食品科学
保质期
防腐剂
健康福利
化学
脂质氧化
加工肉
食品保存
业务
抗氧化剂
传统医学
医学
生物化学
作者
Xueqin Gao,Hamidreza Pourramezan,Yousef Ramezan,Swarup Roy,Wanli Zhang,Elham Assadpour,Jian Zou,Seid Mahdi Jafari
标识
DOI:10.1016/j.ijbiomac.2024.131614
摘要
The global consumption of meat products is on the rise, leading to concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used to extend the shelf life of meat often have negative health and environmental implications. Natural polysaccharides such as seed gums possess unique techno-functional properties, including water holding capacity, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the use of gums in meat and meat product processing and preservation. The water holding and emulsifying properties of gums can potentially bind fat and reduce overall lipid content, while their antimicrobial and film-forming properties can inhibit the microbial growth and reduce oxidation, thereby extending the shelf life. Incorporating gums as a fat replacer and edible coating shows promise for reducing fat content and extending the shelf life of meat and meat products.
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