Influence of microflora composition on safety and colour parameters of “kumpia wieprzowa” during ripening

Ewelina Węsierska , Kamila Korzekwa , Sabina Foks , Barbara Mickowska

Abstract

The aim of this study was to define the influence of microbiological activity on the safety (microflora composition, biogenic amine amount) and colour of “kumpia wieprzowa” during the 3-month ripening period. The study included the amount of aerobic bacteria, yeast, lactobacilli rods, coagulase-negative cocci, pH and colour parameters as well as the content of nitrates (V) and (III), biogenic amines and amino acids. The lactobacilli and cocci constituted the predominant microflora of the ready-to-eat product (4.9-5.2 and 5.2-5.4 log cfu/g, respectively), although further mesophilic bacteria identification revealed the presence of numerous aerobic, aerotolerant and anaerobic species, mostly gram-positive, spore- and non-spore-forming. The absence of 2-phenylethylamine and putrescine and the low level of tryptamine (2.5 mg/kg) at the beginning of the ripening as well as the increase of tyramine and spermine amounts from 11.5 and 2.7 to 21.9 and 4.0 mg/kg, respectively during the treatment, denoted the good quality of raw meat used and dynamic growth of the desired acidifying and denitrifying microorganisms. The development of the coagulase-negative cocci population corresponded with the a* and C* colour parameters and the nitrate (III) content increase, the final result of which was 26.9, 27.5 as well as 19.4 mg/kg. The content of nitrates (V) and (III) was optimal to obtain a non-cured, safe and suitably coloured, long-term ripened meat product.
Author Ewelina Węsierska (FoFT / DoAPP)
Ewelina Węsierska,,
- Department of Animal Products Processing
, Kamila Korzekwa
Kamila Korzekwa,,
-
, Sabina Foks (FoFT / DoAPP)
Sabina Foks,,
- Department of Animal Products Processing
, Barbara Mickowska (FoFT / DoToCaC / MCoFM)
Barbara Mickowska,,
- Małopolska Center of Food Monitoring
Journal seriesPolish Journal of Veterinary Sciences, ISSN 1505-1773, (A 20 pkt)
Issue year2013
Vol16
No2
Pages299-305
Publication size in sheets0.5
Keywords in Englishkumpia wieprzowa, microflora, colour, biogenic amines
DOIDOI:10.2478/pjvs-2013-0041
URL http://www.degruyter.com/view/j/pjvs.2013.16.issue-2/pjvs-2013-0041/pjvs-2013-0041.xml
Internal identifierWTŻ/2013/81
Languageen angielski
Score (nominal)20
ScoreMinisterial score = 20.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 2
Citation count*2 (2016-02-13)
Additional fields
FinansowanieThis study was supported by grant no. NN312305740 from the Polish Committee of Scientific Research in the Animal Products Technology Department, University of Agriculture, Krakow, Poland.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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