title: 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.
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.
authors.affiliation: Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
authors.forename: Arturas
authors.initials: A
authors.lastname: Stimbirys
authors.affiliation: Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
authors.forename: Elena
authors.initials: E
authors.lastname: Bartkiene
authors.affiliation: Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
authors.forename: Jurate
authors.initials: J
authors.lastname: Siugzdaite
authors.affiliation: Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
authors.forename: Dovile
authors.initials: D
authors.lastname: Augeniene
authors.affiliation: Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania.
authors.forename: Daiva
authors.initials: D
authors.lastname: Vidmantiene
authors.affiliation: Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania.
authors.forename: Grazina
authors.initials: G
authors.lastname: Juodeikiene
authors.affiliation: Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania.
authors.forename: Audrius
authors.initials: A
authors.lastname: Maruska
authors.affiliation: Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania.
authors.forename: Mantas
authors.initials: M
authors.lastname: Stankevicius
authors.affiliation: Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania ; Department of Food Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania.
authors.forename: Dalia
authors.initials: D
authors.lastname: Cizeikiene
keywords: Bacteriocin like inhibitory substances; Biogenic amines; Jerusalem artichoke; Lactic acid bacteria fermentation; Ready-to-cook minced pork meat