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

Abstract

Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic ( Lactobacillus rhamnosus LOCK 900, Bifidobacterium animalis subsp. lactis BB 12) 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 &lt; 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.