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

Carolyne Luciane De Almeida Godoy,Vinícius Da Silva Duarte,Wilson José Fernandes Lemos Junior,Ivonete Rossi Bautitz,Carlos Alberto Guerra,Vanessa Sales De Oliveira,Breno Pereira De Paula,Lucas Marques Costa,André Fioravante Guerra,Rosa Helena Luchese

doi:10.3390/su14052646

Abstract

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.

Highlights

The potential of microorganisms and/or their metabolic products to extend the shelf life and enhance the safety of foods dates back centuries [1]
Data were evaluated by analysis of variance (ANOVA), followed by Fisher’s LSD test (p < 0.05) using the software Addinsoft (2019)—XLSTAT, Boston, MA, USA
potentially postbiotic-containing preservative (PPCP) may be more effective as a preservative than organic acids since semicultured is an adequate fermentation system for the production of lactic and acetic acids by L. paracasei

Summary

Introduction

The potential of microorganisms and/or their metabolic products to extend the shelf life and enhance the safety of foods dates back centuries [1]. Recognized as Safe (GRAS) microorganisms was already reported in the literature, studies concerning the use on industrial scale is still scarce [2,3]. The cost to purchase available biocins in the commerce is determinant to discourage the use [4]. Food operators prefer chemically synthesized preservatives [5,6]. Precultured medium with GRAS microorganisms may be a low-cost alternative regarding biopreservatives in foods. Precultured medium with GRAS microorganisms may be a low-cost alternative regarding biopreservatives in foods. 4.0/).

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