MICROBIAL ANALYSIS OF LABORATORY PREPARED SUKUTI AND SUKUTI SOLD IN DHARAN

Abstract

In the present study, microbiological analysis of 10 smoked buffalo sukuti samples (A, B, C, D, E, F, G, H, I, J) from market and non-smoked laboratory based buffalo sukuti prepared by taking cured, non-cured and spiced sukuti of both lean and fat meat sukuti were optimized. Its quality and sensory characteristics were evaluated in terms of appearance, flavor, texture, taste and overall acceptability. Average TPC, TC and total Salmonella-Shigella in market sukuti were found to be 17.1x105 cfu/g, 1.89x102 cfu/g and 23.4x102 cfu/g respectively. Average TPC, TC and total Salmonella-Shigella counts were found to be 11.1x104 cfu/g, 9x101 cfu/g and 7.3x102 cfu/g in lean meat samples. Similarly, average TPC, TC and total Salmonella-Shigella counts in fat meat sukuti was found to be 27x104 cfu/g, 11.7x101 cfu/g and 10x102 cfu/g. LSD showed significant difference between samples C, F and J; samples LC (Lean Cured), LS (Lean Spiced) and LNC (Lean not Cured) were found to be significantly different from each other whereas samples FS (Fat Spiced) was significantly different with FC (Fat Cured) and FNC (Fat not Cured) at 5 % level of significance. Sample F was found to be superior considering overall acceptability as TPC, TC and total Salmonella-Shigella counts were lower in sample F and had higher degree of acceptability on sensory score. Similarly, the mean sensory scores found higher degree of acceptability on the sample LC along with lower microbial counts. On sensory evaluation, the mean sensory scores for the sample FS were found to be highest; whereas, TPC, TC and total Salmonella-Shigella counts were lower in sample FC. From which it can be concluded that processing of sukuti requires hygienic environment, GMP and storag