Pectin: Properties and utilization in meat products

Elnaz Sharefiabadi,Meltem Serdaroğlu

doi:10.3153/fh21008

Abstract

In recent years, there is in-creased awareness of con-scious consumers about the fact that foods they eat are related directly to their health. In meat industry re-search and development, studies have accelerated to formulate healthier meat products formulations using plant sources as additive, which are also expected to improve the functional properties of the product. Pectin is a water soluble fi-ber with a structural com-plexity that occurs naturally in the cell walls of fruits and vegetables, contributes to reducing the risk of can-cer, and has some health benefits. Gelation is the most unique property of pectin; it forms a gel in the presence of Ca2+ ions or sugar and acid. Pectin pre-sents good water and fat binding property. Therefore, it can be used as a gelling agent, film/coating, and emulsifier and in low-calorie meat products as fat and /or sugar substitution (dietary fiber), as a natural component contributes to phosphate substitution and medical delivery systems in meat products. In this paper, it was aimed to discuss the physico-chemical proper-ties, health implications of pectin and its potential ap-plications in meat products.

Highlights

Pectin is a type of structural fiber found in the primary cell wall and intracellular layer of plant cells mainly in fruits, such as apples, oranges, lemons, and so on (Mudgil, 2017)
Degree of methyl esterification ranges between 0-100% and on the basis of esterification, there are two different types of peçtin; high methoxy (HMP) and low methoxy pectin (LMP) (Ramirez-Suarez et al, 2017)
Pectin is used as a thickening agent, gelling agent, texturizer, emulsifier, stabilizer, and fat or sugar replacer in food industry, the major application of pectin is based on its gelling properties (Thakur et al, 1997)

Summary

Introduction

Pectin is a type of structural fiber found in the primary cell wall and intracellular layer of plant cells mainly in fruits, such as apples, oranges, lemons, and so on (Mudgil, 2017). Pectin is used as a thickening agent, gelling agent, texturizer, emulsifier, stabilizer, and fat or sugar replacer in food industry, the major application of pectin is based on its gelling properties (Thakur et al, 1997). (Axelos and Thibault, 1991; Yapo et al, 2007; Fajardo et al, 2016) Pectin-protein molecules form a network that surrounded oil droplets in emulsion based food products.

Results

Conclusion