Effects of oregano and sage extracts on microbiological quality of molten butter

Basit Öğe Kaydı
dc.contributor.authorAyar, A.
dc.contributor.authorÖzcan, Musa
dc.contributor.authorAkgül, Attila
dc.date.accessioned2020-03-26T16:48:28Z
dc.date.available2020-03-26T16:48:28Z
dc.date.issued2004
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEffects 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).en_US
dc.identifier.endpage259en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage256en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19039
dc.identifier.volume41en_US
dc.identifier.wosWOS:000225631700005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherASSN FOOD SCIENT TECHN INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbutteren_US
dc.subjectoreganoen_US
dc.subjectOriganum vulgareen_US
dc.subjectsageen_US
dc.subjectSalvia fruticosaen_US
dc.subjectstorageen_US
dc.subjectmicrobiological qualityen_US
dc.titleEffects of oregano and sage extracts on microbiological quality of molten butteren_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu