Assessment of the Microbiological Quality of Soy Cold Cuts
DOI:
https://doi.org/10.26408/110.02Keywords:
soy, soy cold cuts, soy protein isolates, microorganisms, microbiological contaminationAbstract
Soy products can make a good alternative to meat due to the absence of cholesterol, a more advantageous ratio of polyunsaturated to saturated acids, and a high content of full-value protein and dietary fibre. Soy is utilised to manufacture alternative meat products mainly in the form of a soy protein isolate, which usually contains 90% protein. The aim of this study was to assess the microbiological quality of selected soy cold cuts. No presence of Escherichia coli was found in the test products, while the lowest count of Staphylococcus aureus and mesophilic microorganisms was found in soy cold cuts with paprika.References
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[13] Wilk, M., 2017, Soja źródłem cennych składników żywieniowych, Żywność. Nauka. Technologia. Jakość, vol. 24, no. 2(111), pp. 16–25.
Remove [1] Białasiewicz, D., Majczyna, D., Królasik, J., 2006, Ocena mikrobiologiczna produktów wegetariańskich, Żywność. Nauka. Technologia. Jakość, vol. 1, no. 46, pp. 11–24.
[2] Fang, T.J., Chen, C.-Y., Kuo, W.-Y., 1999, Microbiological Quality and Incidence of Staphylococcus aureus and Bacillus cereus in Vegetarian Food Products, Food Microbiology, vol. 16, no. 4, pp. 385–391.
[3] Gandhi, A.P., 2009, Quality of Soybean and Its Food Products – Review Article, International Food Research Journal, vol. 16, pp. 11–19.
[4] Gheribi, E., 2012, Znaczenie fitoestrogenów roślinnych w profilaktyce osteoporozy, Postępy Fitoterapii, vol. 3, pp. 192–196.
[5] Jarocka, H., 2017, Millenialsi lubią zdrowo jeść; rośnie liczba wegetarian, wegan i fleksitarian, http://www.portalspozywczy.pl/handel/wiadomosci/millenialsi-lubia-zdrowo-jesc-rosnie-liczba-wegetarian-wegan-i-fleksitarian,140400.html (08.02.2017).
[6] Madukwe, E.U., Eme, P.E., Okpara, C.E., 2013, Nutrient Content and Microbial Quality of Soymilk-Carrot Powder Blend, Pakistan Journal of Nutrition, vol.12, no. 2, pp. 158–161.
[7] Malav, O.P., Talukder, S., Gokulakrishnan, P., Chand, S., 2015, Meat Analog: A Review, Critical Reviews in Food Science and Nutrition, vol. 55, no. 9, pp.1241–1245.
[8] Microbiological Criteria for Foodstuffs., 2014, Final Draft. GSO /FDS 1016 / 2014.
[9] Monge, R., Arias, M.L., Alfaro, T., Jiménez, M., 2000, Nutritional and Microbiological Profile of Soybean Sausages Available in Costa Rica, Archivos Latinoamericanos de Nutrición, vol. 50 no. 2, pp. 142–7.
[10] Parol, D., Mamcarz A., 2015, Diety roślinne w kontekście chorób układu sercowo-naczyniowego, Folia Cardiologica, vol. 10, no. 2, pp. 92–99.
[11] Sadler, M.J., 2004, Meat Alternatives – Market Developments and Health Benefits, Trends in Food Science & Technology, vol. 15, pp. 250–260.
[12] Tyczewska, A., Gracz, J., Twardowski, T., Małyska, A., 2014, Soja przyszłością polskiego rolnictwa? Nauka, vol. 4, pp. 121–138.
[13] Wilk, M., 2017, Soja źródłem cennych składników żywieniowych, Żywność. Nauka. Technologia. Jakość, vol. 24, no. 2(111), pp. 16–25.
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