INCORPORATION OF DIETARY FIBER IN MEAT PRODUCTS

Authors

  • Ana Paula Burin Fruet Universidade Federal de Santa Maria - UFSM
  • Flávia Santi Stefanello UFSM
  • Mariana Santos da Silva UFSM
  • Jackeline Karsten Kirinus UNOESC
  • José Laerte Nörnberg UFSM
  • César Teixeira
  • Andrea Cristina Dörr UFSM

DOI:

https://doi.org/10.5902/2236117013030

Keywords:

Functional food, β-glucan, meat, dietary fiber, enriched product.

Abstract

Dietary fiber can be classified according to their functionality in soluble and insoluble. Insoluble dietary fibers have porosity, low density, ability to increase fecal bulk due to the hydration there of and to be higher and transit time enhances bowel. In contrast, the soluble fraction is characterized by forming gel, acting as an emulsifier and suffers fermentation. Due to the viscosity and fermentation, soluble fiber has greater relevance to health as it acts in reducing blood cholesterol levels, blood glucose control helps with the immune system, prevent diseases, among these cancer, and contributes to the decrease of hollowing stomach. Soluble fiber can be incorporated in a larger quantity without changing the texture and tastes of food when compared with the insoluble fractions, in this sense, several studies are conducted in order to assess the addition of fiber in meat products. Meat and meat products are recognized by high lipid composition unwanted health, such combined rheological and functional characteristics of the fibers, attribute allows the replacement of fat by non-digestible carbohydrates. Another highlight advantages such as increased water retention capacity, increased emulsion stability that helps product yield , besides the development of a functional product without changing its acceptability.

Downloads

Download data is not yet available.

Author Biographies

Ana Paula Burin Fruet, Universidade Federal de Santa Maria - UFSM

Médica Veterinária, Aluna do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos da Universidade Federal de Santa Maria (UFSM).

Flávia Santi Stefanello, UFSM

Médica Veterinária, Aluna do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos da Universidade Federal de Santa Maria (UFSM).

Mariana Santos da Silva, UFSM

Acadêmica do curso de Farmácia (UFSM)

Jackeline Karsten Kirinus, UNOESC

Médica Veterinária, Professora do curso de Medicina Veterinária, Universidade do Oeste de Santa Catarina (UNOESC).

José Laerte Nörnberg, UFSM

Médico Veterinário, Professor Associado do Departamento de Tecnologia e Ciência dos Alimentos (UFSM).

César Teixeira

Advogado e Mestre em Direito Ambiental pela Universidade de Zaragoza (Espanha). Doutorando em Direito Civil pela Universidade de Zaragoza

Andrea Cristina Dörr, UFSM

Economista, Professora  adjunto do Departamento de Educação Agrícola e Extensão Rural(UFSM)

References

ABUGALIEVA, A.I. et al. Significance of β_Glucan in Barley Grain during Breeding for Brewing and Nutritional Properties. Russian Agricultural Sciences, v.38, n.2, p.89-93, 2012.

BAIK, B.K.; ULLRICH, S.E. Barley for food: Characteristics, improvement, and renewed interest. Journal of Cereal Science, v.48, p.233-242, 2008.

BARSANTI, L. Chemistry, physico-chemistry and applications linked to biological activities of β-glucans. Natural Product Reports, v.28, p.457-466, 2011.

BRASIL. Agência Nacional de Vigilância Sanitária. Portaria nº 27. Aprova o Regulamento Técnico referente à Informação Nutricional Complementar (declarações relacionadas ao conteúdo de nutrientes), constantes do anexo desta Portaria. Diário Oficial da União, Brasília, 1998.

BREWER, M.S. Reducing the fat content in ground beef without sacrificing quality: A review. Meat Science, v.91, p.385-395, 2012.

CHOE, J.H. et al. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, v.93, p.849-854, 2013.

CHOI, Y.S. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, v.82, p.266-271, 2009.

CRISTOFOLETTI, M.F. et al. Associação entre consumo de alimentos embutidos e obesidade em um estudo de base populacional de nipo-brasileiros. Arquivos Brasileiros de Endocrinologia e Metabologia, v.57, n.6, p.464-472 2013.

CUMMINGS, J.H.; STEPHEN, A.M. Carbohydrate terminology and classification. European Journal of Clinical Nutrition, v.61, S5–S18, 2007.

CUMMINGS, J.H. et al. Dietary fibre: a agreed definition. Lancet, v.373, n.9661, p.365-366, 2009.

DECKER, E.A.; PARK, Y. Healthier meat products as functional foods. Meat Science, v.86, p.49-55, 2010.

DE MORI, C. et al. Dinâmica da produção de cevada no Brasil no período de 1975 a 2003. Passo Fundo: Embrapa Trigo, Boletim de Pesquisa e Desenvolvimento Online. v.37, 2007. 33 p. Disponível em: <http://www.cnpt.embrapa.br/biblio/bp/p_bp37.htm>. Acesso em: 15 ago. 2013.

