Table of Contents Author Guidelines Submit a Manuscript
BioMed Research International
Volume 2015, Article ID 452757, 9 pages
http://dx.doi.org/10.1155/2015/452757
Research Article

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

1Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warszawa, Poland
2Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland

Received 30 July 2014; Accepted 16 September 2014

Academic Editor: Haruki Kitazawa

Copyright © 2015 Katarzyna Neffe-Skocińska et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. R. Rebucci, L. Sangalli, M. Fava, C. Bersani, C. Cantoni, and A. Baldi, “Evaluation of functional aspects in Lactobacillus Strains isolated from dry fermented sausages,” Journal of Food Quality, vol. 30, no. 2, pp. 187–201, 2007. View at Publisher · View at Google Scholar · View at Scopus
  2. W. Zhang, S. Xiao, H. Samaraweera, E. J. Lee, and D. U. Ahn, “Improving functional value of meat products,” Meat Science, vol. 86, no. 1, pp. 15–31, 2010. View at Publisher · View at Google Scholar · View at Scopus
  3. K. M. Wójciak, Z. J. Dolatowski, D. Kołożyn-Krajewska, and M. Trząskowska, “The effect of the Lactobacillus casei ŁOCK 0900 probiotic strain on the quality of dry-fermented sausage during chilling storage,” Journal of Food Quality, vol. 35, no. 5, pp. 353–365, 2012. View at Publisher · View at Google Scholar · View at Scopus
  4. M.-J. Butel, “Probiotics, gut microbiota and health,” Médecine et Maladies Infectieuses, vol. 44, no. 1, pp. 1–8, 2014. View at Publisher · View at Google Scholar · View at Scopus
  5. M. S. Ammor and B. Mayo, “Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update,” Meat Science, vol. 76, no. 1, pp. 138–146, 2007. View at Publisher · View at Google Scholar · View at Scopus
  6. Y. Rivera-Espinoza and Y. Gallardo-Navarro, “Non-dairy probiotic products,” Food Microbiology, vol. 27, no. 1, pp. 1–11, 2010. View at Publisher · View at Google Scholar · View at Scopus
  7. F. Leroy, A. Geyzen, M. Janssens, L. de Vuyst, and P. Scholliers, “Meat fermentation at the crossroads of innovation and tradition: a historical outlook,” Trends in Food Science and Technology, vol. 31, no. 2, pp. 130–137, 2013. View at Publisher · View at Google Scholar · View at Scopus
  8. D. Kołożyn-Krajewska and Z. J. Dolatowski, “Probiotic meat products and human nutrition,” Process Biochemistry, vol. 47, no. 12, pp. 1761–1772, 2012. View at Publisher · View at Google Scholar · View at Scopus
  9. L. Kröckel, “Use of probiotic bacteria in meat products,” Fleischwirtschaft, vol. 86, no. 12, pp. 109–113, 2006. View at Google Scholar · View at Scopus
  10. M. Trząskowska, D. Kołozyn-Krajewska, K. M. Wójciak, and Z. J. Dolatowski, “Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain,” Food Control, vol. 35, no. 1, pp. 184–191, 2014. View at Publisher · View at Google Scholar · View at Scopus
  11. C. Summo, F. Caponio, and A. Pasqualone, “Effect of vacuum-packaging storage on the quality level of ripened sausages,” Meat Science, vol. 74, no. 2, pp. 249–254, 2006. View at Publisher · View at Google Scholar · View at Scopus
  12. H. Bozkurt, “Utilization of natural antioxidants: green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage,” Meat Science, vol. 73, no. 3, pp. 442–450, 2006. View at Publisher · View at Google Scholar · View at Scopus
  13. M. Mitsumoto, M. N. O'Grady, J. P. Kerry, and D. Joe Buckley, “Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties,” Meat Science, vol. 69, no. 4, pp. 773–779, 2005. View at Publisher · View at Google Scholar · View at Scopus
  14. T. Aleksandrzak-Piekarczyk, A. Koryszewska-Bagińska, and J. Bardowski, “Genome sequence of the probiotic strain Lactobacillus rhamnosus (Formerly Lactobacillus casei) LOCK 900,” Genome Announcements, vol. 1, no. 4, 2013. View at Publisher · View at Google Scholar
