Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef

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ZANGENEH R.; FAZLARA A.; POURMAHDI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2019 | Volume:9 | Issue:2 (34) Page(s): 1-13

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Title

Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef

Author(s)

ZANGENEH R. | FAZLARA A. | POURMAHDI M. | Issue Writer Certificate

Keywords

Minced beefQ1

Impedance methodQ1

Total microbial countQ1

TVNQ1

pHQ2

Abstract

Measuring the Total microbial count of cow minced meat with the conventional method and comparing the result with standard limits is one of the routine tests. Achieving the results of Total microbial count in minimum time is really important for confidence from the hygienic quality of products. So impedancesplitting method as a new technique for this purpose was considered in order to receive the results in less time and as soon as possible. The main purpose of the study was to evaluate the correlation between impedance detection times (IDT in hrs), total microbial population (log CFU/g), total volatile nitrogen (TVN) and pH of minced meat. Totally 80 minced meat samples were collected and examined for the Total microbial count by reference and impedance-splitting methods, also total volatile nitrogen and pH were measured based on the recommendations of Iran's Standard Institute and Industrial Investigation. Then the calibration curves of methods and their equations were obtained by using Excel software. The calibration curves of methods were elaborated for Total microbial count and impedance detection time, demonstrating a good correlation between the two methods in mince neat samples equal to %93/39. Also according to the calibration curves, the correlation between impedance detection time and total volatile nitrogen in all of the samples was equal to %69. 8. Also, the correlation between Total microbial count and pH was equal to %71/4. According to the aforementioned correlation values, the impedance technique could be only recommended as an alternative method in evaluating the microbial load of the minced meat.

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APA: Copy

ZANGENEH, R., FAZLARA, A., & POURMAHDI, M.. (2019). Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef. JOURNAL OF FOOD HYGIENE, 9(2 (34) ), 1-13. SID. https://sid.ir/paper/222764/en

Vancouver: Copy

ZANGENEH R., FAZLARA A., POURMAHDI M.. Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef. JOURNAL OF FOOD HYGIENE[Internet]. 2019;9(2 (34) ):1-13. Available from: https://sid.ir/paper/222764/en

IEEE: Copy

R. ZANGENEH, A. FAZLARA, and M. POURMAHDI, “Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef,” JOURNAL OF FOOD HYGIENE, vol. 9, no. 2 (34) , pp. 1–13, 2019, [Online]. Available: https://sid.ir/paper/222764/en

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