Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)
The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2015-06-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200151&lng=en&tlng=en |
| _version_ | 1819052684221612032 |
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| author | RS Nascimento ABM Fonseca RM Franco ZB Miranda |
| author_facet | RS Nascimento ABM Fonseca RM Franco ZB Miranda |
| author_sort | RS Nascimento |
| collection | DOAJ |
| description | The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia colicounts never reached the tolerance limit established by the Brazilian legislation. However, Salmonellawas isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life. |
| first_indexed | 2024-12-21T12:23:45Z |
| format | Article |
| id | doaj.art-829153c980584f938e4120855ebc856a |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-21T12:23:45Z |
| publishDate | 2015-06-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-829153c980584f938e4120855ebc856a2022-12-21T19:04:15ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612015-06-0117215115710.1590/1516-635x1702151-158S1516-635X2015000200151Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)RS NascimentoABM FonsecaRM FrancoZB MirandaThe aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia colicounts never reached the tolerance limit established by the Brazilian legislation. However, Salmonellawas isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200151&lng=en&tlng=enOstrich meatbacteriological analysisvacuum-packing |
| spellingShingle | RS Nascimento ABM Fonseca RM Franco ZB Miranda Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça) Brazilian Journal of Poultry Science Ostrich meat bacteriological analysis vacuum-packing |
| title | Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça) |
| title_full | Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça) |
| title_fullStr | Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça) |
| title_full_unstemmed | Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça) |
| title_short | Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça) |
| title_sort | bacteriological characteristics of fresh ostrich sausage linguica |
| topic | Ostrich meat bacteriological analysis vacuum-packing |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200151&lng=en&tlng=en |
| work_keys_str_mv | AT rsnascimento bacteriologicalcharacteristicsoffreshostrichsausagelinguica AT abmfonseca bacteriologicalcharacteristicsoffreshostrichsausagelinguica AT rmfranco bacteriologicalcharacteristicsoffreshostrichsausagelinguica AT zbmiranda bacteriologicalcharacteristicsoffreshostrichsausagelinguica |