Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland.
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland.
Poult Sci. 2021 Jan;100(1):263-272. doi: 10.1016/j.psj.2020.09.066. Epub 2020 Oct 8.
The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat (MSPM) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepared: C150 - control cured with sodium nitrite at 150 mg/kg, C50 - control cured with sodium nitrite at 50 mg/kg, PL1 - cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus plantarum SCH1 at about 10 cfu/g, PL2 - cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus brevis KL5 at about 10 cfu/g, and PL3 - cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 10 cfu/g. The MSPM batters were tested at 1, 4 and 7 d of being in refrigerated storage. The scope of the research was as follows - physicochemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, color estimation with a Comission Internationale de l'Eclairage Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved (P < 0.05). The use of lactic acid bacterial strains in cured batters that were prepared and based on mechanically separated poultry meat did not have a negative effect on their technological quality. The positive effect of L. brevis KL5 on the level of nitrosyl pigments in the cured MSPM batters was observed (P < 0.05). The conducted research suggested the possibility of using the selected bacterial strains of the Lactobacillus genus to improve the microbiological quality of MSPM cured with a reduced amount of sodium nitrite.
本研究旨在评估选定的乳酸菌菌株对用少量亚硝酸钠腌制的机械分离禽肉（MSPM）的工艺质量和微生物稳定性的影响。制备了 5 种不同处理的 MSPM 面糊：C150-用 150mg/kg 的亚硝酸钠腌制的对照物，C50-用 50mg/kg 的亚硝酸钠腌制的对照物，PL1-用 50mg/kg 的亚硝酸钠和约 10cfu/g 的植物乳杆菌 SCH1 接种腌制物，PL2-用 50mg/kg 的亚硝酸钠和约 10cfu/g 的短乳杆菌 KL5 接种腌制物，PL3-用 50mg/kg 的亚硝酸钠和约 10cfu/g 的植物乳杆菌 S21 接种腌制物。在冷藏储存 1、4 和 7 天后测试 MSPM 面糊。研究范围如下-理化测定：pH 值和氧化还原电位、硝酸盐和亚硝酸盐以及亚硝基色素水平、使用国际照明委员会 Lab 系统进行颜色评估以及微生物测定：总活菌计数、嗜温乳酸菌计数、大肠杆菌和肠杆菌科计数。从生态原始发酵肉产品中分离出的植物乳杆菌 SCH1 对冷藏储存过程中腌制 MSPM 面糊中大肠杆菌的抑制作用得到了证实（P<0.05）。在腌制面糊中使用乳酸菌菌株，这些面糊是基于机械分离禽肉制备的，对其工艺质量没有负面影响。短乳杆菌 KL5 对腌制 MSPM 面糊中亚硝基色素水平的积极影响（P<0.05）。进行的研究表明，有可能使用选定的乳杆菌属细菌菌株来提高用少量亚硝酸钠腌制的 MSPM 的微生物质量。
