scholarly journals Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

2016 ◽  
Vol 5 (4) ◽  
pp. 36 ◽  
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Physicochemical Characteristics ◽  
Plate Count ◽  
Purchase Intent ◽  
High Sodium ◽  
Microbial Counts ◽  
Microbiological Characteristics ◽  
Nacl Concentration ◽  
Aerobic Plate Count ◽  
Hedonic Scale

<p>Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, <em>Escherichia coli</em>, <em>Staphylococcus aureus</em> and<em> Campylobacter</em> spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P&lt;0.05). No <em>E. coli</em>, <em>S. aureus </em>and<em> Campylobacter </em>spp.<em> </em>were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.</p>

scholarly journals Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and Amaretto

2017 ◽  
Vol 6 (3) ◽  
pp. 65
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Purchase Intent ◽  
Valuable Insight ◽  
E Coli ◽  
Microbial Counts ◽  
Tbars Values ◽  
Hedonic Scale

Many consumers incorporate yogurt into their diet as a healthy alternative to other food choices. Providing a variety of flavor choices to the yogurt consumer is important to maintain eating satisfaction. The objective of this study was to evaluate specific attributes of three novel yogurt flavors. These flavors, sweetened with low calorie stevia, include molasses, amaretto and mulberry. Through sensory testing, each flavor was evaluated for consumer product acceptance and purchase intent. Additionally, the yogurt products were assayed for certain physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, fifty-eight participants (23 males and 35 females) evaluated the yogurt flavors for acceptability of appearance, color, flavor, sweetness, sourness, texture and overall liking. Physicochemical characteristics were evaluated for % moisture content, pH value, color (L*, a* and b* values) and lipid oxidation (thiobarbituric acid-reactive substances (TBARS) protocol) every 7 days for 28 days. Through plating techniques, yogurt was assayed for two microbial counts: Escherichia coli and Staphylococcus aureus every 7 days for 28 days. Overall liking scores from the hedonic analysis indicate that mulberry flavor was the most desirable (5.67), followed by amaretto (5.32), and molasses (5.07). From the acceptability, mulberry yogurt scored the highest at 70.69%. From the purchase intent questionnaires, amaretto yogurt scored the highest at 44.83%. In general, there were no outstanding differences in the physiochemical characteristics among the three yogurts tested. However, % moisture content and L* values (lightness) increased in all samples over the 28 days of storage. The TBARS values were higher in molasses flavor at 5.84 mg MDA/kg. No E. coli or S. aureus were detected. This study provides valuable insight into the quality, safety, shelf-life and consumer acceptance of the three novel yogurt flavors.

scholarly journals Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C

2021 ◽  
Vol 50 (10) ◽  
pp. 2993-3002
Author(s):  
Suhaili M. ◽  
Nor-Khaizura M.A.R. ◽  
Nur Hanani Z.A. ◽  
Ismail-Fitry M.R. ◽  
Samsudin N.I.P. ◽  
...  
Keyword(s):  
Oyster Mushroom ◽  
Plate Count ◽  
Slight Reduction ◽  
Microbial Quality ◽  
Quality And Safety ◽  
Microbial Counts ◽  
Physicochemical Changes ◽  
Increasing Trend ◽  
Colour Changes ◽  
Aerobic Plate Count

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould count, Escherichia coli count, Bacillus cereus count, and Listeria monocytogenes count, while the physicochemical analyses were pH, water activity, colour, and firmness. Grey oyster mushroom stored at 4 °C showed increasing trend in all microbial counts. A similar trend was observed at 25 °C, but with higher microbial counts except for L. monocytogenes which had a slight reduction from 1.82 ± 1.16 at day 0 to 0.24 ± 0.34 log CFU/g at day 6. The pH of grey oyster mushroom was quite stable when stored at 4 °C (6.42 ± 0.03 at day 0 to 6.46 ± 0.21 at day 12). A decrease in pH was observed when the mushroom was stored at 25 °C (6.42 ± 0.03 at day 0 to 5.38 ± 0.93 at day 6). The Browning Index (BI) increased which indicated by the colour changes on the mushroom cap (front and back) especially at 25 °C. Firmness analysis carried out on mushroom cap and stalk showed a decreasing trend during storage, at which 25 °C displayed prominent loss of firmness in cap and stalk as compared to 4 °C. In conclusion, slower deterioration was observed in grey oyster mushroom stored at 4 °C as compared to 25 °C. This is based on lower microbial counts, and minimal changes in pH, BI, and firmness of grey oyster mushroom.

