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Zavaleta-Cortijo C, Cade J, Ford J, Greenwood DC, Carcamo C, Silvera-Ccallo R, Fernandez-Neyra C, Lancha-Rucoba G, Pizango-Tangoa M, Pizango-Inuma R, Chanchari-Huiñapi J, Velez-Quevedo J, Inuma-Tangoa N, Antazu T, Miranda-Cuadros M, Aparco JP, Aro-Guardia P, Verastegui M, Morales-Ancajima V, Bressan T, Miranda JJ. Does food biodiversity protect against malnutrition and favour the resilience to climate change-related events in Amazon Indigenous communities? A protocol for a mixed methods study. Wellcome Open Res 2023; 7:246. [PMID: 38463717 PMCID: PMC10924752 DOI: 10.12688/wellcomeopenres.18235.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/15/2023] [Indexed: 03/12/2024] Open
Abstract
Background : Undernutrition is projected to be a major consequence of climate change. Biodiversity could enhance climate change resilience by improving nutritional outcomes and providing healthy food resources during and/or after climate-related events. For Indigenous populations who currently base their diet on local biodiversity, rapid climate changes may affect their ability to produce, access or gather food and consequently impact their nutritional status. There is a knowledge gap regarding whether nutritional status among Indigenous populations is better among those who consume a diet with greater biodiversity than those who have a diet with low biodiversity. Objective : This study aims to investigate the role of food biodiversity (FBD) in nutritional resilience to extreme flooding events of Shawi Amazon Indigenous adults living in Peruvian communities that have experienced extreme floods in the past five years. Methods : This study will use a mixed-method sequential explanatory design. The quantitative component includes a cross-sectional survey to assess the association between food biodiversity (FBD) and the prevalence of anaemia in adults aged 15 to 60 years old (n=365). Anaemia will be evaluated using blood hemoglobin and serum ferritin. FBD will be measured with a food frequency questionnaire and a 24-hour dietary recall. Soil-transmitted helminth infections, malaria, and inflammatory biomarkers will also be evaluated. The qualitative component will include a community-based participatory approach to investigate the role of FBD in the responses to extreme floods. Male (n=14) and female (n=14) participants, previously identified in the quantitative phase with high and low levels of FBD, will be invited to participate in a Photovoice activity and semi-structured interviews. A analytical framework for climate change resilience will be used to integrate the data. Discussion : Findings will be integrated to identify nutritional resilience indicators that can inform adaptative interventions to changing climatic conditions in the Amazon and that respect Indigenous worldviews.
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Affiliation(s)
- Carol Zavaleta-Cortijo
- Unidad de Ciudadanía Intercultural y Salud Indígena, Facultad de Salud Pública y Administración,, Universidad Peruana Cayetano Heredia, San Martín de Porres, Lima, 15102, Peru
| | - Janet Cade
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS 2 9JT, UK
| | - James Ford
- Priestley International Centre for Climate, University of Leeds, Leeds, LS 2 9JT, UK
| | | | - Cesar Carcamo
- Facultad de Salud Pública y Administración, Universidad Peruana Cayetano Heredia, San Martín de Porres, Lima, 15102, Peru
| | - Rosa Silvera-Ccallo
- Unidad de Ciudadanía Intercultural y Salud Indígena, Facultad de Salud Pública y Administración,, Universidad Peruana Cayetano Heredia, San Martín de Porres, Lima, 15102, Peru
| | | | | | | | | | | | - Jorge Velez-Quevedo
- Taller Verde, Caserio San Luis s/n , Carretera Munichis, San Rafael, Yurimaguas, Peru
| | - Nerita Inuma-Tangoa
- Comunidad de Palmiche, Pueblo Indígena Shawi, cuenca del río Sillay, Loreto, Peru
| | - Teresita Antazu
- Programa Mujer, Asociación Interétnica de Desarrollo de la Selva Peruana (AIDESEP), La Victoria, Lima, 15034, Peru
| | - Marianella Miranda-Cuadros
- Centro Nacional de Alimentación y Nutrición, Instituto Nacional de Salud, Jesús María, Lima, 15072, Peru
| | - Juan Pablo Aparco
- Centro Nacional de Alimentación y Nutrición, Instituto Nacional de Salud, Jesús María, Lima, 15072, Peru
| | - Pedro Aro-Guardia
- Centro de Hemoterapia y Banco de Sangre, Hospital Nacional Cayetano Heredia, San Martín de Porres, Lima, 15102, Peru
| | - Manuela Verastegui
- Infectious Diseases Research Laboratory of the LID, Faculty of Sciences and Philosophy, Universidad Peruana Cayetano Heredia, San Martín de Porres, Lima, 15102, Peru
| | - Valeria Morales-Ancajima
- Unidad de Ciudadanía Intercultural y Salud Indígena, Facultad de Salud Pública y Administración,, Universidad Peruana Cayetano Heredia, San Martín de Porres, Lima, 15102, Peru
| | - Tiana Bressan
- Department of Engineering, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - J. Jaime Miranda
- Facultad de Medicina, Universidad Peruana Cayetano Heredia, Miraflores, Lima, 15074, Peru
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Tabanelli G, Barbieri F, Soglia F, Magnani R, Gardini G, Petracci M, Gardini F, Montanari C. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite. Food Res Int 2022; 160:111685. [DOI: 10.1016/j.foodres.2022.111685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/26/2022]
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3
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Hu Y, Tian Y, Zhu J, Wen R, Chen Q, Kong B. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China. Food Microbiol 2022; 106:104059. [DOI: 10.1016/j.fm.2022.104059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 12/19/2022]
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Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115559] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the replacement of additives that may raise concerns among consumers (mainly nitrate and nitrite) as well as the modification of processing conditions in order to increase the content of bioactive compounds. Many efforts have been focused on reducing or eliminating the presence of additives, such as curing agents (nitrite or nitrate) in accordance with the idea of “clean label”. The enrichment of fermented meat products in compounds from the plant kingdom can also be framed in the overall strategies of functional meat products design, so that the meat products may be used as the vehicle to deliver bioactive compounds that may exert benefits to the consumer.
