aquaculture. Atatürk University Journal of the Agricultural Faculty, 49(1), 79-86. https://doi.org/10.17097/ataunizfd.333596 Levigne, S., Ralet, M.-C., Thibault, J.-F. (2002). Characterization of pectin extracted from fresh sugar beet under different conditions using an experimental design. Carbohydrate Polymers, 49(2), 145-153. https://doi.org/10.1016/S0144-8617(01)00314-9
  • Liu, L., Kerry, J.F., Kerry, J.P. (2007). Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage. Meat Science, 75(2), 196-202. https://doi.org/10.1016/j.meatsci.2006.07.008
  • Maftoonazad, N., Ramaswamy, H.S., Marcotte, M. (2007). Evaluation of Factors Affecting Barrier, Mechanical and Optical Properties of Pectin-Based Films Using Response Surface Methodology. Journal of Food Process Engineering, 30, 539-563. https://doi.org/10.1111/j.1745-530.2007.00123.x
  • Masuelli, M. (2019). Pectins: Extraction, Purification, Characterization, and Applications. Retrieved from https://www.intechopen.com (accessed 22.01.2020). https://doi.org/10.5772/intechopen.78880
  • Méndez-Zamora, G., García-Macías, J.A., Santellano-Estrada, E., Chávez-Martínez, A., Durán-Meléndez, L. A., Silva-Vázquez, R., Quintero-Ramos, A. (2015). Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Science and Technology (Campinas), 35(1), 25-31. https://doi.org/10.1590/1678-457X.6417
  • Mudgil, D. (2017). The interaction between insoluble and soluble fiber. In Dietary fiber for the prevention of cardiovascular disease (pp. 35-59). Academic Press. ISBN: 9780128051306 https://doi.org/10.1016/B978-0-12-805130-6.00003-3
  • Naqash, F., Masoodi, F.A., Rather, S.A., Wani, S.M., Gani, A. (2017). Emerging concepts in the nutraceutical and functional properties of pectin—A Review. Carbohydrate polymers, 168, 227-239. https://doi.org/10.1016/j.carbpol.2017.03.058
  • Narasimman, P., Sethuraman, P. (2016). An overwiev on the fundamentals of pectin. International Journal of Advanced Research, 4(12), 1855-1860. https://doi.org/10.21474/IJAR01/2593
  • Ogutu, F.O., Mu, T.H. (2017). Ultrasonic degradation of sweet potato pectin and its antioxidant activity Ultrasonic Sonochemistry, 38, 726-734. https://doi.org/10.1016/j.ultsonch.2016.08.014
  • Öztürk, B., Urgu, M., Serdaroğlu, M. (2016). Egg white powder-stabilized multiple (Water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions. Journal of the Science of Food and Agriculture, 97(7), 2075-2083. https://doi.org/10.1002/jsfa.8012
  • Panchami, P. S., Gunasekaran, S. (2017). Extraction and Characterization of Pectin from Fruit Waste. International Journal of Current Microbiology and Applied Sciences, 6(8), 943-948. https://doi.org/10.20546/ijcmas.2017.608.116
  • Pappa, I., Bloukas, J., Arvanitoyannis, I. (2000). Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Science, 56(1), 81-88. https://doi.org/10.1016/s0309-1740(00)00024-3
  • Parkinson, D.R. (2014). Analytical Derivatization Techniques. Reference Module in Chemistry, Publisher: Molecular Sciences and Chemical Engineering. Edition: Vol 2 (Theory of Extraction Techniques), pp. 559-595. https://doi.org/10.1016/B978-0-12-409547-2.11454-4
  • Ptichkina, N.M., Markina, O.A., Rumyantseva, G.N. (2008). Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocolloids, 22(1), 192-195. https://doi.org/10.1016/j.foodhyd.2007.04.002
  • Ramirez-suarez, J.C., Álvarez-armenta, A., García-sánchez, G. (2017). Effect of amidated low-methoxyl pectin on physicochemical characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. Food Tcehnology and Biotechnology 55(3), 398-404.
  • Ravishankar, S., Jaroni, D., Zhu, L., Olsen, C., Mchugh, T., Friedman, M. (2012). Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde. Journal of Food Science, 7(77), 377-382. https://doi.org/10.1111/j.1750-3841.2012.02751.x
