Microbial profile of buffalo sausage during processing and storage

Sachindra, N.M.; Sakhare, P. Z.; Yashoda, K.; Rao, D. Narasimha

doi:10.1016/j.foodcont.2003.11.002

Cited by 81 publications

(51 citation statements)

References 16 publications

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“…2). This is in agreement with the findings of Raju et al (2003) in fish sausage and Sachindra et al (2005) in buffalo sausage. Similarly nisin alone controlled spoilage in pork (Nattress et al 2001) and in Bologna-type vacuum-packaged delicatessen sausage (Davies et al 1999).…”

Section: Resultssupporting

confidence: 93%

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Sureshkumar

Kalaikannan²,

Dushyanthan³

et al. 2010

J Food Sci Technol

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The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T 3 ); nisin 100 ppm (T 2 ); BHA 100 ppm (T 1 ) and control (T 0 ) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 ± 2°C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T 1 . Tyrosine value was lowest (18.1 mg%) in T 3 . There was no signifi cant difference among T 0 and T 1 . The thiobarbituric acid reactive substances (TBARS) number of T 1 and T 3 were lower than that of T 0 and T 2 . Nisin and BHA together exhibited a signifi cant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no signifi cant difference in the yeast and mould counts among T 1 -T 3 . T 3 had a better appearance, fl avour, texture and overall acceptability scores up to 5 days. The product (T 3 ) was acceptable up to 5 th day of storage at 35 ± 2°C and 70-80% RH.

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Section: Resultssupporting

confidence: 93%

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Sureshkumar

Kalaikannan²,

Dushyanthan³

et al. 2010

J Food Sci Technol

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“…Increase in total plate count with increase in storage period has also been reported by Sachindra et al (2005), Syne et al (2013). However, even after 20 days of storage, TPC were well below the permissible limit of log 10 7 cfu/g for fresh meat products (Pothakos et al 2012).…”

Section: Total Plate Countsupporting

confidence: 59%

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

et al. 2017

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“…Nonetheless, the contribution of lactic acid bacteria to the initial microbial contamination of sausage emulsions is negligible (SACHINDRA et al, 2005).…”

mentioning

confidence: 99%

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Pérez‐Chabela¹,

Totosaus²,

Guerrero³

2008

Ciênc. Tecnol. Aliment.

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Microbial profile of buffalo sausage during processing and storage

Cited by 81 publications

References 16 publications

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

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