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Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages. Food Res Int 2022; 155:111063. [DOI: 10.1016/j.foodres.2022.111063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 01/04/2023]
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6
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GRADINARSKA DN, VALKOVA-YORGOVA KI, DANOV KR. Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.47722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ameer A, Seleshe S, Kim BJ, Kang SN. Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages. Prev Nutr Food Sci 2021; 26:476-484. [PMID: 35047445 PMCID: PMC8747959 DOI: 10.3746/pnf.2021.26.4.476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 08/31/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022] Open
Abstract
In this study, fermented sausage prepared by inoculating different strains of Lactobacillus sakei was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), L. sakei Korean Collection for Type Cultures (KCTC)-3802 (S1), L. sakei KCTC-3598 (S2), L. sakei KCTC-5053 (S3), and L. sakei KCTC-3603 (S4). The different strains of L. sakei did not show substantial differences (P>0.05) in pH values for dry fermented sausages at the end of the ripening period. Water activity (aw) values for all treatments were below 0.85 (P<0.05). Total viable count at the end of the study decreased in all L. sakei starter culture inoculated fermented sausages as S3> S2> S1> S4. High values of lactic acid bacteria (LAB) count and hardness were observed in the S2 batch as compared to other L. sakei inoculated treatments at the end of ripening (21st day). S3 inoculated with L. sakei strain exhibited significantly (P<0.05) higher value of a* (redness). A significant difference (P<0.05) in thiobarbituric acid reactive substances was exhibited in the following order: S4> S2> S1> S3> C. This study suggests that inoculation of S3 (L. sakei KCTC-5053) strain can improve the red color and reduce lipid oxidation while S2 enhances better microbiological quality as LAB. Incorporation of S3 and S2 strains accordingly can be helpful to enhance the quality of dry fermented sausages.
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Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Beom-Joon Kim
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
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The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.
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9
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Leroy F, Petracci M. Rabbit meat: valuable nutrition or too-cute-to-eat? WORLD RABBIT SCIENCE 2021. [DOI: 10.4995/wrs.2021.12663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.
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10
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Leroy F, Petracci M. Rabbit meat: valuable nutrition or too-cute-to-eat? WORLD RABBIT SCIENCE 2021. [DOI: 10.4995/wrs.0.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.
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11
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Seleshe S, Ameer A, Kang SN. Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening. Food Sci Anim Resour 2021; 41:1078-1094. [PMID: 34796332 PMCID: PMC8564329 DOI: 10.5851/kosfa.2021.e60] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/06/2021] [Accepted: 10/13/2021] [Indexed: 11/06/2022] Open
Abstract
This research investigated the physio-chemical and microbial quality
characteristics of dry fermented sausage from selected
Pediococcus strains: P. acidiliactici
(PE1) and P. pentosaceus (PE2) as compared to commercial
starter culture (COS) during fermentation and ripening. Treatments showed no
substantial variation (p<0.05) in water activity (aw) values
across the study period. PE1 and PE2 treatments exhibited similar
(p>0.05) pH values and presented remarkable (p<0.05) lower
volatile basic nitrogen (VBN) and thiobarbituric acid reactive (TBARS) content
than COS treatment throughout the ripening period. However, the pH values in COS
batch were considerably lower than others. PE1 samples presented a significant
highest (p<0.05) counts both in lactic acid bacteria (LAB) and total
plate count (TPC) than COS and PE2 treatments at 7 days fermentation, and it
resulted in a similar and higher TPC count as COS after the ripening period.
After the ripening process, treatments are ordered based on LAB counts as
follows: COS>PE1>PE2. All batches presented similar redness and
yellowness attributes since the 7 days of fermentation and in lightness across
the study period. Treatments were similar (p>0.05) in springiness and
chewiness traits across the study period and in hardness characteristics in the
ripened products. Cohesiveness was higher in PE1 and COS batches. No variation
(p>0.05) in aroma and sourness sensory attributes of treatments. The
color attribute was highest (p<0.05) in PE1 and PE2 treatments and PE1
had the highest overall acceptability. The overall outstanding merit exhibited
by PE1 can be utilized in the commercial production of high-quality dry
fermented sausage.
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Affiliation(s)
- Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
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Barbieri F, Tabanelli G, Montanari C, Dall’Osso N, Šimat V, Smole Možina S, Baños A, Özogul F, Bassi D, Fontana C, Gardini F. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. Foods 2021; 10:foods10112691. [PMID: 34828970 PMCID: PMC8624356 DOI: 10.3390/foods10112691] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 01/04/2023] Open
Abstract
The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.
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Affiliation(s)
- Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (N.D.); (F.G.)
