An overview of the functionality of inulin in meat and poultry products
ISSN: 0034-6659
Article publication date: 26 June 2018
Issue publication date: 10 September 2018
Abstract
Purpose
The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.
Design/methodology/approach
Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.
Findings
Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.
Originality/value
There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.
Keywords
Acknowledgements
This study is related to the project NO 1395/74029 from Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. The authors also appreciate the “Student Research Committee” and “Research & Technology Chancellor” in Shahid Beheshti University of Medical Sciences for their financial support of this study.
Citation
Yousefi, M., Khorshidian, N. and Hosseini, H. (2018), "An overview of the functionality of inulin in meat and poultry products", Nutrition & Food Science, Vol. 48 No. 5, pp. 819-835. https://doi.org/10.1108/NFS-11-2017-0253
Publisher
:Emerald Publishing Limited
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