Application of Probiotics in Fermented Meat Products
The incorporation of probiotics into meat products is considered as one of the important strategies for functional meat products. Creative Enzymes is committed to applying our stable and high-quality probiotics to the development of functional meat products that bring health and well-being to consumers around the world.
Introduction of Fermented Meat Products
In meat industry, the demand for new products has greatly influenced its development, especially for sausage type products. However, these meat products are considered unhealthy by some people because of their fat content and the use of additives and flavors in their recipes. Therefore, the addition of probiotics to fermented sausages can promote health benefits, food preservation, and help increase the consumption of such products.
Fig. 1 Quality changes in fermented meat products. (Sharma, 2020)
Benefits of Adding Probiotics to Meat Products
Adding high-quality probiotics provided by Creative Enzymes to meat products is a good choice for developing delicious and healthy food. The growth of probiotics gradually affects the physicochemical, textural, organoleptic and functional properties of the meat mass, resulting in a product with color, flavor and aroma that can be stored for long periods of time. The specific roles of probiotics in the fermentation of meat products include the following.
- Lowering pH and reducing spoilage, improving the structure, color and flavor of products.
- Reducing nitrite residues and nitrosamine formation.
- Inhibiting spoilage bacteria and toxins, play a "biological preservative" effect, thus extending the shelf life.
- Improving the nutritional value of products and promote the formation of good flavor.
Probiotics That Can be Used for Fermentation of Meat Products
Ferments are defined as preparations containing live microorganisms capable of producing the desired metabolic activity in meat. Creative Enzymes, as a leading provider of probiotics, we can offer probiotic ferments that are safe for use in meat food processing. Currently, probiotics used for meat fermentation are mainly Lactobacillus species, such as Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus sakei. Besides, some species of Lactococcus, Enterococcus, Saccharomyces and Propionibacterium are also widely used in the production of fermented meat products. The ferments can be a single strain or a mixture of different types of probiotics, where each strain has a specific function. Our excellent strains provide not only a higher safety and stability of the product, but also an ideal organoleptic profile.
Our Capabilities
- Efficacy and safety assessment of potential probiotic strains for fermentation of meat products.
- Screening of ferments for fermented meat products according to the product formulation and the technical processing used.
- Stability and viability determination of probiotic bacteria in meat products.
- Studying the mechanism of action of bacterial strains in fermented meat products.
Creative Enzymes is a professional and experienced probiotic supplier and service provider. As a professional and enthusiastic partner, we are committed to providing excellent strains and attractive product solutions for our clients' meat fermentation. To get more information, please contact us and we will be happy to serve your research demands.
Reference
- Sharma, R.; et al. Microbial fermentation and its role in quality improvement of fermented foods. Fermentation. 2020, 6(4): 106.