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy;
- Correspondence: ; Tel.: +39-347-032-8294
| | - Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy;
| | - Nicolò Dall’Osso
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (N.D.); (F.G.)
| | - Vida Šimat
- University Department of Marine Studies, University of Split, 21000 Split, Croatia;
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Alberto Baños
- Department of Microbiology, DOMCA S.A.U., 18620 Alhendín, Spain;
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey;
| | - Daniela Bassi
- Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy; (D.B.); (C.F.)
| | - Cecilia Fontana
- Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy; (D.B.); (C.F.)
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (N.D.); (F.G.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy;
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Incidence of Tetracycline and Erythromycin Resistance in Meat-Associated Bacteria: Impact of Different Livestock Management Strategies. Microorganisms 2021; 9:microorganisms9102111. [PMID: 34683432 PMCID: PMC8537249 DOI: 10.3390/microorganisms9102111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/23/2021] [Accepted: 10/01/2021] [Indexed: 11/16/2022] Open
Abstract
The extensive use of antibiotics as growth promoters, or their continued abusive misuse to cure or prevent the onset of bacterial infections as occurs in the intensive farming, may have played a pivotal role in the spread of reservoirs of antibiotic resistance (AR) among food-associated bacteria including pathogens representing risks to human health. The present study compares the incidence of tetracycline and erythromycin resistances in lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) from fermented products manufacturing using meat from intensive animal husbandry (industrialized manufacturing Italian salami) and from extensive farms (artisanal sausages facilities pork and llama Argentinean sausages). A higher incidence of tetracycline resistance (TET-R) compared to erythromycin resistance (ERY-R) was observed among the 205 isolates. Unlike CNS strains, the LAB showed a significant correlation between the TET-R and the ERY-R phenotypes. Genotypic assessment shows a high correlation with tetK and tetM for the TET-R strains and with ermB and ermC for the ERY-R strains. Multiple correspondence analyses have highlighted the association between AR phenotypes and CNS species isolated from Italian salami, while the susceptible phenotypes were associated with the LAB species from Argentinean sausages. Since antibiotic resistance in meat-associated bacteria is a very complex phenomenon, the assessment of bacterial resistance in different environmental contexts with diverse farming practices and food production technologies will help in monitoring the factors influencing AR emergence and spread in animal production.
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Wen R, Kong B, Yin X, Zhang H, Chen Q. Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry. Meat Sci 2021; 183:108658. [PMID: 34482216 DOI: 10.1016/j.meatsci.2021.108658] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/17/2021] [Accepted: 08/16/2021] [Indexed: 12/24/2022]
Abstract
The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB strains decreased the levels of lipid autoxidation-derived aldehydes (e.g., hexanal, heptanal, octanal, and nonanal). In addition, inoculation of P. acidilactici BP2 increased the levels of esters. Principal component analysis of the E-nose and GC-IMS results could effectively differentiate non-inoculated beef jerky and beef jerky separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis for the identification of different beef jerky formulations and selection of autochthonous starter cultures for beef jerky fermentation.
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Affiliation(s)
- Rongxin Wen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoyu Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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15
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Seleshe S, Kang SN. Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period. Food Sci Anim Resour 2021; 41:636-649. [PMID: 34291212 PMCID: PMC8277175 DOI: 10.5851/kosfa.2021.e21] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 04/13/2021] [Accepted: 04/13/2021] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to evaluate the effect of three different strains of
lactic acid bacteria (LAB) starter cultures: Pediococcus
pentosaceus (KC-13100) (PP), Lactobacillus
plantarum (KCTC-21004) (LP1), and L. plantarum
(KCTC-13093) (LP2) on the physicochemical and microbiological characteristics,
and sensory quality of dry fermented sausages after 21 days of drying and
ripening period. Treatments added with PP and LP2 strains showed a significant
higher (p<0.05) LAB and total plat counts, and water activity
(aw) of all three treatments was below 0.85 after the completion
of the ripening process. A significant variation (p<0.05) in pH values of
treatments was exhibited due to the difference in acidification capacity of the
LAB strains: LP2<PP<LP1. Treatments had significant difference
(p<0.05) in the thiobarbituric acid reactive substances (TBARS) content,
in the following order: LP1>PP>LP2. Substantial variations
(p<0.05) in shear force values were detected amongst three batches
(LP2>LP1>PP). In sensory attributes, PP treated samples had
significantly higher (p<0.05) color and overall acceptability scores. The
current findings proved how important the optimal assortment of starter culture.
Inoculation with PP produced importantly beneficial effects on sensory quality
improvement of dry fermented sausage.
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Affiliation(s)
- Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
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Flores M, Piornos JA. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Sci 2021; 182:108636. [PMID: 34314926 DOI: 10.1016/j.meatsci.2021.108636] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/14/2021] [Accepted: 07/18/2021] [Indexed: 11/29/2022]
Abstract
Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction in the consumption of meat has produced an increase in the formulation of meat product analogues. This trend is the main focus of producers to offer new attractive products to consumers even though the aroma profile of traditional fermented meat sausages is not reached. In this manuscript, we review and discuss the chemistry of aroma formation in traditional fermented meat sausages in contrast to the potential of plant-based ingredients used in meat analogues.
