DOI: 10.11118/978-80-7509-996-9-0148

JAKÝ EFEKT MÁ PŘÍDAVEK OCHRANNÝCH KULTUR PŘI VÝROBĚ SALÁMU VYSOČINA? / WHAT EFFECT DOES THE ADDITION OF PROTECTIVE MICROBIAL CULTURES IN THE PRODUCTION OF VYSOČINA SALAMI?

Miroslav Jůzl¹, Jan Slováček¹, Zdeněk Morávek¹, Monika Hubáčková¹, Libor Kalhotka¹, Petr Kouřil¹

¹ Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1, 613 00 Brno

Biprotective cultures or protective bacterial cultures are commercially available and used by manufacturers of food and companies, most often of animal origin business, to control the risk of the appearance of undesirable microorganisms, both from the ranks of food-borne diseases and microflora involved in food spoilage. The most frequently mentioned danger is the occurrence of Listeria monocytogenes. Three groups of Vysočina salami were produced in two repetitions (K – without the addition of protective culture; BLC20 – batch with the addition of the protective culture SafePro® B-LC-20; LYO – batch with the addition of the protective culture Lyoflora FP 50). Physical (pH, CIELAB color), microbiological (TCM, LAB, coliform and psychrotrophic microorganisms) and sensory parameters (sensory panel) were monitored. Significant differences were found in pH and parameters of lightness L* and degree of red color a* (P < 0.05), but these differences are minimal and not perceptible to the consumer. Microbiological and sensory analysis showed no differences and thus no impact on salami quality (P >0.05). As a result, the use of protective cultures in the production of long-lasting heat-treated meat products may appear to be pointless and debatable.

Keywords: pH, colour, CIELAB, meat products, protective culture, microorganism

pages: 148-153, online: 2024