Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

Bis-Souza, Camila Vespúcio; Penna, Ana Lúcia Barretto; Barretto, Andrea Carla da Silva

doi:10.1016/j.meatsci.2020.108186

Cited by 37 publications

(36 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These characteristics are influenced throughout the stages of life of an animal, and during harvesting, fabrication, and preparation of the final meat product. In addition to improving animal's growth and production capabilities, probiotics showed a positive effect on quality aspects of both fresh and processed meat products [103,104]. Such effects include improvement in product quality and safety, extending shelf-life [105], imparting unique sensory qualities [106], and providing health benefits [105].…”

Section: Probiotics Effect On Meat Qualitymentioning

confidence: 99%

The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review

et al. 2020

View full text Add to dashboard Cite

To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probiotics in farm animals, such as improved growth and feed efficiency, reduced mortality, and enhanced product quality. While the mechanisms through which probiotics induce their beneficial effects are not well understood, their role in modifying the gastrointestinal microbiota is believed to be the main mechanism. The use of probiotics in fresh and fermented meat products has been also shown to reduce pathogenic and spoilage microorganisms and improve sensory characteristics. Although many benefits have been associated with the use of probiotics, their effectiveness in improving animal performance and product quality is highly variable. Factors that dictate such variability are dependent on the probiotic strain being utilized and its stability during storage and administration/inoculation, frequency and dosage, nutritional and health status as well as age of the host animal. Therefore, future research should focus on finding more effective probiotic strains for the desired use and identifying the optimum dose, administration time, delivery method, and mechanism of action for each strain/host.

show abstract

Section: Probiotics Effect On Meat Qualitymentioning

confidence: 99%

The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Nivel de agrado de las butifarras dulces secas con 80 % de carne de llama y 20 % de pecana molidas Los valores encontrados de elasticidad estuvieron en un rango de 0,503 hasta 0,607. Bis-Souza et al (2020), encontraron que al disminuir la grasa por inulina en salami se incrementaban los valores de elasticidad (de 0,302 a 0,445), lo que está alineado a nuestros resultados ya que la fórmula optimizada tuvo el mayor valor de elasticidad (0,607).…”

Section: Discussionunclassified

Optimization of a formulation of dry sweet butifarra made with LLama meat, pecans and kañiwa

Larico-Condori

Elías-Peñafiel

Ruiz

2021

Rev. Investig. Altoandin.

View full text Add to dashboard Cite

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with pork meat and fat). In the sensory analysis of the optimal formulation, four sensory attributes were evaluated: color, odor, taste and texture, in a Z test to demonstrate whether the sample mean of the degree of satisfaction for each attribute of the product was acceptable or not. All these attributes are believed to be above the population mean taken as a target. In conclusion, the optimal formula was composed of 80% llama meat and 20% pecans, observing that kañiwa flour did not improve the texture and color of the sausage.

show abstract

“…Contudo, os probióticos para uso em alimentos devem, além de sobreviver à passagem pelo trato digestivo, apresentar capacidade de proliferar-se no intestino (OLIVEIRA, 2007). Dentre as cepas utilizadas como probióticos, as principais são as pertencentes aos gêneros Lactobacillus e Bifidobacterium (BIS-SOUZA; PENNA; DA SILVA BARRETTO, 2020;PAVLI et al, 2020).…”

Section: Probióticosunclassified

Ciências Agrárias inovações e impactos na sociedade

2021

View full text Add to dashboard Cite

show abstract

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

Cited by 37 publications

References 50 publications

The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review

The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review

Optimization of a formulation of dry sweet butifarra made with LLama meat, pecans and kañiwa

Ciências Agrárias inovações e impactos na sociedade

Contact Info

Product

Resources

About