Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

Abstract

The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready -to cook -minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) -fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8. 94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

“…The BLIS-producing LAB strains, P. acidilactici KTU05-7, P. pentosaceus KTU05-9, and L. sakei KTU05-6, were used to ferment the plant (Jerusalem artichoke, Helianthus tuberosus L.), and 5% of the fermented products were tested to inhibit the food-borne pathogen at 18 • C for 12 h in ready-to-cook (RTC) minced pork [115]. As a result, the P. acidilactici fermented product presented the highest antimicrobial activity compared to the other strains.…”

Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks

“…As a result, powder/gelled inulin and/or carbonate used in the formulation were marked to show the potential to meet the effects of phosphates on the microbial load during storage. Previously, Stimbirys et al () reported that fermented Jerusalem artichoke (inulin source) was effective to reduce the number of pathogenic bacteria in artificially contaminated meat samples. Avila‐Reyes, Garcia‐Suareza, Jimenez, San Martín‐Gonzalezc, and Bello‐Perez () also stated that utilization of prebitoic colloids such as inulin could be suitable for protecting Lactobacillus.…”

“…Besides their technological, functional, and antioxidative impacts, phosphates are also regarded as indirect antimicrobials, mainly affecting gram-positive bacteria, some micromycets, and yeast cells Previously, Stimbirys et al (2015) reported that fermented Jerusalem artichoke (inulin source) was effective to reduce the number of pathogenic bacteria in artificially contaminated meat samples. Avila-Reyes, Garcia-Suareza, Jimenez, San Martín-Gonzalezc, and Bello-Perez (2014) also stated that utilization of prebitoic colloids such as inulin could be suitable for protecting Lactobacillus.…”

Chemical Composition of Natural Raw Materials in Producing Innovative Food Products

“…It is widely used in food production as an additive not only to pastries, but also to meat, dairy and other products. Food products fortified with microelements make the immune system of the human body stronger [33,34]. In addition, Jerusalem artichoke is rich in inulin, which promotes calcium absorption and lipid metabolism, improving the health status of a person having a product with this additive in it as a meal, and reducing the risk for many health problems, including cardiovascular ones [35].…”