Application of seed mucilage as functional biopolymer in meat product processing and preservation

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.