Indian Journal of Poultry Science

Physicochemical, microbiological and sensory quality of chicken sausages fermented with Pediococcus cerevisiae were evaluated during room temperature storage (28±1°C). Significant (P<0.05) decrease in moisture and pH and increase in crude protein, ether extractives, titrable acidity and TBA values were observed on 6^th day of storage. 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 and overall acceptability scores on 6^th day, yet the panelists liked the product. This indicated that the chicken sausages fermented with Pediococcus cerevisiae had shelf life of six days at ambient (28±1°C) temperature.