Role of Lactobacillus plantarum, dextrose and starch on the storage stability and quality attributes of fermented chicken sausages

Pipaliya, G. and Yadav, A.S. 2024. Role of Lactobacillus plantarum, dextrose and starch on the storage stability and quality attributes of fermented chicken sausages. Indian Journal of Poultry Science, 59(1): 69–74.

This study aimed to investigate the influence of starter culture, Lactobacillus plantarum and substrate, specifically dextrose and starch, on the storage stability of fermented chicken sausages under both refrigerated (4±1 °C) and frozen (-20±1°C) conditions. In this study, two groups of sausages were analyzed: T₁ group fermented with L. plantarum (10⁸cfu/g) and T₂ group fermented with L. plantarum (10⁸cfu/g) in combination with 1 % each of dextrose and starch. The sausages from both groups were evaluated at regular intervals: 0, 3, 5, 7, 9 and 12 days for refrigerated storage and 0, 15, 30 45 and 60 days for frozen storage. Throughout the storage period, T₂ group exhibited higher antioxidant potential compared to the T₁ group, whether stored in refrigerated or frozen conditions. Based on a comprehensive assessment of phy sicochemical, antioxidant, microbiological and sensory parameters, both groups of fermented chicken sausages remained safe for consumption up to 12 days under refrigerated storage and up to 60 days under frozen storage. This research study demonstrated that, the incorporation of dextrose and starch, together with L. plantarum (10⁸cfu/g), enhances the antioxidant properties and overall value of fermented chicken sausages, extending their shelf life under refrigerated and frozen storage conditions.