Functional properties of natural polysaccharides and their applications in meat products: mechanisms and research prospects

Abstract

Meat products, as an important component of the human diet, have attracted widespread attention due to their high nutritional value. However, they often face challenges such as allergenicity, short shelf life, and nutritional loss. In recent years, the interaction between natural polysaccharides and muscle proteins (MP) to improve functional properties has emerged rapidly, demonstrating significant potential in MP modification. Natural polysaccharides are renewable, safe, highly biocompatible, and possess excellent biological activities. They can form MP-polysaccharide complexes through covalent and/or non-covalent interactions with MP. The formation of these complexes can improve the health and functional properties of MP, such as enhanced antioxidant activity, solubility, emulsifying properties, reduced allergenicity, foaming properties, and thermal stability. This review systematically summarizes the categories and functional properties of natural polysaccharides, with a focus on their applications in improving meat product texture, water-holding capacity, emulsification, and extending shelf life. Natural polysaccharide-protein complexes can significantly enhance the density of gel networks and improve product sensory and nutritional value while meeting consumer demands for low-fat, low-salt healthy foods. Furthermore, the antioxidant and antimicrobial properties of natural polysaccharides provide feasible alternatives to traditional preservatives, which conform to the industrial trends of clean label and sustainable development.