Abstract
Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly ( P < 0.05 ) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.
Highlights
Nowadays, the consumption of chicken meat has increased remarkably due to its low cost compared to red meat and high nutritional values and health effects [1]. e fresh poultry is susceptible to microbial growth and lipid oxidation due to the high protein, moisture, and fat content
Changes in pH values of the samples stored at 4°C for 8 days are reported in Table 1. e initial pH of chicken fillets was 6.15, while it dropped significantly to 4.7 after 8 days of storage in both treated groups. e pH increase to 7.92 in the control group may be due to the accumulation of alkaline compounds, such as ammonia and total volatile basic nitrogen (TVB-N), produced through microbial spoilage [27]. e results of the previous works were in agreement with the present study
Grajales et al (2012) investigated the effect of lactic acid bacteria on the chemical properties and the taste of pork meat. ey found that the pH index of treated samples increased after 7 days of storage. ey concluded that the proteolysis of protein and its conversion to organic acids leads to the pH increase [28]
Summary
The consumption of chicken meat has increased remarkably due to its low cost compared to red meat and high nutritional values and health effects [1]. e fresh poultry is susceptible to microbial growth and lipid oxidation due to the high protein, moisture, and fat content. Preventing microbial growth and retarding lipid oxidation can be reached through a series of methods to maintain the quality and safety of chicken meat [2]. Some of these methods are artificial drying [3, 4], vacuum packaging [5, 6], ionizing radiations [7], high pressure processing [8], applying chemicals [9], and using antimicrobial metabolites of fermentative microorganisms [10, 11]. Gogu ̧s et al (2004) examined the effect of nisin, oil-beewax coating, and yogurt on the quality of refrigerated chicken meat. ey found that dipping chicken carcasses in yogurt for 5 h followed by 20 min immersion in nisin as well as coating with oil-beewax reduced the mesophilic aerobic bacteria by 2.11 log CFU/g, while dipping in yogurt for 5 h and 20 min in nisin reduced Salmonella by 1.97 log CFU/g, respectively [20]
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