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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...

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Autores principales: Neffe-Skocińska, Katarzyna, Jaworska, Danuta, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew, Jachacz-Jówko, Luiza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
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.
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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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