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Microbial changes during ripening of fermented horsemeat sausages

Damir Alagić ; Visoko gospodarsko učilište, Mislava Demerca 1, Križevci
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u zagrebu, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u zagrebu, Zagreb
Nevijo Zdolec ; 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
Bela Njari ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u zagrebu, Heinzelova 55, Zagreb
Zvonimir Kozačinski ; Veterinarska stanica Velika Gorica, Sisačka bb, Velika Gorica
Sunčica Uhitil ; Veterinarska stanica Grada Zagreba, Heinzelova 68, Zagreb

Sažetak

In this paper changes in microflora occurring during ripening of horsemeat sausages were monitored. Three sausages were sampled on day 0, and again on days 14, 28 and 42 of ripening. During fermentation, in the sausage microflora prevailed lactic acid bacteria (6-8 log10 cfu g-1), but there were also micrococci (2-3 log10 cfu g-1), and yeasts and fungi (3-4 log10 cfu g-1). Significant drop in pH value was recorded during the first 14 days of fermentation (5.82 on day 0, and 5.02 on day 14). That, and other possible antimicrobial mechanisms of LAB, led to the expected reduction of microorganism counts or elimination of enterobacteria, E. coli, pathogenic staphylococci and sulphite-reducing clostridia.

Ključne riječi

horsemeat sausages; microflora

Hrčak ID:

30707

URI

https://hrcak.srce.hr/30707

Datum izdavanja:

14.7.2008.

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