Background

Meat and meat products, in spite of having high biological value protein and essential nutrients required for human sustenance, are highly susceptible to lipid oxidation and also deficient in complex carbohydrates like dietary fibre (DF). This deficiency of DF is often associated with increased occurrence of some chronic diseases such as risk of cardiovascular diseases, type 2 diabetes and colorectal cancer. Besides, development of oxidative changes in meat and meat products needs to be readdressed to prevent the quality deterioration during storage.

Scope and approach

A wide range of plant-derived materials and their by-products are potentially rich sources of DFs and bioactive compounds (phytochemicals) with inherent antioxidant properties, commonly known as antioxidant dietary fibres (ADFs). ADF holds the promise to act as functional ingredient to ameliorate the deficiency in DF as well as oxidative changes in meat products, besides offering health benefits. So, fortification of meat and meat products with functional ingredients (ADFs) having dual properties, therefore, assumes significance.

Key Findings and Conclusions: This comprehensive review focuses on the present knowledge in the literature about the sources of ADFs and their potential application as functional ingredients to improve the physico-chemical characteristics, oxidative stability, sensory attributes and shelf life of meat and meat products. Considering the positive health effects of ADF, its incorporation in meat products opens up new possibilities for the industry to improve its ‘‘image” and opportunity to address consumer demands.

中文翻译：

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富含抗氧化剂饮食纤维的肉类功能食品的综述

背景

肉和肉类产品尽管具有很高的生物价值蛋白质和人类维持生命所必需的必需营养素，但它们对脂质的氧化高度敏感，并且也缺乏复杂的碳水化合物，例如膳食纤维（DF）。DF的缺乏通常与一些慢性疾病的发生有关，例如心血管疾病，2型糖尿病和大肠癌的风险。此外，肉类和肉类产品中氧化变化的发生需要重新解决，以防止在储存过程中质量下降。

范围和方法

多种植物来源的材料及其副产物是潜在的丰富DFs和具有固有抗氧化特性的生物活性化合物（植物化学物质）的来源，通常被称为抗氧化剂膳食纤维（ADFs）。ADF有望起到功能成分的作用，以改善DF的缺乏以及肉类产品的氧化变化，并提供健康益处。因此，具有双重特性的功能成分（ADF）对肉类和肉类产品的强化具有重要意义。

主要发现和结论：本综述着重于文献中有关ADF的来源及其作为功能性成分的潜在应用的当前知识，这些成分可改善肉类和肉类产品的理化特性，氧化稳定性，感官属性和保质期。考虑到ADF对健康的积极影响，其在肉制品中的加入为该行业改善其“形象”和满足消费者需求的机会提供了新的可能性。