Effect of gamma irradiation on microbiological quality of fermented sausages

• Autorzy: Vural A , Ciftcioglu G. , Aksu H.
• Języki publikacji: EN

Abstrakty

EN

Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.

Słowa kluczowe

EN

meat product; food quality; microbiological quality; sausage; fermented sausage; gamma-irradiation

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2007
• Tom: 63
• Numer: 04
• Strony: 425-427
• Opis fizyczny: p.425-427,ref.

Twórcy

autor

Vural A

• Dicle University, 21280 Diyarbakir, Turkey

autor

Ciftcioglu G.

autor

Aksu H.

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