  • Santiaguín‐Padilla, A.J., Peña‐Ramos, E.A., Pérez‐Gallardo, A., Rascón‐Chu, A., González‐Ávila, M., González‐Ríos, H., Islava‐Lagarda, T. (2019). In vitro digestibility and quality of an emulsified meat product formulated with animal fat encapsulated with pectin. Journal of Food Science, 84(6), 1331-1339. https://doi.org/10.1111/1750-3841.14626
  • Schmiele, M., Nucci Mascarenhas, M.C.C., da Silva Barretto, A.C., Rodrigues Pollonio, M.A. (2015). Dietary fiber as fat substitute in emulsified and cooked meat model system. LWT-Food Science and Technology, 61(1), 105-111. https://doi.org/10.1016/J.LWT.2014.11.037
  • Sharma, P.C., Gupta, A., Kaushal, P. (2014). Optimization of method for extraction of pectin from apple pomace. Indian Journal of Natural Products and Resources, 5(2), 184-189.
  • Silva-Vazquez, R., Flores-Giron, E., Quintero-Ramos, A., Hume, M. E., Mendez-Zamora, G. (2018). Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters. CyTA-Journal of Food, 16(1), 306-310. https://doi.org/10.1080/19476337.2017.1403490
  • Tabak, D., Abadi, E., Serdaroglu, M. (2019). Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach. IOP Conference Series: Earth and Environmental Science, 333(1). https://doi.org/10.1088/1755-1315/333/1/012105
  • Thakur, B.R., Singh, R.K., Handa, A.K. (1997). Chemistry and Uses of Pectin - A Review. Critical Reviews in Food Science and Nutrition, 37, 47-73. https://doi.org/10.1080/10408399709527767
  • Tufeanu, R., Tita, O. (2016). Possibilities to develop low-fat products: A review. Acta Universitatis Cibiniensis - Series E: Food Technology, 20(1), 3-19. https://doi.org/10.1515/aucft-2016-0001
  • Tural, S., Türker Sarıcaoğlu, F., Turhan S. (2017). Yenilebilir film ve kaplamalar: üretimleri, uygulama yöntemleri, fonksiyonları ve kaslı gıdalarda kullanımları. Akademik Gıda, 15(1), 84-94. https://doi.org/10.24323/akademik-gida.306077 Uresti, R.M., López-Arias, N., González-Cabriales, J.J., Ramírez, J.A., Vázquez, M. (2003). Use of amidated low methoxy pectin to produce fish restructured products. Food Hydrocolloids, 17(2), 171-176. https://doi.org/10.1016/S0268-005X(02)00049-8
  • Valdés, A., Burgos, N., Jiménez, A., Garrigós, M. (2015). Natural pectin polysaccharides as edible coatings. Coatings 5 (4), 865-886. https://doi.org/10.3390/coatings5040865
  • Xiong, Y., Li, S., Warner, R.D., Fang, Z. (2020). Effect of oregano essential oil and resveratrol nano emulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control, 114, 107226. https://doi.org/10.1016/j.foodcont.2020.107226
  • Yadav, S., Malik, A., Pathera, A., Islam, R. U., Sharma, D. (2016). Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace. Nutrition and Food Science, 46(1), 16-29. https://doi.org/10.1108/NFS-05-2015-0049
  • Yancheva, N., Markova, D., Murdzheva, D., Vasileva, I., Slavov, A. (2016). Foaming and emulsifying properties of pectin isolated from different plant materials. Acta Scientifica Naturalis, 3(1), 7-12. https://doi.org/10.1515/asn-2016-0001
  • Yapo, B.M., Robert, C., Etienne, I., Wathelet, B., Paquot, M. (2007). Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100(4), 1356-1364. https://doi.org/10.1016/j.foodchem.2005.12.012
  • Younis, K., Ahmad, S. (2015). Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage functional ingredient in buffalo meat sausage. Cogent Food & Agriculture, 4(1), 1-10. https://doi.org/10.1080/23311932.2015.1119397
  • Zeeb, B., Schöck, V., Schmid, N., Majer, L., Herrmann, K., Hinrichs, J., Weiss, J. (2018). Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Food and Function, 9(3), 1647-1657. http://doi.org/10.1039/C7FO01577A

Ayrıntılar

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

Kaynak Göster

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
Makalenin Yazarları
Elnaz SHAREFİABADİ [1]
Meltem SERDAROĞLU [2]
Makale Gönder
Arşiv
Editör Kurulu
İletişim
TR Dizin
TR Dizin

Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.