Research on Changes in Microbiological Quality of Doner Kebab During Consumption Time
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Deutscher Fachverlag Gmbh
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study was to determine the changes in the physico-chemical and microbiological quality of doner kebab during the 24h prior to consumption Two different groups of samples (market and experimental) were used A total of 72 doner samples 60 market and 12 experimental were microbiologically analysed for the presence of total mesophilic aerobic bacteria (TMAB), conforms coagulase positive S aureus C perfringens and Enterococcus pH measurements were taken during the physico-chemical analyses of both groups The experimental samples were subject to additional temperature measurements at different hours and depths from the surface of the doner kebab The average temperature values in the experimental samples at different hours were recorded as 691 degrees C at the outer surface and 40 2, 26 9 and 18 0 degrees C at depths of 5, 10 and 15 cm, respectively Average pH values in market and experimental samples defined at different hours wen. 6 0 and 5 7 respectively The difference in the experimental group was found to be significant Average counts of TMAB, conforms, coagulase positive S aureus, C perfringens and Enterococcus were recorded is 4 97 1 46, 2 07 1 20 and 2 89 log(10) cfu/g in the market samples In the experimental samples average counts were 3 17, 0 78, 0 81 and 1 28 log(10) cfu/g respectively No C perfringens were detected in the experimental samples During the analysis of the experimental samples, average Inner temperatures were observed within optimum values for the proliferation of microorganisms The microbiological quality of the market samples was lower than that achieved by the experimental samples, indicating that at least some of the suppliers did not meet the standards of hygiene required for the preparation of doner kebab.
Açıklama
Anahtar Kelimeler
Meat, doner kebab, microbiological quality
Kaynak
Fleischwirtschaft
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
90
Sayı
12
Künye
Cebirbay, M. A., Nizamoğlu, M., (2010). Research on Changes in Microbiological Quality of Doner Kebab During Consumption Time. Fleischwirtschaft, 90(12), 103-106.
