Transcript PowerPoint 프레젠테이션

Fermented Meat
By
Akrum Hamdy
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Contents
1. Introduction
a) Nutritional role of meat in the human diet
b) The relationship between meat in the diet and disease
2. The history and culture related to fermented meat
3. The fermentation process
a) Fermentation of a comminuted meat matrix
i) Variables in sausages production
ii) Sausages as possible probiotics
b) Fermentation of whole meat products (Ham)
4. Composition and changes during fermentation
a) Fermentation Microflora
b) Acidification, Dehydration, and Microbial Antagonism
c) Proteolytic and Lipolytic degradation during fermentation
d) Generation of flavor volatiles
e) Biogenic Amines
5. Potential Beneficial health effects of Bacteria involved in meat
6. Conclusions
7. References
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1.Introduction
Meat is the flesh (muscle tissue ) of warm-blooded animals,
but fermented specialties from poultry ( sausages as well as cured
and smoked fermented poultry) are available.
What is fermented sausage?
A sausage is fermented if
-its pH below 5.6 and D-lactic acid content above 0.2%
-its colour is heat-stable
-its texture is no longer crumble
-its aroma is typical
-lactic acid bacteria predominate
-Enterobacteriaceae counts are low
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Table. 1
Meat consumption in the 1980s and 1990s
(g per person per day)
Country
United states
Australia
United Kingdom
France
Germany
Japan
China
1980s
310
296
201
290
269
100
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1990s
231
290
204
305
261
123
108
Source: The values quoted are from the Organization for Economic
Development and Cooperation (OECD) for the years 1982-1984
and 1992, respectively. The exception is China; these values are
taken from Asia Pacific Food Industry 7, 14, 1995, using the
years 1979 and 1994. The figures include bone weight.
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a) Nutritional Role of Meat in the Human Diet:
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essential component of the human diet to ensure optimal growth and
development.
as a concentrated source of a wide range of nutrients.
high digestibility required relatively smaller guts.
meat and meat products has increased with the affluence of the consumer.
fat content of meat as consumed is around 2to5%.
protein of high biological value.
micronutrient such as iron, zinc, vitamin B1, niacin equivalents, and
vitamin B12
significantly contribute to the nutritional value of meat.
red meat contains 50-60% of iron in the hame from (from hemoglobin
and
myoglobin).
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Table. 2 Classification of fermented sausages
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Classification of Whole Meat Products
1) Classical Ham- Made from thigh of hog with or without bone
2) Cuts of Meat-Pork
3) Other Animal Sources- beef
4) Mutton
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b) The relationship between Meat in the diet and Disease
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strong correlation between consumption of meat and the incidence of
colon
cancer among various countries.
consumption of red meat was associated with a high risk of colon cancer.
energy intake was positively associated with a higher risk of colon
cancer.
intake of fat, protein, and carbohydrates were not related to cancer risk.
intake of cholesterol was higher (560 to 710mg/day) compared lower
(∠20mg/day) is elevated serum cholesterol levels
the Japanese diet has been associated with low incidence of large bowel
cancer. -Regular consumption of meat is associated with increased risk
of death from
coronary heart disease (CHD).
higher intake of red meat may be involved in cardiovascular disease
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2. The history and culture related
to fermented meat.
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Meat is extremely susceptible to microbial spoilage.
meat as a substrate are optimal for the growth of bacteria.
water activity and pH are 0.96 to 0.97 and 5.6 to 5.8, respectively
nutrients and growth factors are abundantly available.
storage and preservation of meat is necessary for the suppression of microbial
or the elimination of microorganisms and prevention of recontamination.
The traditional methods which comprise reduction 1) water activity ( drying, salting) and/ or pH (fermentation, acidification)
2) smoking, storage at refrigeration or freezing temperatures,
3) use of curing aids (nitrite and nitrate)
meat may also contain bacterial food pathogens.
meat has to be of high quality with regard to hygiene and microbial counts.
growth
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3. The fermentation process
Fermentation process : two types
-foods from a comminuted matrix
-whole meat products.
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A. Fermentation of a Comminuted meat matrix
a) Variables in sausage production
Variables include:
• The particle size of the comminuted meat and fatty tissue (1 and 30 mm)
• The selection of additives (curing salt, nitrate, ascorbic acid, sodium
glutamate and glucono-∂-lactone -source glucose.
