The Effect of Nitrite, Garlic and Starter Culture on the Survival of Salmonella-Typhimurium In Turkish Soudjuk
Küçük Resim Yok
Tarih
1993
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0.2 g kg-1) and garlic (8 g kg-1) added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2.5 x 10(5) g-1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.
Açıklama
Anahtar Kelimeler
NITRITE, GARLIC, STARTERS, SALMONELLA, DRY SAUSAGE, SURVIVAL
Kaynak
Journal of the Science of Food and Agriculture
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
61
Sayı
1
