A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

Ashaolu, Tolulope Joshua; Khalifa, Ibrahim; Mesak, Matta A.; Lorenzo, José M.; Farag, Mohamed A.

doi:10.1080/10408398.2021.1929059

Cited by 73 publications

(39 citation statements)

References 128 publications

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“…Bacteria are found naturally inside the fish as a micro‐flora in the gut, gills, and body (El Sheikha, Ray, Montet, Panda, & Worawattanamateekul, 2014). Moreover, salt used in salting fish during its preparation may contain bacteria that contribute to fish tissue changes causing infection (Ashaolu, Khalifa, Mesak, Lorenzo, & Farag, 2021; Mohammed et al, 2020; Mohammed et al, 2021). A relationship between water activity and microbial growth exists, with most food‐borne bacteria that cannot grow at high salinity, that is, water activity below 0.60 (El Sheikha et al, 2014).…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF-dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food-borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

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Section: Health Hazards In Fsfmentioning

confidence: 99%

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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“…Lactic acid bacteria (LAB), which are widely utilized as starter cultures in fermented meat products, are facultative anaerobic bacteria. Lactobacillus , specifically Latilactobacillus sakei , Latilactobacillus curvatus , and Lactiplantibacillus pentosus , are the primarily utilized species ( 6 , 7 ). LAB are responsible for the quick fermentation of additional carbohydrates in fermented meat products, resulting in a pH decrease ( 8 ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Tian

Yang²,

Zhang³

et al. 2023

Front. Nutr.

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In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 107 CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds.

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“…Proteolysis is favored by intrinsic factors, such as acidity increase, dehydration, and the action of sodium chloride in some meat derived products, but also by microbial activity during fermentation and/or other food production processes [14]. Although meat fermentation promotes preservation against various pathogenic and spoilage microorganisms, BAs accumulation in fermented meat products has also been reported [15]. Due to the importance of their adverse health effects and specific concerns in food hygiene, BAs individually or in combined forms can be used as important indicators of freshness, quality, and spoilage in meat and meat products [12].…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Schirone

Esposito

D’Onofrio

et al. 2022

Foods

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Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.

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A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

Cited by 73 publications

References 128 publications

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

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