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Bioencapsulation Technology in Meat Preservation

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Applied Microbiology

Part of the book series: Focus on Biotechnology ((FOBI,volume 2))

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Abstract

The fermentation process has long been used as a method of meat preservation. In order to eliminate batch to batch variation the fermentation process must be standardised. This, combined with problems associated with emerging pathogens such as enterohaemorrhagic Escherichia coli has led to a re-examination of the process of fermented meat production in order to ensure the production of a consistently high quality and safe product. Encapsulation technology can be applied to meat fermentations with the objectives of enhancing the existing methods of preservation and in developing novel methods to combat the problem of emerging and re-emerging pathogens. Encapsulation technology has been shown to be beneficial in the production of fermented meats by both direct and indirect acidification. Indirect acidification occurs after the addition of a starter culture to the meat and encapsulation technology has been observed to enhance its activity upon its addition to meat. The success of encapsulation would appear to be based on some form of spatial organisation involving a) protection and b) controlled release. The creation of a microenvironment, which provides the desired conditions or populations and the physical regulatory systems, minimises the effect of fluctuations in the macroenvironment and protects the cells from competition, predation and lysis. Controlled delivery from the microenvironment assist the cells to adapt to the new macroenvironmental conditions and then release the adapted cells under regulated conditions. Encapsulated acidulants are already in use in the United States and their use is on the increase in Europe. Problems such as discoloration and lack of binding associated with direct acidification can be overcome by encapsulation, which allows the time and rate of acid release to be controlled. Emerging pathogens are now challenging the antimicrobial hurdles present in a fermented meat product. This has led to investigations into enhancing the safety of existing manufacturing processes for fermented meats. Bacteriocins are antimicrobial agents, which are naturally produced by lactic acid bacteria. However, their ineffectiveness towards Gram-negative bacteria and their reduced activity in meat products has excluded their use until now. Combining bacteriocins, for example nisin, with other stresses enhances their activity towards Gram-negative pathogens. Encapsulation in polymer gels facilitates the optimisation of conditions for in situ nisin production and permits the controlled release of bacteriocins into the macroenvironment. Therefore, this technology has the potential to facilitate the use of bacteriocins produced by lactic acid bacteria in meat products as a means of overcoming potential problems associated with emerging pathogens.

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Authors and Affiliations

  1. Department of Industrial Microbiology, Ardmore House, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

    S. M. Cahill, M. E. Upton & A. J. Mcloughlin

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  1. S. M. Cahill
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  2. M. E. Upton
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  3. A. J. Mcloughlin
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Editors and Affiliations

  1. Institut Meurice, Brussels, Belgium

    Alain Durieux  & Jean Paul Simon  & 

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© 2001 Kluwer Academic Publishers

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Cahill, S.M., Upton, M.E., Mcloughlin, A.J. (2001). Bioencapsulation Technology in Meat Preservation. In: Durieux, A., Simon, J.P. (eds) Applied Microbiology. Focus on Biotechnology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/0-306-46888-3_16

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  • DOI: https://doi.org/10.1007/0-306-46888-3_16

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-7923-6858-8

  • Online ISBN: 978-0-306-46888-9

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