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Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed ( MuscuIus gluteus ) quality parameters
Author(s) -
Klupsaite Dovile,
Zavistanaviciute Paulina,
Sakiene Vytaute,
Lele Vita,
Mozuriene Erika,
Klementaviciute Jolita,
Sidlauskiene Sonata,
Buckiuniene Vilija,
Tolpeznikaite Ernesta,
Ruibys Romas,
Bartkiene Elena
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.14679
Subject(s) - breed , lactobacillus plantarum , food science , thymus vulgaris , polyunsaturated fatty acid , malondialdehyde , lactic acid , biology , essential oil , water content , zoology , fatty acid , bacteria , oxidative stress , biochemistry , geotechnical engineering , engineering , genetics
Summary In the present study, Lactobacillus plantarum (LUHS135), Thymus vulgaris essential oil (0.1% v/v) and their combination were used to treat Suffolk and Ile de France lamb meat. Changes in the microbiological profile and physicochemical parameters of meat were evaluated after 24 h of treatment at 4 °C. Treatments resulted in significantly lower mould/yeast, total enterobacteria (by up to 45%) counts, water‐holding capacity (by 21–63%) and cooking loss (by 17–35%) in all samples. Moisture content increased, on average, by 14.5% in the Suffolk meat. Polyunsaturated fatty acid content increased after all treatments. Treatments and breed significantly affected the content of malondialdehyde and some biogenic amines. Sensory analysis showed that raw lamb meat colour was more acceptable after all treatments, while the odour acceptability was ranked highest after combined treatment. These findings suggest that the applied treatments could be used to improve microbiological safety and some quality characteristics and to increase the PUFA content of lamb meat.