Novel trends in development of dietary fiber rich meat products—a critical review
Identifieur interne : 000D71 ( Main/Exploration ); précédent : 000D70; suivant : 000D72Novel trends in development of dietary fiber rich meat products—a critical review
Auteurs : Nitin Mehta [Inde] ; S. S. Ahlawat [Inde] ; D. P. Sharma [Inde] ; R. S. Dabur [Inde]Source :
- Journal of Food Science and Technology [ 0022-1155 ] ; 2013.
Abstract
Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer’s preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28–36 g/day, 70–80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.
Url:
DOI: 10.1007/s13197-013-1010-2
PubMed: 25694673
PubMed Central: 4325053
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream Pmc, to step Corpus: 000710
- to stream Pmc, to step Curation: 000709
- to stream Pmc, to step Checkpoint: 000A16
- to stream Ncbi, to step Merge: 001A07
- to stream Ncbi, to step Curation: 001A07
- to stream Ncbi, to step Checkpoint: 001A07
- to stream Main, to step Merge: 000D75
- to stream Main, to step Curation: 000D71
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Novel trends in development of dietary fiber rich meat products—a critical review</title>
<author><name sortKey="Mehta, Nitin" sort="Mehta, Nitin" uniqKey="Mehta N" first="Nitin" last="Mehta">Nitin Mehta</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><nlm:aff id="Aff2">Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat</wicri:regionArea>
<wicri:noRegion>Kundli Sonepat</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Ahlawat, S S" sort="Ahlawat, S S" uniqKey="Ahlawat S" first="S. S." last="Ahlawat">S. S. Ahlawat</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Sharma, D P" sort="Sharma, D P" uniqKey="Sharma D" first="D. P." last="Sharma">D. P. Sharma</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Dabur, R S" sort="Dabur, R S" uniqKey="Dabur R" first="R. S." last="Dabur">R. S. Dabur</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PMC</idno>
<idno type="pmid">25694673</idno>
<idno type="pmc">4325053</idno>
<idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325053</idno>
<idno type="RBID">PMC:4325053</idno>
<idno type="doi">10.1007/s13197-013-1010-2</idno>
<date when="2013">2013</date>
<idno type="wicri:Area/Pmc/Corpus">000710</idno>
<idno type="wicri:Area/Pmc/Curation">000709</idno>
<idno type="wicri:Area/Pmc/Checkpoint">000A16</idno>
<idno type="wicri:Area/Ncbi/Merge">001A07</idno>
<idno type="wicri:Area/Ncbi/Curation">001A07</idno>
<idno type="wicri:Area/Ncbi/Checkpoint">001A07</idno>
<idno type="wicri:doubleKey">0022-1155:2013:Mehta N:novel:trends:in</idno>
<idno type="wicri:Area/Main/Merge">000D75</idno>
<idno type="wicri:Area/Main/Curation">000D71</idno>
<idno type="wicri:Area/Main/Exploration">000D71</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Novel trends in development of dietary fiber rich meat products—a critical review</title>
<author><name sortKey="Mehta, Nitin" sort="Mehta, Nitin" uniqKey="Mehta N" first="Nitin" last="Mehta">Nitin Mehta</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
<affiliation wicri:level="1"><nlm:aff id="Aff2">Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat</wicri:regionArea>
<wicri:noRegion>Kundli Sonepat</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Ahlawat, S S" sort="Ahlawat, S S" uniqKey="Ahlawat S" first="S. S." last="Ahlawat">S. S. Ahlawat</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Sharma, D P" sort="Sharma, D P" uniqKey="Sharma D" first="D. P." last="Sharma">D. P. Sharma</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Dabur, R S" sort="Dabur, R S" uniqKey="Dabur R" first="R. S." last="Dabur">R. S. Dabur</name>
<affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India</nlm:aff>
<country xml:lang="fr">Inde</country>
<wicri:regionArea>Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar</wicri:regionArea>
<wicri:noRegion>Hisar</wicri:noRegion>
</affiliation>
</author>
</analytic>
<series><title level="j">Journal of Food Science and Technology</title>
<idno type="ISSN">0022-1155</idno>
<idno type="eISSN">0975-8402</idno>
<imprint><date when="2013">2013</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass></textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en"><p>Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer’s preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28–36 g/day, 70–80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.</p>
</div>
</front>
</TEI>
<affiliations><list><country><li>Inde</li>
</country>
</list>
<tree><country name="Inde"><noRegion><name sortKey="Mehta, Nitin" sort="Mehta, Nitin" uniqKey="Mehta N" first="Nitin" last="Mehta">Nitin Mehta</name>
</noRegion>
<name sortKey="Ahlawat, S S" sort="Ahlawat, S S" uniqKey="Ahlawat S" first="S. S." last="Ahlawat">S. S. Ahlawat</name>
<name sortKey="Dabur, R S" sort="Dabur, R S" uniqKey="Dabur R" first="R. S." last="Dabur">R. S. Dabur</name>
<name sortKey="Mehta, Nitin" sort="Mehta, Nitin" uniqKey="Mehta N" first="Nitin" last="Mehta">Nitin Mehta</name>
<name sortKey="Sharma, D P" sort="Sharma, D P" uniqKey="Sharma D" first="D. P." last="Sharma">D. P. Sharma</name>
</country>
</tree>
</affiliations>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000D71 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 000D71 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= OrangerV1 |flux= Main |étape= Exploration |type= RBID |clé= PMC:4325053 |texte= Novel trends in development of dietary fiber rich meat products—a critical review }}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:25694673" \ | HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \ | NlmPubMed2Wicri -a OrangerV1
This area was generated with Dilib version V0.6.25. |