Effect of Lactic Acid Bacteria as Starter Cultures on Physical, Chemical, Microbiological and Sensory Qualities of Soft Pork Ribs Nham

Abstract

This research aimed to investigate the effect of Lactobacillus plantarum TISTR 543 and Pediococcus acidilactici  TISTR 051 as starter cultures on physical, chemical, microbiological and sensory qualities of soft pork ribs Nham. The experiment was performed using Completely Randomized Design (CRD). Two treatments included formula of Lactobacillus plantarum TISTR 543 and that of Pediococcus acidilactici TISTR 051, and a control without starter. Each treatment was incubated at 30°C for 48 hours. The results showed that usage of starter cultures affected L* value, pH, total acidity and number of lactic acid bacteria (LAB). Soft pork ribs Nham inoculated with starter cultures had higher L* value and total acidity (P≤0.05), but lower pH than control formula (P≤0.05). During fermentation, Nham inoculated with starter cultures had higher LAB. At the end of fermentation period, Nham inoculated with Lactobacillus plantarum TISTR 543 had the lowest pH, but the highest total acidity (P≤0.05). Sensory evaluation showed that soft pork ribs Nham inoculated with Lactobacillus plantarum TISTR 543 had the highest mean score in color, sour and overall liking (P≤0.05). Therefore, soft pork ribs Nham inoculated with Lactobacillus plantarum TISTR 543 was analyzed. The color of product in term of L* a* b* were 54.80±2.87, 2.14±1.13 and 9.19±1.92, respectively. The pH was 4.42±0.01 and total acidity was 0.910±0.021 (as lactic acid). Microbiological analysis of baked soft pork ribs Nham was indicated that Salmonella spp. (in 25g), Clostridium perfringens (in 0.1g) and Staphylococcus aureus (in 0.1g) were not detected. Escherichia coli and yeast and mold count were <3 MPN/g and <10 CFU/g, respectively.