Proteolysis in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain

Abstract

Summary Selected parameters related to proteolysis were evaluated in dry‐aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour parameters. Sonication significantly influenced the pattern of proteolysis providing higher nonprotein nitrogen content (NPN) and proteolysis index (PI). The highest intensity of proteolysis, as assessed by NPN and PI, occurred in an inoculated sample. Neither sonication nor inoculation with L. casei had a significant effect on total viable counts. Loins inoculated with L. casei had the highest lactic acid bacteria count, followed by the sonicated and nonsonicated control. This research shows that sonication followed by inoculation with L. casei ŁOCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry‐aged meat cuts.

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

“…Loins inoculated with LAB strains exhibited, in all the sampling times, significantly lower pH ( P < 0.05) than the control sample (C), which underwent spontaneous fermentation. These results correspond with the findings of other authors who confirmed the effectiveness of the inoculation with LAB for acidification of dry‐cured meat products (Stadnik et al ., ; Okoń et al ., 2017a; Wójciak et al ., ). In three sampling times (90, 270, 360 days of storage) significantly ( P < 0.05) lower pH values were observed for loins with Bifidobacterium (BB12) compared to both samples with Lactobacillus .…”

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

“…(), the competitive nature of lactic acid bacteria in meat products with low pH, water activity and a high LAB concentration is responsible for the decreased survival of Enterobacteriaceae. The decrease in pH may partly explain the reduction and disappearance of these groups of bacteria, as other authors have observed (Stadnik et al ., ; Wójciak et al ., ; Wójciak et al ., ).…”

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

“…Considerably, lower results were obtained by Stadnik et al . () in pork sonicated loins with probiotic ( a* = 0.3, b* = 5.1) and Lorezno () in foal ‘Cecina’ for 120 days of ripening ( a* = 4.7, b* = 4.3).…”

“…The results of our work correspond to those reported by Skwarek et al (2014) for raw-ripening probiotic ham (a* = 9.7, b* = 6.5) and submitted by Kaya & Aksu (2005) for 'Sucuk' with starter culture included Bifidobacterium BB-12 stored 90 days (a* = 11.8, b* = 7.2). Considerably, lower results were obtained by Stadnik et al (2014) in pork sonicated loins with probiotic (a* = 0.3, b* = 5.1) and Lorezno (2014) in foal 'Cecina' for 120 days of ripening (a* = 4.7, b* = 4.3).…”

“…et al, 2014) and 5.56 in probiotic ham stored for 5 months (Skwarek et al, 2014). Water availability is one of the most important factors affecting microbial growth of dry-cured meat products (Stadnik et al, 2014). The decrease in water activity is largely due to the addition of sodium chloride and dehydration during the drying-ripening stage (Lorezno, 2014).…”