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Page No. : 81-85

ABSTRACT

Chicken emulsion was prepared and inoculated with Lactobacillus plantarum (1 x 105 cfu/g of meat) and made into sausages. The sausages were fermented at 25-27°C with relative humidity of 90±5% for 12-14 h and subsequently dried at 6-8°C with relative humidity of 70±5% for 8 days. Fermented chicken sausages were aerobically packed with LDPE, stored at room temperature (28±1°C) and evaluated for physico-chemical, microbiological and sensory qualities. Significant (P<0.05) decrease in moisture, pH and increase in crude protein, ether extractives, titrable acidity and TBA value was observed on 7th day of storage, whereas no significant change in total ash was noted. Counts of total aerobes, lactic acid bacteria, anaerobes and yeast and moulds increased significantly, whereas coliform and staphylococcal counts decreased during storage. Organoleptically, there was a significant (P<0.05) reduction in appearance, flavour, texture, juiciness and overall acceptability scores on the 7th day, yet the panelists rated the product as good to very good on the sensory scales. Results indicated that the chicken sausages fermented with Lactobacillus plantarum had a shelf life of seven days at room temperature (28±1°C).

Keywords: Fermented chicken sausages, Lactobacillus plantarum, shelf-life