Biopreservative efficacy of bacteriocin BacFL31 in raw ground Turkey meat in terms of microbiological, physicochemical, and sensory qualities

Abstract

The effect of the semi purified bacteriocin BacFL31 at 200 and 400 AU/g on the shelf life of refrigerated raw ground Turkey meat was investigated. The microbiological, physicochemical, and sensory properties of the meat samples were examined during refrigerated storage. The findings indicated that BacFL31 treatments were effective (p<0.05) against the proliferation of various spoilage microorganisms and suppressed the growth of Listeria monocytogenes and Salmonella Typhimurium. The pH, % Met-MB, and TBA-RS values of the treated samples were lower (p<0.05) than those of their control samples. The addition of BacFL31 extended the shelf life and enhanced the sensory attributes of the Turkey meat samples during refrigerated storage. These results suggest that BacFL31 could be considered a promising candidate for future application as an additive to preserve the raw Turkey meat during storage at 4°C.