Application of seed mucilage as functional biopolymer in meat product processing and preservation
dc.contributor.author | Gao, Xueqin | |
dc.contributor.author | Sharma, Madhu | |
dc.contributor.author | Bains, Aarti | |
dc.contributor.author | Chawla, Prince | |
dc.contributor.author | Goksen, Gulden | |
dc.contributor.author | Zou, Jian | |
dc.contributor.author | Zhang, Wanli | |
dc.date.accessioned | 2025-03-17T12:27:25Z | |
dc.date.available | 2025-03-17T12:27:25Z | |
dc.date.issued | 2024 | |
dc.department | Tarsus Üniversitesi | |
dc.description.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. | |
dc.description.sponsorship | Henan Provincial Major Science and Technology Special Projects [221100110500]; Henan Natural Science Fund Projects [212300410350] | |
dc.description.sponsorship | Xueqin Gao and Jian Zou acknowledge the Henan Provincial Major Science and Technology Special Projects (221100110500) and Henan Natural Science Fund Projects (212300410350) . | |
dc.identifier.doi | 10.1016/j.carbpol.2024.122228 | |
dc.identifier.issn | 0144-8617 | |
dc.identifier.issn | 1879-1344 | |
dc.identifier.pmid | 38823903 | |
dc.identifier.scopus | 2-s2.0-85192575579 | |
dc.identifier.scopusquality | Q1 | |
dc.identifier.uri | https://doi.org/10.1016/j.carbpol.2024.122228 | |
dc.identifier.uri | https://hdl.handle.net/20.500.13099/2243 | |
dc.identifier.volume | 339 | |
dc.identifier.wos | WOS:001241000400001 | |
dc.identifier.wosquality | Q1 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.indekslendigikaynak | PubMed | |
dc.language.iso | en | |
dc.publisher | Elsevier Sci Ltd | |
dc.relation.ispartof | Carbohydrate Polymers | |
dc.relation.publicationcategory | Diğer | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.snmz | KA_WOS_20250316 | |
dc.subject | Seed mucilage | |
dc.subject | Edible coating | |
dc.subject | Meat products | |
dc.subject | Preservation | |
dc.title | Application of seed mucilage as functional biopolymer in meat product processing and preservation | |
dc.type | Review |