{"title":"副干酪乳杆菌B1和植物乳杆菌O24超声无细胞上清液对熟猪肉香肠品质决定因素的影响","authors":"Paulina Kęska , Joanna Stadnik , Marcelina Karbowiak , Dorota Zielińska","doi":"10.1016/j.meatsci.2025.109951","DOIUrl":null,"url":null,"abstract":"<div><div>The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from <em>Lacticaseibacillus paracasei</em> B1 and <em>Lactiplantibacillus plantarum</em> O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (<em>L*,a*,b*</em>), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed. The results showed that the use of lyophilized CFS had a significant effect on the pH, oxidation status and texture properties of sausages. Products with the addition of CFS from L. <em>paracasei</em> B1 were characterized by lower hardness, gumminess and chewiness compared to variants with <em>L. plantarum</em> O24. Neither the strain type nor the method of CFS treatment caused changes in the color of cooked pork sausages. During storage time, an increase in the TBARS index was also observed on the 7th day of storage, which indicates an intensification of lipid oxidation processes, especially in products with CFS obtained from L. <em>paracasei</em> B1. All sausages retained the appropriate microbiological quality. Considering the effect of sonication as an additional procedure at the stage of obtaining CFS, the sausage samples to which it was applied (B1_S and O24_S) showed higher antioxidant activity, but at the same time were more susceptible to lipid oxidation processes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109951"},"PeriodicalIF":6.1000,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality determinants of cooked pork sausages\",\"authors\":\"Paulina Kęska , Joanna Stadnik , Marcelina Karbowiak , Dorota Zielińska\",\"doi\":\"10.1016/j.meatsci.2025.109951\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from <em>Lacticaseibacillus paracasei</em> B1 and <em>Lactiplantibacillus plantarum</em> O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (<em>L*,a*,b*</em>), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed. The results showed that the use of lyophilized CFS had a significant effect on the pH, oxidation status and texture properties of sausages. Products with the addition of CFS from L. <em>paracasei</em> B1 were characterized by lower hardness, gumminess and chewiness compared to variants with <em>L. plantarum</em> O24. Neither the strain type nor the method of CFS treatment caused changes in the color of cooked pork sausages. During storage time, an increase in the TBARS index was also observed on the 7th day of storage, which indicates an intensification of lipid oxidation processes, especially in products with CFS obtained from L. <em>paracasei</em> B1. All sausages retained the appropriate microbiological quality. Considering the effect of sonication as an additional procedure at the stage of obtaining CFS, the sausage samples to which it was applied (B1_S and O24_S) showed higher antioxidant activity, but at the same time were more susceptible to lipid oxidation processes.</div></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"230 \",\"pages\":\"Article 109951\"},\"PeriodicalIF\":6.1000,\"publicationDate\":\"2025-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174025002128\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174025002128","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality determinants of cooked pork sausages
The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (L*,a*,b*), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed. The results showed that the use of lyophilized CFS had a significant effect on the pH, oxidation status and texture properties of sausages. Products with the addition of CFS from L. paracasei B1 were characterized by lower hardness, gumminess and chewiness compared to variants with L. plantarum O24. Neither the strain type nor the method of CFS treatment caused changes in the color of cooked pork sausages. During storage time, an increase in the TBARS index was also observed on the 7th day of storage, which indicates an intensification of lipid oxidation processes, especially in products with CFS obtained from L. paracasei B1. All sausages retained the appropriate microbiological quality. Considering the effect of sonication as an additional procedure at the stage of obtaining CFS, the sausage samples to which it was applied (B1_S and O24_S) showed higher antioxidant activity, but at the same time were more susceptible to lipid oxidation processes.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.