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Quality, functionality, and shelf life of fermented meat and meat products: A review

Author:
Kumar, Pavan, Chatli, M. K., Verma, Akhilesh K., Mehta, Nitin, Malav, O. P., Kumar, Devendra, Sharma, Neelesh
Source:
Critical reviews in food science and nutrition 2017 v.57 no.13 pp. 2844-2856
ISSN:
1549-7852
Subject:
acidification, biogenic amines, fermentation, fermented sausages, functional properties, gelation, lipids, meat, muscles, nitrates, nitrites, probiotics, proteins, raw materials, sensory properties, shelf life, solubilization, spoilage microorganisms, starter cultures, temperature
Abstract:
Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.
Agid:
5683991