Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Abstract

SummaryThe effect of inoculum level of Bifidobacterium animalis ssp. lactis BB‐12 probiotic strain and ripening period on the quality of dry‐cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, aw, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g−1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g−1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half‐year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry‐cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB‐12 at both levels is a good potential starter for meat fermentation.