Mise au point de formulations antimicrobiennes et optimisation d'un procédé de fabrication des saucissons fermentés et faibles en gras

抗菌剂配方和发酵酱制造过程的优化

• 批准号: 531475-2018
• 负责人: Lacroix, Monique
• 金额: $ 3.64万
• 依托单位: Institut national de la recherche scientifique
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=690025
• 关键词: Mise; au; point; de; formulations

Industrials in the processed meat products sector rank sixth in all industries, accounting for more than $ 22.5 billion a year. However, the presence of pathogens in these products still represents a significant risk. Due to growing consumer demand for natural products, the development of new preservation methods based on the addition of naturally sourced antimicrobials is a vital need for the industry. Natural products, however, are unstable and very aromatic. The development of formulations containing natural products in mixtures that act in synergy, increases their bactericidal effect and protects the organoleptic qualities of the processed meat. The encapsulation of these formulations stabilizes and ensures a gradual release of the active compounds during the process and storage. The purpose of the research is to develop an essential oil-based antimicrobial formulation (HEs) and a stabilization method to ensure the safety and increase the shelf life of fermented and dried sausages. The objectives are: 1) To verify in vitro the ability of different HEs to inhibit L. monocytogenes, Salmonella and E. coli 0157: H7. 2) Select the best HEs and evaluate the possible synergism between them in vitro for the development of an antimicrobial formulation. 3) Develop an encapsulation method, evaluate the controlled release of active compounds over time and determine in situ their effectiveness in eliminating pathogens during the process. 4) Evaluate the safety, storage time, biochemical, sensory and physico-chemical quality of the products processed on a pilot scale. This project will allow the development of new technologies to ensure the safety of fermented and dried meat products and reduce the level of food losses. It will also allow the training of highly qualified personnel in an emerging field, which responds to a growing concern about the environment, public health and that will have a positive impact on Canadian citizens (eg. fight against E. coli, Salmonella, etc.).

加工肉制品行业在所有行业中排名第六，每年产值超过225亿美元。然而，这些产品中病原体的存在仍然存在重大风险。由于消费者对天然产品的需求不断增长，开发基于添加天然来源抗菌剂的新保存方法是该行业的迫切需求。然而，天然产物不稳定且非常芳香。开发含有协同作用的天然产物混合物的配方，增强其杀菌效果并保护加工肉类的感官品质。这些制剂的封装可稳定并确保活性化合物在加工和储存过程中逐渐释放。该研究的目的是开发一种基于精油的抗菌配方（HE）和稳定方法，以确保发酵和干香肠的安全性并延长其保质期。目的是： 1) 体外验证不同HE抑制单核细胞增生李斯特氏菌、沙门氏菌和大肠杆菌0157: H7的能力。 2) 选择最好的 HE 并在体外评估它们之间可能的协同作用，以开发抗菌制剂。 3) 开发一种封装方法，评估活性化合物随时间的控制释放，并在原位确定其在过程中消除病原体的有效性。 4) 评估中试产品的安全性、储存时间、生化、感官和理化质量。该项目将开发新技术，以确保发酵和干肉产品的安全并减少粮食损失。它还将允许在新兴领域培训高素质人才，以回应人们对环境、公共卫生日益增长的关注，并将对加拿大公民产生积极影响（例如对抗大肠杆菌、沙门氏菌等）。 ）。