The effect of marinating with sauce containing bioprotective cultures on salmonella spp. and listeria monocytogenes in chicken breast and wing meat

In recent years, consumers have begun to prefer foods containing natural preservatives rather than chemicals. The aim of the present study was to investigate the effects of adding bioprotective lactic acid bacteria strains (Lactiplantibacillus plantarum, Latilactobacillus sakei and Latilactabacillus curvatus) to homemade sauce on Salmonella spp., Listeria monocytogenes and shelf life of chicken breast and wings marinated with this sauce under refrigerator conditions (4°C) and when the abused temperature (8°C). In the first stage of the study, the survival of Salmonella spp., L. monocytogenes, total mesophilic aerobic bacteria (TAMB), bioprotective cultures (LAB), Pseudomonas spp., Enterobacteriaceae spp. and yeast-molds were investigated in homemade sauce kept at 4°C and 8°C for seven days. It was determined that the pH value of the home made sauce was between 3.60-3.78, the numbers of Salmonella spp., Pseudomonas spp. and yeast-mold remained below the detectable value (1 cfu/ml) within seven days, and L. monocytogenes, TAMB, LAB and Enterobacteriaceae spp. maintained their vitality by following a stable course. It was determined that bioprotective cultures did not have an antimicrobial effect on other bacteria in the sauce with a pH value of around 3.6 (P>0.05). In the second stage of the study, chicken breast and wing meat contaminated with Salmonella spp. and L. monocytogenes were marinated in homemade sauce with and without bioprotective cultures and stored at 4°C and 8°C for 17 days. The contaminated breast and wing meat were divided into six groups: control (no treatment), marinated control group without bioprotective cultures (M-K), and M+L. plantarum, M+L. sakei, M+L. curvatus and M+Mix groups containing bioprotective cultures individually and as a mix. As a result of the analysis, it was determined that the bacterial counts in the sauced breast and wing meats were lower than the control groups at both storage temperatures and the homemade sauce had an antimicrobial effect (P<0.05). It was observed that the initial pH values of marinated chicken breast meats were between 4.89-5.10, and 5.24-5.40 in wing meat, and the activities of bioprotective cultures increased and developed at these pH values. In breast meat with a storage temperature of 4°C, the number of Salmonella in the M-K group decreased by 2.1 log10 cfu/g for 17 days, while it decreased by 3.1 log10 in the M+L. sakei group, 3.0 log10 in the M+L. plantarum and M+L. curvatus groups (P<0.05). In breast meat with a storage temperature of 8°C, the Salmonella count in the M-K group decreased by 1.7 log10 cfu/g on the 12th day of storage, while it remained below the detectable value (<1.0 log10 cfu/g) in the M+L. plantarum, M+L. curvatus and M+Mix groups (P<0.05). Similarly, in breast meat with a storage temperature of 8°C, the number of L. monocytogenes in the M-K group decreased by 0.4 log10 cfu/g in 17 days, while it decreased by 1.9 log10 in the M+L. curvatus group (P<0.05). In breast meat with a storage temperature of 4°C, the number of Pseudomonas spp. in the M-K group exceeded 7.0 log10 cfu/g on the 14th day of storage, while it remained at 5.7 log10 in the M+L. curvatus and M+mix groups (P<0.05). In the same products, while there was no difference between the M-K group and the groups containing bioprotective culture in terms of Enterobacteriaceae spp. and yeast-mold (P>0.05), it was determined that the sauce groups containing bioprotective culture were more effective against Enterobacteriaceae species in breast meat with a storage temperature of 8°C (P<0.05). In chicken wings, the antimicrobial effect of the sauce was weaker than that obtained in breast meat, but the antimicrobial effects of the sauces containing bioprotective cultures were stronger than the M-K group. As a result, it was concluded that the marination process increases product safety and shelf life in chicken breast and wing meats, whether it contains bioprotective cultures or not, and that the bioprotective cultures to be added to the sauce can contribute to the antimicrobial effect of the sauce