Pectin: Properties and utilization in meat products
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In recent years, there is increased awareness of conscious consumers about the fact that foods theyeat are related directly to their health. In meat industry research and development, studies haveaccelerated to formulate healthier meat products formulations using plant sources as additivewhich 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 mostunique property of pectin; it forms a gel in the presence of Ca2+ ions or sugar and acid. Pectinpresents 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 deliverysystems 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.
Açıklama
Anahtar Kelimeler
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
1
