Application of probiotic strains to extend shelf-life of marinated beef and pork meats
2020
Mutegi, R. T. | Patimakorn, P.
The present work was conducted to determine the antimicrobial performance of three commercial probiotic strains: Lactobacillus curvatus TISTR 938, L. sakei TISTR 890, and L. delbrueckii TISTR 892, at log 8 CFU/mL, in comparison with nisin, to extend the shelf-life of marinated beef and pork meats stored for 10 d at 4°C. The spoilage bacteria in the meat samples were determined on storage days 0, 3, 6, and 10. The obtained results revealed that L. sakei and nisin suppressed mesophilic bacteria in marinated beef by an average of log 1.7 and 1.5 CFU/g, and in pork by log 1.5 CFU/g, as compared to the control (non-marinated sample) at the end of storage period. Nisin and L. sakei inhibited psychrotrophic bacteria at an equivalent level by an average of log 1.5 CFU/g as compared to the control (non-marinated sample). Throughout the storage period, there were no significant differences in pH, colour, and aw parameters amongst the probiotic strains inoculated samples and marinated sample. Results indicate that the utilisation of L. sakei probiotic culture in marinated beef and pork meats may be an important intervention to extend the shelf-life of marinated meat and an alternative bio-protective culture to nisin.
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