Poboljšanje kakvoće mljevenog mesa dodatkom praha rajčice fermentiranog s pomoću bakterija Pediococcus pentosaceus i Lactobacillus sakei

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 %). Aft er 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.
U ovom je radu ispitan utjecaj mliječno-kiselog vrenja na kakvoću praha rajčice, te utjecaj dodatka fermentiranog praha rajčice na poboljšanje kakvoće, hranjive vrijednosti i senzorskih svojstava mljevenog svinjskog mesa. U podlozi je s dodatkom praha rajčice tijekom 24 sata fermentacije zamijećen veći rast stanica bakterije Lactobacillus sakei (7,53 log CFU/g) od onog Pediococcus pentosaceus (6,35 log CFU/g). Međutim, u podlozi s dodatkom praha rajčice fermentiranoj s pomoću P. pentosaceus izmjerena je veća kiselost (pH=4.1). Spontanom je fermentacijom praha rajčice rast stanica smanjen za 38 %, a pH-vrijednost je bila neznatno veća (4,17) od one uzoraka fermentiranih s pomoću čiste kulture bakterija mliječno-kiselog vrenja. Osim toga, povećani su prosječni maseni udjeli β-karotena za 43,9 i likopena za 50,2 %. Udjel je β-karotena i likopena u mljevenom svinjskom mesu bio proporcionalan masenom udjelu dodanog praha (10 i 30 %), a nakon kuhanja se smanjio za 24,2 odnosno 41,2 %. Najveći je gubitak (do 49,2 %) karotenoida zabilježen u uzorcima s 30 % nefermentiranog praha rajčice. Zaključeno je da se prah rajčice fermentiran s pomoću 10 % Lactobacillus sakei KTU05-6 može upotrijebiti kao bojilo i izvor likopena u mljevenom svinjskom mesu.