INTRODUCTION
Nutrition is a vital element of human interaction with
the environment that has a decisive influence on human
health, performance, and resistance to harmful effects
of production and environmental factors. A regular
diet of nutritious foods containing vital substances is
particularly important for maintaining human health and
activity in old age.
Nutrition issues are a major physiological and
hygienic problem. Studies have shown a recent decrease
in the consumption of meat, dairy, and fish products,
as well as fresh vegetables and fruits among certain
groups of Russian population. Another negative fact is
a decline in energy intake from food (91%), especially
due to a reduced amount of animal proteins in the diet.
Moreover, certain groups consume only 55–60% of the
recommended content of vitamins* [1–3].
The importance of enriching foods with various
substances for health improvement purposes is specified
in the Decree of the RF Government No. 1134-r of June
30, 2012 (amended on February 6, 2014) ‘On approving
Research Article DOI: http://doi.org/10.21603/2308-4057-2019-2-387-395
Open Access Available online at http:jfrm.ru
Dietary fibres in preventative meat products
Evgeniy I. Titov1 , Alexander Yu. Sokolov2 , Elena V. Litvinova1,* , Sergey N. Kidyaev1 ,
Daria I. Shishkina2 , Boris A. Baranov2
1 Moscow State University of Food Production, Moscow, Russia
2 Plekhanov Russian University of Economics, Moscow, Russia
* e-mail: llusionse@mail.ru
Received July 18, 2019; Accepted in revised form July 29, 2019; Published October 21, 2019
Abstract: This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food
materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as
well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow
of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat
products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour
of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and
rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant
hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection
of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product
with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators,
nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted
microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded
that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition,
as well as increase the product’s succulence and prevent syneresis and mass loss.
Keywords: Dietary fibre, diet, rheogram, histological structure, food, poultry
Please cite this article in press as: Titov EI, Sokolov AYu, Litvinova EV, Kidyaev SN, Shishkina DI, Baranov BA. Dietary fibres in
preventative meat products. Foods and Raw Materials. 2019;7(2):387–395. DOI: http://doi.org/10.21603/2308-4057-2019-2-387-395.
Copyright © 2019, Titov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix,
transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Foods and Raw Materials, 2019, vol. 7, no. 2
E-ISSN 2310-9599
ISSN 2308-4057
* MR 2.3.1.2432-08. Normy fiziologicheskikh potrebnostey v ehnergii
i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya
Rossiyskoy Federatsii [Methodological Guidelines 2.3.1.2432-08.
The norms of physiological requirements for energy and nutrients for
various population groups in the Russian Federation]. Moscow: Federal
Center for Hygiene and Epidemiology of Rospotrebnadzor; 2009. 36 p.
** Rasporyazhenie Pravitel’stva RF №1134-r ot 30.06.2012 (red. ot
06.02.2014) ‘Ob utverzhdenii plana meropriyatiy po realizatsii osnov
gosudarstvennoy politiki Rossiyskoy Federatsii v oblasti zdorovogo
pitaniya naseleniya na period do 2020 goda’ [Decree of the RF
Government No. 1134-r of June 30, 2012 (amended on February 6,
2014) ‘On approving an action plan to implement the principles of the
Russian Federation state policy in the field of healthy nutrition for the
period until 2020’]. 2012.
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an action plan to implement the principles of the Russian
Federation state policy in the field of healthy nutrition
for the period until 2020’**.
Meat works are forced to use polysaccharide
structure-forming agents, such as carob bean gum,
carrageenans or alginates to improve food consistency
and increase not only the output, but also economic
indicators. This raises the price and adds more E
numbers on the food labels, which is negatively
perceived by the consumer [4].
Current trends in healthy nutrition demonstrate a
need for low energy meat products with a minimum fat
content, higher protein content, and special substances
that improve digestion, absorption, and metabolism [5–7].
Modern scientific aspects of physiology and
biochemistry encourage food experts and manufacturers
to change requirements for food production. They
develop new formulations and adjust the amount of
nutrients and fibres in accordance with a person’s
physiological and professional status, as well as climatic
and social living conditions.
