Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

详细信息    查看全文

• 作者：Elena Bartkiene ; Erika Mozuriene…
• 关键词：Satureja montana L ; Lactic acid bacteria ; Minced pork meat ; Biogenic amines ; Volatile compounds
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：November 2015
• 年：2015
• 卷：52
• 期：11
• 页码：7143-7152
• 全文大小：500 KB
• 参考文献：Alderton AL, Faustman C, Liebler DC, Hill DW (2003) Induction of redox instability of bovine myoglobin by adduction with 4-Hydroxy-2-Nonenal. Biochemistry 42:4398–4405CrossRef
  Awaisheh SS, Ibrahim SA (2009) Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products. Foodborne Pathog Dis 6:1125–1132CrossRef
  Bartkiene E, Juodeikiene G, Vidmantiene D, Viskelis P, Urbonaviciene D (2011) Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici. Int J Food Sci Technol 46:1724–1733CrossRef
  Bekhit AED, Geesink GH, Ilian MA, Morton JD, Sedcole R, Bickerstaffe R (2004) Particulate metmyoglobin reducing activity and its relationship with meat color. J Agric Food Chem 51:6026–6035CrossRef
  Boakye K, Mittal GS (1993) Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing. Meat Sci 34:335–349CrossRef
  Cizeikiene D, Juodeikiene G, Paskevicius A, Bartkiene E (2013) Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread. Food Control 31:539–545CrossRef
  Diep DB, Nes IF (2002) Ribosomally synthesized antibacterial peptides in Gram positive bacteria. Curr Drug Targets 3:107–122CrossRef
  Digaitiene A, Hansen A, Juodeikiene G, Josephsen J (2005) Microbial population in Lithuanian spontaneous rye sourdoughs. Ekologia i Technika 5:193–198
  Dorman J, Deans G (2000) Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol 88:308–316CrossRef
  Fadda S, Lopez C, Vignolo G (2010) Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers. Meat Sci 86:66–79CrossRef
  Fischer K (2007) Drip loss in pork: influencing factors and relation to further meat quality traits. J Anim Breed Genet 124:12–18CrossRef
  Gardini F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F et al (2001) Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. Int J Food Microbiol 64:105–117CrossRef
  Genena AK, Hense H, Smânia Junior A, de Souza SM (2008) Rosemary (Rosmarinus officinalis) – a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide. Cienc Tecnol Aliment 28:463–469CrossRef
  Hernández-Jover T, Izquierdo-Pulido M, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC (1997) Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 45:2098–2102CrossRef
  Juodeikiene G, Cizeikiene D, Ceskeviciute V, Vidmantiene D, Basinskiene L, Akuneca I et al (2013) Solid-State fermentation of Silybum marianum L. seeds used as additive to increase the nutritional value of wheat bread. Food Technol Biotechnol 51:528–538
  Karre L, Lopez K, Getty KJK (2013) Natural antioxidants in meat and poultry products. Meat Science 94: 220–227. http://​www.​sciencedirect.​com/​science/​article/​pii/​S030917401300030​2
  Ke S (2006) Effect of pH and salts on tenderness and water-holding capacity of muscle foods. Ph.D Dissertation. University of Massachusetts Amherst
  Kim YH, Nam KC, Ahn DU (2002) Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci 61:257–265CrossRef
  Kumar A, Kumar BD, Sharma S, Mendiratta SK, Verma OP, Patel AK (2012) Functional meat and meat products: an overview. J Adv Vet Res 2:314–324
  Ladero V, Calles-Enriquez M, Fernandez M, Alvarez MA (2010) Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6:145–156CrossRef
  Lantto R, Plathin P, Niemistö M, Buchert J, Autio K (2006) Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat. LWT Food Sci Technol 39:1117–1124CrossRef
  Latorre-Moratalla ML, Veciana-Nogués T, Bover-Cid S, Garriga M, Aymerich T, Zanardi E et al (2008) Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem 107:912–921CrossRef
  Mancini RA, Hunt MC (2005) Current research in meat color. Meat Sci 71:100–121CrossRef
  McGuire RG (1992) Reporting of objective color measurements. Hortic Sci 27:1254–1255
  Mihajilov-Krstev T, Radnović D, Kitić D, Stojanović-Radić Z, Zlatković B (2010) Antimicrobial activity of Satureja hortensis L. essential oil against pathogenic microbial strains. Arch Biol Sci 62:159–166CrossRef
  Mitsumoto M, Cassens RG, Schaefer DM, Arnold RN, Scheller KK (1991) Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatment. J Food Sci 56:194–197CrossRef
  Parente E, Matuscelli M, Gadrini F, Grieco S, Crudele MA, Suzzi G (2001) Evolution microbial populations and biogenic amines production in dry sausages produced in southern Italy. J Appl Microbiol 90:882–891CrossRef
  Pérez-Juan M, Flores M, Toldrá F (2008) Effect of pork meat proteins on the binding of volatile compounds. Food Chem 108:1226–1233CrossRef
  Rathore S, Salmeron I, Pandiella SS (2012) Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiol 30:239–244CrossRef
  Ravyts F, de Vuyst L, Leroy F (2012) Bacterial diversity and functionalities in food fermentations. Eng Life Sci 12:356–367CrossRef
  Ruiz-Capillas C, Jiménez-Colmenero F (2004) Biogenic amines in meat and meat products. Crit Rev Food Sci Nutr 44:489–499CrossRef
  Şahinn F, Karaman I, Güllüce M, Ogutcu H, Sengul M, Adıguzel A et al (2003) Evaluation of antimicrobial activities of Satureja hortensis L. J Ethnopharmacol 87:61–65CrossRef
  Shan B, Cai Y, Brooks JD, Corke H (2009) Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. J Sci Food Agric 89:1879–1885CrossRef
  Yin MC, Cheng WS (2003) Antioxidant and antimicrobial effects of four garlicderived organosulfur compounds in ground beef. Meat Sci 63:23–28CrossRef
  Yin MC, Faustman C (1993) Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: a liposome model. J Agric Food Chem 41:853–857CrossRef
  Yongmei L, Xiaohong C, Mei J, Xin L, Rahman N, Mingsheng D et al (2009) Biogenic amines in Chinese soy sauce. Food Control 20:593–597CrossRef
  
