Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 12, Pages 2578-2584Publisher
WILEY
DOI: 10.1111/ijfs.12588
Keywords
Dry-aged loins; Lactobacillus casei; probiotics; proteolysis; ultrasound
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Funding
- Ministry of Agriculture and Rural Development [PKre-029-29-29/13 (688)]
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Selected parameters related to proteolysis were evaluated in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei OCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour parameters. Sonication significantly influenced the pattern of proteolysis providing higher nonprotein nitrogen content (NPN) and proteolysis index (PI). The highest intensity of proteolysis, as assessed by NPN and PI, occurred in an inoculated sample. Neither sonication nor inoculation with L.casei had a significant effect on total viable counts. Loins inoculated with L.casei had the highest lactic acid bacteria count, followed by the sonicated and nonsonicated control. This research shows that sonication followed by inoculation with L.casei OCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry-aged meat cuts.
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