Gheorghe-Irimia Raluca-Aniela, Tăpăloagă Dana, Tăpăloagă Paul-Rodian, Ghimpețeanu Oana-Mărgărita, Tudor Laurențiu, Militaru Manuella
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine Bucharest, 050097 Bucharest, Romania.
Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 011464 Bucharest, Romania.
Foods. 2024 Aug 7;13(16):2479. doi: 10.3390/foods13162479.
Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO's potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.
如今，在现代消费时代，我们在偏好和行为方面正面临着重大变化。这种趋势不仅是一种基本欲望，更是一场对食品行业及相关领域产生巨大影响的重大社会文化运动。在这一背景下，食品管理部门和专家已全面评估了采用天然保鲜方法来提高食品质量和安全性，同时保留其营养和感官特性的实用性。在此背景下，用香精油强化的肉制品（CZEO）的发展具有广阔前景，比如因其抗菌、抗真菌和抗氧化特性而具有更长的保质期。CZEO还有许多健康益处，使其成为功能性肉制品配方中有前景的成分。相反，也存在诸如相关成本较高、感官相互作用和变异性等挑战。因此，本综述的目的是基于过去五年的学术出版物，对CZEO作为功能性成分在肉制品配方中的潜在应用提供一种全新的批判性观点，并应对其固有的相关挑战。
