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The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality
The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417591/ https://www.ncbi.nlm.nih.gov/pubmed/25961018 http://dx.doi.org/10.1155/2015/452757 |
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author | Neffe-Skocińska, Katarzyna Jaworska, Danuta Kołożyn-Krajewska, Danuta Dolatowski, Zbigniew Jachacz-Jówko, Luiza |
author_facet | Neffe-Skocińska, Katarzyna Jaworska, Danuta Kołożyn-Krajewska, Danuta Dolatowski, Zbigniew Jachacz-Jówko, Luiza |
author_sort | Neffe-Skocińska, Katarzyna |
collection | PubMed |
description | The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage. |
format | Online Article Text |
id | pubmed-4417591 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-44175912015-05-10 The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality Neffe-Skocińska, Katarzyna Jaworska, Danuta Kołożyn-Krajewska, Danuta Dolatowski, Zbigniew Jachacz-Jówko, Luiza Biomed Res Int Research Article The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage. Hindawi Publishing Corporation 2015 2015-04-19 /pmc/articles/PMC4417591/ /pubmed/25961018 http://dx.doi.org/10.1155/2015/452757 Text en Copyright © 2015 Katarzyna Neffe-Skocińska et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Neffe-Skocińska, Katarzyna Jaworska, Danuta Kołożyn-Krajewska, Danuta Dolatowski, Zbigniew Jachacz-Jówko, Luiza The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality |
title | The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality |
title_full | The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality |
title_fullStr | The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality |
title_full_unstemmed | The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality |
title_short | The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality |
title_sort | effect of lab as probiotic starter culture and green tea extract addition on dry fermented pork loins quality |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4417591/ https://www.ncbi.nlm.nih.gov/pubmed/25961018 http://dx.doi.org/10.1155/2015/452757 |
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