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HOME-MADE FERMENTED SAUSAGES - MICROBIOLOGICAL QUALITY

Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Kristina Leskovar ; Veterinarska stanica Vrbovec, Kolodvorska 68, Vrbovec
N. Vragović ; Centar za analitiku rezidua, Medvedgradska 49, Zagreb
Dank Budimir ; Zavod za javno zdravstvo Primorsko goranske županije, Krešimirova 52A, Rijeka

Sažetak

In this study microbiological changes during 90-day ripening period of traditional home-made fermented sausages were investigated. Total viable count, lactic acid bacteria, coagulase negative cocci, enterococci, yeasts, sulphitereducing clostridia, enterobacteria, S. aureus, Pseudomonas spp., Salmonella spp and L. monocytogenes were determined in raw materials and sausage mixture using standard microbiological methods. In meat, fat tissue and prepared sausage mixture significant microbiological contamination was observed – due enterobacteria (3,47- 3,54 log10 CFU/g), enterococci (2,00-4,43 log10 CFU/g), clostridia (1-2 log10 CFU/g) and S. aureus (2,6-3,47 log10 CFU/g). During the ripening of sausages lactic acid bacteria count increased from initial 4,5 log10 CFU/g to > 8 log10 CFU/g towards 21st day and remaind constant till the end of process (90th day). Changes in total viable cound followed the trend of succession of lactic acid bacteria. Enterococci decreased continuously after 21st days resulting in 1,7 log lower number in final products comparing to initial population. Yeast (> 5 log10 CFU/g) and coagulase negative cocci count (3,5 log10 CFU/g) didn’t changed significantly during the ripening. Enterobacteria, S. aureus and clostridia were found until day 60, 33 and 8, respectively. With regard to studies of industrial fast-fermented sausages, traditional home-made sausages showed inferior hygienic quality of raw materials and prepared sausage mixture, as well as slower acidification and delayed elimination of undesirable microflora. Microbiological finding at the end of manufacturing process complied provisions of Croatian Regulation on microbiological standards for foodstuffs (NN 46/94; 20/01; 40/01; 125/03; 32/04).

Ključne riječi

home-made fermented sausages; microbiological quality

Hrčak ID:

21259

URI

https://hrcak.srce.hr/21259

Datum izdavanja:

15.12.2007.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.364 *