Effect of probiotics on microbiological and chemical quality attributes of Alxendria semidry sausage | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 62, Issue 3, July 2016, Page 77-83 PDF (4.62 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2016.365310 | ||||
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| Authors | ||||
| Nermeen Malak* ; Gehan Kassem; Mohamed Emara; Nabil Yassin | ||||
| Food Hygiene and Control Department, Faculty of Vet. Medicine, Cairo University, 12211 Giza, Egypt | ||||
| 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. | ||||
| Keywords | ||||
| Probiotics; fermented sausage; chemical quality; lactic acid bacteria; microbiological quality; starter cultures | ||||
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