46G-10 |
Changes in color, water holding capacity and texture in poultry inoculated with bioprotective cultures and stored under temperature abuse conditions |
B. Quintero-Salazar1, M. D. L. Pérez-Chabela, I. Guerrero-Legarreta, and E. PONCE-ALQUICIRA4. (1) Biotecnología, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No.186, Col. Vicentina, Apartado postal 55-535, Mexico D.F., 09340, Mexico, (2) Bioquímica de Macromoleculas, Mexico, D.F., Mexico Addition of lactic acid bacteria as bioprotective cultures (BC) has been suggested as an alternative to improve and extend the shelf life of fresh meat. BC inhibit spoilage and photogenic flora by production of several antagonistic compounds. Several studies describe the reduction of spoilage and pathogenic microorganisms by addition of BC, but there are few works regarding the effects of BC in the physicochemical attributes of fresh poultry. The aim of this study was to evaluate the effect of BC on the pH water holding capacity (WHC), texture and color in chicken breast stored at 10°C during 8 days. Portions of chicken breast were inoculated by immersion in a cell suspension of BC (108cfu/mL of L. lactis subsp lactis ATCC 11454 or S. carnosus MC-1-02055) added with 2.5% of sucrose. Samples were vacuum packaged and stored at 10°C for 8 days. Samples were analyzed for WHC, pH; shear stress using a TX-TX2i texture analyzer, and color by means of a Hunter-Lab System. Results demonstrated that the presence of BC promoted a significant reduction in pH and WHC, especially in samples inoculated with L. lactis. In general, controls and samples inoculated with S. carnosus showed a slight decrease in shear stress from 20.72 to 19.23N, and small changes in color parameters during the first four days of storage. Conversely, samples inoculated with L. lactis showed an increase in shear stress up to 23.14N, and lower chrome and luminosity values, which may be related with the drop off pH and the loss of water soluble compounds. It is possible to conclude the application of S. carnosus as a bioprotective culture may be an alternative to increase storage self-life of poultry without affecting texture and color parameters.
Session 46G, Muscle Foods I
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