Sabrine EL ADAB, Imen ZAGHBIB, Asma TEKIKI, Mnasser HASSOUNA, Tunisia
The effect of commercial starter cultures and essential oils (EOs) on the shelf-life of dry fermented poultry meat sausage was investigated. A total of 30 sausages were inoculated with two different mixed starter cultures and two different EOs: 108 UFC.g-1 L. sakei + S. carnosus (starter A), 108 UFC.g-1 L. sakei + S. carnosus + S. xylosus (starter B), 0.25% (v/v) of oregano EO (EO 1) and 0.25% (v/v) of thyme EO (EO 2), and stored for 28 days at three different temperatures 15, 25 and 35 0C. Shelf-life evaluation was determined by using Accelerated Shelf-Life Testing (ASLT) method of Arrhenius model. Fecal coliforms counts were used as a parameter in this research. The results indicated that storage time affected (P < 0.05) the evolution of fecal coliforms counts whereas no significant differences were observed (P > 0.05) among the samples inoculated with starter cultures and added with EOs. Based on the microbial counts, the prior addition of mixed starter cultures A or B to dry fermented sausages, incubated at 15 0C, has improved their shelf life for about 12 days against 7 days for sausages added with oregano or thyme essential oils, and this compared with a shelf life of 20 days noted on control sample.