肉类是高生物蛋白质的丰富来源,维生素,矿物,但是它没有膳食纤维,一种必需的不可消化的碳水化合物成分,如纤维素,半纤维素,果胶,木质素,多糖,和寡糖。膳食纤维基本上是从各种谷物中获得的,豆类,水果,蔬菜,和它们的副产品,有许多营养,功能,和有益于健康的属性。所以,这些纤维可以添加到肉制品中以增强其物理化学性质,化学成分,纹理属性,和感官品质,以及控制各种生活方式疾病如肥胖的生物活性,某些癌症,II型糖尿病,心血管疾病,和肠道疾病。这些膳食纤维还可以在肉制品中用作有效的增量剂/粘合剂/填充剂,以通过增加烹饪产量以及通过降低瘦肉含量来降低生产成本,并且还用作脂肪替代品以最小化所开发的肉制品中不健康的脂肪含量。所以,肉类加工商的兴趣越来越大,研究人员,近年来,科学家们正在探索各种新的膳食纤维来源,以开发富含膳食纤维的肉类产品。在本次审查中,各种新颖的膳食纤维来源,它们的生理效应,它们在肉制品中的用途,以及它们对各种物理化学的影响,功能,和感官属性已经被关注。
Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present
review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.