scholarly journals Shelf life and quality of Bologna-type fat reduced turkey sausage

2020 ◽  
Vol 49 (1) ◽  
pp. 60-68
Author(s):  
É. Varga-Visi ◽  
B. Toxanbayeva ◽  
G. Andrássyné Baka ◽  
R. Romváari
Keyword(s):  
Staphylococcus Aureus ◽  
Early Stage ◽  
Potato Starch ◽  
Salt Content ◽  
Storage Period ◽  
Aerobic Bacteria ◽  
Refrigerated Storage ◽  
Microbial Properties ◽  
Esherichia Coli

This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.

scholarly journals Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

2021 ◽  
Vol 38 (3) ◽  
pp. 329-336
Author(s):  
Berna Kılınç ◽  
Şükran Çaklı
Keyword(s):  
Staphylococcus Aureus ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Maximum Level ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Alternative Product ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

scholarly journals Evaluation of the Hygienic Quality of Raw Cow’s Milk in Oujda City Morocco

2017 ◽  
Vol 14 (2) ◽  
pp. 587-591
Author(s):  
K. Mchiouer ◽  
S. Bennani ◽  
N. Sh. El-Gendy ◽  
M. Meziane
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Raw Milk ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Milk Samples ◽  
Fecal Streptococci

ABSTRACT: The aim of this study is to determine the microbiological quality of raw cows’ milk of Oujda city. Raw milk samples are collected randomly between June 2014 and May 2015 from 20 Mahlaba (dairies) for microbiological evaluation. The samples are analyzed to determine total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, staphylococcus aureus, fecal streptococci, proteolytic bacteria and lactic acid bacteria. The results of bacterial count showed that there is a variation between all the milk samples and a period effect is also observed. The mean counts of total mesophilic aerobic bacteria from all sale points are between 1.76×106 and 40.17×106 CFU/ml. Milk samples reveled counts total coliform and fecal coliform ranging from 0.58×105 to 11.10×105 CFU/ml and from 0.60×103 to 14.64×103 CFU/ml, respectively. Staphylococcus aureus are also detected in all samples with counts ranging from 0.35 ×103 to 3.08×103 CFU/ml. Fecal streptococci are found in all milk samples, at counts ranging from 0.16 ×102 to 2.18 ×102 CFU/ml. And finally, proteolytic and lactic acid bacteria are between 0.3×103 and 2.86×103 CFU/ml and 2.37×106 and 24.14 ×106 CFU/ml respectively. These results indicate a lack of compliance with good manufacturing practice at milking, collection and transportation of raw milk.

scholarly journals Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara
Keyword(s):  
Soy Protein ◽  
Dry Matter ◽  
Potato Starch ◽  
Milk Powder ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

EVALUATION OF SELECTED PARAMETERS OF MICROBIOLOGICAL QUALITY OF ONE-DAY APPLE JUICES

2018 ◽  
Vol XX (6) ◽  
pp. 243-248
Author(s):  
Jadwiga Stankiewicz ◽  
Beata Wieczorkiewicz
Keyword(s):  
Apple Juice ◽  
Microbiological Quality ◽  
Test Material ◽  
Aerobic Bacteria ◽  
Refrigerated Storage ◽  
Plate Method ◽  
Research Material ◽  
Retail Chains ◽  
Private Brand

The aim of the research was to evaluate selected microbiological features of apple juice available on the Tri-City market. The test material consisted of 30 samples of unpasteurized, one-day apple juices. In the research material coming from various commercial establishments, the total number of mesophilic aerobic bacteria and the number of filamentous fungi and yeast populations was determined. Microbiological tests were carried using the traditional plate method according to the current methodological standards, on the day of purchase and after 24 hours of refrigerated storage of the product. A higher number of mesophilic aerobic bacteria populations were characterized by apple juices produced for retail chains, both on the day of product purchase and after 24 hour storage in refrigeration conditions in relation to private brand juices.

Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria

2021 ◽  
Vol 50 (3) ◽  
pp. 433-441
Author(s):  
D. Aksoy
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Biofilm Formation ◽  
Microbiological Quality ◽  
Staphylococcal Enterotoxin ◽  
Penicillin G ◽  
Aerobic Bacteria ◽  
Staphylococcal Enterotoxin A ◽  
Quality Aspects

AbstractIn this study, microbiological quality of 93 ready-to-eat food products was determined by enumeration of total aerobic bacteria and members of Enterobacteriaceae. Presence of Staphylococcus aureus and Listeria monocytogenes in the products were also investigated. Aerobic colony counts were between 1.9 × 102–3.4 × 108 CFU g−1 for 84.9% and Enterobacteriaceae counts were between 2 × 102 and 6.7 × 106 CFU g−1 for 43% of the samples. S. aureus was detected in 7.5% of the samples, but L. monocytogenes was not detected in any sample. 72.9% of the Enterobacteriaceae isolates showed resistance to at least one antibiotic tested, and 5 among the S. aureus isolates were found to be resistant to penicillin G and 2 against methicillin. Four S. aureus isolates produced only Staphylococcal enterotoxin A and 1 isolate produced both Staphylococcal enterotoxin A and B. Biofilm experiments revealed biofilm formation on polystyrene for 95.8%, 87.5%, and 91.6% of Enterobacteriaceae isolates at 4 °C, 22 °C, and 37 °C, respectively, whereas all S. aureus isolates formed biofilm at all temperatures.

Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

2020 ◽  
Vol 83 (6) ◽  
pp. 1057-1065
Author(s):  
YINGYING SUN ◽  
PEI GAO ◽  
YANSHUN XU ◽  
WENSHUI XIA ◽  
QIAN HUA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Physicochemical Changes ◽  
Low Salt ◽  
Storage Temperatures

ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS

Variations in External and Internal Microbial Populations in Shell Eggs during Extended Storage

2004 ◽  
Vol 67 (12) ◽  
pp. 2657-2660 ◽  
Author(s):  
D. R. JONES ◽  
M. T. MUSGROVE ◽  
J. K. NORTHCUTT
Keyword(s):  
Storage Period ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Microbial Quality ◽  
Shell Eggs ◽  
External Shell ◽  
Processing Line ◽  
Yeasts And Molds

The current project was conducted to determine the microbial quality of commercially processed shell eggs during extended storage. Unwashed eggs were collected at the accumulator before entering the processing line. Washed eggs were retrieved after placement in flats. All eggs were stored on pulp flats at 4°C for 10 weeks. Twelve eggs from each treatment were rinsed on the day of collection and during each week of storage. After rinsing, eggs were sanitized in ethanol, and contents were aseptically collected. Total aerobes, yeasts and molds, Enterobacteriaceae, and pseudomonads were enumerated from shell rinses and pooled egg contents. During storage, no differences were found between unwashed and washed eggs for Enterobacteriaceae and pseudomonads in either shell rinses or contents. No differences were found between treatments for population levels of total aerobes or yeasts and molds in the egg contents throughout the storage period. Significant differences between treatments were found at each week of storage for external shell contamination by total aerobes. The highest unwashed egg contamination occurred at week 8 of storage and the lowest was at weeks 0 and 1 of storage. The highest shell contamination with aerobic bacteria on the washed eggs was found at week 0 of storage and the lowest was at week 7. Yeast and mold contamination determined by shell rinses was also significantly different between treatments at each week of storage. Commercially washed eggs were significantly less contaminated than were unwashed eggs for the populations monitored.

Microbiological Quality of Terrestrial Gastropods Prepared for Human Consumption

2004 ◽  
Vol 67 (8) ◽  
pp. 1779-1781 ◽  
Author(s):  
S. SERRANO ◽  
L. M. MEDINA ◽  
M. JURADO ◽  
M. JODRAL
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Human Consumption ◽  
Terrestrial Gastropods ◽  
Hygienic Quality ◽  
And Staphylococcus Aureus ◽  
Spanish Legislation

