Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in cig kofte (raw meatball)

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dc.contributor.authorBingol, Enver Baris
dc.contributor.authorCetin, Omer
dc.contributor.authorUzum, Hilal Colak
dc.contributor.authorHampikyan, Hamparsun
dc.date.accessioned2024-03-13T10:33:17Z
dc.date.available2024-03-13T10:33:17Z
dc.date.issued2013
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractCig 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.en_US
dc.description.sponsorshipResearch Fund of Istanbul University, Istanbul, Turkey [UDP-27713]en_US
dc.description.sponsorshipThe present work was supported by the Research Fund of Istanbul University, Istanbul, Turkey (Project No. UDP-27713).en_US
dc.identifier.doi10.3906/vet-1302-34
dc.identifier.endpage726en_US
dc.identifier.issn1300-0128
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84888019902en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage719en_US
dc.identifier.urihttps://doi.org/10.3906/vet-1302-34
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3867
dc.identifier.volume37en_US
dc.identifier.wosWOS:000327449800018en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technological Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal Of Veterinary & Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCig kofteen_US
dc.subjectsodium lactateen_US
dc.subjectStaphylococcus aureusen_US
dc.subjectenterotoxinen_US
dc.subjectshelf-lifeen_US
dc.titleEffects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in cig kofte (raw meatball)en_US
dc.typeArticleen_US

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