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365310

Effect of probiotics on microbiological and chemical quality attributes of Alxendria semidry sausage

Article

Last updated: 23 Dec 2024

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Subjects

-

Tags

Food safety / meat quality

Abstract

Changes in microbiological and chemical quality of Alxendria semidry sausage were investigated during refrigerated storage where sausage mix was treated with different six groups of probiotics Bifidobacteriumlactis Bb-12, L.casei 01, L. acidophilus M92, L.lactis MA16,  mixture of Bifidobacteriumlactis Bb-12 and L. acidophilus M92, mixture of L.casei 01 and L. acidophilus M92. Produced sausage was ripened at 20°C in fermentation chamber for 3 days, after that, fermentation was stopped by gradual elevation of temperature followed by cooking to 72°C core temperature then the product was kept under refrigerated storage at 4°C for three months. Product was examined during fermentation and storage period to assay the changes in both microbiological and chemical quality parameters. Results of microbiological examination revealed that incoparation of different types of probiotics resulted in a significant increase in lactic acid bacteria count, decrease in total yeast and mould and lipolytic bacterial count during fermentation period while refrigerated storage resulted in decrease in lactic acid bacteria with an increase in yeast and mould count. However, staphylococcus aureus, Enterobacteriaceae, and proteolytic bacteria were below the delectable limit. Chemical examination of fermented sausage indicated that refrigerated storage resulted in reduction in moisture content with subsequent increase in protein, fat and ash content. Probiotics resulted in a significant and gradual decrease in pH value during fermentation period and in the first month of storage followed by significant increase during storage. Bifidobacteriumlactis resulted in the highest pH value while mixture of L.casei and L. acidophilus resulted in the highest acidity at the end of fermentation period.  

DOI

10.21608/vmjg.2016.365310

Keywords

probiotics, Fermented sausage, chemical quality, lactic acid bacteria, Microbiological quality, starter cultures

Authors

First Name

Nermeen

Last Name

Malak

MiddleName

-

Affiliation

Food Hygiene and Control Department, Faculty of Vet. Medicine, Cairo University, 12211 Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Gehan

Last Name

Kassem

MiddleName

-

Affiliation

Food Hygiene and Control Department, Faculty of Vet. Medicine, Cairo University, 12211 Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Mohamed

Last Name

Emara

MiddleName

-

Affiliation

Food Hygiene and Control Department, Faculty of Vet. Medicine, Cairo University, 12211 Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Nabil

Last Name

Yassin

MiddleName

-

Affiliation

Food Hygiene and Control Department, Faculty of Vet. Medicine, Cairo University, 12211 Giza, Egypt

Email

-

City

-

Orcid

-

Volume

62

Article Issue

3

Related Issue

47598

Issue Date

2016-07-01

Receive Date

2024-07-06

Publish Date

2016-07-01

Page Start

77

Page End

83

Print ISSN

1110-1423

Online ISSN

2537-1045

Article File

VMJG_Volume 62_Issue 3_Pages 77-83.pdf

PDF . 4.8MB

Link

https://vmjg.journals.ekb.eg/article_365310.html

Detail API

https://vmjg.journals.ekb.eg/service?article_code=365310

Order

365,310

Type

Original Article

Type Code

544

Publication Type

Journal

Publication Title

Veterinary Medical Journal (Giza)

Publication Link

https://vmjg.journals.ekb.eg/

MainTitle

Effect of probiotics on microbiological and chemical quality attributes of Alxendria semidry sausage

Details

Type

Article

Created At

23 Dec 2024