Ciobanu Marius-Mihai, Manoliu Diana-Remina, Ciobotaru Mihai Cătălin, Flocea Elena-Iuliana, Boișteanu Paul-Corneliu
Department of Food Technology, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail, Sadoveanu Alley, 700490 Iasi, Romania.
Faculty of Food and Animal Sciences, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 8 Mihail, Sadoveanu Alley, 700489 Iasi, Romania.
Foods. 2025 Apr 23;14(9):1459. doi: 10.3390/foods14091459.
Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics.
肉类是人类饮食中重要的营养来源，也是全球粮食安全的一个组成部分。在对功能性健康食品需求不断增长的背景下，添加膳食纤维等非肉类成分是提高肉类产品质量的一个有前景的策略。本综述旨在识别和综合近期关于富含纤维成分对肉类产品特性影响的现有文献，研究各种植物来源（如谷物、蔬菜、豆类和水果）如何以各种形式应用于肉类产品，如肉酱、乳化产品以及碎肉和重组肉类产品。对技术参数的分析表明，持水能力、烹饪损失有所改善，产量增加。添加纤维已证明对低脂产品有有利影响，可稳定乳液并改善其物理质地特性。化学分析突出了膳食纤维和矿物质含量的增加，以及根据添加纤维的类型和水平脂肪含量的降低。感官变化包括与产品颜色、香气、质地和总体可接受性相关的方面。优化纤维的类型和水平对于获得特性改善的肉类产品至关重要。
