Application of probiotic delivery systems in meat products
Background: In recent years, probiotic foods have received special attention. The most commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a lesser degree, Enterococcus and Pediococcus due to their importance for consumer health. Probiotics have also been used as food bioprotectors. Scopes and approach: This review addresses the potential use of different probiotic delivery strategies for use in meat products to guarantee the viability of the microorganisms throughout the different stages of processing, conservation and preparation, the aim being to obtain probiotic meat products (in some cases even combined with prebiotics) with a positive impact on consumer health. Key findings and conclusions: In the case of meat products, these studies have mostly focused on fermented meats and, to a lesser degree, on cooked frankfurter-type products or fresh products because the processing to which they are subjected does not guarantee full viability of the microorganisms. Traditionally, starters as free cells have been used to incorporate these microorganisms into meat products. More recently, new microorganism immobilization techniques such as encapsulation have been tested. These new strategies ensure enhanced viability even in meat products subject to thermal treatment during processing or cooking.
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2015
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dig-ictan-es-10261-1336402017-01-12T08:59:02Z Application of probiotic delivery systems in meat products Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Ragagnin de Menezes, C. Martíns Fries, L. L. Background: In recent years, probiotic foods have received special attention. The most commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a lesser degree, Enterococcus and Pediococcus due to their importance for consumer health. Probiotics have also been used as food bioprotectors. Scopes and approach: This review addresses the potential use of different probiotic delivery strategies for use in meat products to guarantee the viability of the microorganisms throughout the different stages of processing, conservation and preparation, the aim being to obtain probiotic meat products (in some cases even combined with prebiotics) with a positive impact on consumer health. Key findings and conclusions: In the case of meat products, these studies have mostly focused on fermented meats and, to a lesser degree, on cooked frankfurter-type products or fresh products because the processing to which they are subjected does not guarantee full viability of the microorganisms. Traditionally, starters as free cells have been used to incorporate these microorganisms into meat products. More recently, new microorganism immobilization techniques such as encapsulation have been tested. These new strategies ensure enhanced viability even in meat products subject to thermal treatment during processing or cooking. Peer Reviewed 2016-06-17T08:59:29Z 2016-06-17T08:59:29Z 2015 2016-06-17T08:59:29Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.tifs.2015.09.004 issn: 0924-2244 Trends in Food Science and Technology 46: 120- 131 (2015) http://hdl.handle.net/10261/133640 10.1016/j.tifs.2015.09.004 Sí none Elsevier |
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Background: In recent years, probiotic foods have received special attention. The most commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a lesser degree, Enterococcus and Pediococcus due to their importance for consumer health. Probiotics have also been used as food bioprotectors. Scopes and approach: This review addresses the potential use of different probiotic delivery strategies for use in meat products to guarantee the viability of the microorganisms throughout the different stages of processing, conservation and preparation, the aim being to obtain probiotic meat products (in some cases even combined with prebiotics) with a positive impact on consumer health. Key findings and conclusions: In the case of meat products, these studies have mostly focused on fermented meats and, to a lesser degree, on cooked frankfurter-type products or fresh products because the processing to which they are subjected does not guarantee full viability of the microorganisms. Traditionally, starters as free cells have been used to incorporate these microorganisms into meat products. More recently, new microorganism immobilization techniques such as encapsulation have been tested. These new strategies ensure enhanced viability even in meat products subject to thermal treatment during processing or cooking. |
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artículo |
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Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Ragagnin de Menezes, C. Martíns Fries, L. L. |
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Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Ragagnin de Menezes, C. Martíns Fries, L. L. Application of probiotic delivery systems in meat products |
author_facet |
Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Ragagnin de Menezes, C. Martíns Fries, L. L. |
author_sort |
Pasqualin Cavalheiro, C. |
title |
Application of probiotic delivery systems in meat products |
title_short |
Application of probiotic delivery systems in meat products |
title_full |
Application of probiotic delivery systems in meat products |
title_fullStr |
Application of probiotic delivery systems in meat products |
title_full_unstemmed |
Application of probiotic delivery systems in meat products |
title_sort |
application of probiotic delivery systems in meat products |
publisher |
Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/10261/133640 |
work_keys_str_mv |
AT pasqualincavalheiroc applicationofprobioticdeliverysystemsinmeatproducts AT ruizcapillasc applicationofprobioticdeliverysystemsinmeatproducts AT herreroanam applicationofprobioticdeliverysystemsinmeatproducts AT jimenezcolmenerofrancisco applicationofprobioticdeliverysystemsinmeatproducts AT ragagnindemenezesc applicationofprobioticdeliverysystemsinmeatproducts AT martinsfriesll applicationofprobioticdeliverysystemsinmeatproducts |
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1777670533650841600 |