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Keywords:

  • Lactobacillus;
  • meat fermentation;
  • pork loins;
  • probiotic;
  • sensory quality

Summary

The objective of this work was to study the survival of two potential probiotic strains (Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/IV) in pork loins both with the verification of the possibility of fermented loin development in relation to sensory and microbiological criteria. Six different samples of loins were prepared while as 3 weeks of ripening process and 6 months of storage. The obtained results indicated that highest sensory quality of fermented pork loin after storage was observed in the case of sample produced with L. acidophilus Bauer and with 0.2% glucose addition. The highest count of lactic acid bacteria was observed in the case of the sample with L. casei Bif3′/IV. The results of the study demonstrate that application of probiotic strain L. acidophilus Bauer for pork loins fermentation could assure the satisfying quality regarding sensory and microbiological criteria and can be used for dry fermented loin production.