Naslov
Chemical composition and microbial populations of Slavonian sausage

Autori
Dobranić, Vesna ; Pleadin, Jelka ; Zdolec, Nevijo ; Filipović, Ivana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Proceedings Days of Veterinary Medicine / Mitrov, Dine - Skopje : Faculty of Veterinary Medicine Skopje, 2011, 97-97

ISBN
978-9989-774-20-X

Skup
Days of Veterinary Medicine

Mjesto i datum
Ohrid, Sjeverna Makedonija, 09.09.2011. - 11.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Slavonian sausage; chemical composition; microbiota

Sažetak
Slavonian sausage is traditional pork meat product produced in households of Eastern Croatia. The aim of this study was to investigate its changes in chemical properties and dominant microbial flora during the ripening and drying. Sausages were sampled at 0, 7, 14 and 45 days of production. Quality parameters monitored were moisture (ISO 1442:1997), total protein content (HRN ISO 937:1999), hidroxyproline (HRN ISO 3496:1999), fat (HRN ISO 1443:1999), ash (ISO 936:1998) and pH (pHmeter MP220). Coagulase negative staphylococci and lactic acid bacteria counts were determined using manitol salt agar and de Man Rogosa Sharpe agar, respectively, incubated for 48 hours at 30 C. Selected bacterial strains were identified by means of biochemical tests API Staph (n=14) and API 50 CHL (n=14). In final products average values for moisture were 23.2 %, total proteins 31.80 %, meat proteins 28.97 %, hidroxyproline 0.35 %, fat 40.01 %, ash 5.22 % and pH 5.34. Population of coagulase negative staphylococci remain at stable counts of 3 log CFU/g during the ripening, while lactic acid bacteria increased for 5 log CFU/g reaching 8 log CFU/g in final product. Dominant strains in selected populations were Staphylococcus xylosus (n=13 ; 92.8 %) and Lactobacillus fermentum (n=10 ; 71.4 %).

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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