Role of Lactobacillus plantarum, dextrose and starch on the storage stability and quality attributes of fermented chicken sausages
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Authors
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GEETA PIPALIYA
ICAR-Central Avian Research Institute, Izatnagar, Bareilly-UP-243122, Uttar Pradesh, India.
Author
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AJIT S. YADAV
CCS-NIAH, Baghpat, Uttar-Pradesh, India.
Author
Keywords:
Lactobacillus plantarum, Dextrose, Starch, Storage stabilityAbstract
This study aimed to investigate the influence of starter culturend substrate, specifically dextrose and starch, on the storage stability of fermented chicken sausages under both refrigerated (4±1°C) and frozen (-20±1°C) conditions. In this study, two groups of sausages were analyzed: T1 group fermented with L. plantarum (108cfu/g) and T2 group fermented with L. plantarum (108cfu/g) in combination with 1% each of dextrose and starch. The sausages from both groups were evaluated at regular intervals: 0, 3, 5, 7, 9 and 12 days for refrigerated storage and 0, 15, 30 45 and 60 days for frozen storage. Throughout the storage period, T2 group exhibited higher antioxidant potential compared to the T1 group, whether stored in refrigerated or frozen conditions. Based on a comprehensive assessment of physicochemical, antioxidant, microbiological and sensory parameters, both groups of fermented chicken sausages remained safe for consumption up to 12 days under refrigerated storage and up to 60 days under frozen storage. This research study demonstrated that, the incorporation of dextrose and starch, together with L. plantarum (108cfu/g), enhances the antioxidant properties and overall value of fermented chicken sausages, extending their shelf life under refrigerated and frozen storage conditions.
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References
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