Enhancing fermented meat preservation: The role of encapsulation technology in combating emerging Pathogens

Fermentation has been a traditional method for preserving meat, but to achieve consistency and tackle the challenges posed by pathogens like enterohaemorrhagic Escherichia coli, standardization is crucial. Encapsulation technology emerges as a promising solution, enhancing existing preservation techniques and introducing new methods to address these issues. This technology has shown significant benefits in fermented meat production by both direct and indirect acidification, improving the performance of starter cultures and allowing for controlled release of encapsulated acidulants. Encapsulation creates a protective microenvironment that shields cells from competition and predation, aiding their adaptation to new conditions and ensuring their regulated release. Encapsulated acidulants enable precise control over acid release timing and rate, mitigating problems like discoloration and poor binding. The emergence of new pathogens has driven the need for improved safety measures in fermented meat production. Bacteriocins, antimicrobial agents produced by lactic acid bacteria, have limited effectiveness against Gram-negative bacteria and reduced activity in meat products. However, combining bacteriocins like nisin with other stressors can enhance their efficacy. Encapsulation in polymer gels optimizes conditions for in situ nisin production and allows for controlled release of bacteriocins, providing a potential solution to the challenges posed by emerging pathogens in meat products.

کلیدواژه ها:

Encapsulation ، Bacteriocins ، Fermented meat ، Controlled release ، Discoloration