Propiedades de batidos cárnicos inoculados con bacterias lácticas termotolerantes probióticas y harina de cacao como prebiótico: alimento simbiótico

Abstract

The aim of the current study was to establish the in vitro prebiotic effect of cacao flour (Threobroma cacao) on the growth of probiotic thermotolerant lactic acid bacteria in a meat batters. Cacao flour was added to meat batters inoculated with P. pentosaceous, in order to establish its effect on lactic acid bacteria viability, as well as its effect on oxidative rancidity, instrumental color, texture and lactic acid bacteria (in situ) growth during 15 days of storage at 4 °C . The in vitro growth of lactic acid bacteria using cacao flour as carbon source was acceptable compared with the growth obtained using glucose. Oxidative rancidity was diminished in cacao flour samples. The color of the samples was less bright and red, but more yellow. The addition of cacao flour produced a less hard and more cohesive texture, with no changes in elasticity parameters. Lactic acid bacteria counts increased during storage, having a groth promoting effect. Therefore, the use of this kind of bacteria in cooked meat products lead to a foodstuff with high nutritional or symbiotic value that enhance microbial intestinal flora due to its intake.