Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Abstract

Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.

Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

“…Lactobacillus rhamnosus LOCK900 strain belongs to a probiotic starter culture, which is used for the fermentation of meat products [27][28][29]. This monoculture has perfect probiotic properties; it exhibits excellent gastric acid and bile tolerance and has a high stability in foods [30].…”

“…This monoculture has perfect probiotic properties; it exhibits excellent gastric acid and bile tolerance and has a high stability in foods [30]. However, some research results show that the metabolites produced by these bacteria can accelerate the oxidative changes that occur in the meat product during ripening, ageing, and storage [28,29].…”

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

“…The meat material was carried out in strict accordance with the Polish law on guidelines for the protection of animals for slaughter and use, edited by the Polish Ministries of Agriculture and Rural Development. The used technology of the production of dry fermented meat products with probiotic starter culture addition was developed in earlier studies, in laboratory conditions [16,17,[20][21][22].…”

“…The presented technology of the production of dry fermented sausages with probiotic starter culture addition was developed in earlier studies, under laboratory conditions [16,17,[20][21][22]. Meat and pork backfat were purchased from the meat manufacturer at 24 h postmortem.…”

“…Control LOINS, Control SAUSAGES-control samples of the study of dry fermented meat products without a probiotic starter culture LOCK900 addition; • Probiotic LOINS, Probiotic SAUSAGES-samples of the study of dry fermented meat products with a probiotic starter culture LOCK900 addition. The presented technology of the production of dry fermented pork loins with probiotic starter culture addition was developed in earlier studies, under laboratory conditions [16,17,[20][21][22]. The pork loins were excised at 24 h postmortem from half-carcasses chilled at 4 ± 1 • C. Loin samples were cured using the "dry" method with the curing mixture in the quantity of 28 g kg −1 .…”