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In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products. This includes an introduction to microbial EPS production (homopolysaccharides as well as heteropolysaccharides) and an overview of parameters affecting EPS formation and yield depending on LAB used. This is followed by a summary of methods to detect and characterize EPS to facilitate a rational selection of starter cultures and fermentation conditions based on desired structure-function relationships in different food matrices. The mechanism of action of in situ generated EPS is then highlighted with an emphasis on different meat products. In the process, this review also highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB. ispartof: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY vol:19 issue:6 pages:2932-2954 ispartof: location:United States status: published

The purpose of the study was to investigate the influence of a heteropolysacchride (HePS)-forming lactic acid bacteria (LAB) on the quality attributes of raw fermented sausages. Therefore, salamis with the HePS-producing strain Lactobacillus plantarum TMW 1.1478 or the non-EPS-producing strain Lactobacillus sakei TMW 1.2037 (control) were manufactured using two different inoculation concentrations: more precisely, 10(7) CFU/g (typical starter culture concentration) or 10(9) CFU/g. Growth behavior, a(w) and pH development were recorded until a weight loss of 31% was reached and in-situ-formed EPS detected using confocal laser scanning microscopy. Moreover, the influence of the HePS formed on texture (texture profile analysis; TPA) and sensory attributes (26 panelists, ranking test) was investigated. The final products containing L. plantarum TMW 1.1478 were found to be significantly softer (p

The purpose of the study was to investigate the effect of a reduced pH value (5.1 instead of 5.5 to 5.6) on the properties of highly perishable, spreadable raw fermented sausages (onion mettwurst) with or without the addition of homopolysaccharide (HoPS)-producing lactic acid bacteria (LAB). Hence, sausages with HoPS-producing LAB and a pH value of 5.1 were produced and compared to sausages (pH 5.1) produced with a non-exopolysaccharide (EPS)-forming strain (Lactobacillus sakei TMW 1.2037). Microbial growth and pH values were monitored during processing (24 °C for 48 hr, 10 °C for 24 hr) and storage (14 days at 0 to 2 °C). Furthermore, fat (Weibull-Stoldt) and EPS contents were determined in the final products. Sausages were characterized using texture profile and sensory analysis. The fat contents ranged from 16% to 19% and the determined EPS concentrations ranged from 0.17 to 0.59 g/kg for L. sakei TMW 1.411 and Lactobacillus curvatus TMW 1.1928 and from 0.67 to 1.58 g/kg for L. curvatus TMW 1.51. The strains L. sakei TMW 1.411 and L. curvatus TMW 1.51 reduced the hardness of the samples significantly (P

This study aims to reduce the high fat content of spreadable raw fermented sausages (Teewurst) through the application of in–situ exopolysaccharide (EPS)-forming lactic acid bacteria (LAB). For this reason, sausages with EPS-forming LAB and different fat contents (20–40% added belly fat) were produced and compared to control products without an EPS-forming culture (L. sakei TMW 1.2037). Microbial growth and pH were monitored during processing, the fat (Weibull-Stoldt method) and EPS content (HPLC) of the final products determined, and the products characterized using rheological and texture profile analysis. The fat content of the final products ranged between 17–20%, 25–27%, and 30–33%, respectively. The EPS content of the spreadable raw sausages ranged between 0.08 and 0.30 g/kg for the heteropolysaccharides-producing strain L. plantarum TMW 1.1478, and between 0.46 and 1.03 g/kg for the homopolysaccharide (HoPS)-producing strains L. sakei TMW 1.411 and L. curvatus TMW 1.1928. The latter ones significantly (p This study clearly demonstrated that the application of HoPS-producing LAB is a promising approach to reduce the fat content of spreadable raw fermented sausages.

The influence of oil content and droplet size of oil-in-water emulsions on the heat development in an ohmic heating system was investigated. The setup was run with constant power or voltage. Emulsions consisted of sunflower oil (10–50 wt%), aqua dest. (90–50 wt%) and whey protein isolate (1.25/ 2.5/ 3.75/ 5.0 and 6.25 wt%) Two different droplet size distributions were produced, large (d0.5 ≈ 2.0 μm) and small (d0.5 ≈ 0.3 μm), for each oil mass fraction. The emulsions were ohmically heated from 10 to 80 °C at a constant power of 3.0 kW and constant voltage of 15 V/cm. The electrical conductivity decreased with an increasing oil content, resulting in longer or shorter heating time for constant voltage or constant power input, respectively. The droplet size only affected the heating process at the highest oil content. Industrial relevance Emulsions occur in a wide range of food products (e.g. sauces, dressings, desserts) and have properties giving structure to the food system. Ohmic heating is an emerging thermal process with improved (e.g. faster or less energy required) heating characteristics. The influence of physical changes due to different droplet sizes are of interest because these might also affect the heating characteristic. In addition, the direct comparison of two different process regulations (constant power and constant voltage) indicate which set up is expedient to a successful heating process. This study aims to identify the influence of emulsion-induced structural changes and process changes on the heating rates, which is of interest for the food industry and the related machine building industry.

The antimicrobial efficacy of a fermented spice preparation was assessed in emulsion type sausages and restructured hams and compared to that of two commercially-used antimicrobials; sodium lactate and lauric arginate. Restructured hams and emulsion type sausages were formulated with either sodium lactate (15 × 10 3 μg/g), lauric arginate (N α -lauroyl- l -arginine ethyl ester; LAE; 0.2 × 10 3 μg/g) or a fermented spice preparation (20 × 10 3 μg/g), and effect on microbial growth and sensory properties determined. The spice ferment retarded the growth of Listeria innocua on the surface of emulsion type sausages by about 16 days, while sodium lactate and lauric arginate retarded the growth for 6 and less than 1 days, respectively. On restructured hams, antimicrobial efficacy was lower with growth retardations being 10, 4 and 1 days for the spice ferment, sodium lactate and lauric arginate, respectively. Little activity of all three antimicrobials was found against contamination with Lactobacillus curvatus . No significant deviation in the sensory properties occurred upon addition of antimicrobials to either sausages or hams. Considering that growth of Listeria is one of the key problems in ready to eat meat products, the results are quite promising. Moreover, results suggest that consumers' demands for products without chemical additives may be addressed by exchanging lactate or acetate with fermented spices.

The meat industry often applies hydrocolloids (not label-free) to improve quality attributes of meat products including reconstructed cooked ham. A new approach to improve product quality could be the usage of in-situ Exopolysaccharide (EPS)- forming lactic acid bacteria (LAB) provided that these strains are able to produce EPS in meat matrices under typical processing conditions (here: cooked ham). Two homopolysaccharide- (L. curvatus TMW 1.624 and L. sakei TMW 1.411; 106 CFU mL ) and heteropolysaccharide-forming LABs (L. plantarum TMW 1.1478 and TMW 1.25; 106 CFU mL ) were hence examined for EPS formation in a cooked ham model system consisting of minced pork topside (