The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

Abstract

SummaryIn this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

“…Similarly, in Queso Blanco, Caciocavallo, and Mozzarella cheeses, the LAB counts increased during ripening ( Bermudez-Aguirre and Barbosa-Canovas, 2012 ; Ko et al , 2017 ; Van Hekken et al , 2012 ). Increasing the concentrations of powdered microcapsules containing tomato extracts proportionally decreased the LAB counts in Queso Blanco cheeses because of the antibacterial activity of lycopene ( Bartkiene et al , 2015 ; Mukhopadhyay et al , 2014 ). Based on these results, adding the powdered microcapsules containing tomato extracts can prevent the growth of LAB in Queso Blanco cheeses during ripening.…”

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

“…Increasing consumer demand for high quality and nutritious meat products has led to development of new meat treatment technologies and new natural and safe ingredients for meat products. For this reason, an aim of a previous study by Bartkiene and co-workers was to develop bioproducts based on lacto-fermented tomato powder, to preserve meat products from spoilage microorganisms and to enrich meat products with desirable antioxidants and to ensure higher redness (Bartkiene et al, 2015a). Tomatoes are a rich source of lycopene, which is a natural carotenoid and possesses various health benefits.…”