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Content available Effects of manual peeling on litopenaeus vannamei microbiological contamination
Kukułowicz Anita
Scientific Journal of Gdynia Maritime University
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2022
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nr 122
46--55
EN
The aim of the study was to assess the effects of manual peeling on microbiological contamination of whiteleg shrimp Litopenaeus vannamei in cold storage. The test material was whiteleg shrimps (Litopenaeus vannamei), raw, which were kept in cold storage for 72 hours after peeling. The count of psychrotrophic microbes, Staphylococcus aureus, Vibrio parahaemolyticus, and fungi was determined in the test products. After 72 hours of storage, a higher growth of microbes was shown in the peeled shrimps, as compared to unpeeled ones. After 24 hours of storage, a significantly higher count of S. aureus and psychrotrophic bacteria was observed in the unpeeled shrimp group. Peeling shrimps before the storage process led to a lower contamination with the microflora in question.
2
Content available Assessment of the mcrobiological stability of marinated ginger stored in refrigerated conditions
Kukułowicz Anita, Siembida Patrycja
Scientific Journal of Gdynia Maritime University
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2020
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nr 114
33--38
EN
People use fresh, dried or marinated ginger in cooking, and some take it for their possible health benefits. Ginger may have anti-inflammatory, antibacterial, antiviral, and other healthful properties. Marinated ginger, mostly used for sushi on Polish market, is available in two variant forms: white and pink. Ginger is cut into thin slices, marinated in sweet and vinegar marinade and then undergoes thermal processing. The aim of the study was to assess the microbiological stability of marinated ginger. The best microbiological quality was characterized by ginger that had undergone a sterilization process. Although the initial number of lactic acid bacteria and fungi was the highest in ginger type C, the highest microbiological stability was also found in it.
3
Content available Assessment of the Microbiological Quality of Soy Cold Cuts
Kukułowicz Anita, Kornaga Patrycja
Scientific Journal of Gdynia Maritime University
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2019
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nr 110
17--22
EN
Soy products can make a good alternative to meat due to the absence of cholesterol, a more advantageous ratio of polyunsaturated to saturated acids, and a high content of full-value protein and dietary fibre. Soy is utilised to manufacture alternative meat products mainly in the form of a soy protein isolate, which usually contains 90% protein. The aim of this study was to assess the microbiological quality of selected soy cold cuts. No presence of Escherichia coli was found in the test products, while the lowest count of Staphylococcus aureus and mesophilic microorganisms was found in soy cold cuts with paprika.
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