Microbial Survey of Pennsylvania Surface Water Used for Irrigating Produce Crops

2016 ◽  
Vol 79 (6) ◽  
pp. 902-912 ◽  
Author(s):  
AUDREY D. DRAPER ◽  
STEPHANIE DOORES ◽  
HASSAN GOURAMA ◽  
LUKE F. LaBORDE
Keyword(s):  
Surface Water ◽  
Physicochemical Characteristics ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Human Pathogens ◽  
Indicator Organisms ◽  
Environmental Characteristics ◽  
E Coli ◽  
Contaminated Irrigation Water ◽  
Aerobic Plate Count

ABSTRACT Recent produce-associated foodborne illness outbreaks have been attributed to contaminated irrigation water. This study examined microbial levels in Pennsylvania surface waters used for irrigation, relationships between microbial indicator organisms and water physicochemical characteristics, and the potential use of indicators for predicting the presence of human pathogens. A total of 153 samples taken from surface water sources used for irrigation in southeastern Pennsylvania were collected from 39 farms over a 2-year period. Samples were analyzed for six microbial indicator organisms (aerobic plate count, Enterobacteriaceae, coliform, fecal coliforms, Escherichia coli, and enterococci), two human pathogens (Salmonella and E. coli O157), and seven physical and environmental characteristics (pH, conductivity, turbidity, air and water temperature, and sampling day and 3-day-accumulated precipitation levels). Indicator populations were highly variable and not predicted by water and environmental characteristics. Only five samples were confirmed positive for Salmonella, and no E. coli O157 was detected in any samples. Predictive relationships between microbial indicators and the occurrence of pathogens could therefore not be determined.

scholarly journals Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia

2020 ◽  
Vol 21 (5) ◽  
Author(s):  
Ferymon Mahulette ◽  
TRI SANTI KURNIA
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Fishery Product ◽  
Microbiological Characteristics ◽  
Plate Count Method

Abstract. Mahulette F, Kurnia TS. 2020. Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia. Biodiversitas 21: 2216-2223. Bakasang laor consisted of two types, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material is very limited therefore these investigations are necessary to be conducted. The research aimed to analyze the microbiological and physicochemical characteristics of two types of bakasang laor. The microbiological characteristics are used to determine product safety whereas the physicochemical characteristics, amino acids, and fatty acids contents can determine the nutritional value for consumption. The sample of bakasang laor was taken from traditional producers in Latuhalat, Ambon. Microbiological analysis using plate count method. From the measurement, the total number of halotolerant and coliform bacterial in bakasang laor without vinegar were 6.2 log CFU/g and 6.5 log CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.6 log CFU/g at the end of fermentation. The total amino acids and fatty acids contents of bakasang laor without vinegar at the end of fermentation were 11.25% and 32.23%, while bakasang laor vinegar was 9.38% and 32.72%, respectively. The bacteria found in bakasang laor were Leuconostoc mesenteroides, Bacillus subtilis, Staphylococcus arlettae, Staphylococcus petrasii, Escherichia coli, and Enterobacter cloacae. Generally, microbiological and physicochemical characteristics of bakasang laor with vinegar were better than bakasang laor without vinegar. This research can improve the quality of this fermentation product in the future.

scholarly journals Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

2009 ◽  
Vol 25 (3-4) ◽  
pp. 231-239 ◽  
Author(s):  
M.A. Kenawi ◽  
Abdel Salam ◽  
M.N. Kenawi
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Bacterial Count ◽  
Sodium Lactate ◽  
Plate Count ◽  
Buffalo Meat ◽  
Microbiological Characteristics ◽  
Aerobic Plate Count

The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychotropic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes. .

scholarly journals Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1500-1512
Author(s):  
Ahmad Zainuri M.D. ◽  
Wan-Zunairah W.I. ◽  
Farah-Nadiah A.R. ◽  
Fatimah M.H.B. ◽  
Nor-Khaizura M.A.R. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Gamma Irradiation ◽  
Ph Value ◽  
Potato Starch ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Plate Count ◽  
Potato Starches ◽  
Cooking Yield

Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This study was conducted to investigate and compare the effect of gamma irradiation on the physicochemical characteristics and microbiological quality of containing two different starches. Tapioca starch (TS) and potato starch (PS) were incorporated into the formulations at 3 levels (3%, 8% and 11%) and was irradiated at 4 doses of 0 (control), 4, 6, and 8 kGy with dose rate of 42.78 Gy/min by using 60Cobalt. Total plate count (TPC) was performed where samples were stored at 8°C and examined for day 1, 3, 5, and 7. Results showed that all doses of irradiation did not significantly (p>0.05) affected the moisture content and water activity of samples. However, gamma irradiation significantly (p<0.05) decreased the pH value, cooking yield, lightness, and hardness of the samples; whereas it significantly (p<0.05) increased the cooking loss, colour (a* and b*), and breaking length. Meanwhile, cooking yield, lightness, and hardness of samples containing PS were higher compared to samples containing TS. Moisture content for samples containing both TS and PS was higher compared to samples containing single starch. TPC showed that irradiation was able to control microbial growth. Moreover, no microbial load was detected on samples irradiated at 8 kGy until day 7. It was thus shown that increased doses in gamma irradiation could improve microbiological quality of flat rice noodles

scholarly journals Microbiological Quality and Safety of pre-cut fruit retailed in Ilorin, Kwara State, Nigeria

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
M B Odebisi-Omokanye
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Fungal Species ◽  
Plate Count ◽  
Salmonella Spp ◽  
Microbiological Characteristics ◽  
Fruit Samples ◽  
Aerobic Plate Count

The microbiological quality of pre-cut fruits retailed in three local markets in Ilorin, Kwara state, Nigeria was assessed. Pre-cut fruit samples comprising watermelon, pineapple and pawpaw were obtained from vendors at different retail outlets in the markets and the physicochemical and microbiological characteristics were examined. Mean total aerobic plate count ranged from 1.20 x 104 to 2.0 x 104cfu/g while fungal count ranged from 0.5 x 102 to1.6 x 102 cfu/g. Eight bacterial and six fungal species were isolated: Proteus vulgaris, Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Campylobacter jejuni, Klebsiella aerogenes, Escherichia coli, Salmonella spp. Aspergillus niger, Aspergillus flavus, Mucor mucedo, Rhizopus stolonifer , Aspergillus fumigatus and Saccharomyces cerevisiae. The physicochemical parameters studies varies as follows: pH ranged from 3.5 to 4.1, moisture content 60.20 to 90.73%, titratable acidity 0.42 to 0.80g/100ml, ash 0.50 to 1.11% and total sugar 2.01 to 2.53g/100ml. The findings from this study showed that the fruits contained microorganisms that are potentially pathogenic. Under favourable conditions, they may multiply and thus render the fruits unsafe for consumption as they could become means of food poisoning.

Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents

1988 ◽  
Vol 51 (12) ◽  
pp. 945-948 ◽  
Author(s):  
A. TELLEZ-GIRON ◽  
G. R. ACUFF ◽  
C. VANDERZANT ◽  
L. W. ROONEY ◽  
R. D. WANISKA
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Microbiological Characteristics ◽  
Airborne Contamination ◽  
Aerobic Plate Count ◽  
Mold And Yeast ◽  
Sanitary Conditions ◽  
Corn Tortillas

Commercial corn tortillas were assayed for pH, moisture, aw, aerobic plate count (APC) and mold and yeast count (MYC). The shelf life of commercial tortillas ranged from 3 to 60 days, depending on the amount and type of preservative added. High initial APCs of commercial tortillas were associated with poor sanitary conditions at the plants, airborne contamination and improper storage practices. Shelf life of tortillas was greatly enhanced by refrigerated storage with or without the use of antimicrobials. For tortillas stored at 25°C, substantial increases in shelf life were attained by acidification (0.45% fumaric acid) plus addition of K-sorbate or Ca-propionate, but particularly by combination of these two antimicrobials. For tortillas stored at 4°C, shelf life of non-acidified samples was somewhat enhanced by addition of parabens and combinations of K-sorbate and Ca-propionate. Shelf life of acidified tortillas at 4°C was somewhat enhanced by addition of parabens and K-sorbate but increased substantially by addition of Ca-propionate and combinations of K-sorbate and Ca-propionate.

