Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

The objective of this study was to evaluate the physicochemical (i.e. pH value, color, cooking loss, water holding capacity (WHC), tenderness) and sensory quality, and biogenic amine (BAs) contents of pork meat after treatment with natural marinade based on lacto-fermented potato tuber juice. The P....

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2016-06, Vol.69, p.319-326
Main Authors: Mozuriene, Erika, Bartkiene, Elena, Krungleviciute, Vita, Zadeike, Daiva, Juodeikiene, Grazina, Damasius, Jonas, Baltusnikiene, Aldona
Format: Article
Language:English
Subjects:
Bacteria
Biogenic amine
Color
Fermentation
Lactic acid bacteria
Lactobacillus sakei
Pork quality
Potato juice
Solanum tuberosum
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this study was to evaluate the physicochemical (i.e. pH value, color, cooking loss, water holding capacity (WHC), tenderness) and sensory quality, and biogenic amine (BAs) contents of pork meat after treatment with natural marinade based on lacto-fermented potato tuber juice. The P. acidilactici KTU05-7, P. pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 were used as starter cultures for potato juice fermentation. The present study demonstrates the significant differences (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2016.01.061