Sharma Heena, Fidan Hafize, Özogul Fatih, Rocha João Miguel
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, India.
Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria.
Front Microbiol. 2022 Dec 23;13:1092248. doi: 10.3389/fmicb.2022.1092248. eCollection 2022.
Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.
鸡肉和海鲜极易腐败，因为其水分和不饱和脂肪酸含量较高，这使得它们更容易氧化和滋生微生物。为了保持此类产品的营养品质并延长其保质期，消费者现在更喜欢无化学物质的替代品，如乳酸菌（LAB）和精油（EOs），它们作为抗菌和抗氧化化合物发挥生物防腐作用。本综述将提供有关鸡肉和海鲜氧化及微生物腐败特性和主要机制的深入信息。此外，还将讨论乳酸菌和精油的基本化学性质和作用方式，以阐明它们在鸡肉和海鲜产品中的成功应用。乳酸菌和精油的代谢产物，单独或组合使用，凭借其主要成分和生物活性化合物（包括酚类化合物和有机酸（乳酸、丙酸和乙酸）等）抑制或延缓脂质氧化和微生物生长。因此，乳酸菌和精油的应用被广泛认可可自然延长鸡肉和海鲜产品的保质期，而不会改变其功能和理化性质。然而，添加这些试剂中的任何一种都需要进行优化步骤，以避免产生不良的感官变化。此外，与精油相关的毒性风险也要求对其在产品中的最佳添加剂量进行规范。