• The temperature /humidity (below 2to 3℃, the temperature is raised usually
to ＞20℃ and ＞28℃, but maximum higher temperatures (32 to 38℃).
• The diameter of the sausages
• The nature of the casings smoking
• Heating after fermentation
• Supporting the development of mold growth on the surface or establishing
a
special tight surface film (e. g. coating with a titanium dioxide film)
• Dipping in antifungal preparations ( sorbic acid or pimaricin)
• pH-4.8 to 5.4
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Table. 3
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Species Employed in Meat Starter Cultures
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Bacteria: Lactic Acid Bacteria such as Lactobacillus acidophilus, Lb.
alimentarius, Lb. curvatus, Lb. plantarum etc, Lactococcus lactis,
Pediococcus acidilactici, P. pentosaceus
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Actinobacteria : Kocuria varians, Streptomyces griseus, Bifidobacterium
spp.
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Staphylococci: Staphylococcus xylosus, S. carnosus ssp.
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Halomonadaceae : Halomonas elongata
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Fungi: Penicillium nalgiovense, P. chrysogenum, P. camemberti
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Yeasts: Debaryomyces hansenii, Candida famata
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b) Sausages as Possible Probiotics
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contain the probiotic bacterial strain which effective in the intestines.
probiotic bacteria supports survival and metabolic activity in the intestinal
tract.
probiotic food should have been performed to substantiate any health
claim
lactobacilli and bifidobacteria (probiotic strains) had been used for
sausage
production
Lactobacillus paracasei are used for the production of moist type of
fermented
sausage
large reduction of pH-∠5.0
extended ripening―＞1 month
drying, or excessive heating
in these condition all strains of bacteria damaged or killed.
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B. Fermentation of Whole Meat Products (HAM)
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curing by salting (with or without the use of nitrite and/or nitrate)
to achieve a water activity of ∠0.96 (equivalent to 4.5% sodium
chloride)
temperatures (50C)―the salt will diffuse to the deepest part of
meat
overcoming the food poisoning through Clostridium botulinum
contamination.
after equilibrating the salt concentration and flavor development,
the temperature
is raised to 15 to 250C to ripen the ham.
optimum flavor has no changed at least 6 to 9 months, maximum
18th month.
at the end of ripening step, the moisture has been reduced by
25% and salt 4.5 to 6%)
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4.
Composition
fermentation
and
changes
during
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growth of LAB and concomitant acidification of the product.
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reduction of nitrates to nitrites and formation of nitrosomyoglobin
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solubilization and gelification of miofibrillar and sarcoplasmic
proteins
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degradation of proteins and lipids
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dehydration
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a) Fermentation Microflora
• sausage minces favor the growth of Micrococcacea and
Lactobacilli (5×108 to 109 CFU/g)
• Micrococcacea such as Kocuria varians, Staphylococcus
carnosus or S. xylosus
grow to cell counts 106 to 107
CFU/g, when nitrate cure is applied.
• inhibited the growth of organism
• the predominant microorganism is isolated
• growth of Staphylococcus occurs
• Penicillium constituted 96% of the microflora
• the nontoxigenic species Penicillium nalgiovense was most
frequently isolated
• the halotolerant yeast (Debaryomyces hansenii) is the
predominant
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b) Acidification, Dehydration, and Microbial Antagonism
• isoelectric point of meat proteins (pH 5.3 to 5.4)
• increase the ionic strength
• sodium chloride and lactate in fermented sausages develop
taste of the product.
• acidification and drying are importance for inhibition of the
growth of pathogens.
• low pH and water activity exert an inhibitory effect
towards pathogens.
• lactic and acetic acids are the major fermentation products
• the dry matter content 50-75%
• the water activity values .86-.92 depend on ripening
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c) Proteolytic and Lipolytic Degradation during fermentation
• Peptides and amino acids accumulate to levels of about 1%
dry matter
• Peptides and amino acids act as flavor enhancers and
synergists.
