New method to improve the quality of meat products using in situ polysaccharides to form lactic acid bacteria

The meat industry often uses hydrophilic colloids to improve the quality properties of meat products, such as recombinant steamed hamThe Department of Food Physics and Meat Sciences at the Institute of Food Science and Meat Sciences at the University of Hohenheim, Germany, and others screened lactic acid bacteria that can produce exopolysaccharide (EPS) in typical processed conditions to explore new ways to improve the quality of meat products by forming lactic acid bacteria with in situ polysaccharidesto add 16.67% salt solution (containing 0.5% sucrose or glucose) to chopped pork (fat content 2%) to establish a model system for cooking hamFor the model saccharine cogitacinisa 1.624 and FDifiloba TMW 1.411; 106 and Plant Lactobacillus 1.1478 and TMW 1.25, which produce polysaccharides; 106 EPS formation is detectedThe sample is stored at 48 h at 2 degrees C to simulate typical rollover conditions, at 15 degrees C, and to detect the generation of EPS in situ under decompression conditionsTo better compare the strains studied, microbial growth and pH changes during storage 48 h were monitored, and epS was analyzed qualitatively and semi-quantitatively using confocal laser scanning microscopes and MATLABresults showed that all lactic acid bacteria were resistant to suboptimal growth conditions in the cooking ham model system (2 degrees C, 1.92% nitric acid pickling salts) and found that EPS was produced within 10 h of storage at 2 and 15 degrees CThe EPS content after storage of 24 h was significantly higher than that detected after sample preparation (P 0.05)EPS is mainly located on the outer edge of meat proteinstudy of the four strains seem promising for prospective research on cooking hamSource: Meat Research