INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS
Abstract
health issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have a
bit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effects
on sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.
About the Authors
Dragan VasilevAssociate professor
Vesna Djordjević
Senior Research Associate
Nedjeljko Karabasil
Associate professor
Mirjana Dimitrijević
Russian Federation
Associate professor
Zoran Petrović
Research Associate
Branko Velebit
Russian Federation
Senior Research Associate
Vlado Teodorović
Full professor
References
1. Saicic, S. Fatty acids and cholesterol content in certain meat products from the national market/ S. Saicic, D. Trbovic, D. Vranic, S. Jankovic, S. Stefanovic, R. Petronijevic // Meat Technology. — 2010. — V. 51. — № 1. — P. 52–59.
2. Vasilev, D. Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten / D. Vasilev, S. Saicic, N. Vasiljevic// Fleischwirtschaft. — 2013. — V. 93. — № 3. — P. 123–127.
3. Jimenez-Colmenero, F. Healthier meat and meat products: their role as functional foods/ F. Jimenez-Colmenero, J. Carballo, S. Cofrades // Meat Science. — 2001. — V. 59. — № 1. — P. 5–13.
4. Jimenez-Colmenero, F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats/ F. Jimenez-Colmenero // Trends in Food Science and Technology. — 2007. — V. 18. — P. 567–578.
5. Causey, J.L. Effects of dietary inulin on serum lipids, blood glucose and the gastrointestinal environment in hypercholesterolemic men / J.L. Causey, J.M. Feirtag, D.D. Gallaher, B.C. Tungland, J.L. Slavin // Nutrition Research. — 2000. — V. 20. — № 2. — P. 191–201.
6. Holzapfel, W.H. Introduction to pre- and probiotics / W. H. Holzapfel, U. Schillinger // Food Research International. — 2002. — V. 35. — P. 109–116.
7. Lopez-Molina, D. Molecular properties and probiotic effect of inulin obtained from artichoke (Cynara scolymus L. ) / D. Lopez-Molina, M.D. Navarro-Martinez, F.R. Melgarejo, A.N.P. Hiner, S. Chazarra, J.N. Rodriguez- Lopez // Phytochemistry. — 2005. — Vol. 66. — P. 1476–1484.
8. Arihara, K. Strategies for designing novel functional meat products / K. Arihara // Meat Science. — 2006. — V. 74. — P. 219– 229.
9. Vasilev, D. Qualität und Mikroflora von funktionellen Rohwürsten, Untersuchung von Würsten, die mit KCl und CaCl2 als Kochsalz-Ersatzstoffe hergestellt und mit dem Probiotikum L. Casei LC01 sowieeinem Präbiotikum angereichertwordensind / D. Vasilev, M. Jovetic, D. Vranic, V. Tomovic, M. Jokanovic, M. Dimitrijevic, N. Karabasil, N. Vasiljević //Fleischwirtschaft. — 2016. — V. 96. — № 2. — P. 96–102.
10. Kaltovich I.V., Dymar O.V. New meat products with immunomodulatory effect creation method. Theory and practice of meat processing. 2016;1(4):28–42. DOI:10. 21323/2414-438X-2016–1-4-28-42
11. Henderikx F. Labeling of food: a challenge for many // Veterinarski Glasnik, online first edition, DOI: 10. 2298/VETGL170214001H — [electronic resource]. — 2017. — access mode: https://doi. org/10.2298/VETGL170214001H
12. Li J. M. The functional and nutritional aspects of hydrocolloids in foods / J. M. Li, S. P. Nie // Food Hydrocolloids. — 2016. — V. 53. — P. 46–61.
13. Tobacman J. K. Review of harmful gastrointestinal effects of carrageenan in animal experiments // Environ Health Perspect. — 2001. — V. 109. — №10. — P. 983–994.
14. Tetsuguchi M. Effects of curdlan and gellan gum on the surface structure of intestinal mucosa in rats / M. Tetsuguchi, S. Nomura, M. Katayama, Y. Sugawa-Katayama // J Nutr Sci Vitaminol. — 1997. — V. 43. — №5. — P. 515–27.
15. Neburchilova N. F., Petrunina I. V. Principles of determination of value in use for meat and meat products based on quality indicators — the coefficients of consumer properties. Theory and practice of meat processing. 2016;1(3):81–95. DOI:10. 21323/2414-438X-2016-1-3-81-95
16. Shoaib, M. Inulin: Properties, health benefits, and food applications/M. Shoaib, A. Shehzada, M. Omarc, A. Rakhaa, H. Razaa,H. Rizwan Sharif, A. Shakeela, A. Ansaria, S. Niazia // Carbohydrate Polymers. — 2016. — V. 147. — P. 444–454.
17. Roberfroid, M. Functional food concept and its application to prebiotics / M. Roberfroid // Digestive and Liver Disease. — 2002. — V. 34. — № Suppl. 2. — S. 105–110.
18. Rao, V.A. The prebiotic properties of oligofructose at low intake levels / V. A. Rao // Nutrition Research. — 2001. — V. 21. — № 6. — P. 843–848.
19. Jackson, K.G. The effect of the daily intake of inulin on fasting lipid, insulin and glucose concentrations in middle-aged men and women / K.G. Jackson, G.R.J. Taylor, A.M. Clohessy, C. MWilliams //British Journal of Nutrition. — 1999. — V. 82. — № 1. — P. 23–30.
