Table 2.
Effect of the addition of dietary fiber on the physicochemical and chemical composition of meat products.
| Source of dietary fiber | Meat product | Optimum level of incorporation by replacing meat | Changes in attributes | References |
|---|---|---|---|---|
| Oat bran | Meatballs | 20% | Fat and moisture, total fat, and total trans fatty acids content decreased Ash and protein contents increased | (105) |
| Chicken meat patties | 10 and 15% | Moisture, protein, fat, and cholesterol contents decreased Water-holding capacity, emulsion stability, cooking yield, firmness, total dietary fiber, and unsaturated fatty acids increased | (102) | |
| Rye bran | Meatballs | 5 and 10% | Fat and moisture contents decreased Ash and protein contents increased lower concentrations of total fat and total trans fatty acids | (111) |
| Wheat bran | Meatballs | 20% | Fat, moisture content, and weight loss decreased Ash and protein contents increased Total fat and total trans fatty acid contents decreased | (130) |
| Oat flour | Beef patties | 4% | Moisture decreased in raw patties Moisture increased in cooked patties Cooking yield decreased | (131) |
| Rice bran | Pork meatball | < 10% | White index, protein, and fat contents decreased | (132) |
| Hamburger | 4% | Moisture content increased Fat content decreased Cooking loss decreased | (31) | |
| Cereal brans (oat, maize, rye and wheat) | Turkish meatballs | 10% | Fat and moisture contents decreased Fiber, ash, and protein contents increased Weight loss decreased | (121) |
| Okara powder | Beef patties | 7.5% | Moisture and cholesterol contents, cooking loss percent, and reduction in diameter percent decreased Fat, ash, carbohydrate content, pH, and WHC value increased | (97) |
| Oat fiber and wheat fiber | Chinese-style sausages | 3.5% | Moisture content decreased No significant difference in protein, fat, ash, and carbohydrate contents | (133) |
| Inulin, tomato fiber and beet root fiber | Chicken batter | 3% | pH value decreased WHC increased | (99) |
| Psyllium | Chicken patties | Cooking yield and emulsion stability increased Cholesterol content decreased Total dietary fiber increased | (108) | |
| Finger millet flour | Chevon patties | 6% | Moisture, carbohydrate, and ash contents increased Fat and protein contents decreased Moisture-protein ratio and fat retention increased Cooking yield, emulsion stability, moisture retention, fat retention, muscle: protein ratio increased shrinkage% decreased% gain in height increased | (126) |
| Aalgelica keiskei koidz | Chicken patties | 2% | Moisture and ash contents increased Energy value decreased Cooking losses decreased, reduction in diameter and thickness | (125) |
| Carrot powder | Chicken meat cutlets | 4% | Moisture, ash, and crude fiber contents increased Fat and protein contents decreased | (127) |
| Barnyard millet flour | 10% | Dehydrated chicken meat rings | Moisture, protein, fat, ash, total lipids, phospholipids and cholesterol contents decreased Iron and manganese contents increased Higher yield Lower dehydration ratio | (109, 110) |
| Dried apple pomace | Chevon roll | 6% | Lowered protein and moisture contents | (134) |
| Chicken sausage | 6% | Increased crude fiber content and decreased moisture content, whereas protein content and pH decreased | (115) | |
| Aloe vera gel | Goat meat nuggets | 2.5% | Moisture content increased Protein content decreased | (112) |
| Gum arabic | Fried beef patties | 1.5% | Increased moisture content and decreased fat content Frying yield Increased Diameter reduction percent decreased | (120) |
| Inulin powder | Pork loaves | 2% | Cooking yield, emulsion stability, fat retention, and crude fiber contents increased, and calorific value decreased | (100) |
| Lotus (Nelumbo nucifera) rhizome powder | Cooked sausages | 3% | Moisture content and cooking losses decreased Insignificant difference in pH Emulsion stability and apparent viscosity increased | (119) |
| Dried carrot pomace | Chicken sausage | 6% | Protein, fat, and moisture content decreased Ash, crude fiber content, cooking yield, and emulsion stability increased | (103) |
| Fructooligosaccharide | Beef burger | 6% | Moisture content decreased Carbohydrate content increased No change in ash, protein, and fat contents pH value decreased | (101) |
| Chicken meatballs | 3% | Yield, moisture absorption, and diameter reduction values increased | (93) | |
| Dried kinnow pomace powder | Pork patties | 4% | Moisture, protein, fat content, and pH decreased Crude fiber and ash contents increased Cooking yield and emulsion stability increased | (124) |