Food & Nutrition

Arab Journal of Food & Nutrition
81. A Microbiological Study of Soudjouk, Traditionally Produced Sausage in
Amman, Jordan (2005)
Lina Yaser Sinnokrot\ University of Jordan
Supervisor: Dr. Mohammed Isam Yamani
Soudjouk is one of the main meat products in Jordan. It is usually prepared in
butchers’ shops by stuffing chopped seasoned meat into natural casing of the small
intestine of sheep and goat with the intention that the consumer would cook them prior
to serving.
The present study was conducted to evaluate the microbial quality and chemical
properties of soudjouk, which are locally produced at butchers› shops and meat
industries. A total of 30 soudjouk samples (250g of each) were collected randomly
from different localities of Amman, Jordan. Samples were examined for aerobic plate
count (APC) and the counts of lactic acid bacteria (LABC), Enterobacteriaceae (EC)
and yeast and mold counts (MYC). Samples were also tested for the presence of
Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. Salt content, pH
and a w were determined in all samples while proximate composition was determined in
selected samples.
The results of the microbiological analysis showed that the microbial load of
soudjouk samples was high, and lactic acid bacteria were the predominant
microorganism with a suggestion of having uncontrolled LAB fermentation especially
in cases with inadequate refrigeration temperatures. Aerobic plate count ranged from
4.03 to 7.87 with an average of 5.89 log10CFU/g, while lactic acid bacteria ranged
from 3.60 to 7.86 with an average of 5.71 log10CFU/g. Enterobacteriaceae count
ranged from 0.58 to 4.63 with an average of 3.10 log10 CFU/g, and yeast and mold
ranged from 1.74 to 6.90 with an average of 4.06 log10CFU/g. Salmonella was
detected in 7% of the tested samples, and was identified as group D Salmonella. L.
monocytogenes was also detected in 7% of the samples, whereas E. coli O157:H7 was
not detected in any of the examined soudjouk samples. pH ranged from 4.9 to 6.2 with
an average of 5.5, a w ranged from 0.83 to 0.99 with an average of 0.94 and the salt
(NaCl%) content ranged from 0.9 to 3.0% with an average of 1.8%. Moisture content
ranged from 46.0 to 61.9% with an average of 54.4%, protein content ranged from
12.1 to 23.5% with an average of 15.7%, fat content ranged from 12.3 to 29.5% with
an average of 21.6% and ash content ranged from 2.1 to 3.9% with an average of
2.8%.
Correlation between chemical analysis and microbiological analysis seemed to be
weak. The incompatibility between chemical and microbial qualities, noticed in some
samples, may be due to the incidence of some unanalyzed ingredients, such as spices,
which may affect the microbial activity. Spices (such as garlic, allspice, clove,
cinnamon, mace and netmug), were having a great antimicrobial effect. In all samples
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