EFFECT OF ORGANIC ACIDS ON THE MICROBIAL PROFILE AND SHELF LIFE OF BUFFALO MEAT SAUSAGES

Abstract

Background: The meat industry faces significant challenges in meeting consumers' nutritional requirements, quality expectations, and food safety standards. These demands have heightened interest in biopreservation methods to enhance the shelf life and safety of meat products. Organic acids, such as lactic acid and acetic acid, have been widely recognized for their preservative properties, effectively controlling spoilage microorganisms while maintaining product quality and sensory attributes.

Objective: This study aimed to evaluate the microbial profile, shelf-life stability, and sensory attributes of buffalo meat sausages treated with organic acids during chilled storage.

Methods: Buffalo meat sausages were treated with an organic acid mixture of lactic acid and acetic acid at concentrations of 0.75%, 1%, and 2% (v/v), with untreated sausages serving as the control. A total of 96 samples were prepared and stored at chilling temperatures (0–4°C) for 12 days. Microbial analysis included total viable count (TVC), E. coli count, and Pseudomonas count, while physicochemical parameters such as pH and water activity were assessed. Sensory evaluations were conducted to assess odor, flavor, texture, juiciness, and overall acceptability. Data were analyzed using factorial ANOVA in SAS software, with Duncan’s Multiple Range Test identifying significant differences at P ≤ 0.05.

Results: Sausages treated with 2% organic acids showed the lowest TVC (4.49 log CFU/g), E. coli (2.01 log CFU/g), and Pseudomonas (3.97 log CFU/g) compared to the control group with TVC (5.99 log CFU/g), E. coli (2.73 log CFU/g), and Pseudomonas (5.20 log CFU/g). Treated sausages demonstrated stable pH values (5.30 for 2% acid vs. 5.73 for control) and improved sensory scores, with overall acceptability highest in 1% acid-treated sausages.

Conclusion: Organic acids effectively reduced microbial load, stabilized physicochemical properties, and improved sensory attributes of buffalo meat sausages, thereby enhancing shelf life and quality during chilled storage.