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Microbial evolution in Würstel at three different refrigeration temperatures.

[In Italian. / En italien.]

Author(s) : AGOSTI M., OTTAVIANI F.

Type of article: Article

Summary

Three lots of German-style frankfurters, showing the following mean compositional properties: pH 6.35, moisture 62%, water activity 0.96, whole protein 13.9%, fat 20%, ash 2.6%, nitrites 6 ppm, and nitrates 23 ppm, have been stored at three different temperatures (4, 8, and 11 deg C) and subsequently screened for total mesophilic bacteria, total psychrotrophic bacteria, lactic bacteria, total coliforms, enterococci and yeasts count after 2, 4, 6, and 8 weeks of storage. When correctly stored at 4 deg C, the mesophilic count showed a very limited rise, in the order of 1.72 log during 8 weeks, while growth of psychrotrophic and lactic acid bacteria was limited respectively to 1.4 and 1.35; no appreciable growth of coliforms, enterococci and yeasts was seen. Bad results are obtained with 8 or 11 deg C (doubling the number of bacteria in about 50 hours).

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-0332
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 31 - n. 315
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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