Lithuanian University of Health Sciences
At 1998 she finished studies at Faculty of Chemical Technology of Kaunas University of Technology with Bachelor degree in Food Technology. At 2000 she finished studies with Master degree in Food Chemistry and Technology. At 2005 has completed her Ph.D in the field of Physical sciences Chemistry at the age of 30 years from Kaunas University of Technology. She is the assoc. professor in Lithuanian University of Health Sciences, Department of Food Safety and Quality. She has published more than 20 papers in reputed journals and serving as an editorial board member of repute.
The aim of our study was to evaluate the influence of the addition of Satureja montana L. (Sm) products fermented with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria (LAB) Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and P. pentosaceus KTU05-9 on ready-to-cook minced pork (RCMP) quality parameters. The LAB strains showed good growth in Sm media (from 8.6 log cfu/g till 9.3 log cfu/g). The addition of the fermented Sm product at 3% level increased acceptability of RCMP and reduced the total number of Staphylococcus spp. and Streptococcus bacteria (p<0.05). The use of fermented Sm products significantly increased ρ-cimene, γ-terpinene and carvacrol contents in RCMP and reduced dry matter content and pH values, increased drip loss, tenderness and water holding capacity, therefore influenced the cook loss. Fermented Sm at 3 % level may be useful for meat processing, thus increasing acceptability, ρ-cimene, γ-terpinene, carvacrol content and shelf-life of products.