Bioprotective potential of Latilactobacillus sakei and Latilactobacillus curvatus in smoked chicken legs with modified atmosphere packaging

The effects of inoculation with bioprotective bacteria (Latilactobacillus sakei and Latilactobacillus carvatus) on the bacterial succession, physicochemical properties, volatile organic compound (VOCs), and sensory attributes of smoked chicken legs stored in modified atmosphere packaging (MAP, 60% CO2 and 40% N2) at 4 °C for 28 days were investigated. Compared with the control (without inoculation), inoculation with L. sakei and L. curvatus inhibited the growth of common spoilage bacteria (Serratia proteamaculans, Weissella ceti, and Pseudomonas fragi) in smoked chicken legs stored in MAP. They significantly (P < 0.05) decreased the levels of lipid oxidation and spoilage markers such as ethanol, 1-octen-3-ol, carbon disulfide, cyclooctanol, 2,3-butanediol, and 3-methyl-1-butanol, slowed down the deterioration of the surface skin color and odor, and prolonged the shelf-life of the product. Inoculation with L. sakei and L. curvatus extended the shelf life of smoked chicken legs stored in MAP by 7 and 14 days, respectively.