References

atu

Вестник Алматинского технологического университета

The Journal of Almaty Technological University

2304-568X2710-0839

АО "АТУ"

10.48184/2304-568X-2024-3-98-104

atu-2316

Research Article

ТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИ

FOOD AND PROCESSING INDUSTRY TECHNOLOGY

Инновационные подходы к повышению целостности мясных продуктов с помощью натуральных антиоксидантов и инкапсуляции

Innovative approaches to enhancing meat product integrity with natural antioxidants and encapsulation

https://orcid.org/0009-0008-8206-8143

Кумар

Р.

Kumar

Кафедра технологии производства продуктов животноводства

Матхура, U.P.

Department of Livestock Products Technology, College of Veterinary Sciences and AH

Mathura, U.P.

rishavvet42@gmail.com

https://orcid.org/0009-0004-3680-0461

Шарма

А.

Sharma

Кафедра управления животноводством

Пантнагар, Уттаракханд

Department of Livestock Production Management, College of Veterinary and Animal Sciences

Pantnagar, Uttarakhand

Колледж ветеринарных наук и АХ, DUVASUИндияCollege of Veterinary Sciences and AH, DUVASUIndia

Колледж ветеринарии и животноводства, GBPUATИндияCollege of Veterinary and Animal Sciences, GBPUATIndia

2024

18092024

145398104

2024

Кумар Р., Шарма А.

Kumar R., Sharma A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://atu.ejournal.kz/jour/article/view/2316

Качество и стабильность мясных продуктов имеют решающее значение при выборе потребителем продукта и безопасности самого продукта. Окисление липидов, изменение цвета и микробная порча являются основными факторами, влияющими на качество мяса, что приводит к сокращению срока хранения и снижению пищевой ценности. Природные антиоксиданты стали перспективной альтернативой синтетическим антиоксидантам благодаря своей безопасности и пользе для здоровья. Однако их применение ограничено их стабильностью и эффективностью при различных условиях обработки и хранения. Для повышения стабильности и контролируемого высвобождения в мясных продуктах натуральных антиоксидантов были разработаны методы различные инкапсуляции. В данном обзоре представлен обзор последних достижений в области использования натуральных антиоксидантов и технологий инкапсулирования для улучшения качества и стабильности мясных продуктов. Обсуждаются последние исследования, их результаты и перспективы на будущее.

The quality and stability of meat products are crucial for consumer acceptance and safety. Lipid oxidation, color changes, and microbial spoilage are primary factors affecting meat quality, leading to a reduction in shelf life and nutritional value. Natural antioxidants have emerged as promising alternatives to synthetic antioxidants due to their safety and health benefits. However, their application is limited by their stability and efficacy under various processing and storage conditions. Encapsulation techniques have been developed to enhance the stability and controlled release of natural antioxidants in meat products. This review provides an overview of the latest advancements in the use of natural antioxidants and encapsulation technologies to improve meat product quality and stability. Recent studies, their outcomes, and future perspectives are discussed.

качество мясасрок храненияприродные антиоксидантыинкапсуляция

Meat QualityShelf lifeNatural AntioxidantsEncapsulation

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The authors declare that there are no conflicts of interest present.