The Effect of Marinade Containing Lactic Acid Bacteria on the Microbial Quality and Shelf Life of Chicken Wings

Öz

This study evaluated the survival of Salmonella spp., Listeria monocytogenes, Pseudomonas spp., Enterobacteriaceae, total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), and yeasts– molds in chicken wings marinated with a homemade sauce enriched with bioprotective lactic acid bacteria (Lactiplantibacillus plantarum, Latilactobacillus sakei, and Latilactobacillus curvatus) during storage at 4 ºC and 8 ºC. Inoculated chicken wings were divided into three groups: unmarinated control, marinated control (M), and marinated with a LAB mixture (M-LAB). Initial pH values were 6.13 for the control, 4.89 for M, and 4.97 for M-LAB. At 4 ºC, Salmonella counts in M and MLAB were reduced by 0.8 and 1.6 log10 cfu/mL compared with the control, while L. monocytogenes counts were 2.1 and 1.3 log10 cfu/mL lower on day 14 (p<0.05). At 8 ºC, reductions in Salmonella and L. monocytogenes in marinated groups reached 1.3 and 1.8 log10 cfu/mL, respectively, compared to the control (p<0.05). Pseudomonas spp. exceeded the spoilage threshold of 7 log10 cfu/mL on day 8 in the control, day 12 in M, and day 14 in M-LAB at 4 ºC. Enterobacteriaceae counts on day 14 at 4 ºC were 8.5, 6.3, and 6.2 log10 cfu/mL in the control, M, and M-LAB groups, respectively (p<0.05). Yeast–mold counts at 4 ºC on day 14 were higher in M but lower in M-LAB than in the control (p<0.05). Overall, marination with LAB effectively inhibited pathogens and spoilage microorganisms, slowed quality deterioration, improved microbial safety and shelf life of marinated chicken wings.

Anahtar Kelimeler

• Bio-Protective Cultures
• Chicken Wings
• L. monocytogenes
• Marination
• Salmonella spp.

Destekleyen Kurum

Balikesir University

Proje Numarası

BAP 2022/042

Etik Beyan

“This study is not subject to approval by the Animal Experiments Ethics Committee (HADYEK) in accordance with Article 8 (k) of the Regulation on Working Procedures and Principles of Animal Experiments Ethics Committees. The data, information, and documents presented in this article were obtained within the framework of academic and ethical rules.”

Teşekkür

This study was supported by Balıkesir University Scientific Research Projects Unit (BAP) (Project No: 2022/042). One of the authors, Enise Begüm Göçmez, received a YÖK 100/2000 PhD scholarship.

Laktik Asit Bakterileri İçeren Sosun Tavuk Kanatlarının Mikrobiyal Kalitesi ve Raf Ömrü Üzerindeki Etkisi

Öz

Bu çalışma, biyokoruyucu laktik asit bakterileri (LAB) ile zenginleştirilmiş ev yapımı sosla marine edilmiş tavuk kanatlarında Salmonella spp., Listeria monocytogenes, Pseudomonas spp., Enterobacteriaceae, toplam aerobik mezofilik bakteriler (TAMB), laktik asit bakterileri (LAB) ve maya-küflerin inhibisyon düzeyi oranları değerlendirilmiştir. Kontamine edilen tavuk kanatları üç gruba ayrıldı: marine edilmemiş kontrol, marine edilmiş kontrol (M) ve LAB karışımı ile marine edilmiş (M-LAB). Başlangıç pH değerleri kontrol için 6,13, M için 4,89 ve M-LAB için 4,97 idi. 4 ºC'de, M ve M-LAB'daki Salmonella sayıları kontrol grubuna kıyasla 0,8 ve 1,6 log10 kob/mL azalırken, L. monocytogenes sayıları 14. günde 2,1 ve 1,3 log10 kob/mL daha düşüktü (p<0,05). 8 ºC'de, marine edilmiş gruplarda Salmonella ve L. monocytogenes sayılarındaki azalma, kontrole kıyasla sırasıyla 1,3 ve 1,8 log10 kob/mL'ye ulaştı (p<0,05). Pseudomonas spp. 4 ºC'de kontrol grubunda 8. günde, M grubunda 12. günde ve M-LAB grubunda 14. günde 7 log10 kob/mL'lik bozulma eşiğini aştı. 4 ºC'de 14. günde Enterobacteriaceae sayıları kontrol, M ve M-LAB gruplarında sırasıyla 8,5, 6,3 ve 6,2 log10 kob/mL idi (p<0,05). 14. günde 4°C'de maya-küf sayıları M'de daha yüksek, M-LAB'da ise kontrol grubuna göre daha düşüktü (p<0,05). Genel olarak, LAB ile marine etme, patojenleri ve bozulmaya neden olan mikroorganizmaları etkili bir şekilde inhibe etti, kalite bozulmasını yavaşlattı, marine edilmiş tavuk kanatlarının mikrobiyal güvenliğini ve raf ömrünü iyileştirdi.

Anahtar Kelimeler

• Biyo-Koruyucu Kültürler
• L. monocytogenes
• Marinasyon
• Salmonella spp.
• Tavuk Kanat Eti

Destekleyen Kurum

Balıkesir Üniversitesi

Proje Numarası

BAP 2022/042

Etik Beyan

“Bu çalışma, Hayvan Deneyleri Etik Kurullarının Çalışma Usulü ve İlkeleri Hakkındaki Yönetmeliğin 8. maddesinin (k) bendi uyarınca Hayvan Deneyleri Etik Kurulu (HADYEK) onayına tabi değildir. Bu makalede sunulan veriler, bilgiler ve belgeler akademik ve etik kurallar çerçevesinde elde edilmiştir.”

Teşekkür

Bu çalışma Balıkesir Üniversitesi Bilimsel Araştırma Projeleri Birimi (BAP) tarafından desteklenmiştir (Proje No: 2022/042). Yazarlardan Enise Begüm Göçmez, YÖK 100/2000 doktora bursu almıştır.

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