Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat
Increasing consumer demand for quality broiler meat has driven interest in natural preservatives, particularly postbiotics of lactic acid bacteria (LAB). This study explored the use of concentrated cell-free supernatants (CFS) from Lactobacillus acidophilus (LA) and Lacticaseibacillus rhamnosus GG (...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier B.V.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120898/ http://psasir.upm.edu.my/id/eprint/120898/1/120898.pdf |
| _version_ | 1848868240884760576 |
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| author | Rahman, Md Moklesur Sazili, Awis Qurni Ahmad, Siti Aqlima Abdul Khalil, Khalilah Ismail-Fitry, Mohammad Rashedi Afsana, Ayesha Shiddika Islam, Aminul Foruzanfard, Mahdi Sarker, Md Sazedul Karim |
| author_facet | Rahman, Md Moklesur Sazili, Awis Qurni Ahmad, Siti Aqlima Abdul Khalil, Khalilah Ismail-Fitry, Mohammad Rashedi Afsana, Ayesha Shiddika Islam, Aminul Foruzanfard, Mahdi Sarker, Md Sazedul Karim |
| author_sort | Rahman, Md Moklesur |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Increasing consumer demand for quality broiler meat has driven interest in natural preservatives, particularly postbiotics of lactic acid bacteria (LAB). This study explored the use of concentrated cell-free supernatants (CFS) from Lactobacillus acidophilus (LA) and Lacticaseibacillus rhamnosus GG (LGG) as marinades to improve the physicochemical and sensory attributes of vacuum-packaged broiler breast meat. Meat samples (35 g) were marinated with CFS (500 µL/mL; 5:1 ratio), vacuum-sealed, and stored at 4°C for 10 days. Evaluations were conducted on days 0, 3, 7, and 10. Key indicators, including pH, water-holding capacity (WHC), drip loss (DL), cooking loss (CL), lipid oxidation (TBARS), color, and texture, were analyzed using standard techniques (TBARS assay, colorimetry, texture profile analysis). Sensory panels evaluated the color, texture, odor, and acceptability. Both postbiotics significantly enhanced meat quality by lowering pH (6.03-6.04), TBARS value (0.694-0.678 mg MDA/kg), and DL (2.38-2.46 %), while increasing WHC (73.09-71.01 %) than the control (6.28, 0.829 mg MDA/kg, 3.02 %, and 59.94 %, respectively). Postbiotics preserved color, with higher a* (3.12-3.74 vs 1.68) and b* (16.32-16.95 vs 13.87) values, with improved texture of both raw and cooked meat. LGG postbiotics showed superior antioxidative effects, while LA postbiotics improved sensory attributes (color score: 4.00 vs 2.33 in control). The practical application of LA and LGG postbiotics as natural bio-preservatives in meat processing, offering clean-label solutions for prolonging shelf life and quality enhancement in broiler meat. Although the specific metabolites were not identified, these findings mark a novel, targeted approach to postbiotics use in meat preservation. |
| first_indexed | 2025-11-15T14:49:15Z |
| format | Article |
| id | upm-120898 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:49:15Z |
| publishDate | 2025 |
| publisher | Elsevier B.V. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1208982025-10-15T03:15:35Z http://psasir.upm.edu.my/id/eprint/120898/ Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat Rahman, Md Moklesur Sazili, Awis Qurni Ahmad, Siti Aqlima Abdul Khalil, Khalilah Ismail-Fitry, Mohammad Rashedi Afsana, Ayesha Shiddika Islam, Aminul Foruzanfard, Mahdi Sarker, Md Sazedul Karim Increasing consumer demand for quality broiler meat has driven interest in natural preservatives, particularly postbiotics of lactic acid bacteria (LAB). This study explored the use of concentrated cell-free supernatants (CFS) from Lactobacillus acidophilus (LA) and Lacticaseibacillus rhamnosus GG (LGG) as marinades to improve the physicochemical and sensory attributes of vacuum-packaged broiler breast meat. Meat samples (35 g) were marinated with CFS (500 µL/mL; 5:1 ratio), vacuum-sealed, and stored at 4°C for 10 days. Evaluations were conducted on days 0, 3, 7, and 10. Key indicators, including pH, water-holding capacity (WHC), drip loss (DL), cooking loss (CL), lipid oxidation (TBARS), color, and texture, were analyzed using standard techniques (TBARS assay, colorimetry, texture profile analysis). Sensory panels evaluated the color, texture, odor, and acceptability. Both postbiotics significantly enhanced meat quality by lowering pH (6.03-6.04), TBARS value (0.694-0.678 mg MDA/kg), and DL (2.38-2.46 %), while increasing WHC (73.09-71.01 %) than the control (6.28, 0.829 mg MDA/kg, 3.02 %, and 59.94 %, respectively). Postbiotics preserved color, with higher a* (3.12-3.74 vs 1.68) and b* (16.32-16.95 vs 13.87) values, with improved texture of both raw and cooked meat. LGG postbiotics showed superior antioxidative effects, while LA postbiotics improved sensory attributes (color score: 4.00 vs 2.33 in control). The practical application of LA and LGG postbiotics as natural bio-preservatives in meat processing, offering clean-label solutions for prolonging shelf life and quality enhancement in broiler meat. Although the specific metabolites were not identified, these findings mark a novel, targeted approach to postbiotics use in meat preservation. Elsevier B.V. 2025 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/120898/1/120898.pdf Rahman, Md Moklesur and Sazili, Awis Qurni and Ahmad, Siti Aqlima and Abdul Khalil, Khalilah and Ismail-Fitry, Mohammad Rashedi and Afsana, Ayesha Shiddika and Islam, Aminul and Foruzanfard, Mahdi and Sarker, Md Sazedul Karim (2025) Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat. Applied Food Research, 5 (2). art. no. 101260. pp. 1-19. ISSN 2772-5022 https://linkinghub.elsevier.com/retrieve/pii/S2772502225005657 10.1016/j.afres.2025.101260 |
| spellingShingle | Rahman, Md Moklesur Sazili, Awis Qurni Ahmad, Siti Aqlima Abdul Khalil, Khalilah Ismail-Fitry, Mohammad Rashedi Afsana, Ayesha Shiddika Islam, Aminul Foruzanfard, Mahdi Sarker, Md Sazedul Karim Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| title | Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| title_full | Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| title_fullStr | Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| title_full_unstemmed | Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| title_short | Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| title_sort | bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat |
| url | http://psasir.upm.edu.my/id/eprint/120898/ http://psasir.upm.edu.my/id/eprint/120898/ http://psasir.upm.edu.my/id/eprint/120898/ http://psasir.upm.edu.my/id/eprint/120898/1/120898.pdf |