Effect of oregano and sage extracts on microbiological quality of molten butter
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Dosyalar
Tarih
2004
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Dergi Başlığı
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KARGER
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Effects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added into butter at 0.3% (W/W) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20degreesC for 4 weeks. Microbiological qualities of butters treated with spices extracts were better than that of control. Spices extracts and their combinations exhibited antimicrobial effects in butter; however their antimicrobial activities were lower than that of sorbic acid. Oregano among the spices extracts showed highest inhibition effect on moulds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and sage was effective on total bacteria, lactobacilli.
Açıklama
Anahtar Kelimeler
butter, oregauo, origanum vulgare, sage, salvia fruticosa, storage, microbiological quality
Kaynak
FOOD SCIENCE AND TECHNOLOGY RESEARCH
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
10
Sayı
2