Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

Arturas Stimbirys; Elena Bartkiene; Jurate Siugzdaite; Dovile Augeniene; Daiva Vidmantiene; Grazina Juodeikiene; Audrius Maruska; Mantas Stankevicius; Dalia Cizeikiene

doi:10.1007/s13197-014-1328-4

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

J Food Sci Technol. 2015 Jul;52(7):4306-14. doi: 10.1007/s13197-014-1328-4. Epub 2014 Jul 2.

Authors

Arturas Stimbirys¹, Elena Bartkiene¹, Jurate Siugzdaite¹, Dovile Augeniene¹, Daiva Vidmantiene², Grazina Juodeikiene², Audrius Maruska³, Mantas Stankevicius³, Dalia Cizeikiene⁴

Affiliations

¹ Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
² Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania.
³ Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania.
⁴ Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania ; Department of Food Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania.

Abstract

The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready - to cook - minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) - fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8.94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

Keywords: Bacteriocin like inhibitory substances; Biogenic amines; Jerusalem artichoke; Lactic acid bacteria fermentation; Ready-to-cook minced pork meat.