Application of seed mucilage as functional biopolymer in meat product processing and preservation

dc.contributor.authorGao, Xueqin
dc.contributor.authorSharma, Madhu
dc.contributor.authorBains, Aarti
dc.contributor.authorChawla, Prince
dc.contributor.authorGoksen, Gulden
dc.contributor.authorZou, Jian
dc.contributor.authorZhang, Wanli
dc.date.accessioned2025-03-17T12:27:25Z
dc.date.available2025-03-17T12:27:25Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractMeat 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.
dc.description.sponsorshipHenan Provincial Major Science and Technology Special Projects [221100110500]; Henan Natural Science Fund Projects [212300410350]
dc.description.sponsorshipXueqin Gao and Jian Zou acknowledge the Henan Provincial Major Science and Technology Special Projects (221100110500) and Henan Natural Science Fund Projects (212300410350) .
dc.identifier.doi10.1016/j.carbpol.2024.122228
dc.identifier.issn0144-8617
dc.identifier.issn1879-1344
dc.identifier.pmid38823903
dc.identifier.scopus2-s2.0-85192575579
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2024.122228
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2243
dc.identifier.volume339
dc.identifier.wosWOS:001241000400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofCarbohydrate Polymers
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectSeed mucilage
dc.subjectEdible coating
dc.subjectMeat products
dc.subjectPreservation
dc.titleApplication of seed mucilage as functional biopolymer in meat product processing and preservation
dc.typeReview

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