abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Assessment of the Microbiological Quality of Soy Cold Cuts
Anita Kukułowicz*1 
https://orcid.org/0000-0002-7520-7992 Patrycja Kornaga2
* Corresponding author
1
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland,
Faculty of Entrepreneurship and Quality Science, Chair of Quality Science and Quality Management,
e-mail: a.kukulowicz@wpit.umg.edu.pl
2
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland,
Faculty of Entrepreneurship and Quality Science, Chair of Quality Science and Quality Management
Abstract:
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.
Keywords:
soy, soy cold cuts, soy protein isolates, microorganisms, microbiological contamination
Issue:
Pages:
17
22
Doi:
Submitted:
31.01.2019
Accepted:
25.03.2019
Published:
28.06.2019
Download full text in pdf:
This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence
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Anita Kukułowicz