Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat
Yazarlar (7)
Gökhan Kürşad İncili Türkiye
Arş. Gör. Müzeyyen Akgöl Türkiye
Mehmet Emin Aydemir Türkiye
Dr. Öğr. Üyesi Selçuk ALAN Kafkas Üniversitesi, Türkiye
Muhsin Mutlu
Osman İrfan İlhak Türkiye
Prof. Dr. Gülsüm Öksüztepe Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | LWT-FOOD SCIENCE AND TECHNOLOGY (Q1) | ||
| Dergi ISSN | 0023-6438 Dergi Bilgileri (2020) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 12-2020 |
| Cilt / Sayı / Sayfa | 134 / 0 / 110231–0 | DOI | 10.1016/j.lwt.2020.110231 |
| Makale Linki | http://dx.doi.org/10.1016/j.lwt.2020.110231 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Üretimi
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| Özet |
| In recent years, the increase in consumer demands for the products that are processed with natural additives has highlighted the use of natural substances in food processing and safety. For this purpose, the aim of this study is to determine the effect of homemade marinade that are prepared with the natural substances existing in every kitchens and restaurants on Salmonella Typhimurium, Listeria monocytogenes and natural microbiota of chicken wings, drumstick and breast meats. The results of this study revealed that the number of Salmonella Typhimurium decreased about 4.0 log10 in 24 h in marinade sauce, while no significant change was observed in the number of Listeria monocytogenes. The number of Salmonella Typhimurium decreased 0.9 and 1.4 log10 in the marinated chicken wing and breast meat. Marinade has a strong bacteriostatic effect on Listeria monocytogenes, total mesophilic aerobic … |
| Anahtar Kelimeler |
| Chiken meat products | Marination | Salmonella typhimurium | Listeria monocytogenes |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 27 |
| Google Scholar | 44 |