61C-39 |
Inhibition of microbial growth in chicken using bifidobacteria and organic acid salts |
C. STOWE, Food Science anbd Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411, I. Goktepe, Food Science and Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411, and M. Ahmedna, Food Science and Nutrition, North Carolina A&T State University, 161 Carver hall, Greensboro, NC 27411. Poultry naturally harbor several types of microorganisms, including pathogens and spoilage bacteria. Such microorganisms may pose health risks to consumers and limit product shelf-life. Bifidobacteria may suppress spoilage and pathogenic bacteria through production of organic acids (e.g., acetic and lactic acids) and bacteriocins. The inhibitory effect of Bifidobacteria can be enhanced with the use of organic acid salts since such salts have been found to inhibit microbial growth in meat, poultry, and seafoods. However, very limited information is available on the effect of bifidobacteria in combination with organic acid salts on microbial quality of refrigerated poultry. The main objective of this study was to evaluate the effect of wash solutions containing suspensions of two bifidobacteria strains, with and without organic acid salts, on the microbial quality of raw chicken. Cubes of raw chicken were dipped in solutions containing Bifidobacterium infantis (BI) or B. bifidum (BB) with and without sodium acetate (SA) or sodium lactate (SL). Treated chicken samples were stored in ziploc bags at 4°C for 15 days. Microbiological (aerobic and psychrotrophic bacterial counts), physical (color and texture), chemical (pH), and sensory analyses were determined for samples from each treatment at 3-day intervals over a 15-day storage period. Bifidobacteria with SA treatments were effective in suppressing both aerobic and psychrotrophic spoilage bacteria and maintaining good microbial quality up to 9 days of storage at 4°C. Data from sensory analysis confirmed those from microbial tests as judged by high sensory ratings for samples treated with both strains of Bifidobacteria in combination with SA. Panelists gave lower sensory scores for all samples treated with SL after 6 days of storage. Since a 3-day shelf-life extension was achieved using Bifidobacteria and SA in chicken samples, this method has the potential for use as a low-cost mean to extend the shelf-life of poultry products.
Session 61C, Food Microbiology: General I
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