The positive impact of bioprotective culture on certain burger parameters
Journal
Macedonian Journal of Animal Science, Vol. 6, No. 1, pp 31–39
Date Issued
2016
Author(s)
Uzunoska Zora, Pejkovski Zlatko, Kalevska Tanja, Belichovska Daniela, Belichovska Katerina, Stamatovska Viktorija
Abstract
The aim of the study was to investigate the effect of bioprotective culture (Lactobacillus sakei) on certain parameters
of burgers, under industrial condition. Four groups of burgers were produced: without additives (R), as referent
ones; with additives and antioxidants (R/B/A); with bioculture B-2 SafePro (Lactobacillus sakei) added (R/L);
and with B-2 SafePro, additives and antioxidants (R/L/B/A). The lowest pH was determined in R/L/B/A, and the
highest in R/B/A, 3 days after production, although the difference was minimal (6.105 v. 6.125). However, 7 days after
production, the difference between R/L and the rest of the 3 groups was evident, the lowest pH was determined in
R/L, and the highest in R products (5.792 v. 5.966). The grilling weight loss was the highest in R/L compared to other
groups, R, R/B/A. R/L/B/A (15.75 % v.14.225, 12.237, 12.75 %). The best sensory characteristics were given to R/L
and the worse to R burgers, 7 days after production (89.125 v. 48.125). The results of 90 days storage (at –18°C),
have showed the lowest values of Thibarbituric Acid Reductive Substances (TBARS) (0.567 mg/kg) in R/L/B/A. The
highest total bacteria count (higher number of Lactobacillus sakei colonies notified) was present in R/L burgers. An
addition of bioprotectective culture to burgers has a positive impact on their pH, sensory characteristics and microbial
profile inducing prolonged shelf life of burgers.
of burgers, under industrial condition. Four groups of burgers were produced: without additives (R), as referent
ones; with additives and antioxidants (R/B/A); with bioculture B-2 SafePro (Lactobacillus sakei) added (R/L);
and with B-2 SafePro, additives and antioxidants (R/L/B/A). The lowest pH was determined in R/L/B/A, and the
highest in R/B/A, 3 days after production, although the difference was minimal (6.105 v. 6.125). However, 7 days after
production, the difference between R/L and the rest of the 3 groups was evident, the lowest pH was determined in
R/L, and the highest in R products (5.792 v. 5.966). The grilling weight loss was the highest in R/L compared to other
groups, R, R/B/A. R/L/B/A (15.75 % v.14.225, 12.237, 12.75 %). The best sensory characteristics were given to R/L
and the worse to R burgers, 7 days after production (89.125 v. 48.125). The results of 90 days storage (at –18°C),
have showed the lowest values of Thibarbituric Acid Reductive Substances (TBARS) (0.567 mg/kg) in R/L/B/A. The
highest total bacteria count (higher number of Lactobacillus sakei colonies notified) was present in R/L burgers. An
addition of bioprotectective culture to burgers has a positive impact on their pH, sensory characteristics and microbial
profile inducing prolonged shelf life of burgers.
Subjects
File(s)![Thumbnail Image]()
Loading...
Name
1. MJAS-Paper.pdf
Size
292.47 KB
Format
Adobe PDF
Checksum
(MD5):1950883e6315c640452bf93c5403582f