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https://doi.org/10.31727/m.22.5.3

Microbiological and phisico-chemical properties of traditional dry- fermented hen meat sausages

Nevijo Zdolec ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Marta Kiš ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Željka Cvrtila ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Tomislav Mikuš ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Snježana Kazazić ; Institut Ruđer Bošković, Zagreb, Hrvatska
Jelka Pleadin ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Tina Lešić ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Lidija Kozačinski ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Vesna Dobranić ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Hrvoje Mazija ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska


Puni tekst: hrvatski pdf 316 Kb

str. 368-377

preuzimanja: 104

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Sažetak

The aim of present study was to investigate the microbiological and physicochemical properties of a new product - hen meat dry sausages. In the production of sausages, the meat of breasts and thighs of heavy hybride laying hens COBB 500 (n = 150) was used at the end of the laying period at 62-65 weeks of age. Thirty days before slaughter, supplementary cereals were included into the feed mixture. Slaughter was performed in an approved slaughterhouse, while deboning, preparation and ripening of sausage was carried out on family farm from December 2019 to March 2020. The number of aerobic mesophilic bacteria, lactic acid bacteria, enterococci, enterobacteria, yeasts and molds, Escherichia coli and the presence of Salmonella spp. and Listeria monocytogenes were determined in the raw material, sausage batter and final products. Lactic acid bacteria and enterococci isolates were randomly selected from final products (n = 16) and identified using MALDI-TOF mass specrometry. Chemically, the water content, water activity, pH, content of salt, ash, fat, protein and hydroxyproline, fatty acid composition and cholesterol were measured. Pathogenic bacteria were not found, while in the final products the number of lactic acid bacteria and enterococci was 7-8 log10 CFU/g and 6 log10 CFU/g, respectively, with the predominant species Lactobacillus sakei and Enterococcus faecalis. The average content of protein, collagen and fat was 46.28 ± 3.14 %, 1.89 ± 0.21 % and 11.15 ± 0.90 %, and cholesterol 98.9 ± 9.93 mg/100g. The content of monounsaturated fatty acids (MUFA) was 52.81%, saturated fatty acids (SFA) 34.82 %, and polyunsaturated fatty acids (PUFA) 12.37 %. The advantages of this product in comparison to standard red-meat dry sausages are related to higher protein content, very low fat content and nutritionally favorable ratio and content of fatty acids.

Ključne riječi

hen meat dry sausage, production process, microflora, chemical composition

Hrčak ID:

245054

URI

https://hrcak.srce.hr/245054

Podaci na drugim jezicima: talijanski španjolski hrvatski njemački

Posjeta: 796 *




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