Review Article
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Pectin: Properties and utilization in meat products

Year 2021, Volume: 7 Issue: 1, 64 - 74, 11.12.2020

Elnaz Sharefiabadi , Meltem Serdaroğlu

https://doi.org/10.3153/FH21008

Abstract

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. 

Keywords

Pectin Meat products Gelling agent Restructured meat Low-fat products

References

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Year 2021, Volume: 7 Issue: 1, 64 - 74, 11.12.2020

Elnaz Sharefiabadi , Meltem Serdaroğlu

https://doi.org/10.3153/FH21008

Abstract

References

  • 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
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There are 55 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review Articles
Authors

Elnaz Sharefiabadi 0000-0002-4382-0469

Meltem Serdaroğlu 0000-0003-1589-971X

Publication Date December 11, 2020
Submission Date September 18, 2020
Published in Issue Year 2021Volume: 7 Issue: 1

Cite

APA Sharefiabadi, E., & Serdaroğlu, M. (2021). Pectin: Properties and utilization in meat products. Food and Health, 7(1), 64-74. https://doi.org/10.3153/FH21008
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