Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat
The aim of the research was an assessment of the effect of the <i>Lactiplantibacillus plantarum</i> SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglo...
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MDPI AG
2021-02-01
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| Online Access: | https://www.mdpi.com/2076-3417/11/4/1576 |
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| author | Beata Łaszkiewicz Piotr Szymański Dorota Zielińska Danuta Kołożyn-Krajewska |
| author_facet | Beata Łaszkiewicz Piotr Szymański Dorota Zielińska Danuta Kołożyn-Krajewska |
| author_sort | Beata Łaszkiewicz |
| collection | DOAJ |
| description | The aim of the research was an assessment of the effect of the <i>Lactiplantibacillus plantarum</i> SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO<sub>2</sub> 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the <i>Lactobacillus</i> bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with <i>L. plantarum</i> at approx. 10<sup>7</sup> cfu/g. No negative effect of using the <i>L. plantarum</i> SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with <i>L. plantarum</i> SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with <i>L. plantarum</i> SCH1 kept good sensory quality while the control treatment was spoiled after storage. |
| first_indexed | 2024-03-09T04:57:03Z |
| format | Article |
| id | doaj.art-4e6591d1629a4c91a16cbc65e928aafd |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T04:57:03Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-4e6591d1629a4c91a16cbc65e928aafd2023-12-03T13:03:54ZengMDPI AGApplied Sciences2076-34172021-02-01114157610.3390/app11041576Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry MeatBeata Łaszkiewicz0Piotr Szymański1Dorota Zielińska2Danuta Kołożyn-Krajewska3Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, PolandDepartment of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska St, 02-787 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska St, 02-787 Warsaw, PolandThe aim of the research was an assessment of the effect of the <i>Lactiplantibacillus plantarum</i> SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO<sub>2</sub> 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the <i>Lactobacillus</i> bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with <i>L. plantarum</i> at approx. 10<sup>7</sup> cfu/g. No negative effect of using the <i>L. plantarum</i> SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with <i>L. plantarum</i> SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with <i>L. plantarum</i> SCH1 kept good sensory quality while the control treatment was spoiled after storage.https://www.mdpi.com/2076-3417/11/4/1576<i>Lactiplantibacillus plantarum</i>sausage with MSPMbiopreservationquality |
| spellingShingle | Beata Łaszkiewicz Piotr Szymański Dorota Zielińska Danuta Kołożyn-Krajewska Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat Applied Sciences <i>Lactiplantibacillus plantarum</i> sausage with MSPM biopreservation quality |
| title | Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat |
| title_full | Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat |
| title_fullStr | Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat |
| title_full_unstemmed | Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat |
| title_short | Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat |
| title_sort | application of i lactiplantibacillus plantarum i sch1 for the bioconservation of cooked sausage made from mechanically separated poultry meat |
| topic | <i>Lactiplantibacillus plantarum</i> sausage with MSPM biopreservation quality |
| url | https://www.mdpi.com/2076-3417/11/4/1576 |
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