Cellulose hydrocolloids in meat products: current status and challenges in developing functional food
Апстракт
Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch subst...itutes will be presented.
Извор:
61st International Meat Industry Conference (MEATCON2021), 2021, 854, 1, 012030-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Glišić, Milica AU - Bošković Cabrol, Marija AU - Baltić, Milan Ž. AU - Maksimović, Zoran PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2255 AB - Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented. PB - Iop Publishing Ltd, Bristol C3 - 61st International Meat Industry Conference (MEATCON2021) T1 - Cellulose hydrocolloids in meat products: current status and challenges in developing functional food VL - 854 IS - 1 SP - 012030 DO - 10.1088/1755-1315/854/1/012030 ER -
@conference{ author = "Glišić, Milica and Bošković Cabrol, Marija and Baltić, Milan Ž. and Maksimović, Zoran", year = "2021", abstract = "Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.", publisher = "Iop Publishing Ltd, Bristol", journal = "61st International Meat Industry Conference (MEATCON2021)", title = "Cellulose hydrocolloids in meat products: current status and challenges in developing functional food", volume = "854", number = "1", pages = "012030", doi = "10.1088/1755-1315/854/1/012030" }
Glišić, M., Bošković Cabrol, M., Baltić, M. Ž.,& Maksimović, Z.. (2021). Cellulose hydrocolloids in meat products: current status and challenges in developing functional food. in 61st International Meat Industry Conference (MEATCON2021) Iop Publishing Ltd, Bristol., 854(1), 012030. https://doi.org/10.1088/1755-1315/854/1/012030
Glišić M, Bošković Cabrol M, Baltić MŽ, Maksimović Z. Cellulose hydrocolloids in meat products: current status and challenges in developing functional food. in 61st International Meat Industry Conference (MEATCON2021). 2021;854(1):012030. doi:10.1088/1755-1315/854/1/012030 .
Glišić, Milica, Bošković Cabrol, Marija, Baltić, Milan Ž., Maksimović, Zoran, "Cellulose hydrocolloids in meat products: current status and challenges in developing functional food" in 61st International Meat Industry Conference (MEATCON2021), 854, no. 1 (2021):012030, https://doi.org/10.1088/1755-1315/854/1/012030 . .