Conference paper

Microbial changes during ripening of fermented horsemeat sausages

Damir Alagić ; College of Agriculture at Križevci, Mislava Demerca 1, Križevci
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u zagrebu, Zagreb
Ivana Filipović ; College of Agriculture at Križevci, Mislava Demerca 1, 48260 Križevci
Nevijo Zdolec ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Bela Njari ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Zvonimir Kozačinski ; Veterinary health station Velika Gorica, Sisačka bb, Velika Gorica
Sunčica Uhitil ; Veterinary health station Zagreb, Heinzelova 68, 10000 Zagreb

Abstract

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.

Keywords

horsemeat sausages; microflora

Hrčak ID:

30707

URI

https://hrcak.srce.hr/30707

Publication date:

14.7.2008.

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