QUANTITATIVE STUDIES OF PROTEOLYTIC AND LIPOLYTIC BACTERIA IN FROZEN MINCED BEEF AND HAMBURGER |
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| Authors: | AM AHMED HA ABD EL-RHMAN MAM YASSIEN NG MARRIOTT |
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| Affiliation: | Faculty of Veterinary Medicine Suez Canal University Ismailia, Egypt;Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg, Va. |
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| Abstract: | Sixty frozen samples (30 hamburger patties and 30 minced meat) purchased from different retail markets in Ismailia, Egypt were examined for incidence of proteolytic and lipolytic bacteria. Mean values of proteolytic psychrophiles in the examined samples of hamburger and minced meat were 2×105 and 6×104, respectively. Lipolytic psychrophiles in hamburger were 8×105 and 3×105 in minced meat. Proteolytic mesophiles in hamburger and minced meat were 6×105 and 5×104, respectively. Mean values of lipolytic mesophiles were 5×104 for hamburger and 5×103 for minced meat. Proteolytic thermophiles in hamburger and minced meat were 3×103 and 103, respectively. Both proteolytic and lipolytic activities were exhibited by various bacteria that were identified. |
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