Bioconservant effect of the supernatant of Lactobacillus plantarum and Lactobacillus lactis on pork loin (Longisimus dorsi)

Abstract

Bioconservation extends the useful life of food and improves its quality. This paper aimed to determine the effect of the supernatant of <em>Lactobacillus plantarum</em> and <em>Lactobacillus lactis</em> on pork loin. The supernatant (500 μl) was used in 50 g of loin, and as controls, lactic acid (2%) and physiological saline (without additive). Each treatment was evaluated at 4 and 20 °C for 15 days. On days 7 and 15, microbiological, physicalchemical and sensorial measurements were performed the first two were evaluated with a 4×2 factorial block design. The block consisted of measurement days, and the factors were additive and temperature. Sensory evaluation was done by analysis of variance. There was no interaction between factors (p > 0.05). Total coliforms, sulfite-reducing <em>clostridium</em>, and pH showed no difference in the additive factor (p > 0.05), but fecal coliforms, acidity and water retention capacity did (p < 0.05). Refrigeration (4 °C) had better results. It is concluded that the supernatant of <em>L. plantarum</em> preserves pork loin in addition, it maintains organoleptic characteristics and avoids microbial growth. <em>L. lactis</em> showed similar results to lactic acid and was better than the treatment without additive, although the values of this strain were inferior to those found in <em>L. plantarum</em>.