The influence of solid state fermented savory plants of the genus Satureja (montana and hortensis) with certain lactobacilli on the quality and safety of minced meat products

Abstract

The main focus in this study was to investigate the effects on the quality and safety of minced meat products treated by addition of Satureja montana and Satureja hortensis, fermented by different lactic acid bacteria (LAB) strains that produce bacteriocin-like inhibitory substance (BLIS). For the herbs fermentation several different LAB (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, Pediococcus pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, Pediococcus pentosaceus KTU05-10) and different fermentation conditions (solid state fermentation (SSF) and fermentation in liquid medium) were used. The mass fraction of fermented herbs in the minced meat formula was 3.5 and 7.0 %. We found experimentally that Satureja Montana and Satureja hortensis fermented with LAB contained more L(+) lactic acid than D(-) lactic acid. The concentrations of biogenic amines in all analysed minsed meat products were far below levels causing a health risk. We also found that the addition of Satureja Montana and Satureja hortensis, fermented by different LAB strains have a positive impact on the organoleptic and technological parameters of the minced meat products. We conclude that the use of SSF with different LAB‘s of Satureja Montana and Satureja hortensis allows to enrich minced meat products with lactofermented herbs and increase the organoleptic and technological parameters of minced meat products with less biogenic amines.