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The objective of this study was to investigate the effect of inoculation with a probiotic strain Lactobacillus casei ŁOCK 0900 and ageing time on the formation of free amino acids (FAAs) and biogenic amines in dry-cured pork loins. The predominant FAAs were glutamic acid, threonine, alanine and leucine. The total FAAs content increased significantly (p < 0.05) during ageing. After the longest examined ageing time, FAAs content in the loins inoculated with a probiotic strain represented significant increase of about 25% in comparison with the control sample. Differences in FAAs concentration were determinant for taste attributes of examined loins. Histamine was not detected in any sample, irrespective of ageing time. Inoculation with a probiotic strain L. casei ŁOCK 0900 proved to be a protective measure against the accumulation of cadaverine, putrescine and tryptamine even though the loins inoculated with L. casei were characterized by higher availability of FAAs.

food science and technology research

Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with &lt;i&gt;Lactobacillus casei&lt;/i&gt; ŁOCK 0900 Probiotic Strain