BIOTECHNOLOGICAL APPROACH TO CONTROLLING HYDROLYTIC AND ОXIDATIVE PROCESSES IN MINCED MEAT PRODUCTS USING STARTER CULTURES

Abstract

A significant challenge in the manufacture of fermented meat products is the instability of their lipid fraction during storage. The elevated fat content, often reaching 30–40%, promotes the rapid progression of hydrolytic and oxidative reactions. Consequently, oxidation products accumulate, leading to deterioration of sensory qualities, reduced nutritional value, and the formation of potentially harmful compounds. Meanwhile, lactic acid bacteria used as starter cultures play a key role in shaping the technological, structural, and sensory characteristics of these products. Although their involvement in the biochemical modification of primary meat components is well established, their impact on lipid transformation—particularly lipolysis and oxidative fat degradation—has not been sufficiently explored.

The objective of this research was to assess the lipolytic activity of lactic acid bacterial starter cultures with strong functional and technological properties, as well as to determine their influence on the rate of oxidative and hydrolytic changes in lipids derived from various types of meat raw materials. The findings revealed that Lbm. casei, Lbm. acidophilum, and Lbm. bavaricus showed no significant lipolytic activity, whereas Lbm. sakei and Lbm. brevis demonstrated relatively high activity levels of 12 and 14.5 U/mL, respectively. In addition, notable antioxidant effects were observed in beef, pork, and poultry lipids when strains such as Lbm. casei and Lbm. bavaricus were applied, as they effectively suppressed oxidative and hydrolytic reactions and reduced the accumulation of lipid degradation products.

These results highlight the potential of incorporating selected lactic acid bacteria strains into starter culture consortia for fermented meat production. Their application can enhance lipid stability, improve product quality and safety, and prolong shelf life.