Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Abstract

SummarySelected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.