Effect of biopreservative cultures on the shelf life of modified atmosphere packaged chicken cocktail sausage
Yükleniyor...
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Scientific Technical Research Council Turkey-TUBITAK
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Abstract: The present study was undertaken to extend the shelf life of modified atmosphere packaged chicken cocktail sausages by using
biopreservative cultures (Lactobacillus sakei (B-2) and Lactobacillus curvatus (B-LC-48)). According to the results, cocktail sausages in
control group stored either at 4 °C or 10 °C were spoiled as of day 28 due to a decrease in average flavor score and general acceptance
score and increases in mesophilic and psychrotrophic colony counts (p < 0.05). In bioprotective cultures treated groups, no spoilage
was detected throughout the 60-day storage at 4 °C, whereas those products stored at 10 °C spoiled as of day 42. Results of this study
indicated that the bioprotective cultures tested were able to control the spoilage bacteria by establishing bacterial predominance starting
from the first day of the shelf life (p < 0.05). It was concluded that these cultures can be useful in chicken cocktail sausages production,
especially when a proper cold chain cannot be guaranteed during transportation and at retail.
Açıklama
WOS:000711273500002
Anahtar Kelimeler
Biopreservation, Lactic acid bacteria, Shelf life, Chicken cocktail sausage, Modified atmosphere packaging
Kaynak
Turkish Journal of Veterinary and Animal Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
45
Sayı
5
Künye
Ataş, S., İncili, G.K., Durmuşoğlu, H. ve Çalıcıoğlu, M. (2021). Effect of biopreservative cultures on the shelf life of modified atmosphere packaged chicken cocktail sausage. Turkish Journal of Veterinary and Animal Sciences, 45(5), 796-804.
