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Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products

Author

Listed:
  • Carolyne Luciane de Almeida Godoy

    (Biotechnology Postgraduate Program, Sector of Palotina, Federal University of Paraná (UFPR), Palotina 85950-000, Brazil)

  • Lucas Marques Costa

    (BRC Ingredientes Ltda., Rio Claro 13505-600, Brazil)

  • Carlos Alberto Guerra

    (BRC Ingredientes Ltda., Rio Claro 13505-600, Brazil)

  • Vanessa Sales de Oliveira

    (Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropedica 23897-970, Brazil)

  • Breno Pereira de Paula

    (Departamento de Engenharia de Alimentos, Centro Federal de Educação Tecnologica Celso Suckow da Fonseca (CEFET/RJ), Valença 27600-000, Brazil)

  • Wilson José Fernandes Lemos Junior

    (Faculty of Science and Technology, Free University of Bolzano-Bozen, 39100 Bolzano, Italy)

  • Vinícius da Silva Duarte

    (Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway)

  • Rosa Helena Luchese

    (Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropedica 23897-970, Brazil)

  • Ivonete Rossi Bautitz

    (Biotechnology Postgraduate Program, Sector of Palotina, Federal University of Paraná (UFPR), Palotina 85950-000, Brazil)

  • André Fioravante Guerra

    (Departamento de Engenharia de Alimentos, Centro Federal de Educação Tecnologica Celso Suckow da Fonseca (CEFET/RJ), Valença 27600-000, Brazil)

Abstract

This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds.

Suggested Citation

  • Carolyne Luciane de Almeida Godoy & Lucas Marques Costa & Carlos Alberto Guerra & Vanessa Sales de Oliveira & Breno Pereira de Paula & Wilson José Fernandes Lemos Junior & Vinícius da Silva Duarte & R, 2022. "Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products," Sustainability, MDPI, vol. 14(5), pages 1-17, February.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:5:p:2646-:d:758121
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    References listed on IDEAS

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    1. Marco Tulio Angulo & Claude H. Moog & Yang-Yu Liu, 2019. "A theoretical framework for controlling complex microbial communities," Nature Communications, Nature, vol. 10(1), pages 1-12, December.
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