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Title

An Overview of Functional Ingredients for the Improvement of physical Properties of Meat Products

Pages

  1-13

Abstract

 Background and objective: Water holding capacity, emulsification properties, cooking loss and texture are important pH ysical characteristics of processed meat products. There are several ways to enhance these characteristics, including improving the production methods (such as tumbling, mixing and cooking optimization) and optimizing the formulations. Nowadays, several types of functional ingredients are incorporated in meat products formulation. The main functional ingredients used in meat products are inorganic Salts (such as sodium chloride, pH os pH ate, citrate and carbonate), plant Proteins (such as soy, wheat and pea Proteins), animal Proteins (such as caseinate and albumin), Starches (such as potato and corn starch) and Hydrocolloids (such as carrageenan and alginate). Thus, in this context, the main functional ingredients which have significant effects on the pH ysical quality of meat products are introduced. In this research, old and new scientific reports are used from various published books and articles. Results: Nowadays, functional ingredients are used in formulations, in order to enhance the pH ysical properties of meat products. This material is prepared from different organic and inorganic sources. Common dosages of functional ingredients may be different depending on product type. For instance, sodium pH os pH ate, sodium chloride, potato starch and carrageenan are used respectively 0-0. 5, 0. 5-2, 1-4 and 0-5 % (w/w). Conclusion: In order to produce a meat product with acceptable pH ysical properties, it is essential to use functional ingredients such as inorganic Salts, plant Proteins and Starches.

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    APA: Copy

    NOURI, MEHRAN, Faghei Shahrbabaki, Mohammad, Salehi, Danial, Sadeghian Motahar, Zeinab, Parandi, Ehsan, Soheylinia, Saeid, & Moghanian, Mohammad Taghi. (2022). An Overview of Functional Ingredients for the Improvement of physical Properties of Meat Products. HALAL JOURNAL, 4(4 ), 1-13. SID. https://sid.ir/paper/963603/en

    Vancouver: Copy

    NOURI MEHRAN, Faghei Shahrbabaki Mohammad, Salehi Danial, Sadeghian Motahar Zeinab, Parandi Ehsan, Soheylinia Saeid, Moghanian Mohammad Taghi. An Overview of Functional Ingredients for the Improvement of physical Properties of Meat Products. HALAL JOURNAL[Internet]. 2022;4(4 ):1-13. Available from: https://sid.ir/paper/963603/en

    IEEE: Copy

    MEHRAN NOURI, Mohammad Faghei Shahrbabaki, Danial Salehi, Zeinab Sadeghian Motahar, Ehsan Parandi, Saeid Soheylinia, and Mohammad Taghi Moghanian, “An Overview of Functional Ingredients for the Improvement of physical Properties of Meat Products,” HALAL JOURNAL, vol. 4, no. 4 , pp. 1–13, 2022, [Online]. Available: https://sid.ir/paper/963603/en

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