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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 19
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A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

Tolulope J. Ashaolua Institute of Research and Development, Duy Tan University, Da Nang, Vietnam;b Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, VietnamCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-9397-6357
ORCID Icon,
Ibrahim Khalifac Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, EgyptORCID Iconhttps://orcid.org/0000-0002-7648-2961
ORCID Icon,
Matta A. Mesakd Chemistry Department, School of Sciences and Engineering, The American University, Cairo, New Cairo, Egypt
,
Jose M. Lorenzoe Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain;f Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, SpainORCID Iconhttps://orcid.org/0000-0002-7725-9294
ORCID Icon &
Mohamed A. Faragg Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, EgyptCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-5139-1863
ORCID Icon
Pages 3538-3555 | Published online: 20 May 2021

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Changyu Zhou, Qiang Xia, Lihui Du, Jun He, Yangying Sun, Yali Dang, Fang Geng, Daodong Pan, Jinxuan Cao & Guanghong Zhou. (2023) Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Critical Reviews in Food Science and Nutrition 63:27, pages 8781-8795.
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Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin & Xiaole Xia. (2023) Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical Reviews in Food Science and Nutrition 63:22, pages 5841-5855.
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Siying Li, Dongdong Du, Jun Wang & Zhenbo Wei. (2022) Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Critical Reviews in Food Science and Nutrition 0:0, pages 1-30.
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Jiahui Chen, Xing Zhang, Anthony Pius Bassey, Xinglian Xu, Fenglei Gao, Kaijin Guo & Guanghong Zhou. (2022) Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Articles from other publishers (14)

Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, Mohammad Javad Amiri & Francesca Laura Conte. (2023) Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites. Sustainability 15:13, pages 10154.
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Tolulope Joshua Ashaolu, Thanh‐Do Le & Itthanan Suttikhana. (2023) An updated review of the biological activities, production and safety of meat‐derived peptides. International Journal of Food Science & Technology 58:4, pages 1712-1719.
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Frédéric Leroy, Christina Charmpi & Luc De Vuyst. (2023) Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet. FEMS Microbiology Reviews 47:2.
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Jianjun Tian, Xueqian Yang, Kaiping Zhang, Yanhong Zhao, Feng Cheng & Ye Jin. (2023) Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages. Frontiers in Nutrition 9.
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Oluwaseun P. Bamidele, Adeyemi A. Adeyanju, Obiro C. Wokadala & Victor Mlambo. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 117 131 .
Lili Zhang, Na Li, Shengshuang Chen, Xiqing Bian, Mohamed A. Farag, Yahui Ge, Jianbo Xiao & Jian-Lin Wu. (2022) Carboxyl-containing compounds in food: Category, functions, and analysis with chemical derivatization-based LC-MS. TrAC Trends in Analytical Chemistry 157, pages 116818.
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Zhiyuan Tian, Kashif Ameer, Yanling Shi, Juanjuan Yi, Jiaqing Zhu, Qiaozhen Kang, Jike Lu & Changcheng Zhao. (2022) Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China. Food Bioscience 50, pages 102045.
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Meghana Srinivas, Orla O’Sullivan, Paul D. Cotter, Douwe van Sinderen & John G. Kenny. (2022) The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods. Foods 11:20, pages 3297.
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Aiai Zhong, Wei Chen, Lin Hu, Zhongqin Wu, Yu Xiao, Ke Li, Zongjun Li, Yuanliang Wang & Chuanhua Wang. (2022) Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition. LWT 165, pages 113662.
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Ameer Khusro & Chirom Aarti. (2022) Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. Food Microbiology 105, pages 104028.
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Mohamed A. Farag, Aya Ehab Zain, Mohamad Louai Hariri, Reem el Aaasar, Ibrahim Khalifa & Farah Elmetwally. (2022) Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system . Journal of Food Safety 42:3.
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Yingying Hu, Jiawang Wang, Qian Liu, Yan Wang, Jing Ren, Qian Chen & Baohua Kong. (2022) Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria. Food Bioscience 47, pages 101778.
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Yunhe Zhang, Bo Shan, Jiashun Gong & Yongjin Hu. (2022) Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham . Food Science & Nutrition 10:6, pages 2036-2049.
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Maria Schirone, Luigi Esposito, Federica D’Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola & Antonello Paparella. (2022) Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods 11:6, pages 788.
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