Study of the Influence of Lactic Acid Bacteria on Hydrolytic and Oxidation Processes in Stuffed Meat

Author Name(s): Alina N. Agafonova, Tatyana V. Bagaeva, Svetlana V. Kitaevskaya, Natalya K. Romanova, Olga A. Reshetnik
Author Email: lenazinurva@yandex.ru

Abstract

A significant problem in maintaining the quality of fermented meat products is the instability of their lipid fraction during storage. In meat products and semi-finished products, the fat content can reach 30 – 40%, and therefore, during long-term storage of such products, hydrolytic and oxidative processes in the lipid component are almost inevitable. The substances formed during the oxidation of lipids not only worsen the quality characteristics of meat products, but also can cause significant harm to human health. The leading role in the creation of fermented meat products is played by starter cultures of lactic acid bacteria, however, at present, their effect on the hydrolytic and oxidative processes of meat lipids is not well understood. In order to create safe meat products developed on the basis of lactic acid fermentation of raw materials, it seems advisable to select and include in the consortium of starter cultures of such cultures of lactic acid bacteria that would effectively suppress the processes of damage to meat lipids during storage. The lipolytic activity of new strains of lactic acid bacteria exhibiting high functional and technological properties was studied. It was revealed that strains of Lbm. casei, Lbm. acidophilum, Lmb. bavaricus do not have lipolytic activity. High lipolytic activity, show strains of Lmb. sakei and lmb. brevis – 12 and 14.5 U / ml, respectively. It was found that strains of lactic acid bacteria Lbm. casei and lmb. bavaricus exhibit high antioxidant properties, actively inhibit oxidative and hydrolytic processes in lipids of beef, pork and chicken.

Introduction

To date, in the scientific and technical literature there is a sufficient amount of information about the beneficial effect of foods containing cultures of microorganisms – probiotics on the human body, including the ability to reduce the risk of malignant neoplasms, weaken the manifestations of food allergies, strengthen immunity, and have a cholesterolemic effect, remove toxic substances from the body. It is well known that lactic acid bacteria are probiotic cultures that form the normal microflora of the human gastrointestinal tract. At the present stage, a lot of attention is paid to lactic acid bacteria, as starting crops in the production of fermented meat products. Many scientists in their studies focus on cultures of lactic acid bacteria, the use of which leads to a decrease in pH and an improvement in organoleptic characteristics of meat products, as well as on methods for introducing starter cultures and fermentation modes of raw meat by cultures of the studied microorganisms [1-4]. When storing meat products under the influence of biological and physico-chemical factors in the adipose tissue, lipids decompose due to hydrolytic and oxidative changes in lipids.

Conclusion

Lactic acid bacteria cultures Lbm. casei and lmb. bavaricus exhibit high antioxidant properties, effectively inhibit oxidative and hydrolytic processes that occur in meat lipids during storage. The results presented in this article on the effect of lactic acid bacteria on the chemical stability of meat lipids (beef, pork, and chicken) will subsequently serve to develop a consortium of new starter cultures based on lactobacilli for fermented meat products, which also have antioxidant properties

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