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Affiliation(s)
- Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain.
| | - José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
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17
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Charmpi C, Vervaet T, Van Reckem E, Geeraerts W, Van der Veken D, Ryckbosch W, Leroy F, Brengman M. Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy. Meat Sci 2021; 181:108607. [PMID: 34182345 DOI: 10.1016/j.meatsci.2021.108607] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022]
Abstract
Food labelling is a tool to inform consumers about the specifications and characteristics of a product. Additionally, labels display information about traditionality and naturalness, of which the meaning is highly subjective. There is a paucity of research examining attributes both of tradition and naturalness. In this study, traditionality was assessed by a model that included temporal, geographical, know-how, and cultural components. Naturalness was evaluated based on bio/organic elements, 'free-from' claims, and natural ingredients. Therefore, a content analysis tool was developed to analyze and score labels of fermented meat products, which generated insights in the key label characteristics of tradition and naturalness. The degree of tradition and naturalness was the average of their subdimensions which were scored based on the displayed elements. A higher degree of tradition and naturalness was linked to higher prices. Fermented meat labels were found to be strongly embedded in 'authenticity', and less in naturalness, an element more attractive for private labels than for branded products.
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Affiliation(s)
- Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Thomas Vervaet
- Department of Business - Marketing and Consumer Behavior (BUSI/MARK), Faculty of Social Sciences and Solvay Business School, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Wim Geeraerts
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Wouter Ryckbosch
- Research Group of Historical Research into Urban Transformation Processes (HOST), Faculty of Arts and Philosophy, 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, Brussels, Belgium.
| | - Malaika Brengman
- Department of Business - Marketing and Consumer Behavior (BUSI/MARK), Faculty of Social Sciences and Solvay Business School, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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18
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Stollewerk K, Jofré A, Comaposada J, Guardia MD, Arnau J, Kilcawley K. Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes. FOOD SCI TECHNOL INT 2021; 28:451-460. [PMID: 34107780 DOI: 10.1177/10820132211022112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were fermented to pH 5.0, dried for 32 days and vacuum packed stored under refrigeration for 60 days. Sausages were analysed for physicochemical parameters, technological microbiota and proteolysis after fermentation, drying/ripening and storage. Similar compositional results were obtained in all products (38-39% humidity in the final product; 38.2% fat and 40.7% protein as dry matter throughout the study). Debitrase application positively affected proteolysis by changing the free amino acid profile and increasing non-protein nitrogen and total free amino acids by 2.2 and 11.8-fold, respectively. Accelerzyme increased ripened cheese flavour and overall sensory quality from 5.1 to 5.8; Debitrase increased ripened cheese odour and flavour, bitterness, umami, adhesiveness, pastiness, and overall sensory quality from 5.0 to 5.9, and decreased acid and hardness. This study highlights the effects of adding some exogenous enzyme/bacterial preparations traditionally used in the cheese industry to enhance the flavour of dry fermented sausages with high content of lactic ingredients and increase its sensory quality.
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Affiliation(s)
- Katharina Stollewerk
- IRTA, Food Quality and Technology Programme, Finca Camps i Armet, Girona, Spain.,IRTA, Food Safety and Functionality Programme, Finca Camps i Armet, Girona, Spain
| | - Anna Jofré
- IRTA, Food Safety and Functionality Programme, Finca Camps i Armet, Girona, Spain
| | - Josep Comaposada
- IRTA, Food Quality and Technology Programme, Finca Camps i Armet, Girona, Spain
| | - M Dolors Guardia
- IRTA, Food Quality and Technology Programme, Finca Camps i Armet, Girona, Spain
| | - Jacint Arnau
- IRTA, Food Quality and Technology Programme, Finca Camps i Armet, Girona, Spain
| | - Kieran Kilcawley
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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19
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Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Sci 2021; 181:108596. [PMID: 34118571 DOI: 10.1016/j.meatsci.2021.108596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 05/28/2021] [Accepted: 06/03/2021] [Indexed: 12/25/2022]
Abstract
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 °C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.
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Affiliation(s)
- Thais Cardoso Merlo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Iliani Patinho
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - Alais Cristina Oliveira
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - Beatriz Schmidt Menegali
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12, Buri, SP, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | - Carmen J Contreras-Castillo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil.
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20
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Kamilari E, Efthymiou M, Anagnostopoulos DA, Tsaltas D. Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation. Front Microbiol 2021; 12:662957. [PMID: 34079530 PMCID: PMC8165277 DOI: 10.3389/fmicb.2021.662957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 03/29/2021] [Indexed: 12/11/2022] Open
Abstract
Cyprus traditional sausages from the Troodos mountainous region of Pitsilia gained the protected geographical indication (PGI) designation from the European Committee (EU 2020/C 203/06). Still, we lack authentication protocols for the distinction of “Pitsilia” from industrially produced Cyprus sausages. Microbial activity is an essential contributor to traditional sausages’ sensorial characteristics, but whether the microbial patterns might be associated with the area of production is unclear. In the present research, we applied high-throughput sequencing (HTS) to provide a linkage between the area of production and Cyprus sausages’ bacterial diversity. To strengthen our findings, we used three different DNA extraction commercial kits: (i) the DNeasy PowerFood Microbial Kit (QIAGEN); (ii) the NucleoSpin Food Kit (MACHEREY-NAGEL); and (iii) the blackPREP Food DNA I Kit (Analytik Jena), in which we applied three different microbial cell wall lysis modifications. The modifications included heat treatment, bead beating, and enzymatic treatment. Results regarding metagenomic sequencing were evaluated in terms of number of reads, alpha diversity indexes, and taxonomic composition. The efficacy of each method of DNA isolation was assessed quantitatively based on the extracted DNA yield and the obtained copy number of (a) the 16S rRNA gene, (b) the internal transcribed spacer (ITS) region, and (c) three Gram-positive bacteria that belong to the genera Latilactobacillus (formerly Lactobacillus), Bacillus, and Enterococcus via absolute quantification using qPCR. Compared with some examined industrial sausages, Pitsilia sausages had significantly higher bacterial alpha diversity (Shannon and Simpson indexes). Principal coordinates analysis separated the total bacterial community composition (beta diversity) of the three Pitsilia sausages from the industrial sausages, with the exception of one industrial sausage produced in Pitsilia, according to the manufacturer. Although the eight sausages shared the abundant bacterial taxa based on 16S rDNA HTS, we observed differences associated with bacterial diversity representation and specific genera. The findings indicate that the microbial communities may be used as an additional tool for identifying of the authenticity of Cypriot sausages.
