Effect of biopreservative cultures and modified atmosphere packaging on the shelf life of chicken cocktail sausage

Shelf-life of modified-atmosphere-packaged (MAP) chicken cocktail sausage, which is a type of further-processed meat product, can shorten at about ½ as a result of post-processing contamination and storage at inappropriate temperatures. The present study was undertaken to extend the shelf life of MAP-packaged chicken cocktail sausages by using bioprotective cultures. The study was carried out in a poultry slaughterhouse and meat processing that belongs to private sector. The final products were packaged in 350 g boxes with Modified atmosphere packaging (30% carbon dioxide, 70% nitrogen). The study was composed of 3 groups as Lactobacillus sakei (B2 Group), a commercial biopreservative strain, applied group, Lactobacillus curvatus (B-LC-48 Group) applied group, and control group. Biopreservative cultures were suspended under aseptic conditions and applied using manual sprayers after the sausages were filled to the boxes, and packaged immediately. The sausage boxes for each group were stored at 2 different temperatures (4°C and 10°C). Microbiological analysis of the samples taken on days 0, 14, 28, 42, and 60 of the storage periods, and sensory evaluation on days 0, 28, and 60 were carried out. The study was composed of two replicates. According to the results, cocktail sausages at control group stored either at +4C or +10C were spoiled as of day 28 due to a decrease in average flavor score and general acceptance score below 5, and 2.7-3.8 log increases in mesophilic and psychrotrophic colony counts. In groups B2 and B-LC-48, to which biopreservative cultures were applied, no spoilage was detected throughout the 60 day storage at +4C whereas those products stored at +10C, spoiled as of day 42 in, as detected by sensory analysis. Results of this study indicated that the biopreservative cultures tested were able to control the spoilage bacteria by establishing bacterial predominance starting from the first day of the shelf-life, even under "poor refrigeration" conditions. It was concluded that, these cultures can be useful in chicken cocktail sausages production, especially when proper cold chain cannot be guaranteed during transportation and at retail. Key words: Biopreservation, shelf-life, chicken cocktail sausage, modified atmosphere packaging, LAB