Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there...

Full description

Bibliographic Details
Main Authors: Boutheina Ben Akacha, Monika Michalak, Basma Najar, Francesca Venturi, Isabella Taglieri, Miroslava Kačániová, Rania Ben Saad, Wissem Mnif, Stefania Garzoli, Anis Ben Hsouna
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
natural antioxidant
color preservation
antibacterial activity
bioactive compound
meat preservation
nutritional value
Online Access:https://www.mdpi.com/2304-8158/12/8/1647

Similar Items

Similar Items