EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG”

• Published in: Journal of microbiology, biotechnology and food sciences p. e11137
• Main Authors: Hanuska, Adam, Kročko, Miroslav, Ducková, Viera, Bobko, Marek, Mesárošová, Andrea, Herc, Peter
• Format: Journal Article
• Language: English
• Published: 01.07.2024
• ISSN: 1338-5178; 1338-5178
• DOI: 10.55251/jmbfs.11137

The objective of our study was to assess the effect of nitrate-reducing bacteria and natural nitrate source on the sensory properties of dried meat biltong. Appearance, colour on the cut, aroma, taste and juiciness, acidity, sweetness, and consistency were evaluated. The members of the panel gave their ratings between 1 and 5 according to the characteristics of the samples, with 1 being the lowest rating and 5 being the best rating. In the sensory evaluation of dried meat samples without oxygen absorber packaging, the group (P2) with bacterial culture, celery powder, and NaCl showed the highest scores for appearance, taste, juiciness, acidity, and consistency. Notably, P3 samples had significantly lower consistency scores compared to P2. Additionally, sample P1, with bacterial culture and NaCl, improved the colour on the cut compared to the negative control (C) with only NaCl. The best aroma and sweetness results were in the P3 group with curing salt, although these differences were not statistically significant (P ≥ 0.05). The sensory evaluation of dried meat samples packaged with an oxygen absorber revealed that the combination of bacterial culture, celery powder, and NaCl (AP2) had the most positive influence on appearance, colour on the cut, and consistency. The group with the absorber and curing salt (AP3) showed improved aroma, taste, and juiciness. Acidity was primarily affected by the addition of bacterial culture and NaCl (AP1), as well as by AP2 and AP3. The most pleasing sweetness was achieved by adding bacterial culture and NaCl to samples with the absorber (AP1). Samples with the best consistency when packaged with the absorber were those with bacterial culture and celery powder (AP2). In summary, among dried meat samples with oxygen absorber, those with added curing salt (AP3) had the best overall sensory evaluation compared to the negative control with NaCl (AC). For samples without an oxygen absorber, the highest overall sensory scores were in the group with bacterial culture and celery powder, surpassing the control with NaCl (C). The use of an oxygen absorber and curing salt proved to be effective in the production of biltong, but replacing the curing salt with NaCl and the addition of celery powder and bacterial culture significantly improved the sensory evaluation compared to the other groups (except AP3).