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Affiliation(s)
- Eleni Kamilari
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Marina Efthymiou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dimitrios A Anagnostopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dimitrios Tsaltas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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21
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Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe BE, Hutkins R. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol 2021; 18:196-208. [PMID: 33398112 PMCID: PMC7925329 DOI: 10.1038/s41575-020-00390-5] [Citation(s) in RCA: 236] [Impact Index Per Article: 78.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 10/11/2020] [Indexed: 02/07/2023]
Abstract
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term 'fermented' led the panel to define fermented foods and beverages as "foods made through desired microbial growth and enzymatic conversions of food components". This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
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Affiliation(s)
- Maria L Marco
- Department of Food Science and Technology, University of California-Davis, Davis, CA, USA
| | - Mary Ellen Sanders
- International Scientific Association for Probiotics and Prebiotics, Centennial, CO, USA
| | - Michael Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Marie Claire Arrieta
- Department of Physiology and Pharmacology, International Microbiome Center, University of Calgary, Calgary, Canada
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- VistaMilk, Cork, Ireland
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Colin Hill
- APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland
| | - Wilhelm Holzapfel
- Advanced Green Energy and Environment Institute, Handong Global University, Pohang, Gyeongbuk, South Korea
| | - Sarah Lebeer
- Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | - Dan Merenstein
- Department of Family Medicine, Georgetown University, Washington, DC, USA
| | - Gregor Reid
- Lawson Health Research Institute, and Departments of Microbiology & Immunology and Surgery, University of Western Ontario, London, Ontario, Canada
| | | | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska - Lincoln, Lincoln, NE, USA.
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22
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Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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23
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Munekata PES, Pateiro M, Zhang W, Domínguez R, Xing L, Fierro EM, Lorenzo JM. Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture. Microorganisms 2020; 8:microorganisms8111833. [PMID: 33233327 PMCID: PMC7700683 DOI: 10.3390/microorganisms8111833] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/10/2020] [Accepted: 11/19/2020] [Indexed: 12/15/2022] Open
Abstract
The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. Further insertion (as starter culture) in a meat system for fermentation is the simplest approach to obtain a probiotic meat product. Among the innumerous microorganisms naturally found in meat products, lactic acid bacteria (LAB) play a central role by fitting in both probiotic and meat products processing criteria.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (W.Z.); (L.X.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (W.Z.); (L.X.)
| | | | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
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24
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Chakanya C, Arnaud E, Muchenje V, Hoffman LC. Fermented meat sausages from game and venison: what are the opportunities and limitations? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5023-5031. [PMID: 29635774 DOI: 10.1002/jsfa.9053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/07/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chido Chakanya
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
- CIRAD, UMR QualiSud, Stellenbosch, South Africa
- QualiSud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
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25
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Belleggia L, Ferrocino I, Reale A, Boscaino F, Di Renzo T, Corvaglia MR, Cocolin L, Milanović V, Cardinali F, Garofalo C, Clementi F, Aquilanti L, Osimani A. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food Res Int 2020; 136:109567. [DOI: 10.1016/j.foodres.2020.109567] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 12/29/2022]
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26
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Van Reckem E, Charmpi C, Van der Veken D, Borremans W, De Vuyst L, Weckx S, Leroy F. Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins. Foods 2020; 9:foods9091247. [PMID: 32906631 PMCID: PMC7555677 DOI: 10.3390/foods9091247] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 12/21/2022] Open
Abstract
Insight into the microbial species diversity of fermented meats is not only paramount to gain control over quality development, but also to better understand the link with processing technology and geographical origin. To study the composition of the microbial communities, the use of culture-independent methods is increasingly popular but often still suffers from drawbacks, such as a limited taxonomic resolution. This study aimed to apply a previously developed high-throughput amplicon sequencing (HTS) method targeting the 16S rRNA and tuf genes to characterize the bacterial communities in European fermented meats in greater detail. The data obtained broadened the view on the microbial communities that were associated with the various products examined, revealing the presence of previously underreported subdominant species. Moreover, the composition of these communities could be linked to the specificities of individual products, in particular pH, salt content, and geographical origin. In contrast, no clear links were found between the volatile organic compound profiles of the different products and the country of origin, distinct processing conditions, or microbial communities. Future application of the HTS method offers the potential to further unravel complex microbial communities in fermented meats, as well as to assess the impact of different processing conditions on microbial consortia.
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27
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Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition. Processes (Basel) 2020. [DOI: 10.3390/pr8080988] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.
