Article Sidebar
Article Details
Issue
Section
Articles
Submission of a paper for publication implies the transfer of the copyright from the author(s) to the publisher upon acceptance. International Formulae Group is therefore the copyright holder after publication of an article in International Journal of Biological and Chemical Sciences, and published articles should not be used for commercial purpose without the written consent of the Editor-in-Chief. They are licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
Main Article Content
Microbiological and physico-chemical characteristics of stored <i>tsire-suya</i>, a roasted meat product
Abstract
The physico-chemical and microbiological characteristics of tsire-suya, a roasted meat product, stored at varying temperatures (4 oC, 28 oC, 40 oC, 50 oC, and 60 oC) for 5 days were studied. The bacteria isolated
include Bacillus subtilis, B. brevis, B. megaterium, Pseudomonas aeruginosa, Enterobacter aerogenes, Staphylococcus aureus, S. albus, Klebsiella sp, Acinetobacter mullei and Corynebacterium sp. The fungal
isolates include Saccharomyces cerevisiae, Candida spp, Rhodotorula sp, Aspergillus niger, A. Fumigatus, Fusarium moniliforme, and Penicillium sp. Only Bacillus subtilis and B. megaterium, were isolated from tsiresuya
stored at 50 oC and at 60 oC, and there were no physical signs of spoilage, unlike samples stored at 4 oC and 28 oC on which there was discolouration and production of off-odour on the 4th day and 2nd day
respectively, and slime production on the 4th day in samples stored at 28 oC in addition to isolation of spoilage organisms like Pseudomonas and even pathogenic organisms like S. aureus. The microbial count decreased at all storage temperatures except at 28 oC where there was an increase. However, 50 oC and 60 oC were good for safe storage of tsire-suya as no spoilage organisms or pathogenic organisms were isolated at these
temperatures. But we will recommend storage at 50 oC because samples here were not as hard as those stored at 60 oC. The usual practice of storing tsire-suya at 28 oC should be discouraged as the product is not safe and it is of poor quality when stored at this temperature. The development of the suya industry would be greatly enhanced by this study on time / temperature limits related to storing of tsire-suya.
include Bacillus subtilis, B. brevis, B. megaterium, Pseudomonas aeruginosa, Enterobacter aerogenes, Staphylococcus aureus, S. albus, Klebsiella sp, Acinetobacter mullei and Corynebacterium sp. The fungal
isolates include Saccharomyces cerevisiae, Candida spp, Rhodotorula sp, Aspergillus niger, A. Fumigatus, Fusarium moniliforme, and Penicillium sp. Only Bacillus subtilis and B. megaterium, were isolated from tsiresuya
stored at 50 oC and at 60 oC, and there were no physical signs of spoilage, unlike samples stored at 4 oC and 28 oC on which there was discolouration and production of off-odour on the 4th day and 2nd day
respectively, and slime production on the 4th day in samples stored at 28 oC in addition to isolation of spoilage organisms like Pseudomonas and even pathogenic organisms like S. aureus. The microbial count decreased at all storage temperatures except at 28 oC where there was an increase. However, 50 oC and 60 oC were good for safe storage of tsire-suya as no spoilage organisms or pathogenic organisms were isolated at these
temperatures. But we will recommend storage at 50 oC because samples here were not as hard as those stored at 60 oC. The usual practice of storing tsire-suya at 28 oC should be discouraged as the product is not safe and it is of poor quality when stored at this temperature. The development of the suya industry would be greatly enhanced by this study on time / temperature limits related to storing of tsire-suya.
