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Meat Sci. 2015 Apr;102:41-8. doi: 10.1016/j.meatsci.2014.12.002. Epub 2014 Dec 8.

The functionality of plum ingredients in meat products: a review.

Author information

1
Department of Food Science, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States.
2
Department of Food Science, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States. Electronic address: crandal@uark.edu.

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.

KEYWORDS:

Antimicrobial; Antioxidant; Dietary fiber; Dried plum

PMID:
25529288
DOI:
10.1016/j.meatsci.2014.12.002
[Indexed for MEDLINE]

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