Microbiological quality of ground pork during storage after application of garlic

Simona Kunová, Ľubomír Lopašovský, Peter Haščík, Miroslava Kačániová

Abstract


The aim of the present study was to analyze the antimicrobial effect of garlic to the various groups of microorganisms during storage of ground pork.  In the experiment, samples of ground pork were used. The total viable counts (TVC), Pseudomonas spp. and coliform bacteria (CB) after application of fresh garlic, garlic oil and dried garlic and vacuum packaging were evaluated.  The samples were analyzed at 0., 2nd., 4th., 6th and 8th day of storage of meat at temperature 4 ° C.  There were analyzed 120 samples of ground meat (60 samples aerobically packed, 60 samples vacuum packed). Dried and fresh garlic were added to the ground pork in the amount 1 g per 5 g of sample and 1 ml of garlic oil per 5 g of sample. Plate dilution method was used to microbiological analysis of ground pork. The average values of total viable counts (TVC) after 8th day of storage were 4,98 log CFU.g-1  in the samples treated with fresh garlic in the samples with vacuum packaging,  5,36 log CFU.g-1 in control group with vacuum packaging and in samples treated with dried garlic in vacuum packaging, 5,59 log CFU.g-1  in the samples treated with garlic oil with vacuum packaging, 6,16 log CFU.g-1  in the samples treated with fresh garlic in air condition, 6,31 log CFU.g-1 in samples treated with dried garlic in air condition, 6,50 log CFU.g-1 in samples treated with garlic oil in air condition, 8,45 log CFU.g-1 in control group without treatment in air condition. The average values of coliform bacteria (CB) were after 8th day of storage 4,13 log CFU.g-1 in the control group without treatment in air condition, 2,82 log CFU.g-1 in the samples treated with garlic oil, 2,22 log CFU.g-1 in the samples treated with dried garlic in air condition, 1,82 log CFU.g-1  in samples treated with garlic oil in vacuum condition, 1,78 log CFU.g-1  in the samples treated with fresh garlic in air condition. The presence of coliform bacteria was not detected in control groups without treatment in vacuum packaging, in the samples treated with fresh garlic in vacuum packaging and in the  samples treated with dried garlic in vacuum packaging. The  average values of Pseudomonas spp. after 8 days were 1,78 log KTJ.g-1 in control group without treatment in air condition  and  in the samples treated with dried garlic in air condition. Pseudomonas  spp. was not detected in another samples.


Keywords


ground pork, microbiological quality, fresh garlic, dried garlic, garlic oil.

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

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PUBLISHER: AGROPRINT Timisoara, Romania
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