Functional fermented meat products with probiotics—A review

Abstract

Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable‐based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.

Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage

“…Similar results were observed when L. casei ATCC 393 was extruded into a mixture of pea protein isolate, alginate, and powdered skimmed milk, to act as wall material in a comparable experiment. Additionally, a pork sausage with this combination of protective substance and probiotic showed better defense against microbial deterioration [ 17 ].…”

“…In terms of functional fermented meat, pork, or fish products with probiotic starter cultures, the fermentation process has increased and served as a source of functional material, for instance polyunsaturated fatty acids, polysaccharides, enzymes, and bioactive activity, particularly antioxidant and antimicrobial peptides [ 17 ]. The process has changed owing to the development of Nham probiotic products, which is a modified Thai-style fermented pork sausage traditionally made from minced pork, shredded cooked pork rind, salt, cooked rice or sticky rice, and garlic, mixed with probiotic LABs starter culture [ 14 ].…”

Fermented foods as alternative functional foods during post-pandemic in Asia

“…Their functional role is to inhibit the growth of pathogenic microorganisms by reducing the pH or producing enzymes to degrade biogenic amines. Munekata et al (2022) reported that bioactive compounds from fermented meat are the potential sources of probiotics that could benefit the recovery of COVID-19 patients. Probiotic strains such as Lactobacillus lactis CTC 204 and L. plantarum CTC 368 have been isolated from fermented meat products.…”

Characteristics of Probiotic Preparations and Their Applications

“…In recent years, there has been increasing interest in food products containing probiotic bacteria. The addition of probiotic bacteria as functional food supplements has become popular due to the health benefits of these bacteria [ 1 , 2 , 3 , 4 ]. The probiotics segment dominates the functional food ingredients market.…”