Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/45985
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dc.contributor.authorStimbirys, Artūras-
dc.contributor.authorBartkienė, Elena-
dc.contributor.authorŠiugždaitė, Jūratė-
dc.contributor.authorAugenienė, Dovilė-
dc.contributor.authorVidmantienė, Daiva-
dc.contributor.authorJuodeikienė, Gražina-
dc.contributor.authorMaruška, Audrius-
dc.contributor.authorStankevičius, Mantas-
dc.contributor.authorČižeikienė, Dalia-
dc.coverage.spatialIN-
dc.date.accessioned2018-10-06T21:16:25Z-
dc.date.available2018-10-06T21:16:25Z-
dc.date.issued2015-
dc.identifier.issn00221155-
dc.identifier.otherVDU02-000017507-
dc.identifier.urihttp://link.springer.com/article/10.1007/s13197-014-1328-4-
dc.description.abstractThe 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. [...]en
dc.description.sponsorshipBiochemijos katedra-
dc.description.sponsorshipGamtos mokslų fakultetas-
dc.description.sponsorshipKauno technologijos universitetas-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 4306-4314-
dc.language.isoen-
dc.relation.ispartofJournal of food science and technology. New Delhi : Springer India, 2015, Vol. 52, iss. 7-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbySpringerLINK-
dc.subjectReady-to-cook minced pork meaten
dc.subjectJerusalem artichokeen
dc.subjectLactic acid bacteria fermentationen
dc.subjectBiogenic aminesen
dc.subjectBacteriocin like inhibitory substancesen
dc.subject.otherChemijos inžinerija / Chemical engineering (T005)-
dc.titleSafety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteriaen
dc.typeStraipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)-
dc.identifier.doihttps://doi.org/10.1007/s13197-014-1328-4-
dc.identifier.isiWOS:000357108000035-
dcterms.bibliographicCitation46-
dc.date.updated2020-03-23T13:13Z-
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item.fulltextWith Fulltext-
item.grantfulltextopen-
crisitem.author.deptFizikos katedra-
crisitem.author.deptFizikos katedra-
crisitem.author.deptFizikos katedra-
crisitem.author.deptFizikos katedra-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
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