Dietary fibres are increasingly used not only in the
production of specialised foods, but also products of
mass consumption. The reasons for their popularity
include improved gastrointestinal motility (according
to Ugolev’s theory of adequate nutrition), minimum
energy value, the ability to bind moisture and fat (taking
into account a large amount of refined foods in the diet),
structural variety, and safety of use [8, 9].
The daily intake of dietary fibre is 25–35 g. Today,
nutritionists recommend increasing this amount to 40–
42 g per day. Recent studies have found a decrease in
daily fibre intake in many countries. It was revealed
that Russian population consumes only 30–35% of
the recommended amount of dietary fibre, mostly
from wholemeal flour and grain. Even 30 years ago,
vegetables and fruits were an integral part of Russian
diet. They are immensely rich in cellulose and therefore
have a balanced amount of soluble and insoluble
fibres [10]. Nutritionists recommend a 3:1 ratio of those,
respectively [11].
Numerous studies have proven that a deficiency
in dietary fibre causes a risk of developing various
diseases, including irritable bowel syndrome, hypomotor
colon dyskinesia, intestinal diverticulosis, and even
colon and rectal cancer. Annually, about half a million
malignant tumours in the large intestine are diagnosed
worldwide, 35% of which are rectal cancer. Rectal
cancer comes 6th or 7th on the list of all malignant
tumours [12, 13].
A connection was established between a
consumption of smoked or fried foods and a risk of
rectal cancer. Carcinogens (benzopyrene) that form
during such types of heat treatment cause point
mutations and translocations. As a result, cellular prooncogenes
are turned into active oncogenes which
contribute to the initial synthesis of oncoproteins and
the transformation of a healthy cell to a cancerous
cell [13]. Scientists believe that dietary fibre, when
passing through the gastrointestinal tract, adsorbs water,
thereby increasing the amount of faeces. As a result,
faeces move faster through the intestines, reducing the
risk of colon cancer [14]. In addition, a low energy value
of dietary fibre and the feeling of fullness that it induces
help people to control their appetite. Ballast substances
contribute to the production of insulin, which affects
blood sugar.
Comprehensive studies have found that dietary fibre
in functional foods affects digestion processes in the
gastrointestinal tract, including symbiont digestion. In
particular, it improves clinical and metabolic parameters
by normalising the functional activity of the intestinal
microbiota. Also, it benefits the anthropometric
parameters helping to reduce body weight and waist
circumference. Therefore, dietary fibre can be used in
the treatment and prevention of obesity [15, 16].
Thus, dietary fibre reduces the incidence of
atherosclerosis, obesity, diabetes, metabolic syndrome,
varicose veins, venous thrombosis of the lower
extremities, etc. [17]. In addition, dietary fibre maintains
a water-salt balance in the body, contributing to the
prevention of gallstone disease, and is a nutritious
medium for beneficial intestinal microflora [18, 19].
Until recently, ballast substances contained in
vegetables and fruits were considered the main
sources of dietary fibre. However, collagen, especially
its fractions obtained by various methods, is just as
good functionally as its plant analogues. This means
that protein hydrolysates and composites can also be
regarded as fibrous, anisotropic, three-dimensional
food systems [20–22]. In the growing agricultural
sector, there is a need for improving the production of
hydrolysates and concentrates of various biopolymers
(polysaccharides, proteins, etc.).
An important factor is that nanoclusters (for
example, in cellulose) are highly likely to preserve
various biologically active substances, which ensures
their safety in the further cycle of food production [23].
A number of studies have shown that animal
analogues of dietary fibres (in particular, modified
collagen and ichthys collagen) can be used as a matrix
base. For example, a study was conducted to determine
the sorption properties of collagen fermentolisate in
relation to heavy metals, using Cd2+ and Pb2+ ions. The
study found that the biomodified connective tissue
protein showed a similar ability to bind Pb2+ ions to that
of cellulose, for which the sorption range was 0.10−
0.23 mg/g [24]. Thus, hydrolysed forms of collagen
are able to bind heavy metal ions in the digestive tract
to form insoluble complexes that are excreted from the
body without being absorbed. This mechanism can be
used in the prevention of heavy metal salt poisoning.
