Mitev, Aco and Kuzelov, Aco (2017) Effect of goji berry on the qualitative properties of semi durable sausages. In: Procedings of the 64 Scientific Conference with International Participation, 20-22 Oct 2017, Plovdiv, Bulgaria.
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Abstract
The objective of this study was to determine the influence of dry minced goji berry fruits on the lipolytic
(acid valuel) and oxidative (peroxide value) changes and microbiological status of vacuum-packed semidurable
sausage storaged 35 days at 4°С. Therefore, four types of sausages’ samples were examined. The
first group was control sample (without addition of dry minced goji berry fruits). To the receipt of the rest
three samples of bacon-folk sausage were addited 0.1%, 0.3% and 0.5% dry minced goji berry fruits, resp.
The experiments were done on the 1st, 10th, 25th and 35th day of the stored vaccum packed sausages. The
acid value of all studied sausages’ samples was increased, but the highest increase was determined in the
control sample (2.08, 2.19, 2.39, and 2.65 resp.). A steady increase in the peroxide value of the examined
samples sausage was found during their 35 day storage. The highest was the rase of peroxide value in the
control group of sausages (1.02, 0.40, 1.04, 0.71) while the lowest in sausages with addition of 0.5% dry
minced goji berry fruits (0.76, 0.47, 1.09, and 0.74). The microbiological status of the sausages were done
on the 1st, 10th, 25th, and 35th day of the storage. At all the examined samples of bacon-folk sausage was not
identified presence of Listeria monocitogenes, Salmonella spp., Escherihia coli, and Staphulococys aureus.
In none of the analyzed sausages’samples the number of aerobic bacteria was not exceed the recommended
level of 7 log cfu/g. During the sausages’ storage the number of aerobic bacteria increased from 2.08 to 2.93
log cfu/g. Based on the results obtained, the conclusion was made that the low acid and peroxide velues are
probably due to the low antioxidant effect of goji berry fruits. The fact that the patogenic bacteria have not
been identified in no one of studied sausages groups is probably the result of good hygiene practices in the
plant where the sausages were produced and are unaffected by the antimicrobial effect of goji berry additives
Key words: Goji berry, Acid value, Peroxide value, Microbiological status, Bacon-folk sausage
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 11 Apr 2018 08:32 |
| Last Modified: | 11 Apr 2018 08:32 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/19818 |
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