INFLUENCE OF A BIO-CONSORTIUM STARTER CULTURE ON THE BIOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF TRADITIONAL DRY CURED MEAT PRODUCT
Keywords:
dry cured meat, starter culture, microstructureAbstract
In this paper, we focus on a comparative evaluation of the biochemical, micro structural and sensory characteristics of a
traditional Bulgarian dry cured meat product – Elena fillet, made using a natural fermentation process under the effect of a bioconsortium
starter culture from Lactobacillus plantarum, Lactococcus lactis and Micrococcus varians. The starter culture
effect on the biochemical transformations in the protein fraction was determined by monitoring the changes in the degree of
hydrolysis and the electrophoretic profiles of meat proteins. Transmission electron microscopy (TEM) was used for evaluation
of the micro structural changes during fillet drying and ripening. Similar dynamics of the biochemical and micro structural
transformations were observed in all samples, with and without a starter, but they were more pronounced in the inoculated
products. In the latter, the histological changes related to microstructure improvement started much earlier (the 7th – 14th day),
which coincided with the growth of the lactic acid bacteria (LAB) introduced. In these samples, under the effect of the starter
culture used and the enzyme activity of meat proteases in the anisotropic (A) and isotropic (I) sectors, stronger destruction of
the actin and myosin protofibrils in m. Longissimus dorsi occurred. The inoculated samples exhibited partial Z-line hydrolysis
in the middle of the I-disk and emergence of elongated light strips filled with finely granulated matter.
This was related to acceleration of the ripening processes and a higher sensory evaluation of the ready-to-eat inoculated
dry meat products.
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