Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB
Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB)...
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| Veröffentlicht in: | International journal of food science & technology 2020-03, Vol.55 (3), p.1069-1079 |
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| container_title | International journal of food science & technology |
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| creator | Kęska, Paulina Stadnik, Joanna Wójciak, Karolina Maria Neffe‐Skocińska, Katarzyna |
| description | Summary
Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P |
| doi_str_mv | 10.1111/ijfs.14252 |
| format | Article |
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Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.
Physicochemical and proteolytic changes in dry‐cured pork loins with probiotic strains of LAB during cold storage.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14252</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Bacteria ; Cold storage ; Dry‐cured loin ; Gel electrophoresis ; Inoculation ; Lactic acid ; Lactic acid bacteria ; Lactobacilli ; Parameters ; physico‐chemical parameters ; Pork ; Probiotics ; Proteins ; Proteolysis ; Sodium lauryl sulfate ; Strains (organisms) ; Yogurt</subject><ispartof>International journal of food science & technology, 2020-03, Vol.55 (3), p.1069-1079</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3382-3f8ee7ce5716b5b801e812e76329024947d9f4f05165b13b6870938d6f2b8c273</citedby><cites>FETCH-LOGICAL-c3382-3f8ee7ce5716b5b801e812e76329024947d9f4f05165b13b6870938d6f2b8c273</cites><orcidid>0000-0002-4202-433X ; 0000-0002-5029-5535</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14252$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14252$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Kęska, Paulina</creatorcontrib><creatorcontrib>Stadnik, Joanna</creatorcontrib><creatorcontrib>Wójciak, Karolina Maria</creatorcontrib><creatorcontrib>Neffe‐Skocińska, Katarzyna</creatorcontrib><title>Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB</title><title>International journal of food science & technology</title><description>Summary
Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.
Physicochemical and proteolytic changes in dry‐cured pork loins with probiotic strains of LAB during cold storage.</description><subject>Bacteria</subject><subject>Cold storage</subject><subject>Dry‐cured loin</subject><subject>Gel electrophoresis</subject><subject>Inoculation</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Lactobacilli</subject><subject>Parameters</subject><subject>physico‐chemical parameters</subject><subject>Pork</subject><subject>Probiotics</subject><subject>Proteins</subject><subject>Proteolysis</subject><subject>Sodium lauryl sulfate</subject><subject>Strains (organisms)</subject><subject>Yogurt</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CGl-CdOnGVBFIoqgQSsrcSxG5c0LnZClR1H4IycBIewZjYjjb73ZuYBcI7RDIe6MhvtZzgmjByACaYJi0hC8CGYoIyhiMWEHoMT7zcIIULTeAI-nqreG2m_P79kpbZG5jXMmxLunG2VrfvWSCirvFkrD8vOmWYNpa1L6Fvr8rWCVsPS9YO6cyrIrHuDtTWNh3vTVoNNYexg4luXD-MgWM2vT8GRzmuvzv76FLwubl9u7qPV493yZr6KJKWcRFRzpVKpWIqTghUcYcUxUWlCSYZInMVpmelYI4YTVmBaJDxFGeVloknBJUnpFFyMvuGQ9075Vmxs55qwUoT_GcuykEugLkdKOuu9U1rsnNnmrhcYiSFXMeQqfnMNMB7hvalV_w8plg-L51HzA53lfQM</recordid><startdate>202003</startdate><enddate>202003</enddate><creator>Kęska, Paulina</creator><creator>Stadnik, Joanna</creator><creator>Wójciak, Karolina Maria</creator><creator>Neffe‐Skocińska, Katarzyna</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-4202-433X</orcidid><orcidid>https://orcid.org/0000-0002-5029-5535</orcidid></search><sort><creationdate>202003</creationdate><title>Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB</title><author>Kęska, Paulina ; Stadnik, Joanna ; Wójciak, Karolina Maria ; Neffe‐Skocińska, Katarzyna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3382-3f8ee7ce5716b5b801e812e76329024947d9f4f05165b13b6870938d6f2b8c273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Bacteria</topic><topic>Cold storage</topic><topic>Dry‐cured loin</topic><topic>Gel electrophoresis</topic><topic>Inoculation</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Lactobacilli</topic><topic>Parameters</topic><topic>physico‐chemical parameters</topic><topic>Pork</topic><topic>Probiotics</topic><topic>Proteins</topic><topic>Proteolysis</topic><topic>Sodium lauryl sulfate</topic><topic>Strains (organisms)</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kęska, Paulina</creatorcontrib><creatorcontrib>Stadnik, Joanna</creatorcontrib><creatorcontrib>Wójciak, Karolina Maria</creatorcontrib><creatorcontrib>Neffe‐Skocińska, Katarzyna</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kęska, Paulina</au><au>Stadnik, Joanna</au><au>Wójciak, Karolina Maria</au><au>Neffe‐Skocińska, Katarzyna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-03</date><risdate>2020</risdate><volume>55</volume><issue>3</issue><spage>1069</spage><epage>1079</epage><pages>1069-1079</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.
Physicochemical and proteolytic changes in dry‐cured pork loins with probiotic strains of LAB during cold storage.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14252</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-4202-433X</orcidid><orcidid>https://orcid.org/0000-0002-5029-5535</orcidid></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Bacteria Cold storage Dry‐cured loin Gel electrophoresis Inoculation Lactic acid Lactic acid bacteria Lactobacilli Parameters physico‐chemical parameters Pork Probiotics Proteins Proteolysis Sodium lauryl sulfate Strains (organisms) Yogurt |
| title | Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB |
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