  15. I. Motyl, E. Klewicka, and Z. Libudzisz, “New strain of lactic acid bacteria Lactobacillus casei,” Polish Patent Application PL382760 (A1)-2009-01-05, 2009. View at Google Scholar
  16. B. Cukrowska, I. Motyl, H. Koźaková et al., “Probiotic Lactobacillus strains: in vitro and in vivo Studies,” Folia Microbiologica, vol. 54, no. 6, pp. 533–537, 2009. View at Publisher · View at Google Scholar · View at Scopus
  17. NF ISO 15214, “Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony count technique at 30°C,” 1998.
  18. K. C. Nam and D. U. Ahn, “Effects of ascorbic acid and antioxidants on the color of irradiated ground beef,” Journal of Food Science, vol. 68, no. 5, pp. 1686–1690, 2003. View at Publisher · View at Google Scholar · View at Scopus
  19. J. Pikul, D. E. Leszczyński, and F. A. Kummerow, “Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat,” Journal of Agricultural and Food Chemistry, vol. 37, no. 5, pp. 1309–1313, 1989. View at Publisher · View at Google Scholar · View at Scopus
  20. ISO, “Sensory analysis-methodology-general guidance for establishing a sensory profile,” ISO 13299.2, 1998. View at Google Scholar
  21. ISO, “Sensory analysis. General guidance for the selection, training and monitoring of assessors part II—experts,” ISO 8586.2, 1996. View at Google Scholar
  22. K. Arihara, “Strategies for designing novel functional meat products,” Meat Science, vol. 74, no. 1, pp. 219–229, 2006. View at Publisher · View at Google Scholar
  23. S. Ruiz-Moyano, A. Martín, M. J. Benito, R. Casquete, M. J. Serradilla, and M. D. G. Córdoba, “Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages,” Meat Science, vol. 83, no. 3, pp. 460–467, 2009. View at Publisher · View at Google Scholar · View at Scopus
  24. M. I. Khan, M. S. Arshad, F. M. Anjum, A. Sameen, and W. T. Gill, “Meat as a functional food with special reference to probiotic sausages,” Food Research International, vol. 44, no. 10, pp. 3125–3133, 2011. View at Publisher · View at Google Scholar · View at Scopus
  25. R. Rubio, A. Jofré, T. Aymerich, M. D. Guàrdia, and M. Garriga, “Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery,” Meat Science, vol. 96, no. 2, pp. 937–942, 2014. View at Publisher · View at Google Scholar · View at Scopus
  26. S. Fadda, C. López, and G. Vignolo, “Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers,” Meat Science, vol. 86, no. 1, pp. 66–79, 2010. View at Publisher · View at Google Scholar · View at Scopus
  27. A. M. López de Lacey, M. E. López-Caballero, and P. Montero, “Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life,” LWT-Food Science and Technology, vol. 55, no. 2, pp. 559–564, 2014. View at Publisher · View at Google Scholar · View at Scopus
  28. A. M. López de Lacey, Diseño, desarrollo y ap licación de envases comestibles potencialmente bioactivos [Doctoral thesis], Universidad Complutense de Madrid, 2012.
  29. I. Jaziri, M. Ben Slama, H. Mhadhbi, M. C. Urdaci, and M. Hamdi, “Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage,” Food Chemistry, vol. 112, no. 3, pp. 614–620, 2009. View at Publisher · View at Google Scholar · View at Scopus
  30. H. C. Lee, A. M. Jenner, C. S. Low, and Y. K. Lee, “Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota,” Research in Microbiology, vol. 157, no. 9, pp. 876–884, 2006. View at Publisher · View at Google Scholar · View at Scopus
  31. P. P. McCue and K. Shetty, “Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures,” Process Biochemistry, vol. 40, no. 5, pp. 1791–1797, 2005. View at Publisher · View at Google Scholar · View at Scopus
