STUDY OF THE EFFECTS OF INULIN USED IN THE REFORMULATION OF PROCESSED MEAT
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Abstract
Inulin has been presented as a potential candidate for the reformulation of processed meat. However, its inclusion and consequent redesign of the food recipe can have repercussions on its quality parameters. Therefore, the present investigation was carried out with the objective of studying the effects of the inulin used in the reformulation of processed meat, on its quality parameters, such as: its proximal composition, color, texture, technological properties and sensory attributes. Through the documentary review of scientific articles related to the subject worldwide, which were found in the period between 2000 and 2021. Scientific evidence revealed that the inulin used in the reformulation of processed meat can modify the quality parameters, when compared to conventional processed meat. Resulting in products with increased humidity, accompanied by bright colors, with modified textures and favorable or unfavorable sensory attributes. However, inulin reformulated processed meat obtained the same sensory acceptability as conventional processed meat. In addition, its consumption was related to protective effects against carcinogenic substances and with beneficial effects for health reported in in vivo and in vitro studies. It is concluded that inulin can replace fat in different types of processed meat and can also be a significant source of dietary fiber according to the studies analyzed.
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