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.
The full text of this article is available as a PDF.
Download PDF- APHA. (1992). Compendium of Methods for Microbiological Examination of Foods. 2nd edn. American Public Health Association, Washington DC, pp. 5-99.
- Arya, A., Mendiratta, S.K., Singh, T.P., Agarwal, R., & Bharti, S.K. (2017). Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology. Journal of Food Science and Technology, 54, 4220-4228.
- Balciunas, E.M., Martinez, F.A.C., Todorov, S.D., de Melo Franco, B.D.G., Converti, A., & de Souza Oliveira, R.P. (2013). Novel biotechnological applications of bacteriocins: A review. Food Control, 32(1), 134-142.
- Barbut, S. (2015). The science of poultry and meat processing. Guelph (ON, Canada): University of Guelph. http://hdl.handle. net/10214/9300
- Binda, S., Hill, C., Johansen, E., Obis, D., Pot, B., Sanders, M.E., Tremblay, A., & Ouwehand, A.C. (2020). Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements. Frontiers in Microbiology, 11, 1662.
- Bintsis, T. (2018). Lactic acid bacteria as starter cultures: an update in their metabolism and genetics. AIMS Microbiology, 4(4), 665.
- de Marins, A.R., de Campos, T.A.F., Batista, A.F.P., Correa, V.G., Peralta, R.M., Mikcha, J.M.G., Gomes, R.G., & Feihrmann, A.C. (2022). Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12 and Lactobacillus acidophilus La-5 to cooked burger. Lebensmittel Wissenschaft and Technologie, 155, 112946.
- Emendack, Y., Sanchez, J., Hayes, C., Nesbitt, M., Laza, H., & Burke J. (2021). Seed-to-seed early-season cold resiliency in sorghum. Science Reports, 11, 7801.
- Erkkilä, S., Suihko, M. L., Eerola, S., Petäjä, E., & Mattila-Sandholm, T. (2001). Dry sausage fermented by Lactobacillus rhamnosus strains. International Journal of Food Microbiology, 64(1-2), 205-210.
- FSSAI (2008). Microbial standards for meat and meat products online https://www.fssai.gov.in/ upload/uploadfiles/files/20_%20 Appendix%20B.pdf
- FSSAI (2021). Food safety and standards (health supplements, nutraceuticals, food for special dietary use, food for special medical purpose, functional food and novel food) regulations, 2016 online https://www.fssai.gov.in/ upload/uploadfiles/files/ Compendium_Nutra_29 _09_2021.pdf
- Gomes, A.M., & Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10(4-5), 139-157.
- Hariprasanna, K. (2023). Biofortified millets to alleviate micronutrient malnourishment. Indian Farming, 73(1), 84-87.
- Igyor, M.A., Ogbonna, A.C., & Palmer G.H. (2001). Effect of malting temperature and mashing methods on sorghum wort composition and beer flavour. Process Biochemistry, 36(11), 1039-1044.
- Imade, E.E., Omonigho, S.E., Babalola, O.O., & Enagbonma, B.J. (2021). Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria. Annals of Microbiology, 71, 1-14.
- Khanam, T., Goswami, M., Pathak, V., Bharti, S.K., & Karunakara, K.N. (2020). Optimization of formulation and processing technology of chicken meat spread. Journal of Meat Science, 15(1), 50-55.
- Khoddami, A., Mohammadrezaei, M., and Roberts, T. H. (2017). Effects of sorghum malting on colour, major classes of phenolics and individual anthocyanins. Molecules (Basel, Switzerland), 22(10), 1713.
- Kumar, A., Mendiratta, S.K., Sen, A.R., Kandeepan, G., Talukder, S., Sharma, H., & Chaudhary, J.K. (2015). Steam cooked meat spread: a new dimension to spent hen meat utilisation. Indian Journal of Poultry Science, 50(3), 315-318.
- Laranjo, M., Potes, M.E., & Elias, M. (2019). Role of starter cultures on the safety of fermented meat products. Frontiers in Microbiology, 10, 853.
- Munekata, P.E., Pateiro, M., Tomasevic, I., Domínguez, R., da Silva Barretto, A.C., Santos, E.M., & Lorenzo, J.M. (2022). Functional fermented meat products with probiotics – A review. Journal of Applied Microbiology, 133(1), 91-103.
- Pradhan, S. (2019). Assessment of functional attributes of chicken sausages prepared from minced chicken meat fermented with Lactobacillus plantarum and malted barley flour as substrate. M.V.Sc. Thesis. ICAR-Indian Veterinary Research Institute, Izatnagar, India.
- Slima, S.B., Ktari, N., Triki, M., Trabelsi, I., Abdeslam, A., Moussa, H., Makni, I., Herrero, A.M., Jiménez-Colmenero, F., Ruiz Capillas, C., & Salah, R.B. (2018). Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages. Lebensmittel Wissenschaft and Technologie, 92, 195-
- Snedecor, G.W., & Cochran, W.G. (1994). Statistical Methods. 8th edn., Oxford and IBH Publishing Co., Calcutta, India.
- Yadav, A.S. (2017). Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. Lebensmittel Wissenschaft and Technologie, 77, 249-258.
Looking up citing articles…

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright © 2024 Indian Journal of Veterinary Sciences and Biotechnology