Of scientific interest is also the process of joint
sorption of several protein components and bioactive
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substances. A systematic study of the sequential and
joint sorption of several binary protein mixtures and
some bioactive substances (for example, ion-exchange
components of plant origin such as ascorbic acid or
iodine) showed that the binding process was complicated
by synergistic phenomena. Such phenomena were
promoted by the strong binding of protein to
individual components of various nature, which can be
determined as the number of fixed ionogenic groups
of the sorbent on one protein molecule. A decreased
local concentration of ionogenic groups of plant-based
bioactive components contributes to the transition to a
synergistic mechanism of competitive sorption. Such
sorption of bioactive substances on a collagen-based
matrix can preserve up to 70% of organic components
such as ascorbic acid or iodine that are easily destroyed
by heat treatment [25].
We should note that the mechanism of such sorption
has not been established yet. However, we know that
all proteins have a pronounced ability of non-specific
binding to SH groups, the guanidine group of arginine,
and other amino acid components. It is possible that the
biomodification of connective tissue contributes to the
breakdown of peptide chains of collagen. As a result, the
previously mentioned functional groups become more
accessible for interaction with metals and biologically
active substances [26].
Thus, the connective tissue modified by chemical,
physical or biological methods is a highly active sorbent
for heavy metals and biologically active substances. It
therefore has a potential of being used as a functional
additive in the production of foods, particularly meat
products [24–27].
An important issue in the context of dietary fibre
physiological properties is the consumer’s attitude
to functional components in food production. An
online survey among young respondents using Google
services demonstrated a positive response to functional
ingredients, in particular to dietary fibre, if the
necessary information is given on the packaging [28].
However, consumers are concerned about the safety
of certain ingredients. According to GRAS, refined
wheat, oat, corn, and other dietary fibres are safe to use.
Most studies, both in Russia and abroad, have
focused on stabilising systems based on hydrocolloids
and composites containing several components, for
example, polysaccharide and protein composites,
etc. Noteworthily, hydrocolloids can be produced by
various methods: chemical, physical, biological, etc [4].
In addition, genetic modification is now used in crop
breeding to accelerate the production of target products.
However, it is extremely undesirable, especially in terms
of consumer demand [28].
The technological aspects of using fibrous food
systems or compositions require a study of their
rheological properties, including viscosity, emulsifying
ability, colloidal and molecular features, as well as
hydration characteristics of imported and domestic
additives for better development of formulations and
processes [29, 30].
For example, a solution of carboxymethyl cellulose
(CMC) from the group of colloidal fibres is characterised
by a thixotropic flow with a decrease in viscosity at
constant load and a rather significant increase in effective
viscosity after unloading [4], as shown in Fig. 1.
In connection with the above, we aimed to study the
rheological and microstructural properties of various
types of dietary fibre that contribute to a jelly-like
structure with similar mechanical and sensory properties
to those of food raw materials, for their further joint use
in the development of restructured poultry products.
STUDY OBJECTS AND METHODS
This study used dietary fibres of various SuperCel
groups (manufactured by J. Rettenmaier & Soehne
GmbH & Co. KG, Germany and supplied by
Rettenmaier Rus), namely:
– insoluble: WF 200 R, WF 300 R, WF 400 R, and
WF 600 R wheat fibres;
– semi-soluble: KF 200 and KF 500 potato fibres; and
– soluble: psyllium P 95.
Nutritional value indicators were determined as follows:
– moisture mass fraction: according to State Standard
R 51479-99***;
– protein mass fraction: on a semi-automatic Tecator
Kjeltec System 1002;
– fat mass fraction: according to State Standard 23042-
2015****;
– ash mass fraction: according to State Standard
R 53642-2009*****; and
– carbohydrates mass fraction: by the computational
method.
