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- Title
Oleoresins effect on cooked poultry sausages microbiological stability.
- Authors
Ukrainets, Anatoliy; Pasichniy, Vasyl; Zheludenko, Yulia; Zadkova, Svitlana
- Abstract
Introduction. The effect of coriander, mace and black pepper oleoresins on microbiological stability of a cooked poultry sausages during refrigeration storage was investigated. Materials and methods. Cooked poultry sausages with different part non-meat raw material were examined. Microbiological attributes, such as Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), coliforms, Salmonella, Sulfite-reducing clostridia, Proteus, Listeria monocytogenes, Staphylococcus aureus, yeasts and molds were determined methods accepted in general lines. Results and discussion. There was no significant difference between initial QMAFAnM for all samples after the thermal treatment (day 0). QMAFAnM for CO samples increase during entire research. At the end of storage, the count was increased to 1,1-8,5×105 cfu/g and was significantly higher than the other samples, except CO40. The QMAFAnM in MO samples was initially 1,0×10¹-1,5×10² cfu/g and was maintained at this level until the seventh day of storage. However, after 13 days the increase of QMAFAnM was significant. Sausages with BPO showed stable meaning of QMAFAnM during storage time. After 13 days of storage, the BPO samples contributed to significantly lower QMAFAnM count than the CO and MO samples. The initial population of moulds was <10 cfu/g while on day 4 of storage a count of 2,5-7,0×10¹ cfu/g was recorded for treatments with CO. MO and BO samples demonstrated stable meaning of moulds during entire research, only on 13th day of storage BPO100 and MO60 samples showed 2,0×10¹ and 2,5×10¹ cfu/g respectively. Yeasts from MO and BPO samples did not differ after 7 d of storage, but were significantly lower than counts from CO samples. Yeasts from CO samples increased during entire storage. Sausages with MO showed stable meaning of yeasts during storage time. Initial meaning of BPO80 yeasts was 3,0×10¹ cfu/g, although on 7th day of storage inhibition of yeasts was observed. The samples with BPO and MO had lower yeasts counts than CO samples during the entire storage period. Conclusions. Mace oleoresin and black pepper oleoresin have more antimicrobial activity than coriander oleoresin. Only black pepper oleoresin has shown antimicrobial effect during refrigeration storage more than 10 days. In processing meat containing products with oleoresin it's necessary to make accent on black pepper oleoresin addition.
- Subjects
OLEORESINS; SAUSAGES
- Publication
Ukrainian Food Journal, 2016, Vol 5, Issue 1, p124
- ISSN
2304-974X
- Publication type
Article