EVALUATION OF SOME MICROBIOLOGICAL AND MORPHOLOGICAL PROPERTIES OF IRAQI CAMEL MEAT PASTIRMA INOCULATED WITH LACTOBACILLUS ACIDOPHILUS

M. Saleh, Amira; H. H. Alzobaay, Amer; A. Mohammed, Amer

	EVALUATION OF SOME MICROBIOLOGICAL AND MORPHOLOGICAL PROPERTIES OF IRAQI CAMEL MEAT PASTIRMA INOCULATED WITH LACTOBACILLUS ACIDOPHILUS
The Iraqi Journal of Agricultural Science
Article 1, Volume 42, Issue 1, 2011, Pages 101-110
Authors
Amira M. Saleh; Amer H. H. Alzobaay; Amer A. Mohammed
Abstract
Iraqi pastirma was manufactured from camel meat and hump fat, the ratio was 3 meat: 1 fat, the microbiological quality of crude meat and mixture (meat and fat) were examined, total number bacterial count were 78×104 and 71×104 cfu/gm , coliform bacteria 93×102 and 54×102 cfu/gm , yeasts and molds 57×102 and 49×102 cfu/gm respectively, psychrotrophic 74×102 and 69×102 cfu/gm , Staphylococcus aureus 33×102 and 23×102 cfu/gm respectively, Salmonella was not shown in each samples and pH were 5.67 and 5.74 respectively. Fermentation process was conducted at a temperature in 37 c˚ and 80-85% relative humidity for 48 hours for treatments which inoculated (Lb. acidophilus in both percentages 2.5 and 5%) of the sample mixture after adding sugar and salt. Added the other materials used in the manufacture pastirma which include spices and garlic, then packaged mixture of pastirma in natural casings. Pastirma matured at 15-17 c˚ and 75-80% relative humidity for 4 weeks, the microbial quality was followed during the fermentation and maturation, as well as sensory (morphological) tests during the period of maturation. Pastirma inoculated with each percentage of Lb .acidophilus gave the best results than the control treatment in preventing growth of examined undesirable microorganisms, reducing the pH and good result in (appearance & color.(

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