The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
Food Technol Biotechnol
; 53(2): 163-170, 2015 Jun.
Article
em En
| MEDLINE
| ID: mdl-27904345
ABSTRACT
In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect 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 ß-carotene and lycopene mass fractions by 43.9 and 50.2%, respectively, compared with the nonfermented samples. Lycopene and ß-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30%). After cooking, ß-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.
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MEDLINE
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En
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2015
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Article