Chemical and Microbiological Spoilage of Canned Meat Products

Abstract

Canned meats are a popular food source that provides protein and the advantage of extended shelf life. However, these products are carbohydrates, fats, vitamins to chemical and microbiological spoilage that can cause changes in their texture, flavor, and odor. Therefore, 60 random samples of locally manufactured canned food were collected from different supermarkets in Alexandria governorate, which were divided into three groups 20 each of canned beef, canned chicken, and canned fish. The obtained results revealed that the mean values of FFA, TVN, and TBA of canned beef, chicken, and fish were 1.17±0.08, 1.07±0.08 & 1.27±0.01; 0.12±0.05, 0.13±0.05 & 0.12±0.04 and 13.4±0.89, 12.75±0.44 & 14.52±0.73, respectively, while the mean of TMA in canned fish was 0.64±0.04 mg/100g. Regarding microbiological quality, the mean values of the aerobic bacterial count were 1.85×104±0.49×104, 1.1×104± 0.47×104, and 7.84×103±2.13×103 Cfu/g in examined canned beef, chicken, and fish products; the mean values of anaerobic bacterial count in the same products were 1.02×104±1.23×104, 0.52×104±0.70×104, and 6.0×103±9.01×103 Cfu/g, respectively. All chemical and bacteriological parameters compared with Egyptian and international standards. Bacillus cereus was detected in 25, 20 and 15% of examined canned beef, chicken, and fish products. On the other hand, Clostridium perfringens couldn’t be detected in any examined canned meat products. Contaminated canned meat products highlighted the need to implement food safety systems such as HACCP during the manufacturing of meat meals.