Zavistanaviciute Paulina, Klementaviciute Jolita, Klupsaite Dovile, Zokaityte Egle, Ruzauskas Modestas, Buckiuniene Vilija, Viskelis Pranas, Bartkiene Elena
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Foods. 2023 Mar 24;12(7):1391. doi: 10.3390/foods12071391.
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with (Lc) and (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWBC, had lactic acid bacterial counts > 8.0 log CFU·mL and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWAP and M-AWBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWAP and M-AWAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm) and WHC (2.95% and 3.5%) compared to the control samples.
本研究旨在基于乳制品、浆果和水果行业的副产品开发腌泡汁配方，并将其应用于羔羊肉（LM）处理，以改善肉的安全性和品质特性。为实现这一目标，基于用（Lc）和（Lu）发酵的酸乳清（AW），单独或与冷冻干燥的苹果（AP）或黑加仑（BC）果渣组合，创建了六种腌泡汁（M）配方。根据样品中较低的pH值和较高的活乳酸菌计数，选择腌泡汁最合适的发酵时间。此外，测试了所选腌泡汁对致病性和机会性细菌菌株的抗菌活性。在处理24小时和48小时后分析LM的特性，包括理化、工艺和微生物参数以及总体可接受性。结果表明，发酵48小时后，除M-AWBC外，所有测试的腌泡汁乳酸菌计数>8.0 log CFU·mL且pH值<3.74。在M-AWAP和M-AWBC腌泡汁中观察到最广泛的病原体抑制谱。后一种配方提高了LM的持水能力（WHC）和总体可接受性，而在LM-AWAP样品中，未形成组胺、尸胺、腐胺、色胺和苯乙胺。最后，与对照样品相比，用M-AWAP和M-AWAP配方处理LM 48小时获得了最高的总体可接受性（9.04和9.43）、嫩度（1.53和1.47 kg·cm）和WHC（2.95%和3.5%）。
