Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2024-02-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953 |
| _version_ | 1797292039882145792 |
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| author | Svitlana Danylenko Liana Nedorizanyuk Oksana Potemska Тsvitana Korol Anastasiia Ivaniuta Yuliya Kryzhova Valentyna Israelian Nataliia Kovalenko |
| author_facet | Svitlana Danylenko Liana Nedorizanyuk Oksana Potemska Тsvitana Korol Anastasiia Ivaniuta Yuliya Kryzhova Valentyna Israelian Nataliia Kovalenko |
| author_sort | Svitlana Danylenko |
| collection | DOAJ |
| description |
The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm2.g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs.
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| first_indexed | 2024-03-07T19:46:28Z |
| format | Article |
| id | doaj.art-7c2b9c2317e5455994af3652862d2a35 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-03-07T19:46:28Z |
| publishDate | 2024-02-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-7c2b9c2317e5455994af3652862d2a352024-02-28T22:50:25ZengHACCP ConsultingPotravinarstvo1337-09602024-02-011810.5219/1953Improvement of the quality of pork meat during salting due to the use of starter bacterial culturesSvitlana Danylenko0Liana Nedorizanyuk1Oksana Potemska2Тsvitana Korol3Anastasiia Ivaniuta4Yuliya Kryzhova5Valentyna Israelian6Nataliia Kovalenko7National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafood and Envi-ronmental Sciences of Ukraine, Heroiv Oborony Str., 15, 03040, Kyiv, UkraineInstitute of Food Resources of NAAS, Department of technology of meat products Yevhen Sverstiuk str., 4-A, 02002, Kyiv, UkraineInstitute of Food Resources of NAAS, Department of Biotechnolog Yevhen Sverstiuk str., 4-A building, 02002, Kyiv, UkraineInstitute of Postgraduate Education of the National University of Food Technologies, Department of Meat and Milk Processing, Estonska str., 8A, 03190, Kyiv, UkraineNational University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, UkraineNational University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, UkraineNational University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, UkraineOdesa National University of Technology, Faculty of innovative food technologies and restaurant, hotel business, Hotel and Restaurant Business Departments, 112 Kanatna street, 65039, Odesa, Ukraine The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm2.g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953saltingstarter culturemeat fermentationlactic-acid bacteriacoagulase-negative staphylococci |
| spellingShingle | Svitlana Danylenko Liana Nedorizanyuk Oksana Potemska Тsvitana Korol Anastasiia Ivaniuta Yuliya Kryzhova Valentyna Israelian Nataliia Kovalenko Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures Potravinarstvo salting starter culture meat fermentation lactic-acid bacteria coagulase-negative staphylococci |
| title | Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures |
| title_full | Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures |
| title_fullStr | Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures |
| title_full_unstemmed | Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures |
| title_short | Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures |
| title_sort | improvement of the quality of pork meat during salting due to the use of starter bacterial cultures |
| topic | salting starter culture meat fermentation lactic-acid bacteria coagulase-negative staphylococci |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953 |
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