Naslov
Microbial succession and effect of seasonings during the production of the Croatian traditional dry-cured sheep meat product, kastradina

Autori
Andrijana Kegalj, Danijel Karolyi, Mirna Mrkonjić Fuka, Boro Mioč

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

Izvornik
NUTRCON 2018 Book of Abstracts / Kakurinov, Vladimir - Skopje : Consulting and Training Center KEY, 2018, 45-46

ISBN
978-608-4565-12-3

Skup
Congress on Food Quality and Safety, Health and Nutrition (NUTRICON 2018)

Mjesto i datum
Ohrid, Sjeverna Makedonija, 13.06.2018. - 15.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Kastradina, natural microflora, microbiological quality, microorganisms

Sažetak
Croatian dry-cured meat product - Kastradina has been traditionally produced from the meat of fattened wethers and infertile sheep or goats. The aim of this study was to explore how the technological process of production affects the microbiological quality and natural microflora of Kastradina. The study included 20 sheep carcass. After slaughtering, chilling and cutting the carcasses in halves, each half was cut into three parts: haunch, shoulder and the remaining part called “kora”. Salting was carried out in two different variants: salting with sea salt (i) and with curing mixture of sea salt, garlic, laurel and rosemary (ii). The meat was kept in containers for 7 days. After that, the meat was washed out, drained and placed into the drying room for 7 days. In order to determine the growth of the microorganisms during the technological process, meat sampling was conducted for three times: 1st (raw meat), 7th (after salting phase) and 14th (dry product) day. Using classical microbiological methods TBC (total bacterial count), LAB (lactic acid bacteria), Enterococcus spp., Micrococcaceae spp., sulphite-reducing clostridia, Salmonella spp., Enterobacteriaceae, coliforms, Escherichia coli, S. aureus, yeast and mould and Listeria spp. were enumerated, and pathogenic microorganisms (Escherichia coli, Listeria spp., Salmonella spp., sulphite- reducing clostridia) weren’t detected in any of the samples. During the technological process average number of Staphylococcus aureus decreased and were not detected at the end of maturation. TBC, LAB, Micrococcaceae, yeast and mould reached maximum counts at the end of the salting phase. Added spices had negative impact on the average number of TBC and coliforms. The results obtained indicated that yeast and mould constituted the predominant flora of Kastradina. LAB and Micrococcaceae spp. were also found in considerable numbers. Our findings give an important insight into the microbiology of dry-cured meat products made from entire pieces.

Izvorni jezik
Engleski

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