Microbiological Stability of Fermented Chicken Meat Spread Under Refrigerated (4±1ºC) Storage

Authors

  • Namrata Agrawal 1Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
  • Pradeep Kumar Singh Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
  • Surbhi Yadav 1Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
  • Swati Gupta Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
  • Ranvijay Singh Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
  • Bhavana Gupta Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India

DOI:

https://doi.org/10.48165/ijvsbt.20.4.28

Keywords:

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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Published

2024-07-01

Issue

Vol. 20 No. 4 (2024): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) 2024

Section

Research Article

License

Copyright (c) 2024 Indian Journal of Veterinary Sciences and Biotechnology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Agrawal, N., Singh, P.K., Yadav, S., Gupta, S., Singh, R., & Gupta, B. (2024). Microbiological Stability of Fermented Chicken Meat Spread Under Refrigerated (4±1ºC) Storage . Indian Journal of Veterinary Sciences and Biotechnology, 20(4), 134–138. https://doi.org/10.48165/ijvsbt.20.4.28
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