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Microbiological quality of vacuum-packed retail ostrich meat in Spain

机译:西班牙真空包装的鸵鸟肉的微生物质量

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The microbial levels (cfu/g and cfu/cm~2) of retail refrigerated vacuum-packed ostrich steaks was assessed in Spain. Samples were purchased within 3 to 7 days after packaging. Physicochemical parameters (pH, A_w and E_h) were also determined. Average counts (log_(10)cfu/g) were 7.32 (total aerobic counts-TAC, determined at 30℃), 7.09 (mesophilic), 6.62 (psychrotrophs), 6.05 (pseudomonads), 3.29 (fluorescent pseudomonads), 5.29 (Enterobacteriaceae), 0.86 (enterococci), 6.86 (lactic acid bacteria―LAB) and 4.90 (yeasts and moulds). Slaphylococcus aureus strains were not detected. Average values of 6.00, 0.995 and 61.75 were found for pH, A_w and E_h, respectively. The high percentage of mesophilic populations in the TAC (71.39 +- 51.63%) and the low percentage of psychrotrophs (30.47 +- 19.70%) suggest high pre- or post-packaging storage temperatures. A significant influence of ostrich pH on microflora development is suggested from our results, because the lowest (P <0.05) microbial loads were found at pH≤5.8. The high microbial loads found in this study suggest an improvement of the microbiological quality of retail ostrich meat is convenient.
机译:在西班牙,对零售的冷藏真空包装鸵鸟牛排的微生物水平(cfu / g和cfu / cm〜2)进行了评估。样品在包装后的3至7天内购买。还确定了理化参数(pH,A_w和E_h)。平均计数(log_(10)cfu / g)为7.32(总需氧量-TAC,在30℃下测定),7.09(嗜温),6.62(精神营养菌),6.05(假单胞菌),3.29(荧光假单胞菌),5.29(肠杆菌科) ),0.86(肠球菌),6.86(乳酸菌-LAB)和4.90(酵母和霉菌)。未检测到金黄色葡萄球菌菌株。 pH,A_w和E_h的平均值分别为6.00、0.995和61.75。 TAC中嗜温菌种群的比例很高(71.39 +-51.63%),而精神营养菌的比例较低(30.47 +-19.70%)表明包装前后的储存温度较高。我们的结果表明,鸵鸟pH值对微生物群落发育有显着影响,因为在pH≤5.8时,最低的(P <0.05)微生物载量被发现。在这项研究中发现的高微生物负荷表明零售鸵鸟肉的微生物质量的改善是方便的。

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