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Microbial profile of buffalo sausage during processing and storage.

Sachindra, N. M. and Sakhare, P. Z. and Yashoda, K. P. and Narasimha Rao, D. (2005) Microbial profile of buffalo sausage during processing and storage. Food Control, 16 (1). pp. 31-35.

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Abstract

The microbiological quality of buffalo sausage during processing and storage (<less than or equal to>32 days; 4 1C) was investigated. A ready-to-eat type of emulsion sausage was prepared from buffalo meat; the sausages were steam cooked for 45 min, packaged in metallized polyester pouches, and stored under N2 (90%), CO2 (90%) or vacuum (90%). Samples were taken for microbiological analysis at each step of processing (minced meat, sausage batter, stuffed sausage, cooked sausage) and every 4 days during storage. Raw minced meat was found to contain the following microbial counts: coliforms, 23.2 MPN/g ; total plate count (TPC), 5.41 0.25, log cfu/g; yeasts/fungi, 2.29 0.07 log cfu/g; Staphylococcus aureus, 1.57 0.11 log cfu/g; and lactic acid bacteria (LAB), 0.60 0.20 lg cfu/g. Sausage emulsion did not show any marked change in TPC and levels of S. aureus, but levels of yeast/fungi and coliforms significantly increased; similar trends were found for stuffed sausages. Cooked sausages had markedly lower microbial counts than the samples taken from previous processing steps, indicating that steam cooking for 45 min was an effective procedure. The shelf life of cooked buffalo sausage was 31 days in either vacuum or CO2; results indicated that spoilage of vacuum packaged buffalo sausage was probably due to LAB, while microflora other than LAB may be responsible for spoilage of sausages packaged under CO2.

Item Type: Article
Uncontrolled Keywords: BUFFALOES-; CARBON-DIOXIDE; FOOD-SAFETY-ANIMAL-FOODS; MEAT-SPECIFIC; MICROBIOLOGICAL-QUALITY; NITROGEN-; PACKAGING-; SAUSAGES-; STORAGE-; VACUUM-; BUFFALO-MEAT; CO2-; MODIFIED-ATMOSPHERE-PACKAGING; VACUUM-PACKAGING
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2008 11:58
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7533

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