20. Nitsch, P. Sensorische Qualität bleibterhalten / P. Nitsch //Fleischwirtschaft. — 2006. — V. 86. — № 11. — P. 41–46.
21. Bonnema, A.L. Gastrointestinal tolerance of chicory inulin products / A.L. Bonnema, L.W. Kolberg, W. Thomas, J.L. Slavin // Journal of the American Dietetic Association. — 2010. — V. 110. — № 6. — P. 865–868.
22. Ripoll, C. Gastrointestinal tolerance to an inulin-rich soluble roasted chicory extract after consumption in healthy subjects / C. Ripoll, B. Flourie, S. Megnien, O. Hermand, M. Janssens // Nutrition. — 2010. — V. 26. — № 7–8. — P. 799–803.
23. Mendoza, E. Inulin as fat substitute in low fat, dry fermented sausages / E. Mendoza, M.L. Garcia, C. Casas, M.D. Selgas // Meat Science. — 2001. — Vol. 57. — № 4. — P. 387–393.
24. Modzelewska-Kapitula, M. Investigation of the potential for using inulin HPX as a fat replacer in yogurt production / M. Modzelewska- Kapitula, L. Klebukowska // International Journal of Dairy Technology. — 2009. — V. 62. — № 2. — P. 209–214.
25. Janvary, L. Ballaststoff als Fettersatz, Mit Inulin werden Wurst und Fleischwaren fit für den Wellnesstrend / L. Jànvàry // Fleischwirtschaft. — 2005. — V. 85. — № 2. — P. 22–23.
26. Kalyani Nair, K. Inulin dietary fiber with functional and health attributes — a review/K. Kalyani Nair, S. Kharb, D. K. Thompkinson // Food Reviews International. — 2010. — V. 26. — № 2. — P. 189–203.
27. Imeson A. Food stabilisers, thickeners and gelling agents. Oxford, UK; Blackwell – 2010. — Publishing Ltd.
28. Janvary, L. Fleischerzeugnisse mit Mehrwert/L. Jànvàry // Fleischwirtschaft. — 2006. — V. 86. — № 11. — P. 51–54.
29. Müller, W. D. Funktionelle Fleischerzeugnisse — Rohwürste //Mitteilungsblatt der Fleischforschung Kulmbach. — 2006. — V. 45. — P. 185–191.
30. Vasilev, D. Some quality parameters of functional fermented, cooked and liver sausages/ D. Vasilev, I. Vukovic, S. Saicic // Meat Technology. — 2011. — V. 52. — № 1. — P. 141–153.
31. Vasilev, D. Some important physical, physico-chemical and sensory properties of functional fermented sausages / D. Vasilev, I. Vukovic, V. Tomovic, M. Jokanovic, N. Vasiljevic, M. Milanovic-Stevanovic, M. Tubic // Meat Technology. — 2009. — V. 50. — № 5–6. — P. 342–350.
32. Leistner, L. Allgemeines über Rohwurst/ L. Leistner // Fleischwirtschaft. — 1986. — V. 66. — № 3. — P. 290–300.
33. Muguerza, E. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages / E. Muguerza, G. Fista, D. Ansorena, I. Astiasaran, J. G. Bloukas // Meat Science. — 2002. — V. 61. — № 4. — P. 397–404.
34. Vasilev, D. The composition and significant changes in fats of functional fermented sausage / D. Vasilev, I. Vukovic, S. Saicic, N. Vasiljevic, M. Milanovic-Stevanovic, M. Tubic // Meat Technology. — 2010. — V. 51. — № 1. — P. 27–35.
35. Pennacchia, C. Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties / C. Pennacchia, E.E. Vaughan, F. Villani // Meat Science. — 2006. — V. 73. — № 1. — P. 90–101.
36. Smits G., Daenekindt L., Booten K. Fraktionierte, polydisperse Zusammensetzungen, Patent DE69512071T2 // Google Patents — [Electronic resource]. — 2000. — access mode: http://google. com/patents/DE69512071T2?cl=tr
37. Mohan A. Basics of sausage making, Formulation, Processing and safety // UGA Extension Bulletin 1437. University of Georgia and Fort Valley State University, the U. S. — 2014. — P. 5–8. Available from: http://efsonline. uga. edu/wp-content/uploads/2016/08/Basics-of-Sausage-Making. pdf
38. Keenan, D.F. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach / D.F. Keenan, V.C. Resconi, J.P. Kerry, R.M. Hamill // Meat Science. — 2014. — V. 96. — № 3. — P. 1384–1394.
39. Honikel K. O., Hamm R. Measurement of water-holding capacity and juiciness. In Pearson A. M., Dutson T. R. (Eds. ). Quality attributes and their measurement in meat, poultry and fish products. London: Chapman & Hall. — 1994. — P. 125–161.
40. Álvarez, D. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters/ D. Álvarez, S. Barbut // Meat Science. — 2013. — V. 94. — № 3. — P. 320–327.
Review
For citations:
Vasilev D., Djordjević V., Karabasil N., Dimitrijević M., Petrović Z., Velebit B., Teodorović V. INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS. Theory and practice of meat processing. 2017;2(2):4-13. https://doi.org/10.21323/2414-438X-2017-2-2-4-13