Microbiological and some chemical features of the pastrami sold in Turkey

• Autorzy: Elmali M , Yaman H. , Ulukanli Z. , Tekinsen K.
• Języki publikacji: EN

Abstrakty

EN

The microbial quality and chemical parameters of the pastrami sold in Turkey were analyzed. Numbers of total aerobic bacteria (TAB) and Lactobacillus spp in the samples varied between 10⁵ and 10⁸ cfu/g. Out of 60 samples, 53.3% of the TAB and 48.3% of Lactobacillus spp around 10⁶ cfu/g. Staphylococcus and Micrococcus spp. were between 10³ and 10⁷ cfu/g, though 46.6% around 10⁴ cfu/g. The levels of Enterobacteriaceae and coliform bacteria varied between < 10² and 10³ cfu/g. Most (63.3% and 90.0% respectively) of these two groups were present at < 10² cfu/g while 25.0% were around 10³ cfu/g, and 8.33% around 10² cfu/g, respectively. The levels of yeast and Enterococcus spp. were between < 10² and 10⁴ cfu/g although 56.6% and 41.6% were present at around 10³ cfu/g, respectively. S. aureus, E. coli, Pseudomonas spp., sulphite reducing anaerobes, and moulds were < 10² cfu/g in all the samples examined. E. coli O157 H7 and Salmonella spp. were not detected in 25 g. pH levels were between 5.39 and 5.80. Moisture was < 50.0% in 41 samples, and between 51.2 and 54.8% in 19 samples. Salt was < 8.5% in 47 samples and > 8.5% in 13 samples. The pastrami examined in this study was generally, of good hygienic and chemical quality, although the yeast levels were higher than those indicated in TS 1071.

Słowa kluczowe

EN

meat product; pastrami product; pastirma product zob.pastrami product; Turkey; microbiological quality; chemical quality; moisture; pH; salt; hygienic standard; human health; potential hazard

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2007
• Tom: 63
• Numer: 08
• Opis fizyczny: p.931-934,ref.

Twórcy

autor

Elmali M

• Kafkas University, 36100 Pasacayiri, Kars, Turkey

autor

Yaman H.

autor

Ulukanli Z.

autor

Tekinsen K.

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