Functional fermented meat products with probiotics-A review.

Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics.

Strategies to increase the shelf life of meat and meat products with phenolic compounds.

Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products.

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat.

The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values.

Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat.

The antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg), PE low dose (PEL, 250 mg kg), PE medium dose (PEM, 500 mg kg), and PE high dose (PEH, 1000 mg kg). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P < 0.

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation.

The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham.

The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains and on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 10/g for FOS.GG, CON, FOS.

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.

Background: There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg (FVE-250), 500 mg kg (FVE-500) and 1000 mg kg (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer.

Results: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g extract.

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction.

The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.