Prediction on Microbiological Quality of Industrial Chicken Sausages during Distribution to Retailer vicinity Bangkok

Predictive survival of microbiological quality of chicken sausages was simulated using ComBase® microbial predictive software. The prediction was based on real time and temperature monitoring chicken sausages during distribution to retailer around Bangkok area. Six pathogens, which were Pseudomonas spp., Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Escherichia coli and Clostridium perfringens were selected respectively for simulation during distribution. Five parameters were selected to predict the growth of selected pathogens during distribution period (maximum temperature from observation periods, pH, Aw, and initial log of Total Aerobic Plate Count (TAPC). The result showed that Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, E.coli and pseudomonas spp count ranged from 0.11 log CFU/g to 1 log CFU/g during distribution at 19.5°C for 9.05 hours. Pseudomonas spp showed the highest growth (1 log cfu/g ) while Clostridium perfringens showed the lowest growth (0.11 log cfu/g ) after distribution. As a conclusion, higher the temperature and longer the observation period could increase the growth rate of selected pathogens on distribution the products.

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy