Analysis of foreign technologies for the functional meat products’
https://doi.org/10.20914/2310-1202-2018-2-189-194
Abstract
Dietary fibers (DF) are defined as the lignin and polysaccharide components of plants that are not digested by enzymes in the human’s digestive tract. The use of DF is recommended by physicians because of their impact on reducing the risk of diabetes, colon cancer, obesity and cardiovascular diseases. Functional products are products used to prevent and treat certain diseases. The development of functional meat products is an innovative focus area in the food industry, which has an extremely important practical value and social efficiency. The development of new generation of meat products, functional food and products enriched with functional components is associated with the rapid development of the industry of food additives and ingredients, as well as creation of new technologies and equipment in the food industry. One of the most popular trends in the development of functional products is the addition of dietary fibers. Dietary fibers are the components (amino acids, peptides and proteins, vitamins and minerals, antioxidants, oligosaccharides, sugars/alcohols, glucosides, etc.) that have been identified as potentially useful functional ingredients for human health. Harmful products or fast foods have become the cornerstone of healthy diets in modern society. Many of these harmful products contain insufficient amount of meat and minimal amount of dietary fibers. The introduction of DF in the daily diet (meat, dairy products and pastry products) can help filling the gap in the dietary fibers. DF can also be added to meat products to reduce caloric content by replacing fat, and to improve the stability and texture of meat products.
About the Authors
D. I. Shishkina
Plekhanov Russian University of Economics
Russian Federation
graduate student, department of restaurant business, Stremyanny lane, 36, Moscow, 117997, Russia
Russian Federation
graduate student, department of restaurant business, Stremyanny lane, 36, Moscow, 117997, Russia
A. Yu. Sokolov
Plekhanov Russian University of Economics
Cand. Sci. (Engin.), associate professor, department of restaurant business, Stremyanny lane, 36, Moscow, 117997, Russia
Cand. Sci. (Engin.), associate professor, department of restaurant business, Stremyanny lane, 36, Moscow, 117997, Russia
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Review
For citations:
Shishkina D.I., Sokolov A.Yu. Analysis of foreign technologies for the functional meat products’. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):189-194. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-189-194
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