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The Influence of fermented with certain lactobacilli Satureja montana and Satureja hortensis on the quality and safety of chicken meat / Erika Skabeikyte, Emilija Lepeskaite, Elena Bartkiene, Grazina Juodeikiene,Daiva Vidmantiene, Ausrius Maruska, Ona Ragazinskiene
Type of publication
Konferencijų tezės nerecenzuojamame leidinyje / Conference theses in non-peer-reviewed publication (T2)
Author(s)
Juodeikienė, Gražina | Kauno technologijos universitetas |
Vidmantienė, Daiva | Kauno technologijos universitetas |
Title
The Influence of fermented with certain lactobacilli Satureja montana and Satureja hortensis on the quality and safety of chicken meat / Erika Skabeikyte, Emilija Lepeskaite, Elena Bartkiene, Grazina Juodeikiene,Daiva Vidmantiene, Ausrius Maruska, Ona Ragazinskiene
Publisher (trusted)
International Association for Cereal Science and Technology
Date Issued
2014-04-24
Extent
p. 68, no. P11.
Is part of
International Symposium on Bioactive Compounds in Cereal Grains and Foods : 24-25 April 2014, Vienna, Austria : abstract book / Organising Committee : Roland Poms (Chair), Marcella Gross, Regine Schönlechner, Jan Willem van der Kamp ; ICC - International Association for Cereal Science and Technology. BOKU - the University of Natural Resources and Life Sciences Vienna. Vienna : ICC, 2014.
Version
Originalus / Original
Series/Report no.
Poster Abstracts.
Poster Abstracts.
Field of Science
Abstract
The aim of this study was to investigate the effects of the fermented with different lactic acid bacteria (LAB) Satureja montana (Sm) and Satureja hortensis (Sh) on the quality and safety parameters of the chicken meat. For the herbs solid state (SSF) and submerged fermentation (SMF) with Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8 and Lactobacillus sakei KTU05-6 were used. Chicken meat surface was treated with SSF and SMF Sm and Sh products. It was found that in Sm and Sh substrate in experiment used LAB produce more L-(+) than D-(-) lactic acid isomers. SMF plant products pH was found lower and total titratable acidity (TTA) higher than SSF plant products. The LAB strains showed good growth in SSF and SMF Sm and Sh media (was found from 5.4 log₁₀ CFU g⁺¹ till 9.7 log₁₀ CFU g⁻¹ respectively). The concentration of biogenic amines (BA) in all analysed chicken meat products treated with fermented herbs was far below lwvwls causing a health risk. [...].
Type of document
type::text::conference output::conference proceedings::conference paper
Other Identifier(s)
(LSMU ALMA)990000844080107106
Coverage Spatial
Austrija / Austria (AT)
Language
Anglų / English (en)