• excess proteolysis may result in bitter and metabolic offflavor
• amino acids and peptides are utilized by microorganisms
for the conversion to
flavor volatiles
• the bioactive peptides is influenced by lactic fermentation
• Kocuria varians is inhibited by environmental conditions
• Lb. casei utilizes peptides released from pork muscles
• fat content 40-60% of dry matter
• long chain fatty acids are released from triglycerides and
phospholipids
• free fatty acids are found 5% of the total fatty acids.
• polyunsaturated fatty acids is higher than saturated fatty
acids.
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d) Generation of Flavor volatiles
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Routes:
by lipolysis and hydrolysis of phospholipids,
followed by oxidation of free fatty
acids.
microorganisms produce organic acids: convert
amino acids and peptides to
flavor-active
alcohols, aldehydes, and acids
modify products of lipid oxidation
aroma is determined by the addition of spices,
smoking, or surface-ripening with
yeasts or
molds.
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Table. 4
Mechanisms for generation of flavor compounds
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e) Biogenic amines
• histamine,
tyramine,
phenylethylamine,
tryptamine,
putrescine and cadaverine not exceeding 100mg/kg.
• are mainly derived from bacterial decarboxylation of amino
acids
• putrescine and cadaverine are produced by the Gramnegative spoilage flora
• starter cultures inhibit
negative bacteria
rapidly
metabolism
of
Gram
• effectively reduce tyramine levels in fermented sausages
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5. Potential beneficial health effects of bacteria
involved in meat fermentation
• LAB act as a human intestinal microflora and man-made
ecosystems
• microorganisms may contribute to the microbial ecosystem
of the gastrointestinal tract
• bacteria survive gastrointestinal transit
• LAB have been predicted with the use of in vitro
experiments
• some bacteria have capability to survive low pH (1.5-2.5)
and bile (10mM )
• to attach to enterocyte-like CaCO-2 cells
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5. Potential beneficial health effects of bacteria
involved in meat fermentation
• had been rendered free of lactobacilli by antibiotic
treatment
• to participate in the initiation and regulation of the mucosal
immune response
• responsible for antigen presentation-cytokine and cytokine
receptors
• intestinal microflora may directly encounter cells of the
specific and nonspecific
immune system
• lactobacilli are potent inducers of monocyte derived
cytokine IL-12
• Lactobacillus and Bifidobacterium were effective in reducing
mucosal inflammation
• maintenance of remission in patients with chronic pouchitis
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Product Diversity and Sensory Properties
• The main desirable effects of starter micro-organisms on
flavor and taste of fermented meats are
• formation of lactic acid
• transformation of compounds from abiotic breakdown of
lipids
• degradation of peptides and amino acids formed by meat
proteases
• Indirect effects are
• consumption of oxygen
• reduction of nitrate
• protein degradation by mould proteases
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6. Conclusions
• LAB as a part of traditional human diet or
probiotic therapy
• influence the homeostasis between the intestinal
microflora and the host
• prevention and treatment of certain disease
• use as a multitude of bacterial species in various
food matrices
• to select bacterial strains that are capable of
producing a fermented meat product
• provide beneficial probiotic effects
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References
Campbell-Plant, G. and Cook, P.E., Eds. Fermented meats, Blackie Academic
& Professional, Glasgow, 1995
Lucke, F.K., Fermented sausages, in Microbiology of Fermented Foods,
Vol.2.,2nd ed., Wood, B.J.B., Ed., Blackie Academic & Professional,
Glasgow, 1998, pp-441-483
Hambraeus, L., Animal and plant-food-based diets and iron status: benefits
and costs, proc. Nutr. Soc., 58, 235-242, 1999
Phillips, R.L., Kuzma, J.W., Beeson, W.L., and Lotz, T., Influence of selection
versus lifestyle on risk of fatal cancer and cardiovascular disease among
Seventh-day Adventists, Am. J. Epidemiol., 112, 296-314, 1980.
Mann, N., Dietary lean red meat and human evolution, Eur. J. Nutr., 39, 7179, 2000.
Kritchevsky, D., Tepper, S.A., and Goodman, G., Diet, nutrition intake, and
metabolism in populations at high and low risk for colon cancer. Relationship
of diet to serum lipids, Am. j. Clin. Nutr., 40, S921-S926, 1984
Armstrong, B. and Doll, R., Environmental factors and cancer incidence
mortality in different countries, with special reference to dietary practices,
Int. J. cancer, 15, 617-631, 1975.
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