Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in cig kofte (raw meatball)
Küçük Resim Yok
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tubitak Scientific & Technological Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Cig kofte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the presence of Staphylococcus aureus were investigated during the display-life of Cig kofte and the formation of enterotoxins was also investigated. For this purpose, Cig kofte samples were manufactured with different concentrations of sodium lactate (1%, 2%, 3%, and 4% NaL) and examined either in ambient (20 +/- 2 degrees C) or refrigerator (4 +/- 2 degrees C) storage. As a result, the shelf-life of Cig kofte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.
Açıklama
Anahtar Kelimeler
Cig kofte, sodium lactate, Staphylococcus aureus, enterotoxin, shelf-life
Kaynak
Turkish Journal Of Veterinary & Animal Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
37
Sayı
6
