Poboljšanje kakvoće mljevenog mesa dodatkom praha rajčice fermentiranog s pomoću bakterija Pediococcus pentosaceus i Lactobacillus sakei

In 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.U ovom je radu ispitan utjecaj mliječno-kiselog vrenja na kakvoću praha rajčice, te utjecaj dodatka fermentiranog praha rajčice na poboljšanje kakvoće, hranjive vrijednosti i senzorskih svojstava mljevenog svinjskog mesa. U podlozi je s dodatkom praha rajčice tijekom 24 sata fermentacije zamijećen veći rast stanica bakterije Lactobacillus sakei (7,53 log CFU/g) od onog Pediococcus pentosaceus (6,35 log CFU/g). Međutim, u podlozi s dodatkom praha rajčice fermentiranoj s pomoću P. pentosaceus izmjerena je veća kiselost (pH=4.1). Spontanom je fermentacijom praha rajčice rast stanica smanjen za 38 %, a pH-vrijednost je bila neznatno veća (4,17) od one uzoraka fermentiranih s pomoću čiste kulture bakterija mliječno-kiselog vrenja. Osim toga, povećani su prosječni maseni udjeli β-karotena za 43,9 i likopena za 50,2 %. Udjel je β-karotena i likopena u mljevenom svinjskom mesu bio proporcionalan masenom udjelu dodanog praha (10 i 30 %), a nakon kuhanja se smanjio za 24,2 odnosno 41,2 %. Najveći je gubitak (do 49,2 %) karotenoida zabilježen u uzorcima s 30 % nefermentiranog praha rajčice. Zaključeno je da se prah rajčice fermentiran s pomoću 10 % Lactobacillus sakei KTU05-6 može upotrijebiti kao bojilo i izvor likopena u mljevenom svinjskom mesu

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

In 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

Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties

In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40–70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers

FTB 2-2015 - kb za web.indd

Summary In 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

Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Lignocellulosic Biomass to Lactic Acid

Introduction Bioproduction of optically pure lactic acid (LA) has roused interest in the recent years due to its potential application in a wide range of fields, and there is a significant interest to further development of sustainable and cost-effective process. However, the efficient utilization of agro-industrial wastes for LA production still causes considerable challenges. The biotechnological LA production within the targeted cost still required the development of high-performance LA-producing microorganisms and the lowering of the costs of raw materials and fermentation process. Cheap biomass, such as starchy and cellulosic agricultural residues or by-products from the food industry, has a potential for the cost-effective production of LA, but raw materials also should have a high production rate and yield without by-product formation and the ability to be fermented with low pretreatment (Wee et al., 2006). Whereas the LA made by fermentation route refers optically active, consequently a suitable microorganism could selectively produce dextro (levo)-rotation enantiomers, and the greatest demand is for the l-LA isomer (Sheldon, 2011). Targeted conversion of starchy substrates to LA can be performed using the amylolytic microorganisms (Gonzalez et al., 2007). Fungi species from Rhizopus, such as Rhizopus oryzae and Rhizopus arrhizus, excreate amylolytic activity that enables to convert starch directly into l-LA in the presence of oxygen (Hofvendahl and Hahn-Hägerdal, 2000). However, LA-producing microorganisms, including the fungus R. oryzae, have low productivity depended on the low reaction rate caused by mass transfer limitation (Okano et al., 2010). Most of the world’s commercial l-LA is produced by the fermentation of carbohydrates using homolactic microbes such as a variety of modified or developed strains of the genus Lactobacilli (Naveena et al., 2005; Ohkouchi and Inoue, 2006). [...

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

This report presents a developed recycling bin concept for Zanrec Plastics Ltd. (Zanrec Plastics in this report), a Swedish company that is about to implement a solid waste recycling system on Zanzibar Island, Tanzania. Zanrec Plastics will negotiate waste management with the hotels, that produce a large part of the recyclable garbage on the island, and the project aim is to develop a concept that will help Zanrec Plastics in these negotiations. Zanrec Plastics requirements on the concepts regard environmental and economical sustainability, as well as gaining social acceptance. Therefore, the goal is to develop a concept that will make the sorting procedure efficient for the hotels and Zanrec Plastics. Its design and usage should educate guests and staff about recycling and the hotels should gain an environmentally friendly image when using them. The concepts should also be low-cost concepts. The methodology follows a stage-gate structure to involve Zanrec Plastics in the development of the concept. The project group conducted field studies organized in different stages that were separated by gates. Zanrec Plastics was then involved in the decision making within the gates. The field studies were interviews with hotel managers, with the goal to find out what hotels valued in regard to recycling and waste management. Hotel managers were chosen for interview since they know the hotel owners and potential buyers of a recycling system as well as the staff, hotel routines and guests. The development of the concept started with a wide concept-idea about waste storage with compartments for different recyclables. After two stages this resulted in two separated concepts; one for the hotel guests and one for the staff. The final concept for the guests is called the room bin. It is a one-compartment bin for recyclable waste, for hotel room use and is a complement to the regular bin of the room. It is conic shaped and made out of compacted plastic bottles. The design is chosen do differentiate the room bin from the regular garbage bin and to symbolize the reuse of recyclable material in new products. The concept for the hotel staff is called the sorting station. It is a module system of storage units or compartments, for separation and storage of waste. The module function allows hotels to have different numbers of compartments so that they can adjust the system to their dumpsite areas and amount of waste. In addition, it is possible for hotels to choose between gathering the waste in plastic bags or trolleys fitted to the sorting station. It is made in recycled plastic and the design is kept simple. By minimizing the number of corners where dirt can stick it also makes the sorting station hygienic. The lids of the units have openings with different shapes for different waste categories, and there are also signs and text in Swahili and English on what to throw in each compartment. The room bin and the sorting station make the sorting efficient for hotels as well as for Zanrec Plastics; hotels get a cleaner and more hygienic environment without having to add extra time and Zanrec Plastics get the plastic and paper sorted to the plant. The concepts educate guests and staff about recycling and bring value to the hotels since they gain an environmental friendly image towards visitors. The concepts can be processed and assembled at Zanrec Plastics plant at Zanzibar Island, and can be made out of low-cost materials

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