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


Elena Bartkiene¹*, Grazina Juodeikiene², Daiva Zadeike², Pranas Viskelis³ and Dalia Urbonaviciene<sup>2,3


1</sup>Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, LT-47181 Kaunas, Lithuania
²Kaunas University of Technology, Department of Food Science and Technology, LT-50254 Kaunas, Lithuania
³Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, LT-54333 Babtai, Kaunas distr., Lithuania



Article history:
Received December 3, 2013
Accepted March 16, 2015



Key words: 
solid-state fermentation, tomato pulp powder, minced pork meat, carotenoids, colour




Summary:
In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect 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 %). After 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.

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