Mitev, Aco and Kuzelov, Aco and Josevska, Elena (2018) Influence of Goji berries on oxidative changes, microbiological status and chemical properties of sausages. Agricultural science and technology, 10 (1). pp. 70-73. ISSN 1313 - 8820
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Abstract
The objective of this study was to investigate the influence of dried and minced goji berries over the oxidative changes (acid level, peroxide value),
microbiological status and chemical properties on semi-durable sausage vacuumed and kept at a temperature of +4°С. Therefore, four types of sausages were
made. The study was carried out on the 1st, 10th, 25th, 35th, and 50th day of the production of the sausage groups. The acid level of all examined groups of
sausages is increasing, and the highest increase is registered in the control group of sausages (2.08). During the storage of the sausages, the peroxide value
increased from the first to the fiftieth day. The presence of Listeria monocitogenes, Salmonella, Escherichia coli, Staphylococcus aureus was examined as well
as the number of aerobic bacteria. In all examined groups, none of the abovementioned bacteria were identified. During the storage of sausages, the number of
aerobic bacteria ranged from 2.08 to 2.93 log/CFU/g, which was much lower than the permissible limit (7.00 log/CFU/g) according to the national legislation.
The fruit of goji berry doesn't have a significant effect on the chemical composition of the studied sausage groups.\
Keywords: goji berries, semi-durable sausages, chemical compositions, microorganisms
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 12 Apr 2018 10:49 |
| Last Modified: | 12 Apr 2018 10:49 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/19824 |
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