Volume 102, April 2015, Pages 41–48
Review
The functionality of plum ingredients in meat products: A review
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Highlights
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- Dried plum products function as antioxidants in meat formulations.
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- Dried plum products can be used as phosphate replacers in chicken marinades.
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- Dried plum products show promise as antimicrobials in food systems.
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
- Dried plum;
- Antioxidant;
- Antimicrobial;
- Dietary fiber
- Corresponding author at: Department of Food Science, University of Arkansas, Fayetteville, AR 72704, United States. Tel.:
+ 1 479 575 7686; fax: + 1 479 575 6936.
Copyright © 2014 Published by Elsevier Ltd.
