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Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M. A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of Lactobacillus plantarum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2961-2968. [PMID: 27861952 DOI: 10.1002/jsfa.8135] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 06/27/2016] [Accepted: 11/09/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The performances of four autochthonous isolates of Lactobacillus plantarum were assessed to study the most important variables acting on acidification and to propose a possible step-by-step approach for the validation at laboratory scale. This main topic was addressed through three intermediate steps: (1) evaluation of acidification in liquid and solid media, as a function of salt, nitrites, nitrates, lactose, pepper and temperature; (2) assessing acidification in a pork-meat preparation; and (3) designing a protocol to improve the performances at sub-optimal temperatures. The concentration of the ingredients and the temperature were combined through a 3k-p Fractional Factorial Design. Acidification and viable count were assessed and modelled through a multi-factorial ANOVA. RESULTS In model systems acidification was affected by lactose and was maximum (ΔpH of ca. 2.8-3.0) in the combinations containing 0.4% lactose, 250 mg kg-1 nitrates or 150 mg kg-1 nitrites, 5% salt, and at 30 °C. Solid media caused a higher acidification. In the pork meat preparation, the effect of salt and nitrites was significant. At 10 °C the strains could not reduce pH, but this ability could be induced using an adaptation step. CONCLUSION Acidification was affected by lactose in the model system, whereas in meat preparation the other variables were significant. In addition, a protocol to improve acidification at 10 °C was optimised. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122, Via Napoli 25, Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122, Via Napoli 25, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122, Via Napoli 25, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122, Via Napoli 25, Foggia, Italy
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Sánchez Mainar M, Matheuse F, De Vuyst L, Leroy F. Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci. Food Microbiol 2017; 65:170-178. [PMID: 28399999 DOI: 10.1016/j.fm.2017.02.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 02/10/2017] [Accepted: 02/15/2017] [Indexed: 12/01/2022]
Abstract
Coagulase-negative staphylococci (CNS) are not only part of the desirable microbiota of fermented meat products but also commonly inhabit skin and flesh wounds. Their proliferation depends on the versatility to use energy sources and the adaptation to fluctuating environmental parameters. In this study, the conversion of the amino acid arginine by two strains with arginine deiminase (ADI) activity (Staphylococcus carnosus 833 and S. pasteuri αs3-13) and a strain with nitric oxide synthase (NOS) activity (S. haemolyticus G110) was modelled as a function of glucose and oxygen availability. Both factors moderately inhibited the ADI-based conversion kinetics, never leading to full repression. However, for NOS-driven conversion of arginine by S. haemolyticus G110, oxygen was an absolute requirement. When changing from microaerobic conditions to aerobiosis, a switch from homolactic fermentation to a combined formation of lactic acid, acetic acid, and acetoin was found in all cases, after which lactic acid and acetic acid were used as substrates. The kinetic model proposed provided a suitable description of the data of glucose and arginine co-metabolism as a function of oxygen levels and may serve as a tool to further analyse the behaviour of staphylococci in different ecosystems or when applying specific food processing conditions.
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Affiliation(s)
- María Sánchez Mainar
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Fréderick Matheuse
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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53
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Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review. Int J Food Microbiol 2017; 247:24-37. [DOI: 10.1016/j.ijfoodmicro.2016.05.021] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 03/15/2016] [Accepted: 05/15/2016] [Indexed: 12/16/2022]
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54
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Lorenzo JM, Munekata PES, Domínguez R. Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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55
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Rzepkowska A, Zielińska D, Ołdak A, Kołożyn-Krajewska D. Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1250098] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Anna Rzepkowska
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Aleksandra Ołdak
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Geeraerts W, Pothakos V, De Vuyst L, Leroy F. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail. Food Microbiol 2017; 65:236-243. [PMID: 28400008 DOI: 10.1016/j.fm.2017.03.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 03/06/2017] [Accepted: 03/08/2017] [Indexed: 10/20/2022]
Abstract
Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to map their bacterial heterogeneity. The community compositions of the dominant bacterial species were established by analysing a total of 702 isolates from selective agar media by (GTG)5-PCR fingerprinting followed by gene sequencing. Most of the isolates belonged to the genera Carnobacterium, Lactobacillus, and Leuconostoc, with Leuconostoc carnosum and Leuconostoc gelidum subsp. gelidum being the most dominant members. The diversity of the dominant bacterial species varied when comparing samples from different production facilities and, in some cases, even within the same product types. Although LAB consistently dominated the microbiota of sliced cooked pork products in the Belgian market, results indicated that bacterial diversity needs to be addressed on the level of product composition and batch variation. Dedicated studies will be needed to substantiate potential links between such variability and microbial composition. For instance, the fact that higher levels of lactobacilli were associated with the presence of potassium lactate (E326) may be suggestive of selective pressure but needs to be validated, as this finding referred to a single product only.
