The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

Abstract The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat (MSPM) cured with a reduced amount of sodium nitrite. The five different treatments of MSPM batters were prepared: C150 – control cured with sodium nitrite at 150 mg/kg, C50 – control cured with sodium nitrite at 50 mg/kg, PL1 - cured with sodium nitrite at 50 mg/kg and inoculated L. plantarum SCH1 at about 107 cfu/g, PL2 - cured with sodium nitrite at 50 mg/kg and inoculated L. brevis KL5 at about 107 cfu/g, and PL3 - cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 107 cfu/g. The MSPM batters were tested at 1, 4 and 7 days of being in refrigerated storage. The scope of the research was as follows: physico-chemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, colour estimation with a CIE Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved (P