Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
Department of Food Engineering, Ege University, Izmir, Bornova, Turkey.
Crit Rev Food Sci Nutr. 2023;63(31):10947-10958. doi: 10.1080/10408398.2022.2081963. Epub 2022 Jun 1.
In recent decades, consumer preference and attention to foodstuff presented as healthy and with desirable nutritional information, has increased significantly. In this field, the meat industry has a challenging task since meat and meat products have been related to various chronic diseases. Functional ingredients have emerged in response to the increasing demand for healthier and more nutritious foods. On this matter, oligosaccharides such as fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), and chitooligosaccharides (COS) have been presented as suitable ingredients for the meat industry with the aim of obtaining healthier meat derivatives (e.g. with low fat or sugar content, reduced amount of additives, and desirable functional properties, etc.). However, studies considering application of such oligomers in the meat sector are scarce. In addition, a large number of issues remain to be solved related both to obtaining and characterizing the oligosaccharides available in the industry and to the effect that these ingredients have on the features of meat products (mainly physicochemical and sensory). The study of new oligosaccharides, the methodologies for obtaining them, and their application to new meat products should be promoted, as well as improving knowledge about their effects on the properties of functional meat foods.
近几十年来，消费者对健康、营养丰富的食品的偏好和关注度显著增加。在这一领域，肉类行业面临着巨大的挑战，因为肉类及其制品与各种慢性疾病有关。功能性成分的出现是为了满足人们对更健康、更有营养的食品的需求。在这方面，低聚果糖（FOS）、低聚木糖（XOS）、低聚半乳糖（GOS）和壳寡糖（COS）等低聚糖已被视为肉类行业合适的成分，旨在获得更健康的肉类衍生产品（例如低脂肪或低糖含量、减少添加剂用量和理想的功能特性等）。然而，考虑将这些低聚糖应用于肉类行业的研究还很少。此外，还有许多问题需要解决，这些问题既涉及到获得和表征行业中可用的低聚糖，也涉及到这些成分对肉类产品特性（主要是理化和感官特性）的影响。应该推广研究新的低聚糖、获得它们的方法及其在新型肉类产品中的应用，同时也要提高对功能性肉类食品特性的认识。
