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Microbial and Sensory Changes During the Cold Storage of Chicken Meat Treated with Bacteriocin from L. brevis OG1

Keywords: Bacteriocin , Lactobacillus brevis OG1 , Chicken meat , calcium alginate , Shelf-life

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The influence of Bacteriocin produced by L. brevis OG1 on safety and sensory analysis of chicken tissue immobilized in edible film and stored at 4oC 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 4oC when compared with untreated chicken tissue. The microbial population of untreated and alginate - treated chicken tissue grew to greater than 8 log10 after 21days under refrigerated conditions while that of Bacteriocin treated and alginate - Bacteriocin treated samples of chicken tissue was less than 6 log10 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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