Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products

Abstract

This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“…These effects were attributed to the metabolites produced by these probiotics, including lactic acid and bacteriocins. Consequently, the shelf life of the products was extended ( Almeida Godoy et al, 2022 ). The inoculation of L. plantarum into sucuk sausages resulted in the production of bacteriocin, which effectively inhibited the growth of Listeria monocytogenes ( Kamiloğlu et al, 2019 ).…”

“… Extended the use-by date and improved meat quality. Almeida Godoy et al (2022) Pork-ham ready to eat packs P. pentosaceus (10 6 CFU/mL) P. pentosaceus mediated production of bacteriocin-like substances and nisin, which helps in bringing about log 1.7 times inhibition of Listeria seeligeri . Lower weight loss and lipid peroxidation were observed in comparison with control samples.…”

Postbiotics: an innovative approach to increase shelf life and quality of foods

“…L. rhamnosus EMCC 1105 at a concentration of 100 mg/ml showed higher anticlostridial potentials and the best antioxidant activity, and also stored chicken meat samples free of C. perfringens within four days of cold storage. de Almeida Godoy et al (2022) proposed a suitable strategy for extending the use-by date of raw chicken sausages and semifinished chicken products using a potentially postbiotic-containing preservative (PPCP) produced in a semi-culture fermentation system with Saccharomyces cerevisiae var. boulardii 17 and Lacticaseibacillus paracasei DTA 83.…”