• 作者单位：Elena Bartkiene (1)
  Erika Mozuriene (1)
  Grazina Juodeikiene (2)
  Daiva Zadeike (2)
  Audrius Maruska (3)
  Mantas Stankevicius (3)
  Ona Ragazinskiene (4)
  Dalia Cizeikiene (2)
  
  1. Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes str. 18, Kaunas, Lithuania
  2. Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania
  3. Department of Biochemistry and Biotechnologies, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
  4. Kaunas Botanical Garden, Vytautas Magnus University, Kaunas, Lithuania
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The nutritional strategies to improve the quality of food products of animal origin are relatively new approach. In this work the solid state fermentation (SSF) and traditional submerged fermentation (TF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria was applied for treatment of Satureja montana L. plants (SMP). The effect of fermented SMP additives on ready-to-cook minced pork (RCMP) quality and safety was studied. Viability of LAB in SMP medium significantly (p < 0.05) depended on type of fermentation (TF and SSF). Supplementation of RCMP with SSF SMP reduced the growth of mesophilic bacteria up to 34 % during 120 h storage, while TF SMP additives had lower effect (up to 17.4 %) compared to control sample. The highest antimicrobial activity against pathogens showed SSF SMP additives fermented with P. acidilactici. Sensory analysis indicated the significant (p < 0.05) acceptability increase of RCMP prepared with 3 % SSF SMP additives. The addition of SMP increased tenderness and water holding capacity and enriched the RCMP with biologically active compounds such as ρ-cimene, γ-terpinene and carvacrol. Both types of SMP fermented with tested LAB strains influenced the significant (p < 0.05) reduction of total biogenic amines in the RCMP (to 0.3 mg/kg d.w.) compared to control sample (43.96 mg/kg d.w.). SMP fermented with BLIS producing LAB could be a good alternative for RCMP processing to prevent meat decolouration and microbial spoilage, thus increasing acceptability and shelf-life of meat products.