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Journals / International Journal of Veterinary and Animal Research / 2018 / Cilt: 1 Sayı: 2

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

Abdullah DİKİCİ
S. Betül BOZATLI
Pages
41–43
Publication Date
2018-12-22
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study microbiological changes of cattle sausages that are sold in the local markets of İzmir were monitored during storage at 4°C.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Microbial load · frankfurter · storage

Özet

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.

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Cite This Article

DİKİCİ, A., BOZATLI, S. B. (2018). Microbiological Attributes of Vacuum Packed Frankfurters Obtained From Local Markets in İzmir. International Journal of Veterinary and Animal Research, Cilt: 1 Sayı: 2, 41–43. https://ajindex.com/articles/997194

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