The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality
Joint Authors
Neffe-Skocińska, Katarzyna
Jaworska, Danuta
Kołożyn-Krajewska, Danuta
Dolatowski, Zbigniew
Jachacz-Jówko, Luiza
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-04-19
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Neffe-Skocińska, Katarzyna& Jaworska, Danuta& Kołożyn-Krajewska, Danuta& Dolatowski, Zbigniew& Jachacz-Jówko, Luiza. 2015. The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality. BioMed Research International،Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1055513
Modern Language Association (MLA)
Neffe-Skocińska, Katarzyna…[et al.]. The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality. BioMed Research International No. 2015 (2015), pp.1-9.
https://search.emarefa.net/detail/BIM-1055513
American Medical Association (AMA)
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. BioMed Research International. 2015. Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1055513
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1055513