Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co-encapsulant in ionotropic alginate–pectin gels

International Journal of Food Science and Technology

Volumn 55, Issue 3, 2020, Pages 1088-1096

  Barragán Martínez, Luis P ^a   Totosaus, Alfonso ^a   de Lourdes Pérez Chabela, María ^b  

^a Food Science Laboratory and Pilot Plant   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Agroindustrial coproducts; microencapsulation; prebiotics; probiotic; sausages; symbiotic

Indexed keywords

BACTERIA; EMULSIFICATION; GELS; LACTIC ACID; MEATS; MICROENCAPSULATION; MOISTURE; PROBIOTICS; TEXTURES;

CO-PRODUCTS; PREBIOTICS; PROBIOTIC; SAUSAGES; SYMBIOTIC;

THERMAL PROCESSING (FOODS);

EID: 85068361535     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14259     Document Type: Article

References (39)

1. Abress, S. & Nateghi, L. (2015). Probiotic fermented sausages. International Journal of Biology, Pharmacy and Allied Sciences, 4, 6438–6453.
2. Andreevskaya, M., Jääskeläinen, E., Johansson, P. et al. (2018). Food spoilage-associated Leuconostoc, Lactococcus, and Lactobacillus species display different survival strategies in response to competition. Applied Environmental Microbiology, 84, e00554–18.
3. Andrés, S.C., Garcı́a, M.E., Zaritzky, N.E. & Califano, A.N. (2006). Storage stability of low-fat chicken sausages. Journal of Food Engineering, 72, 311–319.
4. AOAC. (1999). Official Method 950.46: Moisture in Meat. Official Methods of Analysis of AOAC International (16th edn). Washington D.C.: AOAC International.
5. Bazán-Lugo, E., García-Martínez, I., Alfaro-Rodríguez, R.H. & Totosaus, A. (2011). Color compensation in nitrite reduced meat batters incorporating paprika or tomato paste. Journal of the Science of Food and Agriculture, 92, 1627–1632.
6. Bourne, M.C. (1978). Texture Profile Analysis. Food Technology, 32(7), 62–66, 72.
7. Cardador-Martínez, A., Jiménez-Martínez, C. & Sandoval, G. (2011). Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants. Ciência e Tecnologia Alimentaria, 31, 7982–7988.
8. Cava, R., Landero, L., Cantero, V. & Ramírez, M.R. (2012). Assessment of different dietary fibers (tomato fiber, beet root fiber, and inulin) for the manufacture of chopped cooked chicken products. Journal of Food Science, 77, C346–C352.
9. Cavalheiro, C.P., Ruiz-Capillas, C., Herrero, A.M., Jiménez-Colmenero, F., de Menezes, C.R. & Martins Fries, L.L. (2015). Application of probiotic delivery systems in meat products. Trends in Food Science and Technology, 46, 120–131.
10. Cayré, M.E., Vignolo, G. & Garro, O. (2006). Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures. Food Microbiology, 20, 561–566.
11. Choi, Y.-S., Kim, Y.-B., Hwang, K.-E. et al. (2016). Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poultry Science, 95, 1465–1471.
12. De Prisco, A. & Mauriello, G. (2016). Probiotication of foods: A focus on microencapsulation tool. Trends in Food Science and Technology, 48, 27–39.
13. Der, G. & Everitt, B.S. (2008). A Handbook of Statistical Analyses Using SAS (3rd edn). Pp. 99–109 London, UK: Chapman & Hall/CRC.
14. Diaz-Vela, J., Totosaus, A., Cruz-Guerrero, A.E. & Pérez-Chabela, M.L. (2013). In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients. International Journal of Food Science and Technology, 48, 1460–1467.
15. Diaz-Vela, J., Totosaus, A. & Pérez-Chabela, M.L. (2015). Integration of agroindustrial co-products as functional food ingredients: cactus pear (Opuntia ficus indica) flour and pineapple (Ananas comosus) peel flour as fiber source in cooked sausages inoculated with lactic acid bacteria. Journal of Food Processing and Preservation, 39, 2630–2638.
16. Diñeiro García, Y., Suárez Valles, B. & Picinelli Lobo, A. (2009). Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace. Food Chemistry, 117, 731–738.
17. El Kossori, R.L., Villaume, C., El Boustani, E., Sauvaire, Y. & Méjean, L. (1998). Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.). Plant Foods for Human Nutrition, 52, 263–270.
