Current trends in natural preservatives for fresh sausage products

被引：89
|
作者：
Hugo, Celia J. [1 ]
Hugo, Arno [1 ]
机构：
[1] Univ Orange Free State, Dept Microbial Biochem & Food Biotechnol, ZA-9300 Bloemfontein, South Africa
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2015年 / 45卷 / 01期
关键词：
LACTIC-ACID BACTERIA; SHELF-LIFE; MODIFIED ATMOSPHERE; ANTIMICROBIAL ACTIVITIES; LACTOBACILLUS-REUTERI; MICROBIOLOGICAL QUALITY; SPOILAGE MICROORGANISMS; SALMONELLA-TYPHIMURIUM; LISTERIA-MONOCYTOGENES; ANTIBACTERIAL ACTIVITY;
D O I：
10.1016/j.tifs.2015.05.003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Natural preservatives from bacteria, plants and animals currently in use in fresh sausage manufacture were investigated. Bacteriocins and organic acids from bacterial origins showed good antimicrobial activities against pathogens. Plant-derived antimicrobials could increase the shelf-life of fresh sausages and in some cases also decrease lipid oxidation and decrease colour loss. Chitosan was the only animal-derived antimicrobial investigated and also increased shelf life of fresh sausages. It was evident that the natural antimicrobials would perform even better in combination with other natural antimicrobials, or lowered levels of synthetic antimicrobials or other hurdles such as specific packaging material.
引用
收藏
页码：12 / 23
页数：12
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