Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/45985
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Stimbirys, Artūras;Bartkienė, Elena;Šiugždaitė, Jūratė;Augenienė, Dovilė;Vidmantienė, Daiva;Juodeikienė, Gražina;Maruška, Audrius;Stankevičius, Mantas;Čižeikienė, Dalia
Title: 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 / Arturas Stimbirys, Elena Bartkiene, Jurate Siugzdaite, Dovile Augeniene, Daiva Vidmantiene, Grazina Juodeikiene, Audrius Maruska, Mantas Stankevicius, Dalia Cizeikiene
Is part of: Journal of food science and technology. New Delhi : Springer India, 2015, Vol. 52, iss. 7
Extent: p. 4306-4314
Date: 2015
Keywords: Ready-to-cook minced pork meat;Jerusalem artichoke;Lactic acid bacteria fermentation;Biogenic amines;Bacteriocin like inhibitory substances
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. [...]
Internet: http://link.springer.com/article/10.1007/s13197-014-1328-4
http://link.springer.com/article/10.1007/s13197-014-1328-4
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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