期刊
FOOD RESEARCH INTERNATIONAL
卷 103, 期 -, 页码 438-449出版社
ELSEVIER
DOI: 10.1016/j.foodres.2017.10.048
关键词
Biocontrol; Bacteriocins; Essential oils; Protective cultures; Mediterranean; Fermented sausages
资金
- CYTED Program [115RT0488]
- FCT - Fundacao para a Ciencia e a Tecnologia - Fundo Europeu de Desenvolvimento Regional (FEDER) [UID/Multi/50016/2013, NORTE-01-0145-FEDER-000030]
- FCT [SFRH/BPD/72617/2010]
- Fundo Europeu de Desenvolvimento Regional (FEDER), under the Programa Operacional Competitividade e Internacionalizacao (POCI) [POCI-01-0247-FEDER-017599]
Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control important foodborne pathogens in this type of meat products still persists. Simultaneously, growing consumer interest in safe, high quality and minimal processed products, with less additives/preservatives have driven the food industry and scientists in a crusade for innovative technologies to maintain the safety of these products by natural means. Biological control (biocontrol) fits well within this tendency. This review summarizes the latest achievements on biocontrol strategies applied to Mediterranean style fermented sausages, namely: (i) bioprotective cultures; (ii) bacteriocins; and, (iii) essential oils (EOs).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据