Purpose: Evaluate inhibition of L. monocytogeneson uncured turkey breast by MOstatin V and INNOstatin 007B and extension of microbial shelf life during refrigerated storage
Methods: Product was prepared by mixing ground, skinless boneless turkey breast meat (76.92% w/w), salt (1.75% w/w), cane sugar (1.50%), sodium phosphate (0.35%) and water. MOstatin V or INNOstatin 007B were added (2%) to treatments requiring the antimicrobials. The product was cooked, cooled and sliced to 1/8”. A slice of the product was inoculated with a 5-strain L. monocytogenes cocktail (ca. 3.0 log CFU/cm2), placed between non-inoculated slices and vacuum packaged. The inoculated product was stored at 4 or 10°C for 90 or 56 days, respectively. Non-inoculated product was used to evaluate the microbial shelf life of the product.
Results: L. monocytogenes growth of > 2.0 log CFU/cm2 was observed on control product within 7 and 14 days of storage at 10 and 4°C, respectively. Incorporation of MOstatin and INNOstatin in the product inhibited L. monocytogenes growth, with > 2.0 log CFU/cm2 growth observed by 28 and 35 days, respectively in product stored at 10°C and by 70 and > 84 days, respectively in product stored at 4°C. TPC of product reached > 5.0 log CFU/cm2 by 28 days in control product stored at either 10 or 4°C; while the final populations were < 4.5 log CFU/cm2by 56 and 84 days in products containing the antimicrobials. Similar observations were made for PSY and Y&M counts.
Significance: MOstatin V and INNOstatin were effective in inhibiting L. monocytogenes growth during refrigerated storage of non-cured turkey breast extended the microbial shelf life of the product.