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28
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Belleggia L, Milanović V, Ferrocino I, Cocolin L, Haouet MN, Scuota S, Maoloni A, Garofalo C, Cardinali F, Aquilanti L, Mozzon M, Foligni R, Pasquini M, Trombetta MF, Clementi F, Osimani A. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing. Meat Sci 2020; 165:108128. [DOI: 10.1016/j.meatsci.2020.108128] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 12/21/2022]
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29
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Wang Z, Xu Z, Sun L, Dong L, Wang Z, Du M. Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation. Food Chem 2020; 332:127364. [PMID: 32645672 DOI: 10.1016/j.foodchem.2020.127364] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 04/30/2020] [Accepted: 06/14/2020] [Indexed: 11/12/2022]
Abstract
Suan zuo yu is a traditional Chinese fermented product. We explored the microbial diversity, the dynamic changes of texture and flavor compounds at different fermentation times (up to 24 d). Results showed that Weissella and Lactobacillus may play a vital role in fermentation especially for the flavor. At the end of fermentation, the taste activity value of Asp, Glu, and His were 21.61, 17.29 and 7.73, respectively. The bound water increased gradually indicated by low-field nuclear magnetic resonance, and the hardness was also increased. During the whole fermentation process, the myosin heavy chain protein and actin decreased obviously. Gas chromatography-mass spectrometry showed that a total of 80 volatile compounds were detected, and 6 alcohols, 6 aldehydes and 6 esters increased significantly, which mainly contributed to the flavor of Suan zuo yu. This study provides a theoretical basis for the industrial production of fermented fish.
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Affiliation(s)
- Zehan Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhe Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Liming Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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30
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Smit P, Cullere M, Dalle Zotte A, Balzan S, Hoffman LC, Novelli E. Effects of honeybush ( Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami. Food Sci Nutr 2020; 8:2299-2306. [PMID: 32405387 PMCID: PMC7215206 DOI: 10.1002/fsn3.1509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 02/12/2020] [Accepted: 02/18/2020] [Indexed: 11/19/2022] Open
Abstract
Honeybush (Cyclopia subternata Vogel) is an indigenous South African shrub enjoyed as hot brewed tea. "Unfermented" honeybush is also a potential antioxidant bioactive extract for foodstuffs due to its polyphenol content. The effect of "unfermented" honeybush extract (Hob; 0.5%) was evaluated in typical Italian salami and compared with nitrate (Nit; 100 mg/kg) and a control (Ctl; without nitrate or honeybush). After 35 days of ripening, Hob had a higher (p < .01) water activity (0.928), compared with Ctl (0.923) and Nit (0.924). Final pH (5.35-5.24) was not affected by treatments. Lower lipid oxidation was observed in Hob and Nit treatments (p < .001) compared with Ctl. Internal color and odor intensity were similar among treatments. Salami with honeybush extract had less spontaneous outer surface mold growth whereas the Ctl showed intermediate growth (p < .05). Honeybush extract seems a promising natural ingredient with antioxidant action.
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Affiliation(s)
- Paula Smit
- Department of Animal Medicine, Production and HealthPadova UniversityAgripolisLegnaro (PD)Italy
- Department of Food ScienceUniversity of StellenboschStellenboschSouth Africa
| | - Marco Cullere
- Department of Animal Medicine, Production and HealthPadova UniversityAgripolisLegnaro (PD)Italy
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and HealthPadova UniversityAgripolisLegnaro (PD)Italy
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food SciencePadova UniversityAgripolisLegnaro (PD)Italy
| | - Louwrens Christiaan Hoffman
- Department of Animal SciencesUniversity of StellenboschStellenboschSouth Africa
- Centre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation (QAAFI)Health and Food Sciences PrecinctUniversity of QueenslandCoopers PlainsQldAustralia
| | - Enrico Novelli
- Department of Food ScienceUniversity of StellenboschStellenboschSouth Africa
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31
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West HG. Crafting innovation: Continuity and change in the “living traditions” of contemporary artisan cheesemakers. FOOD AND FOODWAYS 2020. [DOI: 10.1080/07409710.2020.1745456] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Harry G. West
- Anthropology, Exeter Food Studies, Centre for Rural Policy Research, University of Exeter, Exeter, UK
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32
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Cullere M, Novelli E, Dalle Zotte A. Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits. Foods 2020; 9:foods9040476. [PMID: 32290184 PMCID: PMC7230627 DOI: 10.3390/foods9040476] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/03/2020] [Accepted: 04/07/2020] [Indexed: 12/12/2022] Open
Abstract
The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.
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Affiliation(s)
- Marco Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Enrico Novelli
- Department of Comparative Biomedicine and Nutrition, University of Padova, Agripolis, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università, 16, 35020 Legnaro, Italy;
- Correspondence:
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Van der Veken D, Benhachemi R, Charmpi C, Ockerman L, Poortmans M, Van Reckem E, Michiels C, Leroy F. Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation. Microorganisms 2020; 8:microorganisms8020167. [PMID: 31991613 PMCID: PMC7074764 DOI: 10.3390/microorganisms8020167] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/20/2020] [Accepted: 01/20/2020] [Indexed: 01/06/2023] Open
Abstract
A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.
