本研究旨在开发基于乳制品副产品的腌泡汁配方,浆果,和水果工业,并将其应用于羊肉(LM)处理,以提高肉的安全性和质量特性。为了实现这一目标,基于用干酪乳杆菌(Lc)和甘草芽孢杆菌(Lu)发酵的酸乳清(AW)制备了六种腌泡汁(M)配方,单独或与冻干苹果(AP)或黑醋栗(BC)果渣组合。根据样品中较低的pH值和较高的活LAB计数选择腌泡汁的最合适的发酵时间。此外,测试了所选腌料对致病性和机会性细菌菌株的抗微生物活性。在治疗24小时和48小时后分析了LM的特征,包括物理化学,技术,和微生物参数,以及总体可接受性。已经确定,发酵48小时后,所有经过测试的腌泡汁,除了M-AWLuBC,乳酸菌计数>8.0log10CFU·mL-1,pH值<3.74。在M-AWLuAP和M-AWLuBC腌泡汁中观察到最广泛的病原体抑制谱。后一种配方提高了LM的持水能力(WHC)和总体可接受性,while,在LM-AWLCAP样本中,组胺,尸体,腐胺,色胺,和苯乙胺没有形成。最后,用M-AWLcAP和M-AWLuAP配方的LM治疗48小时达到了最高的总体可接受性(9.04和9.43),与对照样品相比,嫩度(1.53和1.47kg·cm-2)和WHC(2.95%和3.5%)。
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL-1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm-2) and WHC (2.95% and 3.5%) compared to the control samples.