Resumo

MUNOZ OHMEN, Segundo Álvaro; RESTREPO MOLINA, Diego Alonso  e  SEPULVEDA VALENCIA, José Uriel. INULINA IN MEAT FOODS: A REVIEW. Rev. Fac. Nac. Agron. Medellín [online]. 2012, vol.65, n.2, pp.6789-6798. ISSN 0304-2847.

Abstract. This document presents a literature review on the physical and chemical characteristics of inulin and its ability to gel formation, as well as the use in some meat products. Inulin has been investigated in meat science and technology as a component to replace some of the fat; also to reduce the energy density values, and as textural properties improver in meat products, such as sausage cold cuts. Its use in this type of derivatives has generated positive effects on the sensory properties, but can also lead to reduction in the intensity of some of them. According to the bibliography has not been studied the incorporation of inulin in other meat products, so it would be interesting to conduct more research on the inclusion of inulin in whole muscles of meat, pork or poultry.

Palavras-chave : Achicoria; fructooligosacharides; functional foods; meat processing.

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