The digestibility of in vitro proteins was examined
using the Pokrovsky-Ertanov method and a modified
device. The degree of dietary fibre hydration was
*** State Standard R 51479-99. Meat and meat products. Method for
determination of moisture content. Moscow: Standartinform; 2010. 4 p.
**** State Standard 23042-2015. Meat and meat products. Methods of
fat determination. Moscow: Standartinform; 2016. 9 p.
***** State Standard R 53642-2009. Meat and meat products.
Determination of total ash. Moscow: Standartinform; 2010. 8 p.
Figure 1 Rheogram for CMC solution
τ
ηef.
τ
ηef.
ηef.
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determined visually. The Lipatov Jr. method was used to
measure the water holding capacity of meat samples.
Structural and mechanical properties of meat
products, namely shear stress and cutting work, were
determined on an Instron-1140 testing machine using a
Kramer shear press.
Microbiological tests and product safety studies were
conducted in accordance with Technical Regulations of
the Customs Union 021/2011******, 034/2013*******,
and Methodological Guidelines 4.2.2747-10********.
Sensory tests were guided by ISO 11037-
2013********; the yield of the finished product was
measured by the weight method.
Rheological properties were studied using an
RPE-1M Polymer rotary viscometer with a T1-
B1 rotor-cylinder sensing system. Microstructural
studies of meat samples were guided by State Standard
19496-2013********. They were conducted using an
AxioImager A1 light microscope (Carl Zeiss, Germany),
an AxioCam MRc 5 video camera, and an AxioVision
4.7.1.0 computer-based image analysis system.
The results were processed using standard methods
of variation statistics. The differences were considered
significant at a confidence interval of > 0.05.
RESULTS AND DISCUSSION
The technological properties of the dietary fibres
under study are shown in Table 1.
****** TR TS 021/2011. Tekhnicheskiy reglament Tamozhennogo
soyuza ‘O bezopasnosti pishchevoy produktsii’ [TR CU 021/2011.
Technical regulations of the Customs Union ‘On the safety of food
products’]. 2011.
******* TR TS 034/2013. Tekhnicheskiy reglament Tamozhennogo
soyuza ‘O bezopasnosti myasa i myasnoy produktsii’ [TR CU
034/2013. Technical regulations of the Customs Union ‘On the safety
of meat and meat products’]. 2013.
******** MUK 4.2.2747-10. Metody sanitarno-parazitologicheskoy
ehkspertizy myasa i myasnoy produktsii, provodili
mikrobiologicheskie issledovaniya i izuchali pokazateli bezopasnosti
razrabotannykh produktov pitaniya [Methodological Guidelines
4.2.2747-10. ‘Methods of sanitary and parasitological examination of
meat and meat products’]. 2011.
******** State Standard ISO 11037-2013. Sensory analysis.
Guidelines for sensory assessment of the colour of food products.
Moscow: Standartinform; 2014. 16 p.
******** State Standard 19496-2013. Meat and meat products.
The method of histological investigation. Moscow: Standartinform;
2014. 10 p.
According to sensory analysis, wheat and potato
fibres showed the most rational properties for use in
meat production. In addition, potato fibres had an
increased hydrating and swelling ability, contributing to
the formation of three-dimensional food products.
This information is relevant to selecting dietary fibre
for further use in the production of various foods.
The histological structure of SuperCel wheat
and potato fibres of the WF 600 and KF 500 grades,
respectively, is shown in Fig. 2.
The analysis (Fig. 2) showed that wheat fibres had
a three-dimensional structure characteristic of plant
tissues. Under the light microscope, we could clearly
see the surface of the fibres: the core, the periphery,
and threads with varying degrees of deformation.
Observation at different sharpening levels revealed a
certain spatial network formed by the wheat fibres.
Potato fibres had a relatively uniform composition
with differentiated fragments of cellular structures,
round-shaped starch grains of various diameters, and
optical density fluctuations over the entire structure of
the preparation.
In order to optimise the processes, we then studied
the rheological properties of model systems (dietary
fibre-water), using the ratios recommended by the
manufacturer.
