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Amino acids profile and sensory characteristic of dry fermented pork loins produced with the mixture of the probiotic starter cultures Effect of probiotic strains on free amino acids profile in dry-aged loin

BACKGROUND: Proteolysis is a biochemical processes in dry-aged meat products where proteins are metabolized and broken down to polypeptides, peptides and free amino acids. In the literature are presented that the proper choice of probiotic starter cultures limits proteolytic changes in dry fermented meat products. In this study the combined effect of the mixture of probiotic starter cultures on the free amino acid profile, total count of lactic acid bacteria, and the sensory quality of dry-aged pork loins after fermentation and after storing the vacuum-packed samples was evaluated. RESULTS: LOCK900 and BB12 probiotic strains were the technologically best two-species mixture of starter cultures for the production of probiotic dry-aged pork loins. They allowed to obtain products with high and stable bacterial count and acceptable sensory quality, both after 21 days of fermentation and after 2 months of cold storage. Changes in the free amino acid profile and the increased intensity of selected sensory attributes result from the significant share of probiotics in the meat proteolysis of the occurring fermentation and storage. This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.8133 A cc ep te d A rti cl e CONCLUSION: The obtained study results suggest the relevance of using probiotic bacteria as the two-species starter cultures for the production of dry-aged products.