Microbiological and Color Aspects of Cooked Sausages Made from a Standardized Porcine Blood Cell Concentrate

2007 ◽  
Vol 70 (5) ◽  
pp. 1181-1186 ◽  
Author(s):  
BERNHARD NOWAK ◽  
ADOLF HEISE ◽  
NIKOLAI TARNOWSKI ◽  
THEDA von MUEFFLING
Keyword(s):  
Blood Cell ◽  
Whole Blood ◽  
Anaerobic Bacteria ◽  
The Other ◽  
Plate Count ◽  
Table Salt ◽  
Microbial Counts ◽  
Aerobic Plate Count ◽  
The Impact ◽  
Coagulase Positive Staphylococci

The objective of this study was to determine the potential for blood cell concentrates (BCCs) from pigs as an ingredient in food. Sausages were made for this study according to a basic recipe for a type of blood sausage that is common in Germany. First, sausages were produced with rind and kettle broth only, and different amounts (2.5 to 31%) of standardized blood cell concentrate (s-BCC) were added (15% table salt [NaCl] and 25% protein content). Then, sausages were made with whole blood and compared with s-BCC sausages; both the BCC and blood had been pretreated either with NaCl or curing salt (nitrite). The impact of BCC and blood on the color (La*b*) of these rind sausages was determined. Finally, blood sausages were made with 12% s-BCC and either natural spices or spice extracts. These sausages were investigated microbiologically and compared to customary commercial blood sausage products (with whole blood) in terms of aerobic plate count (APC), Enterobacteriaceae, sulfite-reducing anaerobic bacteria, coagulase-positive staphylococci, and spore-forming bacilli. The desired color parameters (L, 34.5; a*, 17.8; and b*, 10.6) were obtained with the addition of about 12% s-BCC. Curing the blood or BCC beforehand had no significant (P &gt; 0.05) influence on the color. The microbial counts of both the blood (APC, 4.4 log CFU/g) and the natural spices (APC, 6.6 log CFU/g) were relatively high. The spices were responsible for the relatively high microbial counts in the sausages, particularly the bacilli (6.4 log CFU/g). However, these counts were comparable to those found in commercial blood sausages. The bacteria introduced into the sausage by the blood had no significant impact on the bacterial counts of the end product. The bacterial loads of the sausages produced with 12% s-BCC and spice extracts were significantly lower (APC and bacilli, 2.0 log CFU/g) than those of the other blood sausages (APC, ∼4.4 log CFU/g; bacilli, 3.2 to 4.0 log CFU/g).

scholarly journals Assessment of Beef Meat Handling, Physicochemical and Bacteriological Properties of Selected Butcheries in Hawassa City, Ethiopia

2021 ◽  
Vol 44 (1) ◽  
pp. 62-73
Author(s):  
Tadewos Hadero ◽  
Gezahegn Nigusse ◽  
Sandip Banerjee
Keyword(s):  
Physicochemical Characteristics ◽  
Plate Count ◽  
Type I ◽  
Security Issues ◽  
Beef Meat ◽  
Shigella Spp ◽  
Contaminated Food ◽  
Aerobic Plate Count ◽  
Pass Through ◽  
Meat Samples

Meat is the flesh of an animal that is considered edible, especially that of a mammal or bird and is nutritionally rich in protein and allied nutrients. The carcass of an animal’s pass through several channels before being consumed, even the handling of the meat by the consumers determines its nutrient availability. Fresh meats are easily contaminated during slaughtering and thereafter the processing. If not properly handled, processed and preserved, the meat is a good medium to support growth and proliferation of microorganisms. The problem of beef handling and hygiene in butchers’ enterprise are focusing in slaughter slabs, beef transportation and butcheries especially in some small butchers. Over the past two decades, consumers have been exposed to a series of food safety frights including major outbreaks of food borne diseases, food security issues, and contaminated food supplies. The aim of the study is to assess the physicochemical characteristics of the beef in outlets, which includes water loss, water activity, cooking loss/ water holding capacity, pH, shear force, moisture content and ash, and the bacteriological quality of the beef meat viz. aerobic plate count, coliform count, fecal coliform, E. coli 0157:H7 type I, S. aureus, Salmonella, and Shigella spp. The fresh beef meat samples were collected from Hawassa city randomly selected agricultural meat distributors. The laboratory analyses were done according to standard methods for the examination of foods. The results of this study revealed that the change in physicochemical properties, specifically the amount of water content decrease not only affected meat color and quality but also made meat dry and tough. However, the entire beef samples were at the food grade level. Bacteriologically meat samples were at good quality status compared to the standard set for fresh foods such as raw meat. Moreover, Salmonella and Shigella spp. in every 25 gm sample of raw beef were not detected. Environment, equipment and personnel sanitary hygiene during butchering beef meat helps to keep beef meat bacteriologically safe and quality.

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