The Influence of fermented with certain lactobacilli Satureja montana and Satureja hortensis on the quality and safety of chicken meat
Author(s) | |
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Juodeikienė, Gražina | Kauno technologijos universitetas |
Vidmantienė, Daiva | Kauno technologijos universitetas |
Date Issued |
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2014-04-24 |
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. [...].