Research progress of postbiotics and their application in meat products

  • LYU Jing ,
  • FAN Yijun ,
  • GUO Haojia ,
  • CHENG Teng ,
  • XU Zeyu ,
  • FENG Kun
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  • 1(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China)
    3(Henan Province Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China)

Received date: 2024-04-30

  Revised date: 2024-06-05

  Online published: 2025-03-10

Abstract

Postbiotics are inanimate microorganisms and/or their components that are beneficial to host health, and they are superior to probiotics in terms of safety and stability.This paper described the main active components of postbiotics such as short-chain fatty acids, extracellular polysaccharides, antimicrobial peptides, and cell-free supernatant, as well as their functional properties as antimicrobials, antioxidants, and anti-inflammatory agents.In addition to health benefits, postbiotics also have good application prospects in food quality improvement, food storage, food packaging, etc.Besides, the paper reviewed the effects of postbiotics on the microorganisms, physicochemical properties, and sensory quality of meat products and summarized the development directions of postbiotics in meat products, such as its effective dosage, processing and storage stability, and application in antimicrobial packaging.This paper provides a reference for the future application of postbiotics in improving the quality of meat products and developing functional meat products.

Cite this article

LYU Jing , FAN Yijun , GUO Haojia , CHENG Teng , XU Zeyu , FENG Kun . Research progress of postbiotics and their application in meat products[J]. Food and Fermentation Industries, 2025 , 51(4) : 383 -391 . DOI: 10.13995/j.cnki.11-1802/ts.039754

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