Application of seed mucilage as functional biopolymer in meat product processing and preservation
Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique funct...
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| Veröffentlicht in: | Carbohydrate polymers 2024-09, Vol.339, p.122228, Article 122228 |
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| container_title | Carbohydrate polymers |
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| creator | Gao, Xueqin Sharma, Madhu Bains, Aarti Chawla, Prince Goksen, Gulden Zou, Jian Zhang, Wanli |
| description | Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage's water-holding and emulsifying properties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit microbial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products.
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| doi_str_mv | 10.1016/j.carbpol.2024.122228 |
| format | Article |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings; MEDLINE |
| subjects | Animals basil biopolymers Biopolymers - chemistry Edible coating Flax - chemistry Food Handling - methods Food Preservation - methods linseed lipid content meat Meat products Meat Products - analysis microbial growth mucilages oxidation Plant Mucilage - chemistry Polysaccharides - chemistry Preservation Psyllium - chemistry psyllium gum seafoods Seed mucilage Seeds - chemistry shelf life |
| title | Application of seed mucilage as functional biopolymer in meat product processing and preservation |
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