  32. M. P. Almajano, R. Carbó, J. A. L. Jiménez, and M. H. Gordon, “Antioxidant and antimicrobial activities of tea infusions,” Food Chemistry, vol. 108, no. 1, pp. 55–63, 2008. View at Publisher · View at Google Scholar · View at Scopus
  33. F. Kachouri and M. Hamdi, “Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content,” Journal of Food Engineering, vol. 77, no. 3, pp. 746–752, 2006. View at Publisher · View at Google Scholar · View at Scopus
  34. L. Vermeiren, F. Devlieghere, and J. Debevere, “Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products,” International Journal of Food Microbiology, vol. 96, no. 2, pp. 149–164, 2004. View at Publisher · View at Google Scholar · View at Scopus
  35. K. M. Wójciak, Z. J. Dolatowski, and A. Okoń, “The effect of probiotic strains on oxidative stability of cured pork meat products,” Fleischwirtschaft International, vol. 1, no. 12, pp. 100–104, 2012. View at Google Scholar
  36. B. Min and D. U. Ahn, “Mechanisms of lipid oxidation in meat and meat products. A review,” Food Science and Biotechnology, vol. 14, no. 1, pp. 152–163, 2005. View at Google Scholar
  37. R. Talon, D. Walter, and M. C. Montel, “Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids,” Meat Science, vol. 54, no. 1, pp. 41–47, 2000. View at Publisher · View at Google Scholar · View at Scopus
  38. A. V. S. Perumalla and N. S. Hettiarachchy, “Green tea and grape seed extracts—potential applications in food safety and quality,” Food Research International, vol. 44, no. 4, pp. 827–839, 2011. View at Publisher · View at Google Scholar · View at Scopus
  39. M. Skwarek and Z. J. Dolatowski, “Physico-chemical properties of dry fermen ted ham with probiotic addition,” Acta Scientiarum Polonorum Biotechnology, vol. 9, no. 1, pp. 15–24, 2010. View at Google Scholar
  40. A. M. Herrero, J. A. Ordóñez, R. de Avila, B. Herranz, L. de la Hoz, and M. I. Cambero, “Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics,” Meat Science, vol. 77, no. 3, pp. 331–338, 2007. View at Publisher · View at Google Scholar · View at Scopus
  41. R. Chauhan, A. S. Vasanthakumari, H. Panwar et al., “Amelioration of colitis in mouse model by exploring antioxidative potentials of an indigenous probiotic strain of Lactobacillus fermentum Lf1,” BioMed Research International, vol. 2014, Article ID 206732, 12 pages, 2014. View at Publisher · View at Google Scholar
  42. J. A. Pérez-Alvarez, M. E. Sayas-Barberá, J. Fernández-López, M. A. Gago-Gago, M. J. Pagán-Moreno, and V. Aranda-Catalá, “Chemical and color characteristics of Spanish dry-cured ham at the end of the aging process,” Journal of Muscle Foods, vol. 10, no. 2, pp. 195–201, 1999. View at Publisher · View at Google Scholar · View at Scopus
  43. A. M. Salejda, G. Krasnowska, and U. Tril, “Attempt to utilize antioxidant properties of green tea extract in the production of model meat products,” Żywność Nauka Technologia Jakość, vol. 18, no. 5, pp. 107–118, 2011. View at Google Scholar · View at Scopus
  44. L. de Vuyst, G. Falony, and F. Leroy, “Probiotics in fermented sausages,” Meat Science, vol. 80, no. 1, pp. 75–78, 2008. View at Publisher · View at Google Scholar · View at Scopus
  45. N. Zdolec, M. Hadžiosmanović, L. Kozačinski et al., “Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillussakei and semi-purified bacteriocin mesenterocin Y,” Meat Science, vol. 80, no. 2, pp. 480–487, 2008. View at Publisher · View at Google Scholar · View at Scopus
  46. I. Valencia, M. N. O'Grady, D. Ansorena, I. Astiasarán, and J. P. Kerry, “Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants,” Meat Science, vol. 80, no. 4, pp. 1046–1054, 2008. View at Publisher · View at Google Scholar · View at Scopus