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

Abstract

SummaryIn this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect 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 %). Aft er 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.

The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties

“…Measuring the colour of food products has been used as an indirect measure of other quality attributes, such as flavour and pigment contents, because it is simple, fast and correlates well with other physicochemical properties [100]. We found that fermentation influenced the colour characteristics and carotenoid content of tomato products ( Figure 6) [95].…”

“…The influence of lactic acid fermentation with BLIS-producing lactobacilli (Pediococcus pentosaceus KTU05-9, Lactobacillus sakei KTU05-6) on the parameters of tomato powder and the impact of fermented tomato products on the acceptability, colour characteristics and carotenoid content of ready-to-cook minced pork meat products (RCMP) have been investigated [95].…”

“…The LAB were stored at -70°C and cultured at temperatures of 35 °C (KTU05-9) or 30 °C (KTU05-6) for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) supplemented with 40 mmol L -1 fructose and 20 mmol L -1 maltose. Solid state fermentation of tomato powder was used [95].…”

“…We found the lowest pH after 48 h of fermentation in samples fermented with P. pentosaceus (pH = 4.1) ( Figure 5). Samples fermented with L. sakei or through spontaneous fermentation had a pH of 4.16 [95]. The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables… http://dx.doi.org/10.5772/59938…”

“…According to our results, fermentation with L. sakei and P. pentosaceus increases the carotenoid concentration in tomato products by two-fold. We did not study the effects on tomato product fermentation using different LAB starters, and more research is needed to explain the mechanism of increasing carotenoids in fermented tomato products [95]. .…”