Kemerovo, Kemerovo, Russian Federation
Purpose: consideration of up-to-date information on the use of dietary fibers in the formulations of fortified meat products, as well as their influence on the technological properties of meat
meat products; biological value; dietary fiber; soluble fiber
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2. Berizi, E., Shekarforoush, S.S., Mohammadinezhad, S., Hosseinzadeh, S. & Farahnaki, A. 2017. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages. Iran Journal of Veterinary Research 18(4), 253-257.
3. Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J. & Ahn, D.U. 2010. In Special Issue: 56th International Congress of Meat Science and Technology (56th ICoMST), Korea. Meat Science 86(1), 15-31.
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5. Kılınççeker, O. & Kurt, Ş. 2018. Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs. South African Journal of Animal Science 48(1), 39-48.
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7. Dıaz-Vela, J., Totosaus, A., Escalona-Buendıa, H.B. & Perez-Chabela, M.L. 2017. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. Journal of Food Science and Technology 54(2), 379-385.
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