Kultury starterowe w produkcji surowo dojrzewających wyrobów mięsnych

• Autorzy: Keska P. , Stadnik J. , Neffe-Skocinska K. , Kolozyn-Krajewska D.

Warianty tytułu

EN

Starter cultures in manufacture of rawcured meat products

• Języki publikacji: PL

Abstrakty

PL

The European Union legislation contains the definitions of food additive and processing aids. The use offood additives is strictly regulated while there are no specific rules on the use of processing aids. Taking into account that processing aids do not have to be listed on the label of the final product in contrary to food additives, the classification of the substance is crucial to the proper labeling of the final product. The differentiations between food additive and processing aid based on their definitions are described in the article.

EN

Lactic acid bacteria (LAB) are part of the natural microbiota of human gastrointestinal tract. They are also present in/ on some food products and are used as starter cultures for fermented foods. LABs serve as a potential source of different secondary metabolites which shape quality of the products. Apart from the synthesis of molecules which improve microbiological food safety, LABs are used in manufacturing dry-cured meat products to form their sensory properties. Apart from LAB, yeasts and moulds are also recommended as components of starter cultures. Their presence on the surface of meat products protects them from light and air, which retards oxidative changes and improves sensory quality. Application of functional starter cultures, designed to obtain certain effects, may enable production of meat products with specific quality features.

Słowa kluczowe

PL

kultury starterowe; wyroby miesne; bakterie kwasu mlekowego; lactic acid bacteria; zywnosc fermentowana; metabolity wtorne; Lactobacillus; Pediococcus; bakteriocyny; probiotyki

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2016
• Tom: 70
• Numer: 08
• Opis fizyczny: s.58-64,tab.,bibliogr.

Twórcy

autor

Keska P.

• Katedra Technologii i Zarządzania Jakością, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie, Lublin

autor

Stadnik J.

• Katedra Technologii i Zarządzania Jakością, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie, Lublin

autor

Neffe-Skocinska K.

• Zakład Higieny i Zarządzania Jakością Żywności, Wydział Nauk o Żywieniu Człowieka i Konsumcji, SGGW w Warszawie, Warszawa

autor

Kolozyn-Krajewska D.

• Zakład Higieny i Zarządzania Jakością Żywności, Wydział Nauk o Żywieniu Człowieka i Konsumcji, SGGW w Warszawie, Warszawa

