a Scientist, Division of Livestock Products Technology , Indian Veterinary Research Institute , Izatnagar , Uttar Pradesh.
Crit Rev Food Sci Nutr. 2015;55(7):1005-11. doi: 10.1080/10408398.2012.682230.
Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.
肉是我们日常饮食中所有必需营养成分的重要来源，因为它含有大部分必需氨基酸、脂肪酸、维生素和矿物质，而这些物质在植物性食物中是缺乏的，但它不含膳食纤维，膳食纤维是正常生理/生化过程中非常重要的组成部分。在肉类加工过程中，可以通过添加富含膳食纤维的植物性物质，如谷物和豆类面粉、蔬菜和水果果肉等来改善其功能价值。通过这个过程，经常食用肉类的人可以摄入大量所需的膳食纤维日允许摄入量。食用富含膳食纤维的肉类产品可以预防冠心病、糖尿病、肠易激综合征、肥胖症等疾病。另一方面，膳食纤维可以有效地作为粘结剂、增量剂和填充剂掺入到加工肉类产品中，它们可以显著取代产品中的不健康脂肪成分；通过改善营养成分、pH 值、持水能力、乳化稳定性、剪切值、感官特性等来提高成品的可接受性。在肉类产品中添加膳食纤维可以提高烹饪产率，从而获得经济效益。
