Abstract
The objective of this study was to investigate the effect of inoculation with a probiotic strain Lactobacillus casei ŁOCK 0900 and ageing time on the formation of free amino acids (FAAs) and biogenic amines in dry-cured pork loins. The predominant FAAs were glutamic acid, threonine, alanine and leucine. The total FAAs content increased significantly (p < 0.05) during ageing. After the longest examined ageing time, FAAs content in the loins inoculated with a probiotic strain represented significant increase of about 25% in comparison with the control sample. Differences in FAAs concentration were determinant for taste attributes of examined loins. Histamine was not detected in any sample, irrespective of ageing time. Inoculation with a probiotic strain L. casei ŁOCK 0900 proved to be a protective measure against the accumulation of cadaverine, putrescine and tryptamine even though the loins inoculated with L. casei were characterized by higher availability of FAAs.
