Czasopismo | PRZEMYSŁ SPOŻYWCZY | Rocznik 2024 - zeszyt 12

Wpływ bioprotekcji na jakość i bezpieczeństwo produktów mięsnych

The impact of bioprotection on the quality and safety of meat products

10.15199/65.2024.12.3

Małgorzata Karwowska

nr katalogowy: 151916
10.15199/65.2024.12.3

Streszczenie

Mięso i produkty mięsne są cennym źródłem składników odżywczych i stanowią istotny element diety człowieka, aczkolwiek z uwagi na podatność na zmiany mikrobiologiczne i chemiczne należą do produktów nietrwałych. Ma to wpływ na zwiększenie ryzyka w aspekcie bezpieczeństwa zdrowotnego, a także powoduje straty ekonomiczne dla przemysłu mięsnego. W tym kontekście poszukiwanie naturalnych rozwiązań w zakresie hamowania zmian mikrobiologicznych i chemicznych mięsa i produktów mięsnych stanowi istotne wyzwanie dla przemysłu mięsnego. Zastosowanie bioprotekcji poprzez wprowadzenie do produktu mięsnego kultur mikroorganizmów i ich metabolitów w celu poprawy bezpieczeństwa mikrobiologicznego oraz wydłużenia okresu trwałości produktów stanowi alternatywę dla chemicznych środków konserwujących w przemyśle mięsnym. Właściwa kontrola profilu mikroflory mięsa, poprzez zastosowanie wyselekcjonowanych bakterii o pożądanych właściwościach i metabolizmie, pozwala na poprawę stabilności oksydacyjnej, kształtowanie jakości sensorycznej, a przede wszystkim poprawę jakości żywieniowej produktów mięsnych.

Abstract

Meat and meat products are a valuable source of nutrients and constitute an important element of the human diet, although due to their susceptibility to microbiological and chemical changes, they are perishable products. This has an impact on increasing the risk in terms of health safety and also causes economic losses for the meat industry. In this context, the search for natural solutions in the field of inhibiting microbiological and chemical changes in meat and meat products is a significant challenge for the meat industry. The use of bioprotection by introducing cultures of microorganisms and their metabolites into the meat product in order to improve microbiological safety and extend the shelf life of products is an alternative to chemical preservatives in the meat industry. Proper control of the meat microflora profile by using selected bacteria with the desired properties and metabolism allows for the improvement of oxidative stability, shaping of sensory quality and, above all, improvement of the nutritional quality of meat products.

Słowa kluczowe

Keywords

Bibliografia

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