Chakchouk-Mtibaa Ahlem, Smaoui Slim, Ktari Naourez, Sellem Imen, Najah Soumaya, Karray-Rebai Ines, Mellouli Lotfi
Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax.
Biocontrol Sci. 2017;22(2):67-77. doi: 10.4265/bio.22.67.
The effect of the semi purified bacteriocin BacFL31 at 200 and 400 AU/g on the shelf life of refrigerated raw ground turkey meat was investigated. The microbiological, physicochemical, and sensory properties of the meat samples were examined during refrigerated storage. The findings indicated that BacFL31 treatments were effective (p<0.05) against the proliferation of various spoilage microorganisms and suppressed the growth of Listeria monocytogenes and Salmonella Typhimurium. The pH, % Met-MB, and TBA-RS values of the treated samples were lower (p<0.05) than those of their control samples. The addition of BacFL31 extended the shelf life and enhanced the sensory attributes of the turkey meat samples during refrigerated storage. These results suggest that BacFL31 could be considered a promising candidate for future application as an additive to preserve the raw turkey meat during storage at 4℃.
研究了半纯化细菌素BacFL31在200和400 AU/g添加量下对冷藏生碎火鸡肉保质期的影响。在冷藏储存期间检测了肉样的微生物、理化和感官特性。结果表明，BacFL31处理对各种腐败微生物的增殖有效（p<0.05），并抑制了单核细胞增生李斯特菌和鼠伤寒沙门氏菌的生长。处理后样品的pH值、%Met-MB和TBA-RS值低于（p<0.05）对照样品。添加BacFL31延长了冷藏储存期间火鸡肉样的保质期并增强了其感官特性。这些结果表明，BacFL31有望作为一种添加剂在4℃储存期间用于保存生火鸡肉。
