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Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Mozuriene, Erika;Bartkienė, Elena;Juodeikienė, Gražina;Žadeikė, Daiva;Maruška, Audrius;Ragažinskienė, Ona
Title: The influence of fermented with certain lactic acid bacteria Satureja hortensis on the quality and technological parameters of pork and beef loin
Is part of: The vital nature sign [elektroninis išteklius] : 9th international scientific conference : abstract book. Kaunas : Vytautas Magnus university, 2015, [no. 9]
Extent: p. 66-66
Date: 2015
Keywords: Loin;Pork;Beef;Lactic acid bacteria;Satureja hortensis
Abstract: The aim of this study was to evaluate the effects of the fermented with different lactic acid bacteria (LAB) Satureja hortensis (Sh) on the quality and technological parameters of the pork and beef loin. For the Sh solid state (SSF) and submerged fermentation (SMF) Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8 and Lactobacillus sakei KTU05-6 were used. Pork and beef loin surface was treated with fermented Sh plants. The concentrations of L-(+) and D-(-) lactic acid in with different LAB fermented Sh plants were determined by an enzyme test kit (R – biopharm AG – Roche, Damstadt, Germany) according Yun et. al. (2003). Biogenic amines (BAs) analysis was carried out according Ben Gigirey et al. (1999). Water holding capacity was determined by using compression method, described by Grau and Hamm (1959). Tenderness of meat samples was measured as shear force by using a texture analyzer (TA-XT2i; Texture Technologies, Scarsdale, NY, USA). The amount of intramuscular fat was evaluated by the Soxhlet method according to Folch et al. (1957). Acceptability of treated with Sh pork and beef loin was evaluated according to ISO 8586-1 method by fifteen judges for preliminary sensory acceptability using a 6 scores hedonic line scale ranging from 6 (extremely like) to 1 (extremely dislike). It was found that in Sh substrate used LAB produce more L-(+) (from 4.95 g/kg-1 P. acidilactici SMF to 6.69 g/kg-1 P. pentosaceus SSF) than D-(-) (from 2.86 g/kg-1 P. pentosaceus SSF to 4.76 g/kg-1 P. acidilactici SMF) lactate. BAs concentration of all analysed pork and beef loin samples were ranged from 1.36 mg/kg to 87.64 mg/kg (in control samples and in beef loin treated with P. acidilactici SMF Sh). A dominant BA in pork and beef loin samples was putrescine, except, pork loin treated with P. pentosaceus SMF Sh and pork loin control samples, where a dominant BA was cadaverine. [...]
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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