Application of Environmental Lactic Acid Bacteria in the Production of Mechanically Separated Poultry Meat Against Coagulase-Positive Staphylococci
Source abstract
Abstract
The study aimed to assess the effect of applying selected strains of lactic acid bacteria (LAB) to the surface of poultry bones before mechanical deboning on the microbiological quality and selected physicochemical characteristics of the mechanically separated poultry meat (MSPM) obtained. Three selected LAB strains—Lactiplantibacillus plantarum SCH1, Limosilactobacillus fermentum S8, and Pediococcus pentosaceus KL14—were applied to chicken bones (carcasses) and subjected to cold storage for 3 days, and then the meat was mechanically deboned using high-pressure separation. The obtained product (MSPM) was tested after 1, 3, and 5 days of refrigerated storage. A comprehensive set of physicochemical analyses was performed, including pH and redox potential, TBARS, fatty acid profile, and colour assessment. The following microbiological determinations were also carried out: total viable count, mesophilic lactic acid bacteria, Escherichia coli count, Enterobacteriaceae count, and coagulase-positive staphylococci count. The strains used, especially L. plantarum SCH1, reduced the number of coagulase-positive staphylococci in MSPM, providing protection compared to the control samples (p < 0.05). No inhibitory effect of the LAB used was observed on Enterobacteriaceae and E. coli. The total number of microorganisms and the number of lactic acid bacteria were similar in all treatments. Significant effects of adding selected strains of LAB on lowering the pH and changing the redox potential of MSPM were observed (p < 0.05). The L* parameter (lightness) of the MSPM colour increased, while the proportion of red colour (a*) decreased (p < 0.05). However, the bacteria used did not protect against oxidation processes, which proceeded faster in MSPM samples containing bacterial strains, as demonstrated by the TBARS test and fatty acid profile. The research conducted is promising, particularly in terms of reducing coagulase-positive staphylococci in MSPM production. However, further research on the impact of selected LAB on oxidative processes in MSPM is necessary.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Probiotics and Fermented Foods · Microbial Inactivation Methods
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Funding
the Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute
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