Santiesteban-López Norma Angélica, Gómez-Salazar Julián Andrés, Santos Eva M, Campagnol Paulo C B, Teixeira Alfredo, Lorenzo José M, Sosa-Morales María Elena, Domínguez Rubén
Facultad de Administración, Benemérita Universidad Autónoma de Puebla, Puebla 72592, Mexico.
Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico.
Foods. 2022 Aug 29;11(17):2613. doi: 10.3390/foods11172613.
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
肉类是供人类食用的营养丰富的基质。然而，它也是腐败微生物和致病微生物增殖的适宜环境。开发低脂、低盐、添加剂减少且具有卫生品质的健康营养肉类产品的需求不断增加，这导致用天然来源的化合物替代合成防腐剂的使用。然而，减少几种抑制多种微生物生长的重要成分（盐、腌制剂等）含量的重新配方过程，极大地损害了肉类产品的稳定性和安全性，从而对消费者健康构成巨大风险。为避免腐败和/或致病微生物的这种潜在生长，包括有机酸及其盐类、植物源化合物（如提取物或精油）、细菌素和可食用涂层在内的众多分子，正因其抗菌活性而受到研究。本综述介绍了一些在重新配方的肉类产品中具有巨大潜力用作天然抗菌剂的重要化合物。