Hygienic quality was investigated in 60 samples of ready-to-eat snails (Helix lactea, Helix nemoralis, and Helix hortensis) obtained from 30 in-season street stalls and 30 catering establishments (bars) in Córdoba. In accordance with Spanish legislation regarding hygiene in the preparation, distribution, and sale of prepared foods, counts were obtained for total mesophilic aerobic bacteria, coliforms, total Enterobacteriaceae, Escherichia coli, Salmonella, and Staphylococcus aureus. The results obtained showed that 33.3, 20.0, and 13.3% of the samples from stalls and 73.3, 53.3, and 6.7% of the samples from bars did not comply with the regulations with respect to the control of total mesophilic aerobic bacteria, Enterobacteriaceae, and Staphylococcus aureus, respectively. Coliforms were found in 53.3% of the samples from the bars (mean, 2.1 CFU/g) and in 33.3% of the stalls (mean, 1.1 CFU/g). Salmonella was not detected.

scholarly journals Effects of different fertilization practices on the quality of stored carrot

1989 ◽  
Vol 61 (2) ◽  
pp. 123-134
Author(s):  
Aino-Maija Evers
Keyword(s):  
Weight Loss ◽  
Field Experiments ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Split Application ◽  
Single Application ◽  
Marketable Yield ◽  
Carotene Content ◽  
High K

The effects of different fertilization practices on quality constituents of stored carrots were studied. The field experiments were carried out in southern Finland, and the carrots were stored in refrigerated storage for six months in 1985 and four months in 1986. After storage period the marketable yield and weight loss were measured, carotene content was analyzed and a sensory evaluation for taste and texture was performed in both years. In 1986, also NO3-N, N, P, K, Ca, Mg, ash, glucose, fructose and sucrose were analysed. In 1985, after storage, NPK fertirrigations without basic fertilization showed a tendency to produce a lower marketable yield than single application and placement fertilization. In 1986, after storage, split application and NPK fertirrigations showed a tendency to produce a lower marketable yield than unirrigated single application. The supraoptimal N amount showed a tendency to have a higher carotene content than optimal N amount, and NPK fertirrigations lower NO3-N content than irrigated single application. The irrigated placement and broadcast treatments yielded high K contents. The unfertilized treatments yielded higher marketable yield, lower NO3-N, N and K contents than fertilized treatments as an average.

scholarly journals Microbiological Quality of Food and Ready Meals Sold in Fast Food Restaurants on the Campus of NANGUI ABROGOUA University in Abidjan (Ivory coast)

2021 ◽  
Vol 10 (11) ◽  
pp. 226-234
Author(s):  
YAO Kouadio DAN Chépo Ghislaine ◽  
NANGA Yessé Zinzendorf KOMADE Thierry ◽  
LOUKOU Yao Guillaume KOUAME Lucien Patrice
Keyword(s):  
Staphylococcus Aureus ◽  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Aerobic Bacteria ◽  
Colony Forming Unit ◽  
Consumer Safety ◽  
Fast Food Restaurants ◽  
Quality Of Food

The objective of this study was to analyze the microbilogical quality of foods sold in fast food restaurants on the campus of NAGUI ABROGOUA University (UNA). The detection and enumeration of total mesophilic aerobic bacteria, total and fecal coliforms, Salmonella, Staphylococcus aureus, sulfite-reducing anaerobes (ASR) and Clostridium perfringens were carried out according to the standard methods in force. In 3 months, 36 samples of ready meals from 7 sites were collected and analyzed. The results obtained revealed that the germ loads (colony forming unit : CFU) vary according to the nature of the germ, its origin and the nature of the food sampled. The charges in GAM vary from 9.4 108 ± to 1.5 108 CFU/g to 6.3 101 ± 4.5 101 CFU/g. Overall, attiéké-garba and its condiments contain most of the germs sought with the exception of Salmonella which are absent in all the dishes analyzed. Thus, in terms of microbiological quality, 60 %, 33.3 %, 25 % and 13.3 % of the samples taken respectively from the school office aera, IREN - market and fixed restaurant sites are of non-microbiological quality satisfying the standards. This non-compliance is more attributable to attiéké-garba and its condiments contaminated with coliform strains, in particular Escherichia coli and strains of Staphylococcus aureus. It is therefore necessary to improve the hygienic quality of meals served in fast food restaurants on the campus of NANGUI ABROGOUA University (UNA), in particular attiéké-garba condiments and curdled milk to ensure better consumer safety.

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