MICROBIOLOGICAL EVALUATION OF MORTADELLAS FORMULATED WITH VEGETABLE RAW MATERIALS

Authors

  • JOÃO ANDRADE DA SILVA Universidade Federal da Paraíba
  • ANTONIO WILLIAM OLIVEIRA LIMA
  • FREDDY A. RIVERA CARBAJAL
  • SANDRA MARIA FERREIRA LEUTHIER

DOI:

https://doi.org/10.5380/cep.v11i1.14268

Keywords:

MORTADELA - AVALIAÇÃO MICROBIOLÓGICA. MORTADELLAS - MICROBIOLOGICAL AVALIATION.

Abstract

It was analysed bovine meat cutling aro brands of mortadellas before and after boiling during 90 days of storage bwith intermissions of seven days) in nonrefrigerated environment (27ºC ± 2º C). The following analyses were carried out: standard plate count (SPC), count, faecal coliforms, Salmonella, Stadlylococcus aureus and molds and yeast. The SPC for bovine meat cutling aro cooked mortadella were respectively 7,6.104 and 2,6.105 CFU/g, while the final products presented a variation frem 1,8.10 up to 7,0.105 CFU/g during storage. In this product, molds and yeasts began .increase by 63th day of storage with an initial countinq of 1,0.102 and final of 1,5.10 CFU/g. It wasn’ t found S. aureus aro Salmonella. The results also shwed that all samples were into the standard established to the Brazilian legislation.

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How to Cite

SILVA, J. A. D., LIMA, A. W. O., CARBAJAL, F. A. R., & LEUTHIER, S. M. F. (1993). MICROBIOLOGICAL EVALUATION OF MORTADELLAS FORMULATED WITH VEGETABLE RAW MATERIALS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 11(1). https://doi.org/10.5380/cep.v11i1.14268

Issue

Vol. 11 No. 1 (1993)

Section

Artigos

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