Author/Authors
AYDIN, Işıl Tarım ve Kırsal Kalkınmayı Destekleme Kurumu Elazığ İl Koordinatörlüğü, Turkey
Title Of Article
Effect of Eugenol and Sauce on Broiler Baguettes Stored at +4 °C Contaminated with Salmonella spp.
شماره ركورد
18084
Abstract
In this study, it was investigated antibacterial effect of sauce and eugenolon broiler baguettes contaminated with Salmonella strains. Prepared for this purpose; contaminated but the sauce does not contain (group 1), contaminated and contain sauce (group 2), and contaminated-sauce and eugenol containing 0.3% (group 3), and contaminated-sauce and eugenol containing 0.5% (group 4) baguettes are packed in containers polyethylene cap +4°C were stored at 5 days. Microbiologycal analyses in order to presence of Salmonella spp. were done at the 0th, 2nd, 3rd and 5th days. The results of study 1 and 2 groups, depending on the storage period decreased slightly, depending on the storage period of the increased in the other groups were determined. Most of the storage period decreased on the day of 5th 0.40 log10cfu/g and 1 group, the 5th of at least 0.19 log10 decrease in cfu/g and 2nd group, 3rd and 4th groups established light level increased. In conclusion, it can be stated that sauce and different eugenole concentrations have not got a significant effect on the broiler baguettes contaminated with Salmonella strains.
From Page
123
NaturalLanguageKeyword
Broiler baguettes , Salmonella spp. , eugenol , sauce
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
To Page
127
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
Link To Document