Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

摘要

Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, Lublin 20-704, Poland;Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, Lublin 20-704, Poland;%The effect of inoculation with a probiotic strain, Lactobacillus casei LOCK 0900, on selected parameters related to proteolysis of dry-cured pork loins during ageing was studied. Moisture content decreased significantly (p < 0.05) throughout ageing, accompanied by a progressive reduction in water activity. The total nitrogen (TN) content increased during ageing with no effect (p < 0.05) of inoculation with L. casei on its level. The greatest increase in non-protein nitrogen (NPN) content during ageing occurred in an inoculated sample, corresponding with the more pronounced decrease in pH. The intensity of proteolysis, as assessed by proteolysis index (PI), remained statistically significantly (p < 0.05) unchanged during examined ageing periods. Inoculation with a probiotic strain does not significantly affect the degree of proteolysis in examined meat products after 21 and 28 days of ageing.