Meat as a functional food with special reference to probiotic sausages

Khan, Muhammad Issa; Arshad, Muhammad Sajid; Anjum, Faqir Muhammad; Sameen, Aysha; Aneeq-ur-Rehman,; Gill, Waqas Tariq

doi:10.1016/j.foodres.2011.07.033

Cited by 102 publications

(54 citation statements)

References 106 publications

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“…In recent years, in accordance with trends in consumer demands, functionality for enhanced health properties has been studied. Probiotic starter cultures have been one of the main themes in this research [84]. The term "probiotics" was coined in the 1950s as an antonym to "antibiotics."…”

Section: Starter Culturesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Starter Culturesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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“…Potential protective starter cultures to use in fermented meat products have been identified [154] and tested [4,[155][156][157]. The use of bioprotective starter cultures ensures safety, while increasing shelf life, without compromising the nutritional value of fermented meat products or depreciating their sensory quality.…”

Section: Bioprotective Culturesmentioning

confidence: 99%

“…Due to increasing concerns over health, probiotic foods (e.g., probiotic dairy products) are now accepted in the world market. Recently, the possibility of developing probiotic meat products has been discussed [4]. By using probiotic starter microorganisms, potential health benefits can be introduced to meat products and it is already possible to produce probiotic meat products [5,6].…”

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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“…Recently, the food industry has demonstrated increasingly complex formulations: as microorganisms in fermented meat; the addition of polyunsaturated fatty acids that are susceptible to auto-oxidation in milk, yogurts or ice creams; and the use of fl avor compounds that are highly volatile in instant foods, which often can only be checked by microencapsulation (KHAN et al, 2011;.…”

Section: Introductionmentioning

confidence: 99%