Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii
Electron. j. biotechnol
;
7(3): 05-06, Dec. 2004. graf, tab
Artículo
en Inglés
| LILACS
| ID: lil-448762
ABSTRACT
Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5 percent glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Ácido Láctico
/
Lactobacillus delbrueckii
/
Conservación de Alimentos
/
Productos de la Carne
País/Región como asunto:
Africa
Idioma:
Inglés
Revista:
Electron. j. biotechnol
Asunto de la revista:
Biotecnologia
Año:
2004
Tipo del documento:
Artículo
País de afiliación:
Marruecos
Institución/País de afiliación:
College of Sciences/MA
/
Hassan II Institute of Agronomy and Veterenary Medicine/MA
Similares
MEDLINE
...
LILACS
LIS