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Affiliation(s)
- Wim Geeraerts
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Vasileios Pothakos
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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Di Gioia D, Mazzola G, Nikodinoska I, Aloisio I, Langerholc T, Rossi M, Raimondi S, Melero B, Rovira J. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth. Int J Food Microbiol 2016; 235:53-9. [PMID: 27400453 DOI: 10.1016/j.ijfoodmicro.2016.06.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 05/13/2016] [Accepted: 06/18/2016] [Indexed: 12/28/2022]
Abstract
In meat fermented foods, Clostridium spp. growth is kept under control by the addition of nitrite. The growing request of consumers for safer products has led to consider alternative bio-based approaches, the use of protective cultures being one of them. This work is aimed at checking the possibility of using two Lactobacillus spp. strains as protective cultures against Clostridium spp. in pork ground meat for fermented salami preparation. Both Lactobacillus strains displayed anti-clostridia activity in vitro using the spot agar test and after co-culturing them in liquid medium with each Clostridium strain. Only one of them, however, namely L. plantarum PCS20, was capable of effectively surviving in ground meat and of performing anti-microbial activity in carnis in a challenge test where meat was inoculated with the Clostridium strain. Therefore, this work pointed out that protective cultures can be a feasible approach for nitrite reduction in fermented meat products.
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Affiliation(s)
- Diana Di Gioia
- Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy.
| | - Giuseppe Mazzola
- Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy
| | - Ivana Nikodinoska
- Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy; Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Irene Aloisio
- Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy
| | - Tomaz Langerholc
- Department of Microbiology, Biochemistry, Molecular Biology and Biotechnology, University of Maribor, Pivola 10, 2311 Hoce, Slovenia
| | - Maddalena Rossi
- Department of Life Science, University of Modena and Reggio Emilia, Via Campi 183, 41125 Modena, Italy
| | - Stefano Raimondi
- Department of Life Science, University of Modena and Reggio Emilia, Via Campi 183, 41125 Modena, Italy
| | - Beatriz Melero
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
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58
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Wang W, Xia W, Gao P, Xu Y. Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12821] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Weixin Wang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- College of Life Science; Huanggang Normal University; Huanggang Hubei 438000 China
| | - Wenshui Xia
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Pei Gao
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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59
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Tabanelli G, Bargossi E, Gardini A, Lanciotti R, Magnani R, Gardini F, Montanari C. Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2773-2781. [PMID: 26381480 DOI: 10.1002/jsfa.7442] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 08/26/2015] [Accepted: 08/26/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim of this work was to study the physico-chemical and microbiological parameters of 10 Italian fermented sausages, produced industrially, in order to highlight the differences in relation to their size. The sausages were classified as small, medium and large and the data concerning every feature considered were analysed with some statistical explorative tools: ANOVA, principal component analysis (PCA) and linear discriminant analysis (LDA). RESULTS Significant differences in relation to the sausage size were found regarding microbial populations (in particular, enterobacteria and staphylococci). The pH was higher in the small sausages, and consequently the presence of lactate and acetate was higher in the bigger one. Also the biogenic amine content (particularly tyramine, cadaverine and putrescine) was influenced by the size. CONCLUSIONS In spite of the extreme variability of the sausage types at the end of ripening, this work showed that it was possible to find a strict relationship between sausages diameter and some essential physico-chemical parameters. Thus, the cross-sectional size of the product is an essential parameter, which can drive the biochemical processes during ripening, not only by affecting the kinetics of water losses, but also by influencing the microbiota enzymatic activity. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Eleonora Bargossi
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Aldo Gardini
- Dipartimento di Scienze statistiche "Paolo Fortunati", Via delle Belle Arti 41, 40126 Bologna, Italy
| | - Rosalba Lanciotti
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Rudy Magnani
- C.l.a.i. Soc. Coop., Via Gambellara, 62, 40026 Imola, (BO), Italy
