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

加工肉制品行业在所有行业中排名第六，每年占225亿美元以上。然而，这些产品中病原体的存在仍然是一个重大风险。由于消费者对天然产品的需求日益增长，开发基于添加天然来源抗菌剂的新保鲜方法是该行业的迫切需要。然而，天然产品不稳定，而且非常芳香。含有天然产品的配方的开发起到了协同作用，增加了它们的杀菌效果，并保护了加工肉类的感官质量。这些制剂的胶囊稳定并确保活性化合物在加工和储存过程中逐渐释放。本研究的目的是开发一种以精油为基础的抗菌剂配方(HES)和一种稳定方法，以确保发酵香肠和干香肠的安全性，并延长其货架期。目的：1)体外验证不同HES对单核细胞增多性李斯特菌、沙门氏菌和E.Coli0157：H7的抑制作用。2)选择最佳的HES，并在体外评价它们之间可能的协同作用，以开发抗菌制剂。3)开发一种包囊方法，评估活性化合物随时间的受控释放，并在现场确定其在过程中消除病原体的有效性。4)对中试加工产品的安全性、储藏时间、生化、感官和理化质量进行评价。该项目将允许开发新技术，以确保发酵和干肉产品的安全，并减少食品损失。它还将允许在一个新兴领域培训高素质的人员，这回应了人们对环境和公共健康日益关注的问题，这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)。

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.).