Application of seed mucilage as functional biopolymer in meat product processing and preservation.
Carbohydr Polym
; 339: 122228, 2024 Sep 01.
Article
em En
| MEDLINE
| ID: mdl-38823903
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sementes
/
Mucilagem Vegetal
/
Conservação de Alimentos
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Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
Carbohydr Polym
Ano de publicação:
2024
Tipo de documento:
Article