Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F011
DOI: https://doi.org/10.24326/ICDSUPL4.F011
Published online: 9 April 2025
ICDSUPL, 4, F011 (2025)
Impact of storage on microbiological safety of preservative-free innovative poultry products
Joanna Stasiak1*, Dariusz Stasiak1
1 Department of Animal Origin Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: joanna.stasiak@up.lublin.pl
Abstract
A production technology for innovative poultry chips made from turkey breast and sausages made from chicken breast was developed, using aquafaba as a functional ingredient. The meat was freeze-dried, ground, and rehydrated with water or aquafaba. Potato starch was added to the meat mass intended for chips, while salt was incorporated into the model poultry products. The meat mass was then subjected to sonication to improve its technological properties. Four product variants were obtained: UA (ultrasound-treated product with aquafaba), UW (ultrasound-treated product with water), BA (non-ultrasound-treated product with aquafaba), and BW (non-ultrasound-treated product with water). The starch-enriched meat mass was shaped into chips with a diameter of 8 cm and a thickness of approximately 1 mm, then baked at 150°C for 15 minutes. The finished chips were stored for 60 days in tightly sealed packages in darkness at room temperature. The second model poultry products were stuffed into cellulose casings with a diameter of 23 mm and thermally processed at 75°C until reaching 72°C at the geometric center. The finished sausages were vacuum-packed and stored at 4°C for 28 days. The aim of the study was to evaluate the effect of storage on the microbiological safety of poultry products without added preservatives, produced with aquafaba and subjected to sonication. The analysis included the total aerobic bacteria count (AC), Enterobacteriaceae (EB), Escherichia coli (EC), coagulase-positive staphylococci (STA), yeasts and molds (YM), and Campylobacter spp. (CAM). Microbiological tests were conducted on days 0, 30, and 60 for meat chips and on days 0, 7, 14, 21, and 28 for model poultry products. The microbiological quality of the chips was satisfactory on the day of production and after one month of storage. After two months of storage, an increase in aerobic bacteria was observed in all variants. No growth of other microorganisms or differences between variants were recorded. The sausages were safe products after production. Differences in the growth of aerobic bacteria were observed between the sonicated and non-sonicated products. During the storage period, no growth of STA, YM, EC, or CAM was observed in any of the variants.
Keywords: microbiological safety, poultry products, aquafaba, preservative-free, storage
How to cite
J. Stasiak, D. Stasiak, 2025. Impact of storage on microbiological safety of preservative-free innovative poultry products. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F011