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Affiliation(s)
- David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Rafik Benhachemi
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Lore Ockerman
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Marijke Poortmans
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Chris Michiels
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
- Correspondence:
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Charmpi C, Van der Veken D, Van Reckem E, De Vuyst L, Leroy F. Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince. Food Microbiol 2020; 89:103434. [PMID: 32138992 DOI: 10.1016/j.fm.2020.103434] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/26/2022]
Abstract
Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters from either normal or borderline quality (dark-firm-dry, DFD) were compared at various salt concentrations (0-4%) in meat fermentation models. Microbial ecology of the samples was investigated with culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA. Whilst Lactobacillus sakei governed the fermentation of normal meat, Lactobacillus curvatus was more prominent in the fermentation of the DFD meat variant. CNS were favoured during fermentation at rising salt concentrations without much effects on species diversity, consisting mostly of Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus. During fermentation of DFD meat, S. saprophyticus was less manifest than during that of normal meat. Enterobacterales mainly emerged in DFD meat during fermentation at low salt concentrations. The salt hurdle was insufficient to prevent Enterobacterales when acidification and initial pH were favourable for their growth.
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Affiliation(s)
- Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - 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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35
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Lv J, Li C, Li S, Liang H, Ji C, Zhu B, Lin X. Effects of temperature on microbial succession and quality of sour meat during fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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36
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Van Reckem E, Geeraerts W, Charmpi C, Van der Veken D, De Vuyst L, Leroy F. Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats. Front Microbiol 2019; 10:2302. [PMID: 31649643 PMCID: PMC6794416 DOI: 10.3389/fmicb.2019.02302] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Accepted: 09/20/2019] [Indexed: 12/20/2022] Open
Abstract
European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heterogeneity can be encountered in commercially available fermented meat products and whether this is linked to their geographical origin. Therefore, the bacterial species diversity of 80 fermented meat products available in the Belgian retail, coming from five different countries, was investigated. It was also assessed how this related to the country of origin and the key processing parameters pH and salt concentration. The samples originated from Belgium, France, Germany, Italy, and Spain. In general, Southern European fermented meat products commonly had a higher pH, with their lactic acid bacteria (LAB) communities being represented by Lactobacillus sakei and with mostly Staphylococcus xylosus and Staphylococcus equorum governing over the coagulase-negative staphylococci (CNS) communities. Among these products, the Spanish variants showed a higher prevalence of S. equorum, whereas S. xylosus was the prevailing CNS species in most French and Italian fermented meat products. In contrast, Northern European fermented meat products were generally more acidified and showed a higher prevalence of Pediococcus pentosaceus in their LAB communities, whereas Staphylococcus carnosus represented the CNS communities. Non-parametric statistical tests indicated the impact of the geographical origin on the prevalence of the LAB and CNS species. The latter was likely due to the combination of differences in process technology as well as starter culture use.
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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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37
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Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2019; 60:2887-2913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.
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38
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Domínguez R, Purriños L, Pérez-Santaescolástica C, Pateiro M, Barba FJ, Tomasevic I, Campagnol PCB, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01491-x] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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Ge Q, Pei H, Liu R, Chen L, Gao X, Gu Y, Hou Q, Yin Y, Yu H, Wu M, Zhang W, Zhou G. Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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40
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Nikodinoska I, Baffoni L, Di Gioia D, Manso B, García-Sánchez L, Melero B, Rovira J. Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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41
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Guo L, Yu B, Wang S, Zhu Y, Li P, Wang B, Huang M, Sun J. Effect of ripening with
Penicillium roqueforti
on texture, microstructure, water distribution and volatiles of chicken breast meat. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Liping Guo
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Bing Yu
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Shuling Wang
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Yinglian Zhu
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Peng Li
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Baowei Wang
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Jingxin Sun
- College of Food Science and Engineering Shandong Research Center for Meat Food Quality Control Qingdao Agricultural University Qingdao Shandong 266109 China
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Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, Gardini F, Grazia L, Tabanelli G. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages. Nutrients 2018; 10:nu10101497. [PMID: 30322117 PMCID: PMC6213744 DOI: 10.3390/nu10101497] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 01/12/2023] Open
Abstract
In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.
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Affiliation(s)
- Federica Pasini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Francesca Soglia
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Massimiliano Petracci
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Maria Fiorenza Caboni
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Sara Marziali
- Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy.
| | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Luigi Grazia
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum, Università di Bologna, Sede di Bologna, Viale Fanin 44, 40127 Bologna, Italy.
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, Italy.
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Leroy F. Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:409-446. [PMID: 30678819 DOI: 10.1016/bs.afnr.2018.07.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In contemporary dietary advice, meat is depicted as a pharmakon: it is believed to either heal or poison the human body (and mind). Often, it also serves as a scapegoat for a wide range of public health issues and other societal problems. Related attitudes, practices, and beliefs pertain to a demarcated mode of thinking or episteme that is characteristic for the so-called post-domestic or industrialized societies. The latter are not only typified by an abundant yet largely concealed production of meat, but increasingly also by moral crisis and confusion about its nutritional meaning. For an improved appreciation of the ambiguous position of meat in human health and disease, as well as the concomitant scattering into different subject positions (e.g., the omnivore, flexitarian, vegetarian, vegan, permaculturalist, and carnivore position), an interdisciplinary approach is required. To this end, the current study tentatively combines food research with a selection of (post-structuralist) concepts from the humanities. The aim is to outline a historical and biosocial need for meat (as well as its rejection) and to analyze how its transformative effects have contributed to a polarized discourse on diet and well-being in academia and society at large. Excessive categorization (for instance with respect to meat's alleged naturalness, normalness, necessity, and niceness) and Manichean thinking in binary opposites are among the key factors that lead to impassioned yet often sterile debates between the advocates and adversaries of meat eating in a post-truth context.
