The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

This paper studies the application of Limosilactobacillus fermentum S8 from organic whey in meat processing and investigation the effect of bacteria on the concentration of nitrosyl pigments, colour formation, physicochemical characteristics and microbiological quality of uncured cooked meat products. 3 canned meat batters' were produced: control with salt and sodium nitrite (100 mg/ kg), treatment with salt, treatment with salt and L. fermentum S8 (107 cfu/g), then the cans were stored and cooked. The tests were carried out after production, 32 and 56 days of cold storage. It was shown that the use of L. fermentum in the processing of uncured meat caused the increase concentration of nitrosyl pigments and redness (a*) in the products after cooking. The addition of bacteria had a significant impact on the lowering pH value and the redox potential of the cooked products. The product from L. fermentum was characterized by a similar microbiological quality as compared to the traditionally cured and non-cured products (P < 0.05).