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
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60
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Montanari C, Bargossi E, Gardini A, Lanciotti R, Magnani R, Gardini F, Tabanelli G. Correlation between volatile profiles of Italian fermented sausages and their size and starter culture. Food Chem 2016; 192:736-44. [DOI: 10.1016/j.foodchem.2015.07.062] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2015] [Revised: 06/22/2015] [Accepted: 07/14/2015] [Indexed: 01/12/2023]
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61
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Ledesma E, Rendueles M, Díaz M. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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62
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Leroy F, Scholliers P, Amilien V. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int J Food Microbiol 2015; 212:2-8. [DOI: 10.1016/j.ijfoodmicro.2014.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 11/10/2014] [Accepted: 11/20/2014] [Indexed: 12/31/2022]
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63
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Sánchez Mainar M, Leroy F. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. Int J Food Microbiol 2015; 212:60-6. [DOI: 10.1016/j.ijfoodmicro.2015.03.009] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 02/24/2015] [Accepted: 03/04/2015] [Indexed: 01/06/2023]
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64
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Leroy F, Praet I. Meat traditions. The co-evolution of humans and meat. Appetite 2015; 90:200-11. [DOI: 10.1016/j.appet.2015.03.014] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2014] [Revised: 03/11/2015] [Accepted: 03/13/2015] [Indexed: 02/08/2023]
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65
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Kargozari M, Emam-Djomeh Z, Gandomi H, Partovi R, Ghasemlou M, Martin IR. Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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66
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The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality. BIOMED RESEARCH INTERNATIONAL 2015; 2015:452757. [PMID: 25961018 PMCID: PMC4417591 DOI: 10.1155/2015/452757] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Accepted: 09/16/2014] [Indexed: 12/25/2022]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.
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67
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Berardo A, Claeys E, Vossen E, Leroy F, De Smet S. Protein oxidation affects proteolysis in a meat model system. Meat Sci 2015; 106:78-84. [PMID: 25909819 DOI: 10.1016/j.meatsci.2015.04.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 03/02/2015] [Accepted: 04/03/2015] [Indexed: 12/13/2022]
Abstract
The effect of hydrogen peroxide-induced protein oxidation and pH (4.8 and 5.2) on meat proteolysis was investigated in a meat model system for dry fermented sausages. In oxidised samples, increased protein carbonyl contents and decreased thiol concentrations were found. The initial concentration of protein carbonyls was significantly lower in oxidised samples at pH4.8 than in ones at pH5.2, but after ten days comparable levels were reached. The inhibition of proteolysis by the addition of a protease inhibitor cocktail did not influence protein oxidation. Yet, proteolysis was negatively affected by low pH values as well as by oxidation, resulting in a reduced release of amino acids during ripening.
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Affiliation(s)
- Alberto Berardo
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium
| | - Erik Claeys
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
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68
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Leroy F, Degreef F. Convenient meat and meat products. Societal and technological issues. Appetite 2015; 94:40-6. [PMID: 25656303 DOI: 10.1016/j.appet.2015.01.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Revised: 01/22/2015] [Accepted: 01/24/2015] [Indexed: 01/01/2023]
Abstract
In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium; Research Group of Social and Cultural Food Studies (FOST), Faculty of Arts and Philosophy, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
| | - Filip Degreef
- Research Group of Social and Cultural Food Studies (FOST), Faculty of Arts and Philosophy, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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69
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Leroy F, De Vuyst L. Fermented food in the context of a healthy diet: how to produce novel functional foods? Curr Opin Clin Nutr Metab Care 2014; 17:574-81. [PMID: 25115795 DOI: 10.1097/mco.0000000000000108] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. RECENT FINDINGS The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. SUMMARY Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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