Scopus
YÖKSİS Eşleşti
Effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate on the microbiological quality and Enterobacteriaceae species during fermentation period of turkish fermented dry sausage (Sucuk)
Journal of Animal and Veterinary Advances · Temmuz 2012
YÖKSİS Kayıtları
Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage Sucuk
Journal of Animal and Veterinary Advances · 2012 SCI-Expanded
PROFESÖR AHMET GÜNER →
Makale Bilgileri
DergiJournal of Animal and Veterinary Advances
Yayın TarihiTemmuz 2012
Cilt / Sayfa11 · 1805-1811
Scopus ID2-s2.0-84864078722
Özet
The effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate were investigated during ripening period of sausage. For this purpose, fermented dry sausages (sucuk) containing 0.3% disodium dihydrogen pyrophosphate (Group A), 0.3% sodium tripolyphosphate (Group B) and control group were manufactured. It was not determined any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate application on the pH value, Enterobacteriaceae, coagulase positive staphylococci and lactobacilli. On the other hand, the total aerobic mesophilic counts increased rapidly in Group A and B and found important (p<0.05) at the second day of fermentation. There was important effect of disodium dihydrogen pyrophosphate application (p<0.05) on the Micrococcus/Staphylococcus at the first day of fermentation. Enterobacter sakazakii and Enterobacter cloacae were found dominant species in each group and 48 of the 96 isolates was identified as E. sakazakii. Isolation rates of E. sakazakii in control group, Group A and B were determined as 39.39, 48.73 and 61.76%, respectively. In conclusion, it could be said that any important effects of disodium dihydrogen pyrophosphate and sodium tripolyphosphate on the microbiological quality of sucuk have not been determined. © Medwell Journals, 2012.
Yazarlar (3)
1
Mustafa Ardrc
2
Ahmet Guner
3
Nihat Telli
Anahtar Kelimeler
Disodium dihydrogen pyrophosphate
Microbiological
Sausage
Sodium tripolyphosphate
Sucuk
Kurumlar
Harran Üniversitesi
Sanliurfa Turkey
Selçuk Üniversitesi
Selçuklu Turkey