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Home▶ Journals▶ Indian Journal of Veterinary Sciences and Biotechnology▶Archive▶Vol. 20 No. 4 (2024)▶Microbiological Stability of Fermented Chicken Meat Spread…
Indian Journal of Veterinary Sciences and Biotechnology
Research Article

Microbiological Stability of Fermented Chicken Meat Spread Under Refrigerated (4±1ºC) Storage

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Namrata Agrawal — 1Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
Pradeep Kumar Singh — Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
Surbhi Yadav — 1Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
Swati Gupta — Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
Ranvijay Singh — Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
Bhavana Gupta — Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Jabalpur-482001, MP, India
Published 1 Jul 2024 Vol. 20 No. 4 (2024), pp. 134-138 ● Open access
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Abstract

Chicken meat spread was prepared with malted sorghum flour as substrate and Lactobacillus acidophilus (LAB) @ 1 million CFU/g as  a fermenting probiotic organism. The products were stored under refrigeration (4±1ºC) up to 16 days for microbial stability. Different  formulations were evaluated: C (meat spread only, control), C1 (meat spread + LAB), T1 (meat spread with 2% malted sorghum flour +  LAB), T2 (meat spread with 4% malted sorghum flour + LAB), and T3 (meat spread with 6% malted sorghum flour + LAB). The products  were microbiologically stable during the study period of 16 days. Total plate count and Yeast and mold count increased significantly  (p≤0.05) towards the end of the storage period; however, the values were within the safe limits for the meat products. Coliforms were  absent during the entire storage study. The count of Lactobacillus acidophilus, observed in T2 and T3 on 0 day suggests that considering  the serving size of product as 100 g per day the required minimum number of viable probiotic organism was ≥108 CFU prescribed for  a probiotic product. 

KeywordsChicken meat spread,Fermented productLactobacillus acidophilus,Probiotics,Sorghum flour.

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