18. Fernández-López, J., Fernández-Ginés, J.M., Aleson-Carbonell, L., Sendra, E., Sayas-Barberá, E. & Pérez-Alvarez, J.A. (2004). Application of functional citrus by-products to meat products. Trends in Food Science & Technology, 15, 176–185.
19. Gram, L., Ravns, L., Rasch, M., Bruhun, J.B., Christensen, A.B. & Givoskvo, M. (2002). Food spoilage- Interactions between food spoilage bacteria. International Journal of Food Microbiology, 78, 79–97.
20. Haq, A., Webb, N.B., Whitfield, J.K. & Morrison, G.S. (1972). Development of a prototype sausage emulsion preparation system. Journal of Food Science, 37, 480–484.
21. Hernández-Alcántara, A.M., Wacher, C., Goretti Llamas, M., López, P. & Pérez-Chabela, M.L. (2018). Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products. LWT-Food Science and Technology, 91, 249–257.
22. Homayouni, A., Reza, H., Azizi, A., Saeid, M. & Hidi, S. (2007). Effect of lecithin and calcium chloride solution on the microencapsulation process yield of calcium alginate beads. Iran Polymer Journal, 16, 597–606.
23. Iyer, C. & Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science, 70, M18–M23.
24. Jauregui, C.A., Regenstein, J.M. & Baker, R.C. (1981). A simple centrifugal method for measuring expressible moisture. Journal of Food Science, 40, 1271–1273.
25. Jung, J., Cavender, G. & Zhao, Y. (2015). Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. Journal of Food Science and Technology, 52, 5568–5578.
26. Landvogt, A. (1991). Errors in pH measurement of meat and meat products by dilution effects. Proceeding of the 37th International Conference on Meat Science and Technology, ICoMST, Kulmbach, Germany, 8: 1159–1162.
27. Lindgren, S.E. & Dobrogosz, W.J. (1990). Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiology Reviews, 87, 149–164.
28. Little, A.C. (1975). Off on a tangent. Journal of Food Science, 40, 410–411.
29. Lücke, F.K. (2000). Utilization of microbes to process and preserve meat. Meat Science, 56, 105–115.
30. Manojlović, V., Nedović, V.A., Kailasapathy, K. & Zuidam, J.Z. (2010). Encapsulation of probiotics for use in food products. Chapter 10. In: Encapsulation Technologies for Active Food Ingredients and Food Processing (edited by N.J. Zuidam & V.A. Nedović). Pp. 269–302 New York, NY: Springer Science+ Business Media.
31. Muthukumarasamy, P. & Holley, R.A. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. International Journal of Food Microbiology, 111, 164–169.
32. Rouhi, M., Sohrabvandi, S. & Mortazavian, A.M. (2013). Probiotic fermented sausage: viability of probiotic microorganisms and sensory characteristics. Critical Reviews in Food Science and Nutrition, 53, 331–348.
33. Saláková, A. (2012). Instrumental measurement of texture and color of meat and meat products. Maso International, 2, 107–114.
34. Szczesniak, A.S. (1963). Classification of textural characteristics. Journal of Food Science, 28, 385–389.
35. Voisey, P.W., Randall, C. & Larmond, E. (1975). Selection of an objective test of wiener texture by sensory analysis. Canadian Institute of Food Science and Technology Journal, 8, 23–29.
36. Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S. & Visessanguan, W. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science, 120, 118–132.
37. Youssef, M.K. & Barbut, S. (2011). Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. Meat Science, 87, 54–60.
38. Zarour, K., Vieco, N., Pérez-Ramos, A., Nácher-Vázquez, M., Mohedano, M.l. & López, P. (2017). Food ingredients synthesized by lactic acid bacteria. Chapter 4 Holban Microbial Production of Food Ingredients and Additives. In: Handbook of Food Bioengineering Volume 5 (edited by A. M. Grumezescu). Pp. 89–124. London, UK: Academic Press.
39. Zipser, M. & Watts, B. (1962). A modified 2-thiobarbituric acid (TBA) method for the determination of malonaldehyde in cured meats. Food Technology, 17, 102–104.