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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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Petracci M, Soglia F, Leroy F. Rabbit meat in need of a hat-trick: from tradition to innovation (and back). Meat Sci 2018; 146:93-100. [PMID: 30142510 DOI: 10.1016/j.meatsci.2018.08.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 08/01/2018] [Accepted: 08/05/2018] [Indexed: 12/28/2022]
Abstract
Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture ("story meat"). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.
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Affiliation(s)
- Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - 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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Leroy F, Aymerich T, Champomier-Vergès MC, Cocolin L, De Vuyst L, Flores M, Leroi F, Leroy S, Talon R, Vogel RF, Zagorec M. Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? Int J Food Microbiol 2018; 274:67-70. [DOI: 10.1016/j.ijfoodmicro.2018.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 02/04/2018] [Accepted: 02/05/2018] [Indexed: 02/01/2023]
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Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.038] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system. Food Microbiol 2018; 76:180-188. [PMID: 30166139 DOI: 10.1016/j.fm.2018.05.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 04/06/2018] [Accepted: 05/20/2018] [Indexed: 01/13/2023]
Abstract
Coagulase-negative staphylococci (CNS) contribute to the product quality of fermented meats. In spontaneously fermented meats, CNS communities are variable and difficult to predict, as their compositions depend on a superposed combination of different processing factors. To partially disentangle this superposition, a meat model system was used to study the influence of temperature and pH on the CNS community dynamics. Therefore, cured pork mince was prepared that was divided into three batches of different initial acidity levels, namely pH 5.7, pH 5.5, and pH 5.3. These three batches were incubated at three different temperatures, namely 23 °C, 30 °C, and 37 °C. Hence, the experimental set-up resulted in nine combinations of different temperature and initial pH values. Samples were analysed after 3 and 14 days to monitor pH, colony counts, and species diversity of the CNS communities, based on mannitol-salt-phenol-red agar (MSA) medium. At conditions of mild acidity (pH 5.7) and low temperature (23 °C), as often encountered during artisan-type meat fermentations, a co-prevalence of Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus saprophyticus occurred. At the same initial pH but higher incubation temperatures (30 °C and 37 °C), Staphylococcus lugdunensis became the prevailing CNS species, besides S. saprophyticus (30 °C) and the coagulase-positive species Staphylococcus aureus (37 °C). When the initial pH was set at 5.5, S. saprophyticus was the prevailing CNS species at both 23 °C and 30 °C, but it was replaced by Staphylococcus epidermidis and Staphylococcus simulans at 37 °C after 3 and 14 days, respectively. At the most acidic conditions (pH 5.3), CNS counts declined and many of the MSA isolates were of non-staphylococcal nature. Among others, Staphylococcus carnosus (23 °C), Staphylococcus warneri (30 °C), and S. epidermidis (37 °C) were found. Overall, the results of the present study indicated that the processing factors temperature and pH had a clear impact on the shaping of staphylococcal communities during meat fermentation.
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Montanari C, Gatto V, Torriani S, Barbieri F, Bargossi E, Lanciotti R, Grazia L, Magnani R, Tabanelli G, Gardini F. Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH. Int J Food Microbiol 2018; 274:52-59. [PMID: 29551445 DOI: 10.1016/j.ijfoodmicro.2018.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 02/27/2018] [Accepted: 03/11/2018] [Indexed: 11/12/2022]
Abstract
Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture. The latter usually consists of Staphylococcus carnosus and/or Staphylococcus xylosus strains, although strains from other CNS species also have potential for application. However, it is not entirely clear how the fitness of alternative starter cultures within a fermented meat matrix compares to conventional ones and how this may be affected by processing conditions. Therefore, the aim of this study was to assess the influence of two key processing conditions, namely temperature and acidity, on the competitiveness of a cocktail of five different strains of CNS belonging to species that are potentially important for meat fermentation (Staphylococcus xylosus 2S7-2, S. carnosus 833, Staphylococcus epidermidis ATCC 12228, Staphylococcus equorum DFL-S19, and Staphylococcus saprophyticus FPS1). To this end, fermented meat models consisting of cured meat batters with initial pH values of 5.3, 5.5, or 5.7 were inoculated with these strains, stuffed in containers, and incubated at 23, 30, or 37 °C. Both the pH level and the temperature influenced the composition of the CNS communities, giving a competitive advantage to the best adapted species. Staphylococcus xylosus preferred low temperature and mild acidity, whereas an elevated temperature selected for S. epidermidis and a low pH for S. carnosus. Under the conditions tested, S. saprophyticus and S. equorum were outcompeted by the three other CNS species. Hence, CNS communities in fermented meats are not only established based on the initial presence of specific species in the meat batter but also by their subsequent adaptation to the processing conditions during fermentation, potentially overruling the use of starter cultures.
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Affiliation(s)
- Despoina Angeliki Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, 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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Lorenzo JM, Munekata PES, Campagnol PCB, Zhu Z, Alpas H, Barba FJ, Tomasevic I. Technological aspects of horse meat products - A review. Food Res Int 2017; 102:176-183. [PMID: 29195938 DOI: 10.1016/j.foodres.2017.09.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Revised: 09/28/2017] [Accepted: 09/29/2017] [Indexed: 02/07/2023]
Abstract
Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.
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Affiliation(s)
- José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
| | - Paulo E S Munekata
- Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | | | - Zhenzhou Zhu
- School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda. Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
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