Lactobacillus sakei biyokoruyucu kültürün vakum ambalajlı sığır etinin mikrobiyolojik kalitesine etkisi
Abstract
The aim of the study is to investigate the effect of Lactobacillus sakei as a protective culture on microbiological (total viable (TV), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas spp. and Brochothrix thermosphacta), physicochemical (pH and L*(lightness), a*(redness), b*(yellowness)) and sensory (odour and colour) parameters during a 35-days refrigerated storage of vacuum-packed beef meat. Lactic acid bacteria were dominant flora during refrigerated storage. L.sakei inoculated samples had significantly (P<0.01) lower spoilage microbial counts than non-inoculated samples. The inhibitory effect of L.sakei inoculation was seen from 7 days for Enterobacteriaceae and B.thermosphacta and from 14 days for Pseudomonas spp. At the end of storage, Enterobacteriaceae, Pseudomonas spp. and B. thermosphacta counts for non-inoculated and inoculated samples were 7.55 and 5.89 log cfu/g, 7.54 and 5.59 log cfu/g and 6.55 and 3.36 log cfu/g, respectively. The most inhibitory effect was on B. thermosphacta counts with 3 logaritmic unit level. Colour values of inoculated samples were improved which L* values increased and a* values did not change during storage. Inoculation with bio-protective culture has a potential to inhibit growth of spoilage bacteria and improve shelf life of vacuum-packed raw meat.