Кемерово, Кемеровская область, Россия
Цель: рассмотрение актуальной информации о применении пищевых волокон в рецептурах обогащенных мясных продуктов, а также влияния их на технологические свойства мяса.
мясные продукты; биологическая ценность; пищевые волокна; растворимые волокна
1. Afoakwah, N.A., Dong, Y., Zhao, Y.S., Xiong, Z.Y., Owusu, J., Wang, Y. & Zhang, J.Y. 2015. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. LWT-Food Science and Technology 64(1), 74-81.
2. Berizi, E., Shekarforoush, S.S., Mohammadinezhad, S., Hosseinzadeh, S. & Farahnaki, A. 2017. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages. Iran Journal of Veterinary Research 18(4), 253-257.
3. Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J. & Ahn, D.U. 2010. In Special Issue: 56th International Congress of Meat Science and Technology (56th ICoMST), Korea. Meat Science 86(1), 15-31.
4. Pietrasik, Z. & Janz, J.A.M. 2010. Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Research International 43, 602-608.
5. Kılınççeker, O. & Kurt, Ş. 2018. Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs. South African Journal of Animal Science 48(1), 39-48.
6. Mallika, E., Prabhakar, K. & Reddy, M. 2009. Low Fat Meat Products - An Overview. Veterinary world 2(9), 364-366.
7. Dıaz-Vela, J., Totosaus, A., Escalona-Buendıa, H.B. & Perez-Chabela, M.L. 2017. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. Journal of Food Science and Technology 54(2), 379-385.
8. Sun, C.Y., Wang, J. & Zhang, K.S. 2010. Process research on inulin as the fat substitute. Food Fermentation Technology 46, 56-60.
