Microbiological Stability of Fermented Chicken Meat Spread Under Refrigerated (4±1ºC) Storage
DOI:
https://doi.org/10.48165/ijvsbt.20.4.28Keywords:
Chicken meat spread,, Fermented product, Lactobacillus acidophilus,, Probiotics,, Sorghum flour.Abstract
Chicken meat spread was prepared with malted sorghum flour as substrate and Lactobacillus acidophilus (LAB) @ 1 million CFU/g as a fermenting probiotic organism. The products were stored under refrigeration (4±1ºC) up to 16 days for microbial stability. Different formulations were evaluated: C (meat spread only, control), C1 (meat spread + LAB), T1 (meat spread with 2% malted sorghum flour + LAB), T2 (meat spread with 4% malted sorghum flour + LAB), and T3 (meat spread with 6% malted sorghum flour + LAB). The products were microbiologically stable during the study period of 16 days. Total plate count and Yeast and mold count increased significantly (p≤0.05) towards the end of the storage period; however, the values were within the safe limits for the meat products. Coliforms were absent during the entire storage study. The count of Lactobacillus acidophilus, observed in T2 and T3 on 0 day suggests that considering the serving size of product as 100 g per day the required minimum number of viable probiotic organism was ≥108 CFU prescribed for a probiotic product.
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