乳酸菌作为益生菌发酵剂以及添加绿茶提取物对干腌猪里脊肉品质的影响。
The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.
作者信息
Neffe-Skocińska Katarzyna, Jaworska Danuta, Kołożyn-Krajewska Danuta, Dolatowski Zbigniew, Jachacz-Jówko Luiza
机构信息
Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warszawa, Poland.
Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland.
出版信息
Biomed Res Int. 2015;2015:452757. doi: 10.1155/2015/452757. Epub 2015 Apr 19.
The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.
本研究的目的是评估添加鼠李糖乳杆菌LOCK900益生菌菌株、0.2%葡萄糖和1.5%绿茶提取物生产的干发酵猪里脊肉的微生物、理化和感官质量。制备了三个猪里脊肉样本：对照样本（P0：无添加剂）、添加葡萄糖和益生菌菌株的样本（P1）以及添加葡萄糖、绿茶提取物和益生菌的样本（P2）。在成熟21天和储存180天后对样本进行分析。结果表明，在添加益生菌的样本以及添加益生菌和绿茶提取物的样本中，乳酸菌计数最高（成熟后为7.00 log cfu/g；储存后为6.00 log cfu/g）。益生菌猪里脊肉样本中的氧化还原电位值较低。益生菌和绿茶提取物在储存期间未导致受试猪里脊肉变色。该研究表明，在干发酵猪里脊肉中添加益生菌和绿茶提取物是可行的，且在产品储存后对感官质量没有影响。
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