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Biopreservative activity
of lactic acid bacteria on suya produced from poultry meat
I. A. Adesokan*, B. B. Odetoyinbo and A. O. Olubamiwa
Department
of Biology, The Polytechnic, Ibadan, Nigeria.
*Corresponding author. E-mail:
sokanisaac@yahoo.co.uk.
Accepted
27 August, 2008 |
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The
influence of lactic acid bacteria (LAB) isolated from
poultry meat on the attributes of suya was investigated.
Lactobacillus plantarum with the highest frequency of
occurrence (90%) produced the highest amount of lactic acid
(16.2 g/l) and inhibited all the indicator organisms with
the exception of Candida albicans and Proteus
vulgaris. Consequently, L. plantarum was chosen
as the starter culture to inoculate pieces of poultry meat
before (CB) and after (CA) grilling for suya production.
Relatively low microbial counts (log cfu/g) of coliform
(8.23), Staphylococcus (4.83), LAB (8.1) and
yeast/mould (5.63) were observed for CA samples after six
days of storage. Grilling at 80oC for 30 min gave
the best suya attributes with crude protein content of
33.45%. The best packaging material was polyphenylchloride
as compared to aluminum foil and newsprint.
Key
words:
Lactic acid bacteria, biopreservation, poultry meat, suya,
shelf life. |
