Elements of innovation and tradition in meat fermentation: Conflicts and synergies

Leroy, Frédéric; Scholliers, Peter; Amilien, Virginie

doi:10.1016/j.ijfoodmicro.2014.11.016

Cited by 61 publications

(38 citation statements)

References 59 publications

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“…Flavour is a main factor underpinning the traditional image of fermented foods (Leroy et al . ). The use of nonconventional CNS species could reinforce this aspect, as autochthonous starter cultures may confer typical sensory properties (Talon et al .…”

Section: Opportunitiesmentioning

confidence: 97%

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Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

2018

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Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.

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Section: Opportunitiesmentioning

confidence: 97%

“…; Leroy et al . ), complicates a one‐fits‐all solution. Understanding the suitability to function in specific processing environments, whether or not influenced by a brine or other ingredients (Fig.…”

Section: Threatsmentioning

confidence: 99%

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

2018

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“…This trend has forced the meat industry to reformulate meat products by reducing the amounts of some compounds typically present in these foods, such as animal fat and salt content, and incorporating other natural alternative ingredients, like legumes, starches, grains, seafood, fungi, and oleaginous seeds (Parniakov et al, ; Piñero et al, ; Sánchez‐Mendoza, Ruiz‐Ruiz, Dávila‐Ortiz, & Jiménez‐Martínez, ; Serdaroglu, ). However, this reformulation must meet the nutritional demands of consumers, but without significantly affecting the taste or organoleptic characteristics of traditional products (Leroy, Scholliers, & Amilien, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

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“…In recent years, much effort has been made to develop meat‐based functional foods by using strategies aimed to increase the presence of beneficial compounds and/or to limit those with negative health implications . So, besides achieving higher food safety levels, novel technologies include the use of non‐traditional ingredients to reduce costs and the adoption of carefully selected industrial starter cultures with specific functionalities to create benefits to both producers and consumers . Nowadays, a crucial increase in functional foods is related to food containing probiotic cultures, mainly lactic acid bacteria (LAB) or bifidobacteria which proved to have beneficial effects on the health and well‐being of consumers by maintaining the intestinal microbial balance when administered in adequate amounts …”

Section: Introductionmentioning

confidence: 99%

“…Fermented meats are traditional foods par excellence, having originated as the result of empirical methods for meat preservation in a distant, probably post-Palaeolithic, past. 1 Nevertheless, over the last 10 years, meat products have generally been correlated with health problems such as coronary diseases, hypertension, cancer, etc. 2 However, meat and meat products are an important group of highly nutritious foods, being part of the diet of many consumers around the world.…”

Section: Introductionmentioning

confidence: 99%

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

et al. 2017

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Elements of innovation and tradition in meat fermentation: Conflicts and synergies

Cited by 61 publications

References 59 publications

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

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