Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

Slima, Sirine Ben; Ktari, Naourez; Triki, Mehdi; Trabelsi, Imen; Asehraou, Abdeslam; Moussa, Hafedh; Makni, Iskandar; Herrero, Ana M.; Jiménez‐Colmenero, Francisco; Ruíz‐Capillas, Claudia; Salah, Riadh Ben

doi:10.1016/j.lwt.2018.02.038

Cited by 39 publications

(32 citation statements)

References 31 publications

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“…Among the members of the LAB group, Lactobacillus plantarum is widely used in food-related technologies (Sauvageau et al, 2012;Ben Slima et al, 2018). In addition, L. plantarum can act as a probiotic, a concept defined by the Food & Agriculture Organization/ World Health Organization (2002) as 'live microorganisms, which, when administered in adequate amounts, confer health benefits to the consumer'.…”

Section: Introductionmentioning

confidence: 99%

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Cavalheiro

Ruíz‐Capillas

Herrero

et al. 2020

Int J of Food Sci Tech

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The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry-fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water-in-oil simple emulsion (ESM) and in water-in-oil-in-water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602-0.625 mg MDA kg −1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg −1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry-fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06-9.29 log CFU g −1 at day 0 and 8.02-9.35 log CFU g −1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g −1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry-fermented sausages.

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Section: Introductionmentioning

confidence: 99%

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Cavalheiro

Ruíz‐Capillas

Herrero

et al. 2020

Int J of Food Sci Tech

Self Cite

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“…To this regard, several strategies have been carried out to develop healthier meat products by reducing salt, nitrites, cholesterol, and saturated fat content by incorporating functional ingredients (Alirezalu et al, in press;Dominguez, Agregán, Gonçalves, & Lorenzo, 2016;Dominguez, Pateiro, Agregán, & Lorenzo, 2017;Dominguez, Pateiro, Munekata, Campagnol, & Lorenzo, 2017;Lorenzo, Bermúdez, et al, 2015, Lorenzo, Fonseca, Gómez, & Dominguez, 2015. Among these functional ingredients, vegetables or vegetable fibers are becoming increasingly important in recent years (Slima et al, 2018). Vegetables can be used in the manufactured of meat products for technological proposes to reduce formulation costs and they have even been used for their nutritional value (Jiménez-Colmenero, Carballo, & Cofrades, 2001).…”

mentioning

confidence: 99%

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Carvalho

Pateiro

Domínguez

et al. 2019

J Food Process Preserv

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This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers prepared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples. Practical applications A significant improvement in the nutritional quality of chicken burgers formulated with spinach addition was achieved. Therefore, the inclusion in the market of a meat product that traditionally has an image of highly caloric and with high amounts of fat totally reformulated and nutritionally improved opens the possibility for meat industries to reduce costs and manufacture products with better nutritional quality. Concerning to fatty acid profile and nutritional indices, burgers manufactured with spinach presented levels closer to the recommendation of healthier products.

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“…Beef sausage Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M [115] Bovine Salami Lactobacillus plantarum 299v [116] Dry fermented sausage Lactobacillus paracasei LPC02 [117] Lactobacillus plantarum L125 [118] Lactobacillus casei ATCC 393 [119] Dry-fermented pork neck and sausage…”

Section: Meat Probiotic Product Probiotic Strains Referencementioning

confidence: 99%

“…The results strongly suggested that Lactobacillus acidophilus Bauer preserved the quality of dry-fermented pork neck and sausage better than the Bifidobacterium animalis and Lactobacillus rhamnosus LOCK0900. Study [115] evaluated the effects on the microbiological and physico-chemical characteristics of fermented beef sausages using a mixed culture of probiotic bacteria (Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M) with and dietary fiber. Results showed that these probiotic strains could be used as bioprotective strains to prolong sausage shelf-life and also improving cooking yield and texture.…”

Section: Meat Probiotic Product Probiotic Strains Referencementioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

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Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

Cited by 39 publications

References 31 publications

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

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