The Effect of the <i><scp>L</scp>actobacillus Casei</i><scp>Lock</scp> 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage

Abstract

Abstract The aim of this study was to assess the effect of various levels of the L actobacillus casei LOCK 0900 probiotic strain on the quality of dry‐fermented sausages after ripening and during long‐term vacuum storage. The experiment involved dry‐fermented sausages divided into three groups ( C – control sausages; L c1 – sausages with 6.0 log cfu/g of L . casei LOCK 0900 added; L c2 – sausages with 6.3 log cfu/g of L . casei LOCK 0900 added). Instrumental color, oxidation‐reduction potential, thiobarbituric acid reacting substances, peroxide value, conjugated dienes and pH values were determined after 21 days of ripening (0) and after 2, 4 and 6 months of refrigerated storage (4 C ). Determination of heme pigment concentration and count of lactic acid bacteria ( LAB ) and sensory analysis in meat product were performed after ripening and after 6 months of storage. The samples L c1 had better quality inclusive color and lipid oxidative stability than sample L c2. However, sample L c2 showed the best survivability of LAB at the level exceeding 6.0 log cfu/g and the highest overall quality both after ripening and after 6 months of storage. Practical Applications Probiotics are not widely used in meat products and meat industry. The available global literature presents only information about survival of probiotic strains and sensory quality of fermented meat products. On one hand, using probiotic bacteria contributes to increasing health‐promoting characteristics, but, on the other hand, it can accelerate lipid oxidation as a result of hydroperoxide production, making the shelf life shorter. A crucial element of the tests is the evaluation of the different levels of probiotic on lipid oxidation, which is the main factor that could change quality during the product maturing and storage.