The influence of fermented with certain lactic acid bacteria Satureja hortensis on the quality and technological parameters of pork and beef loin

The aim of this study was to evaluate the effects of the fermented with different lactic acid bacteria (LAB) Satureja hortensis (Sh) on the quality and technological parameters of the pork and beef loin. For the Sh solid state (SSF) and submerged fermentation (SMF) Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8 and Lactobacillus sakei KTU05-6 were used. Pork and beef loin surface was treated with fermented Sh plants. The concentrations of L-(+) and D-(-) lactic acid in with different LAB fermented Sh plants were determined by an enzyme test kit (R – biopharm AG – Roche, Damstadt, Germany) according Yun et. al. (2003). Biogenic amines (BAs) analysis was carried out according Ben Gigirey et al. (1999). Water holding capacity was determined by using compression method, described by Grau and Hamm (1959). Tenderness of meat samples was measured as shear force by using a texture analyzer (TA-XT2i; Texture Technologies, Scarsdale, NY, USA). The amount of intramuscular fat was evaluated by the Soxhlet method according to Folch et al. (1957). Acceptability of treated with Sh pork and beef loin was evaluated according to ISO 8586-1 method by fifteen judges for preliminary sensory acceptability using a 6 scores hedonic line scale ranging from 6 (extremely like) to 1 (extremely dislike). It was found that in Sh substrate used LAB produce more L-(+) (from 4.95 g/kg-1 P. acidilactici SMF to 6.69 g/kg-1 P. pentosaceus SSF) than D-(-) (from 2.86 g/kg-1 P. pentosaceus SSF to 4.76 g/kg-1 P. acidilactici SMF) lactate. BAs concentration of all analysed pork and beef loin samples were ranged from 1.36 mg/kg to 87.64 mg/kg (in control samples and in beef loin treated with P. acidilactici SMF Sh). A dominant BA in pork and beef loin samples was putrescine, except, pork loin treated with P. pentosaceus SMF Sh and pork loin control samples, where a dominant BA was cadaverine. [...]Biochemijos katedraBotanikos sodasKauno technologijos universitetasLietuvos sveikatos mokslų universitetasVytauto Didžiojo universiteta

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

Introduction. Lactic acid bacteria (LAB) are the most popular microbial cultures used in the preparation of fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have been shown to improve safety, nutritional and sensory characteristics, control fermentation by microflora and speed maturation, as well as increase the shelf life of products (Des et al., 2018). Recently, as a new approach for the application of technological starters, great interest has been concentrated on their biodegradation and/or absorption properties of non-desirable chemical compounds, and it was reported that LAB can reduce polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (Bartkiene et al., 2017; Chiocchetti et al., 2018). However, fermented meat and meat products can be a source of biogenic amines (BAs), and relatively high concentrations of these compounds were reported in fermented sausages (EFSA, 2011; Özogul and Hamed, 2018), as well as in other foods (Capozzi et al., 2012; Lee et al., 2016; Li et al., 2018). Low concentrations of BAs are not toxic; however, putrescine and cadaverine can form carcinogenic nitrosamines, especially in meat products, where nitrite is used as a technological compound, also polyamines and diamines can form stable N-nitroso compounds (Eliassen et al., 2002). Therefore, the search for solutions to reduce undesirable microorganisms, as well as to decrease BAs and PAHs and control their levels in foods is very important. Also, attention has been paid to the meat products, with functional, as well as health promoting compounds, technologies development. For this reason, health enhancing ingredients such as plant based antioxidants, dietary fibers, and savory plants are rapidly increasing worldwide similar to natural bio-preservatives and value enriching compounds. Finally, it is very important to evaluate the risk of technological processes and to analyse the safety parameters of the final products, because separate ingredients can be general recognized as safe; however, during the technological processes various changes, desirable and non-desirable, can be initiated

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bacteria. Moreover L. sakei produced bacteriocins inhibited the growth of Pseudomonas aeruginosa and Escherichia coli. Furthermore, the treatment of sausages surface with LAB before smoking decreased the content of cadaverine and spermidine, whereas the treatment of sausages surface with LAB after smoking decreased the content of putrescine (approx. 53% when L. sakei and P. acidilactici were applied) or totally eliminated (applying P. pentosaceus) from outer layers and centre of sausages. The application of LAB for sausages treatment before and after smoking significantly decreased both benzo[a]pyrene and chrysene decreasing (p < 0.05). The results also confirm that potatoes juice could be used as an alternative substrate for LAB cultivation, and the obtained fermented bioproducts could be applied for surface treatment of cold smoked pork sausages in case to reduce microbial contamination, and PAHs content in final product

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.info:eu-repo/semantics/publishedVersio