DICKIN, E. et al. Effect of genotype, environment and agronomic management on β-glucan concentration of naked barley grain intended for health food use. Journal of Cereal Science, v.54, n.1, p.44-52, 2011.

ELLEUCH, M. et al. Dietary fibre and fibre-rich by-products of food processing: Characterization, technological functionality and commercial applications: A review. Food Chemistry, v.124, p.411-421, 2011.

EL KHOURY, D. et al. Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome. Journal of Nutrition and Metabolism, v.1, p.1-29, 2012.

GUNNESS, P.; GIDLEY, M.J. Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides. Food & function, v.1, n.2, p.149-155, 2010.

HAO, M.; BETA, T. Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chemistry, v.133, p.1320-1325, 2012.

IZYDORCZYK M.S.; DEXTER J.E. Barley b-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review. Food Research International, v.41, p.850-868, 2008.

KACZMARCZYK, M.M.; MILLER, M.J.; FREUND, G.G. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism clinical and experimental, v.61, p.1058-1066, 2012.

KENDALL, C.W.C.; ESFAHANI, A.; JENKINS, D.J.A.The link between dietary fibre and human health. Food Hydrocolloids, v.24, p.42-48, 2010.

KIM, H.J.; WHITE, P.J. In vitro bile-acid binding and fermentation of high, medium, and low molecular weight β-glucan. Journal of agricultural and food chemistry, v.58, n.1, p.628-634, 2010.

KURTZ, P. Quando a cevada é a escolha certa. Embrapa. 2012. Disponível em: <http://www.cnpt.embrapa.br/noticias/2012/not1236.htm>. Acesso em: 03 ago. 2013.

LUNN, J.; BUTTRISS, J.L. Carbohydrates and dietary fibre. British Nutrition Foundation Nutrition Bulletin, v.32, p. 21-64, 2007.

MANN, J.I.; CUMMINGS, J.H. Possible implications for health of the different definitions of dietary fibre. Nutrition, Metabolism & Cardiovascular Diseases, v.19, p.226-229, 2009.

MEHTA, N. et al. Novel trends in development of dietary fiber rich meat products - a critical review. Journal of Food Science and Technology, p.1-15, 2013.

MENEZES, E.W. et al. Codex dietary fibre definition – Justification for inclusion of carbohydrates from 3 to 9 degrees of polymerization. Food Chemistry, v.140, p.581-585, 2013.

MIRA, G.S.; GRAF, H.; CÂNDIDO, L.M. Visão retrospectiva em fibras alimentares com ênfase em beta-glucanas no tratamento do diabetes. Brazilian Journal of Pharmaceutical Sciences, v.45, n.1, p.11-20, 2009.

MUDGIL, D.; BARAK, S. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, v.61, p.1-6, 2013.

PIÑERO, M.P. et al. Effect of oat’s soluble fibre (b-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science, v.80, p.675-680, 2008.

PINHO, L.X. et al. The use of cashew apple residue as source of fiber in low fat hamburgers. Ciência e Tecnologia dos Alimentos, v.31, n.4, p.941-945, 2011.

REGAND, A. et al. The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chemistry, v.129, p.297-304, 2011.

SAURA-CALIXTO, F. Dietary fiber as a carrier of dietary antioxidants: an essential physiological function. Journal of agricultural and food chemistry, v. 59, n. 1, p. 43-49, 2011.

SAYAGO-AYRDI, S.G.; BRENES, A.; GOÑI, I. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT - Food Science and Technology, v.42, p.971-976, 2009.

TIWARI, U.; CUMMINS E. Meta-analysis of the effect of b-glucan intake on blood cholesterol and glucose levels. Nutrition, v.27, p.1008-1016, 2011.

ZHANG, W. et al. Improving functional value of meat products. Meat Science, v.86, p.15-31, 2010.

YOON, T.J.; SUSHRUTA, K.; HO, L.K. The effects of β-glucans on cancer metastasis. Anti-cancer Agents in Medicinal Chemistry, v.13, n.5, p.699-708, 2013.

WISMAR, R. et al. Dietary fibers as immune regulatory compounds in health and disease. Annals of the Ney York Academy of Sciences, v.1190, p.70-85, 2010.

WOOD, P. Cereal b-glucans in diet and health. Journal of Cereal Science, v.46, p.230-238, 2007.

Published

2014-06-05

How to Cite

Fruet, A. P. B., Stefanello, F. S., Silva, M. S. da, Kirinus, J. K., Nörnberg, J. L., Teixeira, C., & Dörr, A. C. (2014). INCORPORATION OF DIETARY FIBER IN MEAT PRODUCTS. Revista Eletrônica Em Gestão, Educação E Tecnologia Ambiental, 18, 11–17. https://doi.org/10.5902/2236117013030

Most read articles by the same author(s)

<< < 1 2 3 4 > >>