The analysis of the graphs (Fig. 3) showed that
WF 600 SuperCel wheat fibres had a more complex
rheological behaviour at the initial stage of testing.
In our opinion, this was due to the difficulty in rotor
spinning at that stage caused by their complex 3D
structure and, presumably, adhesion. Initially, the shear
rate gradient was 2.7–5.5 s–1.
Table 1 Technological properties of SuperCel fibres
Type of fibre Grade Average fibre
length, μm
Average fibre
thickness, μm
Degree of
hydration
Water binding
capacity, g water/g
Fat absorption,
g fat/g
Bulk weight,
g/dm3
Insoluble:
wheat
WF 200 R 250 25 1:8 8.3 6.9 72−98
WF 300 R 350 25 1:9 9.2 7.3 58−80
WF 400 R 500 25 1:10 10.5 11 37.5−62.5
WF 600 R 80 20 1:5 4.2-5.5 3.7 200−240
Semi-soluble:
potato
KF 200 200-350 − 1:8 15 − 250−400
KF 500 400−1000 − 1:8 15 − 80−250
Soluble:
psyllium
P95 250 − 1:25 20 − 170
(а) (б)
Figure 2 Histological structure of SuperCel dietary fibres:
(a) WF 600 wheat; (b) KF 500 potato (40 magnification)
1
10
100
1000
10000
2.77 5.54 11.07 22.15 44.3
88.59
177.2
9241
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
ηef.
0 1 2 3 4 5
Taste
Smell
Texture
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Further stages were carried out in the range from
4.2 to 177.2 s–1. In those cases, KF 500 SuperCel potato
fibres had a more effective viscosity, expressed in
logarithmic coordinates (from 1 to 10000 Pa·s).
The rheograms above can be correlated with typical
curves for viscous flow materials that are liquefied
by shear. A significant part of food materials (apple
pulp, puree-like products, mayonnaise, dairy products,
pumping pickles, etc.) are non-Newtonian. It means
that their rheological behaviour depends on the shear
gradient, and the graph may feature a yield strength.
Differentiated on the rheograms, which can be built
in logarithmic coordinates, are Newtonian viscosity
regions (low shear values), a zone of reduced viscosity
as a power function (structural dispersion), and a
Newtonian region of high shear [31, 32]. These data are
important for predicting the course of production cycles
and for food quality control.
The data shown in Fig. 3 suggest that these fibres
can be attributed to colloidal structures that are
mostly hydrophilic and are able to swell and bind food
materials. In addition, due to increased hydration and
micelle formation, they form more stable and uniform
food masses that can be easily introduced into the
formulations of meat products.
Based on the results, we can assume that the
KF 500 SuperCel potato fibres correspond to such
modified cellulose additives as methyl cellulose and
carboxymethyl cellulose in terms of rheological
properties and consistency. It means that they can
exhibit pseudoplastic and non-thixotropic flow
properties. Thus, these potato fibres can form clusters of
polymer chains and 3D structures.
Consequently, these data can help us rationalise
the processes of mixing, moulding, pressing, and
heat treatment, as well as prevent syneresis, layering,
and other processes. More stable functional and
technological properties can also be used to optimise
the stages of packaging and storing semi-finished and
finished products (for example, convenience meat
products, snacks, etc.).
In connection with the above, of great interest is the
use of dietary fibres in the production of various types
of meat products, for example, cooked sausages, minced
products, pastes, pork products, etc. [33−37]. Taking
into account consumers’ desire to buy inexpensive highquality
meat products, manufacturers are developing
new ways of restructuring meat.
Therefore, our further studies aimed to identify
possible uses of dietary fibre in the meat technology,
particularly in the development of restructured products
from poultry meat.
Pieces of poultry meat, both red and white, were
minced in a meat mincer with a hole diameter of
16−25 mm to be used as a meat raw material. Salt and
granulated sugar were used as curing ingredients.
Meat raw materials were massaged on a vibrating
massager at a rotation speed of 10 min–1 for 40 min.
