Recent advances in the development of edible coatings applied to meat products
DOI:
https://doi.org/10.29105/idcyta.v9i1.129Keywords:
Edible coatings, polysaccharides, bioactive compounds, meat products, quality, shelf-lifeAbstract
Meat is a food of great commercial importance due to its high biological and nutritional value. Its physicochemical characteristics as pH, high water activity, and nutrient content (proteins and minerals), classify meat as highly perishable food and susceptible to the proliferation of microorganisms, which leads to the reduction of its shelf-life. Likewise, this product is susceptible to oxidation of its components, causing their deterioration and reducing their sensory and nutritional properties. Due to this problem, edible coatings (ECs) based on biopolymers such as polysaccharides, proteins and lipids have been developed for the preservation of meat products. It has been shown that the incorporation of active compounds (antimicrobial agents and natural antioxidants) into ECs can significantly reduce the development of spoilage microorganisms and pathogens, prevent lipid oxidation and rancidity, preserve or reduce the loss of sensory attributes such as color, odor, flavor, and texture, and increase the shelf-life. Finally, EC technology in the meat industry can extend the shelf-life of the products and avoid significant economic losses due to consumer rejection. Therefore, this research aimed to review recent studies on the development of RC in meat products to know its effects on quality and shelf-life.
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Copyright (c) 2024 Rosalba Paola Islas Enríquez, Julia Mariana Márquez Reyes, Carlos Abel Amaya Guerra, Claudia Tomasa Gallardo Rivera, Sergio Arturo Galindo Rodríguez, Mayra Zulema Treviño Garza
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