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The functionality of plum ingredients in meat products: A review

Author:
Jarvis, Nathan, O'Bryan, Corliss A., Ricke, Steven C., Crandall, Philip G.
Source:
Meat science 2015 v.102 pp. 41-48
ISSN:
0309-1740
Subject:
anti-infective agents, antioxidants, baked goods, chickens, fat replacers, feeds, fruit puree, ingredients, lipid peroxidation, marinating, meat, phosphates, plums, prunes
Abstract:
Dried plums (prunes) have been marketed to consumers for consumption directly from the package as a convenient snack and have been reported to have broad health benefits. Only recently have fractionated, dried plum ingredients been investigated for their functionality in food and feed products. Dried plum puree, dried plum fiber, dried plum powder, dried plum concentrate, and fresh plum concentrate have been investigated to date. They have been evaluated as fat replacers in baked goods, antioxidants in meat formulations, phosphate replacers in chicken marinades, and antimicrobials in food systems. Overall, dried plum products have been shown to be effective at reducing lipid oxidation and show promise as antimicrobials.
Agid:
5338965