DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0352

VLIV APLIKACE OCHRANNÉ KULTURY NA BAREVNÉ PARAMETRY FERMENTOVANÝCH MASNÝCH VÝROBKŮ

EFFECT OF PROTECTIVE CULTURE APPLICATION ON THE COLOUR PARAMETERS OF FERMENTED MEAT PRODUCTS

Stephanie Staškivová1, Jan Slováček1, Aneta Kocandová1, Tereza Valachová1, Natálie Kubelková1, Andrea Roztočilová1, Šárka Nedomová1, Miroslav Jůzl1
1 Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika


The aim of this study was to evaluate the effect of protective culture application on the colour parameters of fermented meat products. Two variants of a dry fermented sausage Poličan were produced: a control variant without protective culture and a variant containing a protective culture containing (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp.). Colour was assessed using the L*, a* and b* parameters on the day of production, after completion of fermentation and drying, and after 21 days of storage. On the day of production, no statistically significant differences were observed in any of the evaluated colour parameters (p > 0.05). In the finished product, samples with protective culture showed higher lightness values L* (p < 0.05), while a* and b* values did not differ between variants. After 21 days of storage, samples with protective culture exhibited higher L* and b* values and lower a* values (p < 0.05). The results indicate that the effect of protective culture on the colour of fermented meat products becomes apparent only during ripening and storage.

Keywords: protective culture, colour, dry-fermented meat products

pages: 352-358, online: 2026



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