Reciprocal Meat Conference Abstracts

Use of Vinegar and Jasmine Tea Extract to Control Foodborne Pathogens and Spoilage Micro-Organisms in Fresh Chicken Sausage

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Abstract

ObjectivesConsumer demand for natural preservatives is on rise. Verdad Avanta F100 is a natural vinegar blended with jasmine tea extract (VJTE) and has excellent antimicrobial and antioxidant properties. Salmonella can be a serious problem in fresh poultry products such as fresh chicken sausage. Under abusive temperature storage conditions, Salmonella can grow in poultry products. Aerobic plate counts (APC), Psychrotrophic, Enterobacteriacae and Lactic acid bacteria (LAB) counts are reported to determine the shelf life of the fresh chicken sausage. This study evaluates the impact of vinegar and jasmine tea extract on the shelf life of fresh ground chicken sausage.The objective is to validate the efficacy of vinegar and jasmine tea extract for Salmonella control and shelf-life extension of fresh ground chicken sausage.Materials and MethodsFresh bone-in, skin-on chicken thighs were deboned and ground to 4 mm and mixed with additional ingredients (water, salt, garlic powder, black pepper, onion powder, mustard powder) for control, and 2 levels of VJTE (0.70% and 1.00%). A 5 strain cocktail of Salmonella spp. was used in this study; including: Salmonella enterica; subsp. enterica; serovar Enteritidis, Salmonella enterica; subsp. Enterica; serovar Enteritidis, Salmonella enterica; subsp. Enterica; serovar Typhimurium, Salmonella enterica; subsp. Enterica; serovar Typhimurium and Salmonella enterica; subsp. Enterica; serovar Heidelberg. For inoculated chicken samples approximately 1,000 g of mixed sausage was placed in a plastic bag along with 1 mL of 4.5 log CFU/mL of Salmonella cocktail and mixed together to achieve a final count of 2.5 log CFU/g of Salmonella in the sausage. Inoculated samples were stored at 4 and 15.4°C for 27 and 13 d, respectively. Non inoculated samples were stored at 4°C for 27 d. pH, moisture, water activity were measured for all treatments. The plating for each microflora was done independently- in duplicate and at approximately 0, 7, 11, 20, and 27 d for the non-inoculated samples and at approximately 0, 5, 8, 13 d for the Salmonella inoculated samples.ResultsSalmonella has been shown not to grow under refrigerated temperatures and our results show no growth for any samples over 13 d during refrigerated storage. Salmonella growth indicates that even under temperature abused conditions (15.4°C) vinegar and jasmine tea extract were able to limit the growth of Salmonella for 13 d whereas the control reached 6.54 log CFU/g in 5 d. APC growth kinetics indicate vinegar and jasmine tea extract extended the shelf life of chicken sausage for the full 27 d whereas the control showed 7.00 log CFU/g increase at 11 d. Enterobacteriaceae growth data indicates that use of vinegar and jasmine tea extract inhibited the outgrowth over the shelf life to the initial level, while the control treatment had 7.08 log CFU/g increase in 14 d.ConclusionThis research validates the antimicrobial efficacy of Vinegar and jasmine tea extract (VJTE) in chicken sausage to control the growth of Salmonella under abused temperature conditions and to extend the shelf-life of fresh chicken sausage and provides the meat industry with a highly effective natural antimicrobial to assure the food safety as well the shelf life of the product.

Keywords: salmonella, jasmine tea extract, chicken, Shelflife, vinegar

How to Cite:

Reed, Z. & Kumar, S., (2018) “Use of Vinegar and Jasmine Tea Extract to Control Foodborne Pathogens and Spoilage Micro-Organisms in Fresh Chicken Sausage”, Meat and Muscle Biology 1(2). doi: https://doi.org/10.221751/rmc2016.127