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Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB
Author(s) -
Kęska Paulina,
Stadnik Joanna,
Wójciak Karolina Maria,
NeffeSkocińska Katarzyna
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14252
Subject(s) - food science , lactobacillus acidophilus , bifidobacterium animalis , lactobacillus rhamnosus , lactic acid , probiotic , proteolysis , chemistry , lactobacillus , bacteria , biology , biochemistry , bifidobacterium , fermentation , genetics , enzyme
Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic ( Lactobacillus rhamnosus LOCK 900, Bifidobacterium animalis subsp. lactis BB 12) and potentially probiotic ( Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria ( LAB ) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly ( P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria ( LAB ) in dry‐cured loins was in accordance with their pH . Higher intensity of proteolysis, as assessed by non‐protein nitrogen content ( NPN ) and proteolysis index ( PI ), occurred in inoculated samples. Based on the SDS ‐ PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS ‐ PAGE protein patterns.