Bao Hanxiao, Wang Yuxi, Huang Yue, Zhang Yuhao, Dai Hongjie
College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Gels. 2025 Jan 10;11(1):55. doi: 10.3390/gels11010055.
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced.
多糖水胶体因其资源丰富、具有良好的增稠性能、乳化稳定性、生物相容性、生物降解性以及作为食品添加剂的高接受度等优点，已受到消费者、专家和食品加工业越来越多的关注。本综述聚焦于多糖水胶体的应用及其在肉制品中的有益作用，重点关注几种常用的多糖（即纤维素、壳聚糖、淀粉、海藻酸钠、果胶和卡拉胶）。首先，简要介绍了用于肉制品的多糖水胶体的最新进展及其结构和潜在应用前景。然后，全面总结并强调了多糖水胶体在肉制品中的有益作用，包括延缓脂质和蛋白质氧化、增强营养特性、改善质地和色泽质量、提供抗菌活性、监测新鲜度、作为冷冻保护剂、提高可印刷性以及确保安全性。最后，还介绍了多糖水胶体在肉制品中面临的挑战和机遇。
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