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Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir

Year 2018, Volume: 1 Issue: 2, 41 - 43, 22.12.2018

Abdullah Dikici , S. Betül Bozatlı

Abstract

In this study microbiological changes of cattle sausages that are sold in the local markets of İzmir were monitored during storage at 4°C. Aerobic Mesophilic Bacteria (AMB), Total Yeast and Mold (TYM), Lactic Acid Bacteria (LAB) and Psychrophilic Bacteria (PB) counts of frankfurters were monitored on day 0, 15, 30, 45, 60 of storage. Four different brand of cattle sausage were analyzed for this study. Total Yeast and Mold count didn’t change significantly whereas Aerobic Mesophilic Bacteria and Psychrophilic Bacteria count increased approximately 2 log. Lactic acid bacteria count was increased about 1-3 log. Bad smell and slimy surface occurred on day 60 (end of the storage) implicating the spoilage of frankfurters. Results showed that the production process of the frankfurters analyzed for this study was insufficient to ensure low microbial load of the product and the counts might grow higher during storage. 

Keywords

Microbial load frankfurter storage vacuum packed quality.

References

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  • Sachindra NM, Sakhare PZ, Yashoda KP, Narasimha D. 2005. Microbial profile of buffalo sausage during processing and storage. Food Control 16: 31 – 35.
  • Korkeala HJ, Björkroth KJ. 1997. Microbiological spoilage and contamination of vacuum-packaged cooked sausages. J. Food Prot. 60, 724–731.
  • Elmalı M, Ulukanlı Z, Yaman H. 2005. Karsta Satışa Sunulan Emülsifiye Tipi Et Ürünlerinin Mikrobiyolojik Kalitesi. J Fac Vet Med Univ Erciyes, 2(1), 15-21.
  • Elbazidy MA, Emara MMT, Nouman TÖM. 2017. Quality of Traditional Egyptian Luncheon(Emulsion Type Sausage). International Journal of ChemTech Research Vol.10,pp 315-320.
  • Bingöl, E B, and Bostan K. 2007. Effect of sodium lactate on the microbiological quality and shelf life of sausages. Turk. J. Vet. Anim. Sci. 31, 333–339.
  • Assaye HM, Ashenafi M. 2014. Microbiological profile of retail sliced dry sausages in Ethiopia. Int. Food Res. J. 21(6):2473-2479.
  • Balpetek, D, Gürbüz Ü. 2010. Bazı et ürünlerinde E. coli 0157:H7 varlığının araştırılması. Eurasian J. Vet. Sci. 26(1): 25-31.
  • Güngör E, Gökoğlu N. 2010. Determination of microbial contamination sources at a Frankfurter sausage processing line. Turk. J. Vet. Anim. Sci., 34, 53-59.
  • Turkish Food Codex. 2009. Microbiological Criteria of Foods. Last reached: July 2018. http://www.resmigazete. gov.tr/eskiler/2010/01/20100108-10.htm
  • Turkish Food Codex. 2011. Microbiological Criteria of Foods. Last reached: July 2018. http://www.resmigazete. gov.tr/eskiler/2011/12/20111229M3-6.htm
  • Lücke FK, Raabe C, Hampshire J. Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food, Hohenheim, Germany.
  • Apaydın G, Ceylan ZG, Kaya M. 2003. Değişik Firmalara Ait Salamların Bazı Mikrobiyolojik ve Kimyasal Özellikleri. Turk J.Vet Anim. Sci, 27, 1299-1303.

Year 2018, Volume: 1 Issue: 2, 41 - 43, 22.12.2018

Abdullah Dikici , S. Betül Bozatlı

Abstract

References

  • Afshin J, Safarmashaei S, Babak A. 2011. Microbial Properties of Hot Smoked Sausage During Shelf Life. Global Veterinaria 7: 423 – 426.
  • Sachindra NM, Sakhare PZ, Yashoda KP, Narasimha D. 2005. Microbial profile of buffalo sausage during processing and storage. Food Control 16: 31 – 35.
  • Korkeala HJ, Björkroth KJ. 1997. Microbiological spoilage and contamination of vacuum-packaged cooked sausages. J. Food Prot. 60, 724–731.
  • Elmalı M, Ulukanlı Z, Yaman H. 2005. Karsta Satışa Sunulan Emülsifiye Tipi Et Ürünlerinin Mikrobiyolojik Kalitesi. J Fac Vet Med Univ Erciyes, 2(1), 15-21.
  • Elbazidy MA, Emara MMT, Nouman TÖM. 2017. Quality of Traditional Egyptian Luncheon(Emulsion Type Sausage). International Journal of ChemTech Research Vol.10,pp 315-320.
  • Bingöl, E B, and Bostan K. 2007. Effect of sodium lactate on the microbiological quality and shelf life of sausages. Turk. J. Vet. Anim. Sci. 31, 333–339.
  • Assaye HM, Ashenafi M. 2014. Microbiological profile of retail sliced dry sausages in Ethiopia. Int. Food Res. J. 21(6):2473-2479.
  • Balpetek, D, Gürbüz Ü. 2010. Bazı et ürünlerinde E. coli 0157:H7 varlığının araştırılması. Eurasian J. Vet. Sci. 26(1): 25-31.
  • Güngör E, Gökoğlu N. 2010. Determination of microbial contamination sources at a Frankfurter sausage processing line. Turk. J. Vet. Anim. Sci., 34, 53-59.
  • Turkish Food Codex. 2009. Microbiological Criteria of Foods. Last reached: July 2018. http://www.resmigazete. gov.tr/eskiler/2010/01/20100108-10.htm
  • Turkish Food Codex. 2011. Microbiological Criteria of Foods. Last reached: July 2018. http://www.resmigazete. gov.tr/eskiler/2011/12/20111229M3-6.htm
  • Lücke FK, Raabe C, Hampshire J. Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food, Hohenheim, Germany.
  • Apaydın G, Ceylan ZG, Kaya M. 2003. Değişik Firmalara Ait Salamların Bazı Mikrobiyolojik ve Kimyasal Özellikleri. Turk J.Vet Anim. Sci, 27, 1299-1303.
There are 13 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Journal Section Articles
Authors

Abdullah Dikici

S. Betül Bozatlı This is me

Publication Date December 22, 2018
Published in Issue Year 2018 Volume: 1 Issue: 2

Cite

APA Dikici, A., & Bozatlı, S. B. (2018). Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir. International Journal of Veterinary and Animal Research, 1(2), 41-43.
AMA Dikici A, Bozatlı SB. Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir. IJVAR. December 2018;1(2):41-43.
Chicago Dikici, Abdullah, and S. Betül Bozatlı. “Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir”. International Journal of Veterinary and Animal Research 1, no. 2 (December 2018): 41-43.
EndNote Dikici A, Bozatlı SB (December 1, 2018) Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir. International Journal of Veterinary and Animal Research 1 2 41–43.
IEEE A. Dikici and S. B. Bozatlı, “Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir”, IJVAR, vol. 1, no. 2, pp. 41–43, 2018.
ISNAD Dikici, Abdullah - Bozatlı, S. Betül. “Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir”. International Journal of Veterinary and Animal Research 1/2 (December 2018), 41-43.
JAMA Dikici A, Bozatlı SB. Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir. IJVAR. 2018;1:41–43.
MLA Dikici, Abdullah and S. Betül Bozatlı. “Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir”. International Journal of Veterinary and Animal Research, vol. 1, no. 2, 2018, pp. 41-43.
Vancouver Dikici A, Bozatlı SB. Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir. IJVAR. 2018;1(2):41-3.