Study was conducted to evaluate the effect of Lactobacillus sakei as protective culture on extended storage of chicken breast fillets kept under refrigeration temperature. Chicken fillets were allotted in to two different treatment groups namely, T1 (as control) and T2 (with Lactobacillus sakei). Total viable count increased significantly in both the samples with the advancement of storage period. Coli titre count was found to be nil in all the samples throughout the storage period up to 12th day. No E. coli organisms could be isolated on 0, 5th, 7th, 9th and 12th day in both the samples. The inoculation of starter cultures (T2) significantly exerted strong inhibitory effect against Salmonella and coagulase positive pathogenic Staphylococci compared to T1. Sensory evaluation with respect to taste, flavour and overall acceptability revealed that the T2 enjoyed better panel ratings. From the above study it can be inferred that Lactobacillus sakei could be use to increase the storage life of chicken fillets and it was a successful attempt, as superior quality in microbiological and sensory parameters was achieved and also ensured a longer shelf life of the further product. | Effect of Lactobacillus Sakei as protective culture on extended storage life of chicken breast fillets kept under refrigeration temperature
