The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

Elena Bartkiene,Dalia Urbonaviciene,Pranas Viskelis,Daiva Zadeike,Grazina Juodeikiene

doi:10.17113/ftb.53.02.15.3582

Elena Bartkiene, Dalia Urbonaviciene + Show 3 more

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https://doi.org/10.17113/ftb.53.02.15.3582

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Abstract

In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38% and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2%, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30%). After cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2%, respectively. The highest loss (up to 49.2%) of carotenoids was found in samples with 30% nonfermented tomato powder. Tomato powder fermented with 10% Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

Highlights

There is an increasing demand by consumers for high quality and nutritious meat products
The aim of this study is to evaluate the influence of lactic acid fermentation of tomato pulp powder with bacteriocin-like inhibitory substances (BLIS) produced by Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 on the quality of fermented tomato products and their effect on the colour, carotenoid content and sensory characteristics of ready-to-cook minced pork meat
Fermented tomato pulp had pH values higher by 7.2 % than the lactofermented one. Both L. sakei and P. pentosaceus were found to be capable of rapid utilisation of tomato pulp powder for cell synthesis and organic acid production

Summary

Introduction

There is an increasing demand by consumers for high quality and nutritious meat products. The diverse nutrient composition of meat makes it an ideal environment for the growth and propagation of meat spoilage microorganisms and common foodborne pathogens. It is essential that adequate preservation technologies are applied to maintain meat safety and quality [1]. The processes used in meat preservation are principally concerned with inhibiting microbial spoilage, other methods of preservation are sought to minimise deterioration such as colour and oxidative changes [2]. The most investigated new preservation technologies for fresh meat. BARTKIENE et al.: Fermented Tomato Powder Improves Meat Product Quality, Food Technol. Biotechnol. 53 [2] 163–170 (2015)

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