نوع مقاله: مقاله پژوهشی
نویسندگان
1 دانشیار گروه علوم و صنایع غذایی دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 دانشجوی دانشگاه ارومیه
3 دانشیار دانشکده دامپزشکی دانشگاه ارومیه
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسنده [English]
Lactobacilli are known to have an inhibitory effect on the growth of a wide range of food spoilage and foodborne pathogens. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus + Lactobacillus plantarum (5 logs cfu/g) and also the combined effect of Lactobacillus plus EDTA (50 mM) on the shelf life of chicken breast meat. Treatments were grouped into the following: 1. without Lactobacillus and EDTA (C); 2. with Lactobacillus without EDTA (AP); 3. with Lactobacillus and EDTA (APE). Samples were stored at 4 ± 1°C and evaluated periodically for microbial counts (aerobic mesophilic count, coliform count and psychrotrophic count). Microbial analysis indicated that using of Lactobacillus species and Lactobacillus + EDTA had significant effects (p<0.05) in reducing the mesophilic, coliform and psychrotrophic counts, with the at least 1day extension of shelf life. Treatments with Lactobacillus species and Lactobacillus + EDTA showed lower pH values than the control sample. The results showed that application of Lactobacillus + EDTA in compared with the combined Lactobacillus species had more effect in reducing the growth of spoilage bacteria during refrigerated storage.
کلیدواژهها [English]