Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. XIII No. 6, 2011.

Izvorni znanstveni članak

Microbial characterization of horse meat dry sausage

Damir Alagić ; Visoko gospodarsko učilište u Križevcima, M. Demerca 1, Križevci
Miomir Stojnović ; Visoko gospodarsko učilište u Križevcima, M. Demerca 1, Križevci
Nevijo Zdolec ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane
Ivana Filipović ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane
Anamaria Ekert Kabalin ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za stočarstvo
Glorija Ćorić-Alagić ; Obrtnička škola Koprivnica, Trg Slobode 7, Koprivnica
Natalija Vragović ; EC Inspekt, Zagreb

Puni tekst: hrvatski pdf 178 Kb

str. 418-422

preuzimanja: 1.003

citiraj

Puni tekst: engleski pdf 165 Kb

str. 450-455

preuzimanja: 722

citiraj

Sažetak

The aim of this study was to evaluate microbiological changes of traditionally produced horse meat sausages depending on maturing phases and season, to determine lactic acid bacteria and to research their inhibitory potential towards L. monocytogenes. Production season influenced significantly on total viable count, lactic acid bacteria, coagulase-negative cocci, enterococci and yeasts in final product (p<0.05). Lactic acid bacteria represented the most numerous microbial population, and significant number of yeasts and coagulase-negative cocci was also determined. Lactobacillus plantarum was determined as the dominant species of lactic acid bacteria population (56 %), while Weisella confusa (26 %), Lactobacillus fermentum (6 %), Lactobacillus pentosus (6 %), Lactococcus lactis subsp. lactis (2 %), Lactobacillus delbrueckii subsp. delbrueckii (2 %) and Weisella viridescens (2 %) were also isolated. Lactobacilli showed the strongest inhibitory effect towards L. monocytogenes in vitro. The results of this research may contribute to better understanding of specific issues of horse meat fermented sausages production compared to sausages produced from other sorts of meat and they can be used for sausage production standardization.

Ključne riječi

horse; dry sausage; lactic acid bacteria; inhibition

Hrčak ID:

80796

URI

https://hrcak.srce.hr/80796

Datum izdavanja:

9.12.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.037 *