Pectin: Properties and utilization in meat products

Abstract

In recent years, there is in-creased awareness of con-scious consumers about the fact that foods they eat are related directly to their health. In meat industry re-search and development, studies have accelerated to formulate healthier meat products formulations using plant sources as additive, which are also expected to improve the functional properties of the product. Pectin is a water soluble fi-ber with a structural com-plexity that occurs naturally in the cell walls of fruits and vegetables, contributes to reducing the risk of can-cer, and has some health benefits. Gelation is the most unique property of pectin; it forms a gel in the presence of Ca2+ ions or sugar and acid. Pectin pre-sents good water and fat binding property. Therefore, it can be used as a gelling agent, film/coating, and emulsifier and in low-calorie meat products as fat and /or sugar substitution (dietary fiber), as a natural component contributes to phosphate substitution and medical delivery systems in meat products. In this paper, it was aimed to discuss the physico-chemical proper-ties, health implications of pectin and its potential ap-plications in meat products.