肉类发酵在一个十字路口:在那里古老的相互作用的人类,动物和微生物多样性和当代市场相遇。

IF 10.1 2区 生物学 Q1 MICROBIOLOGY
Frédéric Leroy, Christina Charmpi, Luc De Vuyst
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引用次数: 0

摘要

尽管发酵肉现在经常被认为是加工肉类的一部分,但在今天的食品环境中,发酵肉仍然具有重要的营养、经济和文化意义。这就转化成了各种各样的产品。发酵是由微生物驱动的(例如在发酵香肠中),尽管该术语有时也用于指定微生物贡献不占主导地位的产品,并且主要取决于内源性肉类酶的活性(例如在生火腿中)。摘要给出了主要微生物组的特点,各种类型的肉,特别是,他们的发酵衍生物。此外,有人认为,发酵肉制品的生产者努力适应当代饮食环境的变化。一方面,他们希望通过重申发酵肉制品作为传统据点的地位来安抚消费者。另一方面,生产者正设法通过技术革新,例如与加工对食品安全和健康的影响有关的技术革新,减轻人们所感到的一些关切。这篇综述提出了这样一个观点,即这些有时相互矛盾的趋势会影响肉类类型、成分和加工参数的选择,以及这些选择反过来如何影响微生物多样性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet.

Despite being part of the now often unfavourably perceived category of processed meats, fermented meats remain of substantial nutritional, economic, and cultural importance in today's foodscapes. This translates into a vast assortment of different products. Fermentation is driven by microorganisms (e.g. in fermented sausages), although the terminology is sometimes used to also designate products in which microbial contributions are less dominant and that depend primarily on the activity of endogenous meat enzymes (e.g. in raw hams). A summary is given of the main microbial groups that characterize various types of meat and, in particular, their fermented derivatives. Moreover, it is argued that producers of fermented meat products struggle to adapt to a contemporary dietary context of change. On the one hand, they wish to reassure consumers by reaffirming the position of fermented meat products as traditional strongholds. On the other hand, producers are trying to alleviate some of the perceived concerns through technological innovation, for instance related to the impact of processing on food safety and health. This review raises the point that these sometimes contradictory trends can affect the choice of meat type, ingredients, and processing parameters, and how these choices, in turn, can affect microbial diversity.

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来源期刊
FEMS microbiology reviews
FEMS microbiology reviews 生物-微生物学
CiteScore
17.50
自引率
0.90%
发文量
45
审稿时长
6-12 weeks
期刊介绍: Title: FEMS Microbiology Reviews Journal Focus: Publishes reviews covering all aspects of microbiology not recently surveyed Reviews topics of current interest Provides comprehensive, critical, and authoritative coverage Offers new perspectives and critical, detailed discussions of significant trends May contain speculative and selective elements Aimed at both specialists and general readers Reviews should be framed within the context of general microbiology and biology Submission Criteria: Manuscripts should not be unevaluated compilations of literature Lectures delivered at symposia must review the related field to be acceptable
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