Bibliografia

• [1] Ammor M.S., B. Mayo. 2007. „Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update” Meat Science 76: 138-146.
• [2] Belgacem Z.B., H. Abriouel, N.B. Omar, R. Lucas, M. Martínez-Canamero, A. Gálvez, M. Manai. 2010. „Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat”. Food Control 21: 462-470.
• [3] Bolumar T., Y. Sanz, M.C. Aristoy, F. Toidrá. 2008. „Purification and characterisation of proteases A and D from Debaryomyces hansenii”. International Journal of Food Microbiology 124: 135-141.
• [4] Casaburi A., R. Di Monaco, S. Cavella, F. Toidrá, D. Ercolini, F. Villani. 2008. „Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits” Food Microbiology 25: 335-347.
• [5] Champagne C.P., R.P. Ross, M. Saarela, K.F. Hansen, D. Charalampopoulos. 2011. „Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices” International Journal of Food Microbiology 149: 185-193.
• [6] Chen H., D.G. Hoover. 2003. „Bacteriocins and their food applications” Comprehensive Reviews in Food Science and Food Safety 2: 82-100.
• [7] Flores M., S. Corral, L. Cano-Garcfa, A. Salvador, C. Belloch. 2015. „Yeast strains as potential aroma enhancers in dry fermented sausages”, international Journal of Food Microbiology 212:16-24.
• [8] Gwiazdowska D., K. Trojanowska. 2005. „Bakteriocyny - właściwości i aktywność przeciwdrobnoustrojowa”. 68 :114-130.
• [9] Kowal K. 2012. „Wpływ aktywności wody na wzrost drobnoustrojów”. Przemysł Spożywczy 66(8-9): 50-52.
• [10] Klaenhammer T.R. 1993. „Genetics of bacteriocins produced by lactic acid bacteria”. FEMS Microbiology Reviews, 12: 39-85.
• [11] Kołożyn-Krajewska D., Z.J. Dolatowski. 2012. „Probiotic meat products and human nutrition”. Process Biochemistry 47: 1761-1772.
• [12] Kröckel L. 2013. The role of lactic acid bacteria in safety and flavour development of meat and meat products. INTECH Open Access Publisher.
• [13] Leroy F., J. Verluyten, L. De Vuyst. 2006. „Functional meat starter cultures for improved sausage fermentation”. International Journal of Food Microbiology 106: 270-285.
• [14] Libudzisz Z. 2002. „Probiotyki i prebiotyki w fermentowanych napojach mlecznych” Pediatria Współczesna. Gastroenteiologia. Hepatologia i Żywienie Dziecka 4: 19-25.
• [15] Libera J., M. Karwowska, D.M. Stasiak, Z.J. Dolatowski. 2015. „Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB-12”. International Journal of Food Science and Technology 50: 1560-1566.
• [16] Okoń A., Z.J. Dolatowski. 2014. „Wpływ bakterii probiotycznych na profil wolnych aminokwasów i cechy sensoryczne polędwic wieprzowych surowo dojrzewających podczas przechowywania”. ŻYWNOŚĆ Nauka Technologia Jakości: 92-107.
• [17] Olesen P.T., L.H. Stahnke. 2000. „The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces”. Meat Science 56: 357-368.
• [18] Ogier J.C., P. Serror. 2008. „Safety assessment of dairy microorganisms: The Enterococcus genus”, international Journal of Food Microbiology 126: 291-301.
• [19] Ruiz-Moyano S., A. Martin, M.J. Benito, F.P. Nevado, M. de Guia Cordoba. 2008. „Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in lberian dry fermented sausages”. Meat Science 80: 715-721.
• [20] Singh V.P., V. Pathak, A.K. Verma. 2012, „Fermented meat products: organoleptic qualities and biogenic amines-a review”. American Journal of Food Technology 7: 278-288.
• [21] Sip A., M. Krasowska, M. Więckowicz. 2009. „Zastosowanie bakteriocyn klasy IIa bakterii fermentacji mlekowej”. Biotechnologia 86: 129-147.
• [22] Skwarek M., Z.J. Dolatowski. 2013. „Wpływ bakterii probiotycznych na właściwości reologiczne szynek surowo dojrzewających”. ŻYWNOŚĆ Nauka Technologia Jakość W: 73-82.
• [23] Spotti E., E. Berni. 2007. Starter cultures: molds. W Handbook of fermented meat and poultry, 171-176. Blackwell Publishing.
• [24] Stadnik J., Z.J. Dolatowski. 2012. „Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics Meat Science 91: 374-377.
• [25] Toldrá F., M. Flores. 1998. „The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham”. Critical Reviews in Food Science 38: 131-152.
• [26] Todorov S.D., D.N. Furtado, S.M.I. Saad, E. Tome, B.D.G.M. Franco. 2011. „Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon”. Journal of Applied Microbiology 110: 971-986.
• [27] Thokchom S., S.R. Joshi. 2012. „Probiotic and bacteriocin efficacy of lactic acid bacteria from traditional fermented foods: A review”. Assam University Journal of Science & Technology 10 : 142-155.
• [28] Wójciak K., Z.J. Dolatowski, D. Kołożyn-Krajewska, M. Trząskowska. 2012. „The effect of the Lactobacillus casei LOCK 0900 probiotic strain on the quality of dry-fermented sausage during chilling storage”. Journal of Food Quality 35: 353-365.
• [29] Wójciak K.M., Z.J. Dolatowski. 2015. „Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage. LWT-FoodScience and Technology 64: 713-719.
• [30] Trząskowska M., D. Kołożyn-Krajewska, K. Wójciak, Z.J. Dolatowski. 2014. „Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain”. Food Control 35: 184-191.

Identyfikatory

DOI

10.15199/65.2016.8.5