Microbial and Sensory Changes During the Cold Storage of Chicken Meat Treated with Bacteriocin from L. brevis OG1
DOI:
https://doi.org/10.3923/pjn.2006.601.605Keywords:
Bacteriocin, calcium alginate, Chicken meat, Lactobacillus brevis OG1, shelf-lifeAbstract
The influence of Bacteriocin produced by L. brevis OG1 on safety and sensory analysis of chicken tissue immobilized in edible film and stored at 4 o C were assessed. Immobilization of Bacteriocin in gel and application to the surface of lean tissue of broiler chicken was effective for reducing microbial load up to 21 days at 4 o C when compared with untreated chicken tissue. The microbial population of untreated and alginate - treated chicken tissue grew to greater than 8 log 10 after 21days under refrigerated conditions while that of Bacteriocin treated and alginate - Bacteriocin treated samples of chicken tissue was less than 6 log 10 after 21 days. Microbial counts in post - rigor tissue treatments were greater than that obtained from pre - rigor tissue treatments. Chicken lean tissue treated with Bacteriocin - alginate solution has the best sensory attributes in terms of appearance and odour. This indicated that immobilization of bacteriocin in edible film could extend shelf - life of chicken up to 14 days during refrigerated storage without adversely affecting the odour, and appearance of the chicken and increased safety of the chicken for human consumption.
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Copyright (c) 2006 Asian Network for Scientific Information
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