Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

Svitlana Danylenko; Liana Nedorizanyuk; Oksana  Potemska; Тsvitana Korol; Anastasiia  Ivaniuta; Yuliya Kryzhova; Valentyna  Israelian; Nataliia Kovalenko

doi:10.5219/1953

Authors

Svitlana Danylenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafood and Envi-ronmental Sciences of Ukraine, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine https://orcid.org/0000-0003-4470-4643
Liana Nedorizanyuk Institute of Food Resources of NAAS, Department of technology of meat products Yevhen Sverstiuk str., 4-A, 02002, Kyiv, Ukraine https://orcid.org/0000-0002-2190-5648
Oksana Potemska Institute of Food Resources of NAAS, Department of Biotechnolog Yevhen Sverstiuk str., 4-A building, 02002, Kyiv, Ukraine
Тsvitana Korol Institute of Postgraduate Education of the National University of Food Technologies, Department of Meat and Milk Processing, Estonska str., 8A, 03190, Kyiv, Ukraine https://orcid.org/0000-0001-9827-463X
Anastasiia Ivaniuta National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-1770-5774
Yuliya Kryzhova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine https://orcid.org/0000-0003-1165-8898
Valentyna Israelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-7242-3227
Nataliia Kovalenko Odesa National University of Technology, Faculty of innovative food technologies and restaurant, hotel business, Hotel and Restaurant Business Departments, 112 Kanatna street, 65039, Odesa, Ukraine https://orcid.org/0000-0003-4167-5779

DOI:

https://doi.org/10.5219/1953

Keywords:

salting, starter culture, meat fermentation, lactic-acid bacteria, coagulase-negative staphylococci

Abstract

The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm².g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs.

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