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Protecting consumer health through improving food safety and quality has been an increased focus for both food processors and researchers. Meat and meat product manufacture is vital step for occurrence of microbial contamination in a ready-to-eat (RTE) meat products. Contamination of RTE meat products with pathogenic microorganisms such as Listeria monocytogenes, Escherichia cob, Salmonella spp. and Staphylococcus aureus or spoilage microorganisms like, Pseudomonas spp. can creates We threatening foodborne illnesses for consumers or causes consumers to avoid meat purchase. In addition, spoilage microorganism contamination in RTE meat products impairs sensory quality, intensifies perishability of these products, and reduces their shelf life. Therefore, foodborne outbreaks cause recalls and negative publicity which can result in a decrease in meat and meat purchases by consumers. Therefore, meat processors and researchers constantly searching for strategies to control potential biohazards in PIE meat products. Various food additives are utilized in the product formulations to control the growth of undesirable microorganisms in muscle foods. Polyphosphates (PP) are commonly used in various meat product processing for their beneficial effects such as improved water binding capacity and cooking yield accelerated curing process, reduced lipid oxidation and improved textural attributes. PP also have the capability of inhibiting the growth of several Gram-negative, Gram-positive bacteria and yeast. Inhibitory effect of PP is associated with pH decrease (acidic PP such as sodium acid pyrophosphate, SPP), formation of complexes with metal ions required for microbial cell division, disruption of microbial cell wall integrity and acceleration of oxidative stress. Inhibitory effect of PP is directly related to their chain length. Longer-chain length PP have superior antimicrobial capability on Gram-positive bacteria compared to shorter-chain length PP. Phosphatase enzymes naturally found in raw meat material have a ability to hydrolyze PP into shorter-chain length PP or orthophosphates. As a result of this reaction, PP may loss some of their antioxidant and antimicrobial properties. Encapsulation is very promising technology for protecting PP from enzymatic hydrolysis caused phosphatases by enrobing PP into capsules. Previous studies demonstrated that encapsulated (e) PP maintained antioxidant capabilities of PP in muscle foods. Therefore, this review study summarizes studies about utilization of ePP to improve antioxidant and antimicrobial properties ofPP in meat and meat products. |
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