| Title |
The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat product quality improvement |
| Authors |
Bartkiene, Elena ; Juodeikiene, Grazina ; Zadeike, Daiva ; Viskelis, Pranas ; Urbonaviciene, Dalia |
| DOI |
10.17113/ftb.53.02.15.3582 |
| Full Text |
|
| Is Part of |
Food technology and biotechnology.. Zagreb : University of Zagreb. 2015, vol. 53, iss. 2, p. 163-170.. ISSN 1330-9862. eISSN 1334-2606 |
| Keywords [eng] |
solid-state fermentation ; tomato pulp powder ; minced pork meat ; carotenoids ; colour |
| Abstract [eng] |
In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). After cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat. |
| Published |
Zagreb : University of Zagreb |
| Type |
Journal article |
| Language |
English |
| Publication date |
2015 |
| CC license |
|
