Naslov
Microbial changes during ripening of fermented horsemeat sausages

Autori
Alagić, Damir ; Kozačinski, Lidija ; Filipović, Ivana ; Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Njari, Bela ; Kozačinski, Zvonimir ; Uhitil, Sunčica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of lectures and posters Hygiena alimentorum XXIX / Turek, Peter ; Popelka, Peter - Bratislava : University of Veterinary Medicine Košice, 2008, 149-153

ISBN
978-80-7148-059-4

Skup
Hygiena alimentorum XXIX. Quality of meat and meat products.

Mjesto i datum
Vysoké Tatry, Slovačka, 05.05.2008. - 07.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
horsemeat sausages ; microflora

Sažetak
In this research the microbiological changes during the ripening of fermented horsemeat sausages were studied. Three sausages were sampled on day 0, 14, 28 and 42. Microbiological analysis included the determination of counts of aerobic mesophilic bacteria, lactic acid bacteria, micrococci, Staphylococcus aureus, enterobacteria, Escherichia coli, yeasts and moulds, enterococci, Pseudomonas spp, sulphite-reducing clostridia, and identification of the presence of Listeria monocytogenes and Salmonella species. During fermentation, in the sausage microflora prevailed LAB (6-8 log10 cfu g-1), but there were also micrococci (2-3 log10 cfu g-1), and yeasts and fungi (3-4 log10 cfu g-1). Significant drop in pH value was recorded during the first 14 days of fermentation (5.82 on day 0, and 5.02 on day 14). That, and other possible antimicrobial mechanisms of LAB, led to the expected reduction of microorganism counts or elimination of enterobacteria, E. coli, pathogenic staphylococci and sulphite-reducing clostridia.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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