Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

The objective of this study was to evaluate the physicochemical (i.e. pH value, color, cooking loss, water holding capacity (WHC), tenderness) and sensory quality, and biogenic amine (BAs) contents of pork meat after treatment with natural marinade based on lacto-fermented potato tuber juice. The P....

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Veröffentlicht in:Food science & technology 2016-06, Vol.69, p.319-326
Hauptverfasser: Mozuriene, Erika, Bartkiene, Elena, Krungleviciute, Vita, Zadeike, Daiva, Juodeikiene, Grazina, Damasius, Jonas, Baltusnikiene, Aldona
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Biogenic amine
Color
Fermentation
Lactic acid bacteria
Lactobacillus sakei
Pork quality
Potato juice
Solanum tuberosum
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Zusammenfassung:The objective of this study was to evaluate the physicochemical (i.e. pH value, color, cooking loss, water holding capacity (WHC), tenderness) and sensory quality, and biogenic amine (BAs) contents of pork meat after treatment with natural marinade based on lacto-fermented potato tuber juice. The P. acidilactici KTU05-7, P. pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 were used as starter cultures for potato juice fermentation. The present study demonstrates the significant differences (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2016.01.061