FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Proteolysis of proteins in raw-ripening meat products using Lactobacillus casei Łock 0900 probiotic strain


The objective of the research performed was to determine the effect of Lactobacillus casei ŁOCK 900 probiotic strain on the proteolysis of protein in raw-ripening pork loins. The research material consisted of raw-ripening pork loins with the use of probiotic strain of Lactobacillus casei ŁOCK 900. Changes were assessed immediately after the completed aging and 2 months after cool storage. Three loin variants were prepared for investigation: a control sample without the probiotic, a sample with the probiotic, and a sample with the probiotic and sodium ascorbate added. There were determined: proteolysis index, water content of water-soluble nitrogen, free amino acid, water-soluble peptides; the antioxidant activity of protein proteolysis products towards ABTS cation radical was assessed. The presence of probiotic strain during the aging process of raw-ripening pork loins caused the rate of protolytic changes during cool storage to be suppressed. The highest proteolysis index was found 2 months after cool storage in the control sample (10.96 %) and it was higher by 0.51 % compared to the sample with the probiotic and sodium ascorbate (P2) and by 0.52 % compared to the sample with the probiotic (P1). In the samples containing the probiotic added, 2 months after cool storage, the determined amount of free amino acids was lower (28.61 – 28.71 mg/g) compared to the control sample (29.02 mg/g). The control sample contained more peptides after aging (2.85 mg/g) and after storage (3.78 mg/g) versus the samples with the probiotic added (2.35 – 2.53 mg/g after aging and 3.24 – 3.44 mg/g after storage, respectively). After aging, the aqueous extracts of peptides in the samples with the probiotic were characterized by the highest antiradical activity of (1.4 – 1.7 mg Trolox/mg of peptides), and the free amino acids in the control sample were characterized by the lowest antiradical activity (0.03 mg Trolox/mg of amino acids).


raw-ripening loins, probiotic, products of proteolysis, antioxidant activity