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Page No. : 1-8

ABSTRACT

Effect of freezing preservation (-20°C) on the quality of beef frankfurter was evaluated by estimating microbial counts viz., total viable count (TVC), psychrotrophic counts (PC), detection of microorganisms, determination of pH, thiobarbituric acid reacting substances (TBARS) number and evaluating organoleptic qualities like colour, odour and sliminess on days 0, 15, 30, 45, 60, 75 and 90. Mean TVC of fresh (zero day) and 90 day frozen samples of beef frankfurter did not differ significantly. The analysis also revealed a significant (P≤0.05) reduction in PC throughout the period of frozen storage, when compared to fresh samples. In fresh samples the PC was at the level of 105 cfu/g, however on 90th day of storage all the samples had the count at the level of 104 cfu/g. A total of seven isolates of Aeromonas were obtained from frozen beef frankfurter samples. The isolates were Aeromonas hydrophila, A. caviae and A. sobria. From the samples analysed, Salmonella, Escherichia coli and lactobacilli were not detected and Pseudomonas aeruginosa was isolated from one sample each on 15th, 30th and 45th day of storage. Statistical analysis revealed significant (P≤0.05) reduction in pH and TBARS number of frozen samples. The mean TBARS number was reduced by 0.27 units on 90 days of frozen storage. Fresh and frozen samples of both the products were having similar colour and odour scores throughout the storage period. Surface slime formation was not observed in any of the frozen samples. Study thus revealed that the product could be freezer stored for 90 days. Among the hazards assessed, maximum contamination was evident due to inferior quality raw material, unhygienic hands of working personnel’s, mixing the minced beef with spices, filling of casings and linking.

Keywords: Beef frankfurter, freezing, microorganisms, storage