ArticleBioMed research international2015
The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.
Article in BioMed research international, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Application of green tea to enhance the antioxidant properties of fermented cauliflower.Scientific reports · 2025Article
- Effect of the Addition of Dandelion (Molecules (Basel, Switzerland) · 2024Article
- Effect ofJournal of food science and technology · 2022Article
- Modulation effects of microorganisms on tea in fermentation.Frontiers in nutrition · 2022Review
- Physiological, Morphological and Antioxidant Responses ofFoods (Basel, Switzerland) · 2021Article
- Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors.
Funding
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Abstract
The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.
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