title: The Use of Tomato Powder Fermented withPediococcus pentosaceusandLactobacillus sakeifor the Ready-to-Cook Minced Meat Quality Improvement.
abstract: In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth ofLactobacillus sakei(7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth ofPediococcus pentosaceus(6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented withPediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38% and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2%, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30%). After cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2%, respectively. The highest loss (up to 49.2%) of carotenoids was found in samples with 30% nonfermented tomato powder. Tomato powder fermented with 10%Lactobacillus sakeiKTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.
authors.affiliation: Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, LT-47181 Kaunas, Lithuania.
authors.forename: Elena
authors.initials: E
authors.lastname: Bartkiene
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, LT-50254 Kaunas, Lithuania.
authors.forename: Grazina
authors.initials: G
authors.lastname: Juodeikiene
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, LT-50254 Kaunas, Lithuania.
authors.forename: Daiva
authors.initials: D
authors.lastname: Zadeike
authors.affiliation: Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, LT-54333 Babtai, Kaunas distr., Lithuania.
authors.forename: Pranas
authors.initials: P
authors.lastname: Viskelis
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, LT-50254 Kaunas, Lithuania; Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, LT-54333 Babtai, Kaunas distr., Lithuania.
authors.forename: Dalia
authors.initials: D
authors.lastname: Urbonaviciene
keywords: carotenoids; colour; minced pork meat; solid-state fermentation; tomato pulp powder