Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Udgir, Latur, 413 517 India.
J Food Sci Technol. 2010 Jun;47(3):247-57. doi: 10.1007/s13197-010-0039-8. Epub 2010 Jul 29.
There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fibre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fibre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fibre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fibre rich sources have been attempted in different products attributed to their technological and health benefits and many are in the queue to be used in a variety of meat products. Selection of appropriate fibre rich ingredients and their proper incorporation can improve health image of meat products.
由于全球化的影响，我们的整体生活方式正在迅速变化。每天匆忙的生活迫使消费者依赖于快餐食品，而这些快餐食品仅含有少量的膳食纤维。非淀粉多糖和抗性低聚糖、木质素、与植物中的 NSP 和木质素复合物相关的物质、其他类似的碳水化合物，如抗性淀粉和糊精，以及合成的碳水化合物，如聚葡萄糖，都被归类为膳食纤维。它们主要集中在谷物、豆类、水果和蔬菜中。已经宣布，每天摄入膳食纤维有助于预防许多营养失调，如肠道相关问题、心血管疾病、2 型糖尿病、某些类型的癌症和肥胖症。肉类通常缺乏这种潜在的成分，可以在加工产品时添加，使其更健康。由于其技术和健康益处，人们尝试在不同的产品中使用各种富含纤维的来源，还有许多正在排队等待在各种肉类产品中使用。选择合适的富含纤维的成分并进行适当的添加可以改善肉类产品的健康形象。
