title: The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.
abstract: The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.
authors.affiliation: Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warszawa, Poland.
authors.forename: Katarzyna
authors.identifier: 0000-0003-3767-6613
authors.initials: K
authors.lastname: Neffe-Skocińska
authors.affiliation: Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warszawa, Poland.
authors.forename: Danuta
authors.initials: D
authors.lastname: Jaworska
authors.affiliation: Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warszawa, Poland.
authors.forename: Danuta
authors.initials: D
authors.lastname: Kołożyn-Krajewska
authors.affiliation: Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland.
authors.forename: Zbigniew
authors.initials: Z
authors.lastname: Dolatowski
authors.affiliation: Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland.
authors.forename: Luiza
authors.initials: L
authors.lastname: Jachacz-Jówko
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005285:Fermentation / Q000187:drug effects; D005516:Food Microbiology; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D019936:Probiotics / Q000494:pharmacology*; D000069466:Red Meat; D013552:Swine; D013662:Tea / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D013662:Tea