INFLUENCE OF STARTER CULTURES AND SWISS CHARD POWDER ON THE TEXTURAL PROPERTIES OF SMOKED PORK LOIN
INFLUENCE OF STARTER CULTURES AND SWISS CHARD POWDER ON THE TEXTURAL PROPERTIES OF SMOKED PORK LOIN

Summary/Abstract: The aim of the study was to examine the effect of Swiss chard powder and starter cultures on the textural properties of smoked pork loin. The production was organized into five experimental groups: Group I - cooking salt and dextrose (negative control); Group II - nitrite salt and dextrose (positive control); Group III - nitrite salt, starter culture BactoFerm Rosa, and dextrose; Group IV - cooking salt, Swiss chard powder (producer 1), and starter culture BactoFerm Rosa; and Group V - cooking salt, Swiss chard powder (producer 2), and starter culture BactoFerm Rosa. Textural parameters (hardness, springiness, adhesiveness, cohesiveness, and gumminess) were instrumentally measured after completion of the production process, at mid-storage (30 days), and at the end of the shelf life (60 days). The obtained results for the five groups of smoked pork loin revealed statistically significant differences (p ≤ 0.05) both immediately after thermal processing and during storage. The highest hardness and gumminess values were recorded in Group I, while the remaining groups showed significantly lower values. According to the results, the addition of starter cultures had a significant effect on the textural properties -contributing to increased springiness, reduced hardness and gumminess, and altered adhesiveness - which resulted in an improved structure and desirable sensory characteristics of the final product.

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