Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat

Jayasena, Dinesh D.; Kim, Sun Hyo; Kim, Hyun‐Joo; Jo, Cheorun; Jung, Samooel; Lanka, Sri

doi:10.5536/kjps.2014.41.2.127

Cited by 2 publications

(2 citation statements)

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“…After 7 d of storage, decrease of the b∗ parameter was observed in all treatments, except for the PL2 treatment with L. brevis KL5, which presented an increase of the b∗ parameter (8.63). In the research of Kim et al. (2014) , the increase of L∗ and b∗ values was observed in chicken breast with LAB added.…”

Section: Resultsmentioning

confidence: 91%

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

2021

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The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat ( MSPM ) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepared: C150 – control cured with sodium nitrite at 150 mg/kg, C50 – control cured with sodium nitrite at 50 mg/kg, PL1 – cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus plantarum SCH1 at about 10 7 cfu/g, PL2 – cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus brevis KL5 at about 10 7 cfu/g, and PL3 – cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 10 7 cfu/g. The MSPM batters were tested at 1, 4 and 7 d of being in refrigerated storage. The scope of the research was as follows – physicochemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, color estimation with a Comission Internationale de l'Eclairage Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved ( P < 0.05). The use of lactic acid bacterial strains in cured batters that were prepared and based on mechanically separated poultry meat did not have a negative effect on their technological quality. The positive effect of L. brevis KL5 on the level of nitrosyl pigments in the cured MSPM batters was observed ( P < 0.05). The conducted research suggested the possibility of using the selected bacterial strains of the Lactobacillus genus to improve the microbiological quality of MSPM cured with a reduced amount of sodium nitrite.

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Section: Resultsmentioning

confidence: 91%

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

2021

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“…. 축종 중 닭고기는 다른 축 종에 비해 단백질 함량은 높은 반면에, 지방과 콜레스테롤 함량은 낮아서 소비자의 선호도가 높다 (Kim et al, 2014). 2015년 우리나라 1인당 연간 소고기, 돼지고기 및 닭고기 소비량은 각각 10.9, 23.7, 13.0 kg으로 닭고기는 돼지고기에 이어 다음으로 많은 소비량을 가지고 있다 (Nonghyup, 2016 (Raeisi et al, 2016).…”

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Microbiological Status and Guideline for Raw Chicken distributed in Korea

Kim¹,

Kim²,

Song³

et al. 2016

Korean Journal of Poultry Science

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This study was conducted to investigate the microbiological sanitation status of raw chicken meat distributed in Korea, and potential changes in chicken breast quality during storage. The microbiological sanitation status analysis of raw chicken involved studying the results of microbiological monitoring for a 5-year period (2010∼2014) by the Korean Food and Drug Administration. Furthermore, the microbiological status of raw chicken meat in meat packing centers and shops in Seoul/Gyeonggi, Kangwon, and Chungcheong Provinces was investigated from July to August 2015. The total bacterial counts of chicken meat in the packaging centers and meat shop of these Provinces were below the level specified in the Korean Meat Microbiological Guideline (1×10 7 colony forming units [CFU]/g) and showed a similar microbiological sanitation status with results of the microbiological monitoring for the analyzed 5-year period. To evaluate the relationship between quality change and microbiological level of the meat distributed in Korea, the pH and microbiological and sensory quality characteristics of the chicken breast samples during storage at 4±2℃were determined. On day 4, the total bacterial count of the chicken breast was 6.76 log CFU/g, which was close to the official 1×10 7 CFU/g standard, the pH was 5.96, and the overall acceptability was reduced significantly (p<0.05). In particular, the aroma score was <5, indicating that the consumer panel expressed a negative perception even though the chicken contained a lower microbial level than that specified in the Korean microbiological guideline. These results suggest that the current Korean microbiological guideline for raw chicken meat may require a stricter level of up to 1×10 6 CFU/g to satisfy both meat safety standards and organoleptic quality for consumers.

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Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat

Cited by 2 publications

References 13 publications

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

Microbiological Status and Guideline for Raw Chicken distributed in Korea

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