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

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 chi...

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Bibliographic Details
Published in:Sustainability 2022-03, Vol.14 (5), p.2646
Main Authors: de Almeida Godoy, Carolyne Luciane, Costa, Lucas Marques, Guerra, Carlos Alberto, de Oliveira, Vanessa Sales, de Paula, Breno Pereira, Lemos Junior, Wilson José Fernandes, da Silva Duarte, Vinícius, Luchese, Rosa Helena, Bautitz, Ivonete Rossi, Guerra, André Fioravante
Format: Article
Language:English
Subjects:
Chickens
Cold storage
Fermentation
Food
Food preservation
Functional foods & nutraceuticals
Incubation
Meat industry
Metabolism
Microbiota
Microorganisms
Poultry
Preservatives
Probiotics
Regulatory agencies
Sausages
Spoilage
Turbidity
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Summary: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.
ISSN:2071-1050
2071-1050
DOI:10.3390/su14052646