Quality, functionality, and shelf life of fermented meat and meat products: A review

Kumar, Pavan; Chatli, Manish Kumar; Verma, Akhilesh K.; Mehta, Nitin; Malav, Om Prakash; Kumar, Devendra; Sharma, Neelesh

doi:10.1080/10408398.2015.1074533

Cited by 98 publications

(52 citation statements)

References 117 publications

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“…Similar LAB counts to those of this study have been reported in loins containing potentially probiotic strain L. acidophilus Bauer (Jaworska et al ., ). LAB counts for the control sample rose from 6.59 ± 0.27 on day 28 to 7.08 ± 0.26 on day 360 It is not surprising as lactobacilli are common in the natural microbiota of fermented meats (Kumar et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…). LAB counts for the control sample rose from 6.59 AE 0.27 on day 28 to 7.08 AE 0.26 on day 360 It is not surprising as lactobacilli are common in the natural microbiota of fermented meats (Kumar et al, 2017). Table 3 shows the proteolysis-related values of loins from day 90 to day 360 of storage, during which time TN content decreased while NPN content increased.…”

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confidence: 97%

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Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 97%

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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“…This already fermented product contained the necessary microorganisms to start the fermentation of the new batch. This is known as back-slopping or back-inoculation [2].…”

Section: Introductionmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…Fermentation is one of the oldest and most economical food‐processing and preservation methods contributing to nutritional value and resulting in pleasant flavors. During fermentation, desirable biochemical reactions, which are mainly conducted by lactic acid bacteria (LAB), produce significant modifications to the meat (Kumar et al., 2017). In this way, the production of Turkish‐fermented sausages (sucuk) is carried out in two main stages, namely, fermentation and drying.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Küçükkaya

Arslan

Soncu

et al. 2020

Journal of Food Science

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Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1% acetic acid solution (AA) as chitosan solver, or distilled water (DW) as control after fermentation (at day 4). The changes in microbiological (total viable count, lactic acid bacteria [LAB], Micrococcaceae, Enterobacteriaceae, and mold and yeast counts) and physicochemical attributes of the sausages during 12 days of processing were monitored. As expected, LAB were the most dominant microbiota in fermented sausages and the dipping process did not have any negative effect. Additionally, the treatment with C, CT, and CR suppressed the growth of spoilage microorganisms, which resulted in a significant reduction (P < 0.01) of about 1.4 to 1.6 log CFU/g in Enterobacteriaceae counts at day 12. The C, CT, and CR similarly suppressed the growth of fungi in the interior of the sausages, and the antifungal treatment significantly reduced (P < 0.01) the load of fungi on the casing. Throughout the study, approximately log counts of 3 and 4 in lower molds and yeasts in the casings treated with PS and CR were found, respectively, as compared to DW. Finally, the microbial quality of the end product was notably improved.

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Quality, functionality, and shelf life of fermented meat and meat products: A review

Cited by 98 publications

References 117 publications

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

The Use of Starter Cultures in Traditional Meat Products

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

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