Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Abstract

The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia colicounts never reached the tolerance limit established by the Brazilian legislation. However, Salmonellawas isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.

Keywords

• Ostrich meat
• bacteriological analysis
• vacuum-packing