Effects of oregano and sage extracts on microbiological quality of molten butter
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ASSN FOOD SCIENT TECHN INDIA
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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 0.1 or 0.3% (w/w) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20 degreesC for 4 weeks. The water content, pH and growth of several microorganism groups were determined at regular intervals in all samples. Microbiological quality of butter samples treated with herb extracts was higher than that of control. Herb extracts and their combinations exhibited antimicrobial effects in butter, however, their antimicrobial activities were lower than that of sorbic acid. Oregano at 0.3% among the herb extracts showed highest inhibition effect on molds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and 0.3% sage was effective on total bacteria, lactobacilli and coliform group. Differences among the groups were statistically significant (p < 0.01).
Açıklama
Anahtar Kelimeler
butter, oregano, Origanum vulgare, sage, Salvia fruticosa, storage, microbiological quality
Kaynak
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
WoS Q Değeri
Q4
Scopus Q Değeri
Q1
Cilt
41
Sayı
3
