Research Paper Reducing of N-Nitrosamine Content in Grilled Pork Steaks Marinated with Selected Strains of Lactic Acid Bacteria

This study investigates the effect of biofermentation on reducing of N-nitrosamine formation in grilled pork steaks marinated with Lactobacillus plantarum MI-LP1, Lactococcus lactis subsp. Lactis biovar diacetylactis MI-LLd57, Staphylococcus carnosus LM-SC1, Staphylococcus vitulinus LM SV1. The results show that four types of N-nitrosamines, N-nitrosodiethylamine (NDEA), Nnitrosopyrrolidine (NPYR), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamine (NDBA), and Nnitrosodiphenylamine (NDphA) were reduced after heat treatment of pork steaks. N-nitrosopiperidine (NPIP), N-nitrosodimethylamine (NDMA) were not detected in the samples. L. plantarum present a high reducing effect on all four N-nitrosamines. The putrescine and spermine amounts, acid and peroxide values were significantly lower than in the control’s samples on the end of fermentation process (P < 0.05). The nitrites and nitrates amounts were significantly decreased in pork steaks samples marinated with L. plantarum and St. spp. (P < 0.05). These results shows that lactic acid bacteria could be used for marinating of pork steaks to improve quality characteristics and reduce Nnitrosamine formation during grilling.