Poultry blood from slaughterhouses: development of a biopreservation system to improve microbiological quality prior to transforming it into by-products

ZBRUN, M.V.; FRIZZO, L.S.; SOTO, L.P.; ROSMINI, M.R.; SEQUEIRA, G.J.; ASTESANA, D.M.; BLAJMAN J.E.; ROSSLER, E.; BERISVIL, A.P.; ROMERO SCHARPEN, A.; SIGNORINI, M.L.

BRITISH POULTRY SCIENCE

TAYLOR & FRANCIS LTD

Lugar: Londres; Año: 2016

0007-1668

1.The aim of this study was to investigate the use of indigenous lactic acidbacteria (LAB) with specific additives as a Biopreservation System (BS) forpoultry blood during its storage in slaughterhouses. 2. The BS consisted of twoLAB (Enterococcus faecalis DSPV 008SA or Lactobacillus salivarius DSPV 032SA)with 4 additives (lactose 2 g/l, yeast extract 0.4 g/l, ammonium citrate 0.4g/l and NaCl 1 g/l). After 24 h storage at 30ºC, lower counts ofenterobacteria, coliforms, Pseudomonas spp. and Staphylococcus aureus wereevident in blood treated with the BS than in untreated blood. 3. The ability ofLAB to prevent haemolysis was evident. A decrease in pH was associated withcontrol of spoilage microorganisms but it needed to be regulated to preventcoagulation of proteins. 4. On the basis of these results it is worthwhile tosupplement blood with a BS to avoid undesirable changes during blood storagebefore processing.