Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

Muthukumarasamy, Parthiban; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2006.04.036

Cited by 158 publications

(57 citation statements)

References 23 publications

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“…The results obtained in our work and other studies showed the same results as those reported by Muthukumarasamy and Holley (2006), who evaluated the acceptance of salami treated with or without Lactobacillus reuteri (encapsulated and free). Thus, the addition of probiotic cultures could be a good option for meat products.…”

Section: Consumer Testsupporting

confidence: 90%

“…The lower rate of purchase intention for the B. lactis salami may have been due to the lower acceptance (p ≤ 0.05) of its texture as compared with the texture of L. acidophilus salami. Muthukumarasamy and Holley (2006) showed that 78 % of the consumers interviewed reported that the addition of probiotics to salami sausages positively contributed to their buying intention. The probiotic salamis developed in the current study have great potential for commercialization, especially the salami treated with L. acidophilus, which presented better texture acceptance and higher purchase intention among consumers.…”

Section: Purchase Intentionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Ruiz

Villanueva

Favaro-Trindade

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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Section: Consumer Testsupporting

confidence: 90%

Section: Purchase Intentionmentioning

confidence: 99%

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Ruiz

Villanueva

Favaro-Trindade

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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“…Use of alginate microencapsulated Lb. reuteri and B. longum in the preparation of meat based sausages was reported (Muthukumarasamy and Holley 2006). RiveraEspinoza and Gallardo-Navarro (2010) have reviewed the cultures used in meat based probiotic products.…”

Section: Other Non-dairy Based Productsmentioning

confidence: 99%

Trends in dairy and non-dairy probiotic products - a review

2015

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Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

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“…Pidcock et al (2002) demonstrated that L. acidophilus and bifidobacteria have inhibitory effects against L. monocytogenes and E. coli in Hungarian salami. Similarly, Lactobacillus reuteri Protectis, which is used as a probiotic in dairy products and fermented sausages, inhibits Helicobacter pylori (Muthukumarasamy and Holley 2006). However, to guarantee the survival of these microorganisms in food and gastrointestinal tract is questionable, due to their poor stability (Ranadheera et al 2010).…”

Section: Probioticsmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

Cited by 158 publications

References 23 publications

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Trends in dairy and non-dairy probiotic products - a review

Edible coatings as encapsulating matrices for bioactive compounds: a review

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