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Journals / Food and Health / 2021 / Cilt: 7 - Sayı: 1

Pectin: Properties and utilization in meat products

Elnaz SHAREFIABADI
Meltem SERDAROĞLU
Pages
64–74
DOI
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AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this paper, it was aimed to discuss the physico-chemical properties, health implications of pectin and its potential applications in meat products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In recent years, there is increased awareness of conscious consumers about the fact that foods they eat are related directly to their health.
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Key Findings & Data:In meat industry research and development, studies have accelerated to formulate healthier meat products formulations using plant sources as additive which are also expected to improve the functional properties of the product.
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Conclusion & Impact:In this paper, it was aimed to discuss the physico-chemical properties, health implications of pectin and its potential applications in meat products.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

In recent years, there is increased awareness of conscious consumers about the fact that foods they eat are related directly to their health. In meat industry research and development, studies have accelerated to formulate healthier meat products formulations using plant sources as additive which 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 most unique property of pectin; it forms a gel in the presence of Ca2+ ions or sugar and acid. Pectin presents 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 delivery systems 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.

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Cite This Article

SHAREFIABADI, E., SERDAROĞLU, M. (2021). Pectin: Properties and utilization in meat products. Food and Health, Cilt: 7 - Sayı: 1, 64–74. https://ajindex.com/articles/203623

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References (8)

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