To inhibit the undesirable microorganisms as well as to obtain better sensorial characteristics, bioprotective cultures were used on chicken sausages production. The chicken sausages were elaborated from a basic mixture (control) and by adding either the Elce or Bactoferm B2 plus Bactoferm S-Sx, which were kept under 8°C during its storage period. Lactic acid bacteria, psychotropic microorganisms, Gram negative counts, sensorial and the pH analysis were done. It was not observed the Staphylococcus aureus and sulfite-reducing clostridia growth, although the lactic acid bacteria were high on the treated samples, due to the addition of the bioprotective cultures. It was observed that the addition of Elce culture lowered the Gram-negative growth by two logarithmic cycles compared to the controls at the end of the storage period. The samples treated with Bactoferm B2 plus Bactoferm S-Sx showed a slight Gram negative bacteria inhibition compared to the control samples. The addition of bioprotective culture improved the sensorial characteristics of the raw chicken sausages, although when the samples were cooked the differences were not observed. Therefore, the Elce culture showed a better microbial protection giving a better microbial quality for the meat product and overall, the bioprotective cultures presented better sensorial characteristics than the control samples.
chicken sausage; bioprotection; starter cultures
