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

Abstract

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.

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

“…The present results of the conducted research indicate that the L. plantarum bacteria specie has been confirmed in the L treatment. In addition, our previous studies have also shown that the meat environment is suitable for L. plantarum SCH1 bacterial growth [25,28], which is in agreement with the present results of research.…”

“…No differences in the samples acidity after production indicated similar pH changes in the dynamics of the raw MSPM during 4 days of cold storage (4 • C). In previous research this fact was also confirmed [24]. Relatively low sugar content in the MSPM could have an influence on the limited production of various metabolites including lactic acid by using LAB [33].…”

“…The Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast was used within the research. The strain originated from a microorganisms collection owned by the Facility of Food Hygiene and Quality Management, Warsaw University of Life Sciences in Poland and was chosen based on the research of Rzepkowska et al [28] and Łaszkiewicz et al [24,25]. Lactic bacteria cultures stored in 20% glycerol at −80 • C were defrosted to prepare the strain for the research.…”

“…In the C treatment, physiological saline (1.25 kg) without bacteria was added to the 10 kg of MSPM. Next, the MSPM (C and L) were mixed separately in the mixer (N-50G, Hobart Corporation, Troy, OH, USA) for 1 min and left in polypropylene containers (48 L capacity) for 4 days in cold storage at a temperature of 4 • C. Time and storing conditions were established based on the preliminary research [24,25]. Next, water/ice, sodium nitrite (50 mg/kg), spices, and additional substances (Table 1) were added to the MSPM (C and L) and after that it was minced in a cutter K40 (Seydelmann, Stuttgart, Germany), reaching up to 10 • C in the batter.…”

“…Apart from organic acids, hydrogen peroxide, diacetyl, and CO 2 , they also produce an abundant group of protein substances of significant antimicrobial and/or bacteriostatic activity called bacteriocins [23]. In the research of Łaszkiewicz et al [24,25], it was proved that the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast it is possible for it to be used to inhibit E. coli growth in raw uncured MSPM batter after 4 days of cold storage and also in raw MSPM batters cured with a lower amount of sodium nitrite (50 mg/kg) during storage. The results reported by other the authors indicate that some LAB strains are thermotolerant and thus could be used to elongate the shelf-life of cooked meat products [26,27].…”