The possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastrami

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dc.contributor.authorTekinsen, OC
dc.contributor.authorDogruer, Y
dc.contributor.authorNizamlioglu, M
dc.contributor.authorGurbuz, U
dc.date.accessioned2020-03-26T16:27:25Z
dc.date.available2020-03-26T16:27:25Z
dc.date.issued1999
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis investigation was carried out to determine the possibility of the use of sorbic acid in cemen and its effect on the microbial quality of pastrami. The pastrami samples were experimentally produced by the tradional meted. The garlic ratio of cemen paste which consist of 50 % water, 15 % cemen flour, 20 % garlic and 15 % red pepper was decreased 25 %, 50 % and 75 %. The cemen samples were respectively suplemented with 0, 0.15 % and 0.30 % potassium sorbat. Microbial quality (general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae) of the samples were determined on the 1st, 7th, 15th, 30th and 60th days storage periods. It was observed that the number of general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae of the samples on the Ist, 7th, 15th, 30th and 60th storage days generally increased depending upon the decreasing amount of garlic in cemen; however, the potassium sorbate added to cemen paste at the 0.30 % level significantly prevented the increase of microorganisms. The microbial stability of pastrami samples manufactured with containing 25 % garlic and 0.30 % potassium sorbate were superior than that of other groups. In conclusion, the pastramies made with cemen suplemented with 15 % garlic and 0.30 % potassium sorbate were of good quality from microbiological point wiew.en_US
dc.identifier.endpage235en_US
dc.identifier.issn1300-0128en_US
dc.identifier.startpage227en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/16995
dc.identifier.volume23en_US
dc.identifier.wosWOS:000082458200002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherSCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEYen_US
dc.relation.ispartofTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcemenen_US
dc.subjectpastramien_US
dc.subjectsorbic aciden_US
dc.subjectmicrobiologic qualityen_US
dc.titleThe possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastramien_US
dc.typeArticleen_US

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