The amount of brine was 20% of the initial weight of
the material. Further process stages included brining,
forming, cooking at 80°C until the product reached
72 ± 2°C in the centre, and air cooling at 4 ± 2°C until
the finished product was 8°C in the centre.
The composition of brines is shown in Table 2.
Sensory evaluation is one of the determining factors
in assessing the quality of food products (Fig. 4).
As can be seen in Fig. 4, the test sample containing
dietary fibres of the selected grades was just as good as
the control product in its sensory parameters. The test
Figure 3 Rheograms for various types of dietary fibre: blue
for WF 600 wheat; red for KF 500 potato
1
10
100
1000
10000
2.77 5.54 11.07 22.15 44.3
88.59
177.2
9241
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
ηef.
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
20
120
220
320
420
Control Test
53.71 54.18
413.31 417.89
Shear stress, kPa Cutting work, J/m2
Table 2 Brine composition
Ingredients Ingredient amount,
kg per 100 L of brine
Control Test
Water 89.5 84.5
Granulated sugar 0.5 0.5
Salt 10.0 10.0
SuperCel WF 600 wheat fibres − 1.0
Fucus − 3.5
SuperCel KF 500 potato fibres − 0.5
Total: 100 100 Figure 4 Sensory evaluation of restructured poultry products
5.54 11.07 22.15 44.3
88.59
177.2
64.45
34.13
16.57
9.838
4.741
2.231
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
Control Test
53.71 54.18
413.31 417.89
1
10
100
1000
10000
2.77 5.54 11.07 22.15 44.3
88.59
177.2
9241
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
ηef.
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
20
120
220
320
420
Control Test
53.71 54.18
413.31 417.89
Shear stress, kPa Cutting work, J/m2
1
10
100
1000
10000
2.77 5.54 11.07 22.15 44.3
88.59
177.2
9241
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
20
120
220
320
420
Control Test
53.71 54.18
413.31 417.89
Shear stress, kPa Cutting work, J/m2
5.54 11.07 22.15 44.3
88.59
177.2
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
53.71 54.18
413.31 417.89
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Titov E.I. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 387–395
sample’s consistency received the highest rating from the
panelists.
Microbiological tests and safety indicators analysis
can be used to establish the degree of product safety.
Safe products do not contain pathogenic or conditionally
pathogenic microorganisms and do not exceed the
maximum permissible concentration of toxic elements,
pesticides, mycotoxins, antibiotics, hormones, and
radionuclides. We found that the test sample met the
requirements of the Methodological Guidelines and
Technical Regulations of the Customs Union 034
and 021 (Table 3).
With regard to strength characteristics, we concluded
that introducing dietary fibre into the brine for
massaging the test sample contributed to an increase in
shear stress and cutting work, compared to the control
(Fig. 5). It improved the consistency of the finished
product and its sensory characteristics (Fig. 4).
The meat products containing dietary fibre had a
lower mass loss during heat treatment and higher waterholding
capacity and yield, compared to the control
sample (Table 4).
Table 5 shows the influence of dietary fibre on the
indicators of biological and energy value of the meat
products.
The total energy value of the test sample decreased
by 8% due to a reduced fat content. We believe that
the decrease in the mass fraction of fat was caused by
the formation of a capsule of dietary fibre around fat
droplets, which prevented the extraction of the lipid
component during its determination.
The digestibility of in vitro proteins in the test
sample was 10% lower than in the control. This was due
to the presence of ballast substances in the restructured
poultry product that are not digested by enzymes of the
gastrointestinal tract.
Table 3 Safety indicators for restructured poultry products containing dietary fibres
Indicator Requirements according to Results
Technical Regulations
of the Customs Union 034
Technical Regulations
of the Customs Union 021
Methodological
Guidelines
Microbiological indicators
Coliforms not allowed in 0.1 g not detected
Sulphite-reducing clostridia not allowed in 0.01 g not detected
S. aureus not allowed in 1 g not detected
E. coli not allowed in 1 g not detected
Pathogenic, incl. salmonella not allowed in 25 g not detected
QMA&OAMO, CFU/g max 1 × 103 not detected
L.monocytogenes not allowed in 25 g not detected
Content of toxic elements, mg/kg, max
Lead mass fraction 0.5 < 0.001
Arsenic mass fraction 0.1 < 0.001
Cadmium mass fraction 0.05 < 0.0001
Mercury mass fraction 0.05 < 0.0001
Figure 5 Structural and mechanical properties of restructured
poultry products
1
10
100
1000
10000
2.77 5.54 11.07 22.15 44.3
88.59
177.2
9241
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
ηef.
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
20
120
220
320
420
Control Test
53.71 54.18
413.31 417.89
Shear stress, kPa Cutting work, J/m2
1
10
100
1000
10000
2.77 5.54 11.07 22.15 44.3
88.59
177.2
9241
64.45
34.13
16.57
9.838
4.741
2.231
144.6
82.87
49.14
29.57
15.6
4.466
2.819
Rotor shear rate gradient, s-1
ηef.
0 1 2 3 4 5
Taste
Colour
Smell
Texture
Control Опыт
20
120
220
320
420
Control Test
53.71 54.18
413.31 417.89
Shear stress, kPa Cutting work, J/m2
Table 4 Functional and technological properties of
restructured poultry products
Samples Yield,
%
Thermal
loss, %
Moisture, % Water-holding
capacity, % to
total moisture
Control 83.8 14.7 ± 0.8 72.5 ± 2.3 79.1 ± 2.1
Test 87.3 9.3 ± 0.7 74.1 ± 2.4 87.2 ± 2.0
Table 5 Nutritional indicators of restructured poultry products
Indicators Control Test
Moisture mass fraction, % 66.80 ± 2.32 68.10 ± 2.73
Protein mass fraction, % 16.77 ± 0.49 16.70 ± 0.56
Fat mass fraction, % 13.40 ± 0.37 11.30 ± 0.31
Ash mass fraction, % 3.03 ± 0.09 3.40 ± 0.10
Carbohydrates mass
fraction, %
Traces 0.30 ± 0.02
Energy value, kcal/100 g
of product
188.40 ± 5.24 170.00 ± 4.86
Digestibility of in vitro
proteins,
mg tyrosine/100 g protein:
by pepsin 4.84 ± 0.09 4.63 ± 0.09
by trypsin 9.92 ± 0.29 9.83 ± 0.29
Total: 14.76 ± 0.43 14.46 ± 0.43
393
Titov E.I. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 387–395
Figure 6 shows the results of microstructural studies
to assess the uniformity of distribution of the curing
mixture in the finished products.
The analysis of histological preparations did not
reveal any significant differences between the control
and the test samples. Their microstructure showed
the presence of exclusively muscle tissue with a
few fragments of adipose and connective tissue that
make up the muscular skeleton. We also found some
components of endomysium, coarse fibrous interlayers
of perimysium, and a small amount of fat cells.
Noteworthily, cell membranes of muscle and connective
tissue retained their integrity outside the fragmentation
zone. A distinctive feature of the test sample’s
microstructure was a local presence of dietary fibre
fragments and an increased amount of muscle tissue
decomposition products.
CONCLUSION
We established specific structural characteristics,
properties, and rheological behaviour of various dietary
fibres. We found that potato fibres demonstrated
greater uniformity in texture and rheology, compared
to wheat fibres.
Wheat fibres had a clear phase structure (fibre/water),
whereas potato fibres showed significant hydrophilic and
structuring properties, attributing them to colloidal fibres.
Comprehensive studies revealed that a combined use
of wheat and potato fibres in massage brines contributed
to the production of restructured poultry products with
good functional and technological properties. It also
increased meat succulence and prevented liquefaction,
syneresis, volume loss, etc.
Using potato and wheat fibres can help producers
to expand the range of meat products in line with
the concepts of rational and healthy nutrition, i.e.
preventative products.
Our experimental material can become a basis for
further research aiming to create combined dietary
fibre complexes that can be used in the production of
biologically active dietary supplements and specialised
meat products.
CONFLICT OF INTEREST
The authors declare no conflict of interest.

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